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Preprint ARTICLE | doi:10.20944/preprints202306.0250.v1

Novel Strategy for the Demulsification of Peanut Oil Body by Caproic Acid

Yuhang Gao, Yanzhao Zheng, Fei Yao, Fusheng Chen

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Peanut oil body; caproic acid; demulsification; oil quality

Online: 5 June 2023 (07:13:03 CEST)

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Preprint REVIEW | doi:10.20944/preprints202305.1796.v1

A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch

Simmi Ranjan Kumar, Nuttinee Tangsrianugul, Manop Suphantharika

Subject: Chemistry And Materials Science, Food Chemistry Keywords: proso millet starch; extraction; characterization; modification; in vitro digestibility; application

Online: 25 May 2023 (10:17:40 CEST)

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Preprint REVIEW | doi:10.20944/preprints202305.1317.v1

Functional Food based on Potato

Yang Li, Lovedeep Kaur, Jaspreet Singh, Jian Xu, Fankui Zeng

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Starchy food; potato protease inhibitors; phytochemicals; antioxidants; cancer prevention

Online: 18 May 2023 (09:48:15 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202305.1146.v1

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Iris Ordoñez-Guillén, Alfredo Vázquez-Ovando, Raymundo Rosas-Quijano, Miguel Salvador-Figueroa, Didiana Gálvez-López

Subject: Chemistry And Materials Science, Food Chemistry Keywords: denomination of origin; micro-environments; parent trees; phenolic compounds

Online: 16 May 2023 (09:56:21 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202305.0788.v1

Supercritical CO₂ Extraction of Antioxidant Bioactive Components from Apple Peels and Their Modulation of Complex I Activity in Isolated Mitochondria

Antonella Maria Aresta, Pietro Cotugno, Ciro Leonardo Pierri, Luisa Trisolini, Carlo Zambonin

Subject: Chemistry And Materials Science, Food Chemistry Keywords: SFE; UHPLC; apple peels; bioactive compounds; in vitro activity

Online: 11 May 2023 (04:53:34 CEST)

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Preprint COMMUNICATION | doi:10.20944/preprints202305.0306.v1

Anti-Adipogenic Activity of Secondary Metabolites Isolated from Smilax sieboldii Miq. on 3T3-L1 Adipocytes

Yeon Woo Jung, Jung A Lee, Ji Eun Lee, Hanna Cha, Yun-Hyeok Choi, Wonsik Jeong, Chun Whan Choi, Joa Sub Oh, Eun-Kyung Ahn, Seong Su Hong

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Smilax sieboldii; Smilacaceae; phenylpropanoid glyceride; gallotannin; lanostane triterpenoid; adipogenesis

Online: 5 May 2023 (05:36:13 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202304.1150.v1

Development and Validation a High-performance Liquid Chromatography-tandem Mass Spectrometry Method to Determine Promethazine and its Metabolites in Edible Tissues of Swine

Dehui Wen, Rong Shi, Haiming He, Rundong Chen, Yingzi Zhang, Rong Liu, Hong Chen

Subject: Chemistry And Materials Science, Food Chemistry Keywords: promethazine; promethazine sulfoxide; monodesmethyl-promethazine; swine edible tissues; high-performance liquid chromatography-tandem mass spectrometry

Online: 28 April 2023 (08:45:26 CEST)

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To determine promethazine (PMZ) and its metabolites promethazine sulfoxide (PMZSO) and monodesmethyl-promethazine (Nor1PMZ) in swine muscle, fat, kidney, and liver, a sample preparation and high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis method were established and validated. The sample was extracted with 0.1% formic acid-acetonitrile, and the extract was purified with acetonitrile-saturated n-hexane. After concentration by rotary evaporation, the extract was re-dissolved in 0.1% formic acid-water and acetonitrile (80:20, v/v). The HPLC-MS/MS column used was a Waters Symmetry C18 (100 mm × 2.1 mm i.d., 3.5 μm), with 0.1% formic acid-water and acetonitrile as the mobile phase, and the target compounds were determined by positive ion scan and multiple reaction monitoring. PMZ and Nor1PMZ were quantified with deuterated promethazine (PMZ-d6) as the internal standard, while PMZSO was quantified by external standard method. The limits of detection (LOD) and limits of quantification (LOQ) of PMZ and PMZSO in muscle, liver, and kidney spiked samples were 0.05 μg/kg and 0.1 μg/kg, respectively, while those of Nor1PMZ were 0.1 μg/kg and 0.5 μg/kg, respectively. The LOD and LOQ of analytes in fat spiked sample were 0.05 μg/kg and 0.1 μg/kg, respectively. The sensitivity of this method reaches or exceeds its presented in previous reports. The analytes PMZ and PMZSO showed good linearity within the range of 0.1 μg/kg to 50 μg/kg, while Nor1PMZ showed good linearity within the range of 0.5 μg/kg to 50 μg/kg, with correlation coefficients (r) greater than 0.99. The recoveries of the target compounds in the sam-ples were between 81.73% and 107.17%, and the precision ranged from 1.78% to 10.47%. This study developed for the first time an HPLC-MS/MS method for the determination of PMZ and its metabolites PMZSO and Nor1PMZ in four swine edible tissues, comprehensively covered target tissues of monitoring object, which is applicable for monitoring veterinary drug residues in ani-mal-derived foods and ensuring food safety.

Preprint ARTICLE | doi:10.20944/preprints202304.0869.v1

Curcumins from Curcuma longa Potential Inhibit PTP1B and α-Glucosidase: Experimental and Computational Study

Thi-Tu Dinh, Anh-Tuan Nguyen, Minh-Quan Pham, Dao-Cuong To, Ngoc-Quang Dang, The-Hung Nguyen, Huu-Tho Nguyen, Tien-Dung Nguyen, Manh-Hung Tran, Phi-Hung Nguyen

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Curcuma longa; curcumins; PTP1B; anti-diabetes; α-glucosidase; turmeric; molecular docking simulation.

Online: 25 April 2023 (03:08:59 CEST)

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Preprint REVIEW | doi:10.20944/preprints202304.0766.v1

A Review of the State of the Art of Hot Air Frying Technology

José Alfredo Téllez-Morales

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Hot air-frying; Food; Technology; Oil intake

Online: 23 April 2023 (04:27:36 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202304.0712.v1

Efficiency of the Enzymatic Conversion of Flavone Glycosides Isolated From Carrot Leaves and Anti-Inflammatory Effects of Enzyme-Treated Carrot Leaves

Byoung Seob Ko, Joo Tae Hwang, Hye Jin Kim, Jin Ah Ryuk, Dong Ho Jung

Subject: Chemistry And Materials Science, Food Chemistry Keywords: carrot leaves; Daucus carota; enzymatic conversion; quantitative optimization

Online: 21 April 2023 (10:07:52 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202304.0553.v1

The Correlation between Chemical Compositions and Antimicrobial Properties of Sea Buckthorn

Elisaveta Sandulachi, Natalia Netreba, Artur Macari, Iuliana Sandu, Olga Boestean, Irina Dianu, Sergiu Popa

Subject: Chemistry And Materials Science, Food Chemistry Keywords: sea buckthorn; chemical compositions; carotenoids; antimicrobial activity; Bacillus pumilus

Online: 19 April 2023 (07:10:08 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202304.0505.v1

Effect of Heat Treatment on Digestion and Transport Properties of Protein in Sea Cucumber Body Wall

Min Zhang, Yuxin Liu, Mengling Jin, Deyang Li, Ziye Wang, Pengfei Jiang, Dayong Zhou

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Sea cucumber body wall; heat treatment; oxidation; protein digestion; transport; everted-rat-gut-sac model

Online: 18 April 2023 (08:22:25 CEST)

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Preprint BRIEF REPORT | doi:10.20944/preprints202304.0410.v1

Occurrence of Aspartame (E951) in a German National Survey of Foods and Beverages 2000-2022: Trends and Insights

Sydney Schorb, Katharina Gleiss, Roland Wedekind, Eero Suonio, Ann-Kathrin Kull, Marcel Kuntz, Stephan G. Walch, Dirk W. Lachenmeier

Subject: Chemistry And Materials Science, Food Chemistry Keywords: aspartame; sweeteners; food additives; food control; German national survey; food safety; risk assessment

Online: 17 April 2023 (05:38:26 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202304.0199.v1

Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage

Vincenzo Lo Turco, Federica Litrenta, Vincenzo Nava, Ambrogina Albergamo, Rossana Rando, Giovanni Bartolomeo, Angela Giorgia Potortì, Giuseppa Di Bella

Subject: Chemistry And Materials Science, Food Chemistry Keywords: hempseed oil; cold-pressed oils; oxidative stability; minor compounds; filtration process; storage

Online: 11 April 2023 (05:20:30 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202304.0021.v1

NIRS Methodology for Quantifying Dry Matter Variability in Hass Avocado Fruit

Pablo Rodríguez, Jairo Villamizar, Luis Londoño, Thierry Tran, Fabrice Davrieux

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Hass avocado dry matter gradient; near infrared spectroscopy; Hass avocado harvest; fruit quality; multivariate data analysis; root mean squares

Online: 3 April 2023 (10:22:00 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202303.0128.v1

Research and Development of Technology for Obtaining Red Food Coloring from Sumac Fruits

Gharib Hafizov

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Sumac; Drying; Extraction; Anthocyanin dye

Online: 7 March 2023 (07:41:22 CET)

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Preprint REVIEW | doi:10.20944/preprints202302.0481.v1

Fruit By-Products and Their Industrial Applications for Nutritional Benefits and Health Promotion: A Comprehensive Review

Ejigayehu Teshome, Tilahun Abera Teka, Ruchira Nandasiri, Jyoti Ranjan Rout, Difo Voukang Harouna, Tessema Astatkie, Markos Makiso Urugo

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Biomass valorization; Biotechnological techniques; Food waste; Fruit processing; Waste-utilization

Online: 28 February 2023 (01:59:39 CET)

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Preprint ARTICLE | doi:10.20944/preprints202302.0413.v1

Optimization of the Extraction of Antioxidant Compounds from Roselle Hibiscus Calyxes (Hibiscus sabdariffa), as a Source of Nutraceutical Beverages

María José Villalobos-Vega, Gerardo Rodríguez-Rodríguez, Orlando Armijo-Montes, Pablo Jiménez-Bonilla, Víctor Álvarez-Valverde

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Hibiscus sabdariffa; antioxidants; nutraceuticals; phenolic compounds; functional foods

Online: 24 February 2023 (01:49:46 CET)

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Preprint ARTICLE | doi:10.20944/preprints202301.0167.v1

New Route to the Production of Almond Beverages via Hydrodynamic Cavitation

Cecilia Faraloni, Lorenzo Albanese, Graziella Chini Zittelli, Francesco Meneguzzo, Luca Tagliavento, Federica Zabini

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Almond; Almond beverage; Almond skin; Antiradical activity; Green extraction; Hydrodynamic cavitation; Nutritional values; Polyphenols; Proteins; Vitamins

Online: 10 January 2023 (02:12:56 CET)

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Preprint ARTICLE | doi:10.20944/preprints202212.0516.v1

Reducing N-Nitrosamine Content in Grilled Pork Steaks Marinated with Selected Strains of Lactic

Ignė Juknienė, Anita Stepankevičienė, Sonata Gustiene, Agnė Jankauskienė, Joana Salomskiene, Reda Riešutė, Artūras Stimbirys, Gintarė Zaborskienė

Subject: Chemistry And Materials Science, Food Chemistry Keywords: N-nitrosamine; biopreservatives; nitrate; nitrite

Online: 27 December 2022 (10:33:10 CET)

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Preprint ARTICLE | doi:10.20944/preprints202211.0370.v1

Study on Antibacterial Activity and Structure of Chemically Modified Lysozyme

Shengwei Wang, Tianyi Wang

Subject: Chemistry And Materials Science, Food Chemistry Keywords: hen egg white lysozyme; chemical modification; antibacterial activity; secondary structure

Online: 21 November 2022 (04:40:14 CET)

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Preprint ARTICLE | doi:10.20944/preprints202211.0253.v1

Molecular Dynamics and Chain Length of Edible Oil by Low-Field Nuclear Magnetic Resonance

Zijian Jia, Can Liang

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Low-field NMR; Two-dimensional nuclear magnetic resonance; Edible oil; Chain length; rotation correlation time

Online: 14 November 2022 (10:51:18 CET)

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Preprint ARTICLE | doi:10.20944/preprints202209.0405.v1

Effect of Sesame Oil Addition during Olive Oil Deep-frying

Evangelia Ioannou, Constantinos Georgiou

Subject: Chemistry And Materials Science, Food Chemistry Keywords: deep frying; olive oil; sesame oil; sesame lignans; Total Polar Compounds

Online: 27 September 2022 (03:11:31 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202209.0384.v1

The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin

Fereshteh Ansari, Tatiana Colombo Pimentel, Hadi Pourjafar, Salam A. Ibrahim, Seid Mahdi Jafari

Subject: Chemistry And Materials Science, Food Chemistry Keywords: prebiotics; resistant starch; inulin; polydextrose; farinography; extensography

Online: 26 September 2022 (08:32:33 CEST)

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Preprint REVIEW | doi:10.20944/preprints202209.0183.v1

Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets

Christian Cravotto, Anne-Sylvie Fabiano-Tixier, Ombéline Claux, Christine McAlinden, Maryline Abert-Vian, Silvia Tabasso, Giancarlo Cravotto, Farid Chemat

Subject: Chemistry And Materials Science, Food Chemistry Keywords: hexane; toxicity; 2,5-hexanedione; food industry; alternative extraction methods

Online: 14 September 2022 (02:36:04 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202207.0340.v1

Antioxidant Properties of Sesamum indicum Seeds using Different Solvents

Blessed Agbemade, Theophilus Fadjare Frempong, And Mercy Badu

Subject: Chemistry And Materials Science, Food Chemistry Keywords: dietary plants; medicinal plants; extraction; solvent; phytoconstituents; antioxidants; anti-nutrients; radical scavenging

Online: 22 July 2022 (13:16:10 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202207.0087.v1

Nutritional Components of Millet Porridge Cooked by Different Electric Cookers based on Principal Component and Cluster Analyses

Jiali Zhang, Pengliang LI, Aixia Zhang, Wei Zhao, Shaohui Li, Yingying Liu, Jingke Liu

Subject: Chemistry And Materials Science, Food Chemistry Keywords: millet porridge; electric cooker; nutritional composition; principal component analysis; cluster analysis

Online: 6 July 2022 (04:38:57 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202206.0321.v1

Coffee Leaf Tea from El Salvador: On-site Production Considering Influences of Processing on Chemical Composition

Marc C. Steger, Marina Rigling, Patrik Blumenthal, Valerie Segatz, Andrès Quintanilla-Belucci, Julia M. Beisel, Jörg Rieke-Zapp, Steffen Schwarz, Dirk W. Lachenmeier, Yanyan Zhang

Subject: Chemistry And Materials Science, Food Chemistry Keywords: coffee leaf tea; novel food; coffee by-products; Coffea arabica; caffeine; epigallocatechin gallate

Online: 23 June 2022 (09:22:46 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202205.0012.v1

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of Flammulina velutipes

Guang Xin, Zijian Wang, Xiujing Bao, Rongrong Xia, Zhenshan Hou, Yunting Li, Yao Feng, Song Pan, Heran Xu

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Flammulina velutipes; fermentation broth; umami taste; nutrients; electronic tongue; mushroom byproducts

Online: 4 May 2022 (14:14:18 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202204.0116.v1

Production of Coffee Cherry Spirits from Coffea arabica Varieties

Patrik Blumenthal, Marc C. Steger, Andrès Quintanilla Bellucci, Valerie Segatz, Jörg Rieke-Zapp, Katharina Sommerfeld, Steffen Schwarz, Daniel Einfalt, Dirk W. Lachenmeier

Subject: Chemistry And Materials Science, Food Chemistry Keywords: coffee pulp; coffee by-products; sensory evaluation; fruit spirit; methanol; distillation

Online: 13 April 2022 (05:09:35 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202204.0085.v1

Decrease of Aflatoxin M₁ Concentration in Milk During Cholesterol Removal by Β-Cyclodextrin Application

Peter Šimko, Lukáš Kolarič

Subject: Chemistry And Materials Science, Food Chemistry Keywords: aflatoxin M1; milk; dairy; cholesterol; β-cyclodextrin; food safety; global warming

Online: 11 April 2022 (03:18:05 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202201.0405.v1

Quantitative Determination and Fingerprint of Phenolic Compounds with Anti-inflammatory Activities for the Quality Control of Mangosteen Extract

Doudou Xu, Zhu Li, Mudan Guo, Bo Jiang, En Zhang, Xinchuan Zheng

Subject: Chemistry And Materials Science, Food Chemistry Keywords: mangosteen; phenolic components; HPLC; quantification; fingerprint

Online: 26 January 2022 (18:46:41 CET)

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Preprint ARTICLE | doi:10.20944/preprints202201.0243.v1

Non-Ionic Aqueous Micellar Extraction of Trypsin Inhibitors and Isoflavones from Soybean Meal: Process Optimization

Ezequiel Coscueta, María Emilia Brassesco, Luciana Pellegrini Malpiedi, Bibiana Nerli

Subject: Chemistry And Materials Science, Food Chemistry Keywords: aqueous micellar system; trypsin inhibitor; isoflavone extraction; non-ionic surfactant; multifactorial optimization

Online: 17 January 2022 (16:01:53 CET)

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Preprint ARTICLE | doi:10.20944/preprints202201.0217.v1

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus virgatus Surimi Gel

Chunyong Song, Yufeng Lin, Pengzhi Hong, Huanming Liu, Chunxia Zhou

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Nemipterus virgatus surimi; pre-emulsified safflower seed oil; gel texture; microstructure; flavor

Online: 14 January 2022 (16:12:29 CET)

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Preprint ARTICLE | doi:10.20944/preprints202112.0425.v1

Bioaccessibility of Antioxidants in Blackcurrant Juice After Treatment Using Supercritical Carbon Dioxide

Urszula Trych, Magdalena Buniowska, Sylwia Skąpska, Ireneusz Kapusta, Krystian Marszałek

Subject: Chemistry And Materials Science, Food Chemistry Keywords: bioaccessibility; supercritical carbon dioxide; blackcurrant; vitamin C; anthocyanins; antioxidant activity; in vitro digestion model

Online: 27 December 2021 (11:24:51 CET)

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Preprint COMMUNICATION | doi:10.20944/preprints202112.0291.v1

Inhibitory Effect and Mechanism of Chitosan–Ag Complex Hydrogel on Fungal Disease in Grape

Weizhong He, Yajuan Zhu, Yan Chen, Qi Shen, Zhenyu Hua, Xian Wang, Peng Xue

Subject: Chemistry And Materials Science, Food Chemistry Keywords: silver; chitosan; hydrogel; antibacterial; grape

Online: 17 December 2021 (14:46:05 CET)

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Preprint ARTICLE | doi:10.20944/preprints202112.0058.v1

Electrochemical and Mechanistic Study of Structure–Activity Relationship of α-, β-, γ-, and δ-Tocopherol on Superoxide Elimination in N,N-Dimethylformamide through Proton-Coupled Electron Transfer

Tatsushi Nakayama, Ryo Honda, Kazuo Kuwata, Shigeyuki Usui, Bunji Uno

Subject: Chemistry And Materials Science, Food Chemistry Keywords: proton-coupled electron transfer; superoxide radical anion; antioxidants; cyclic voltammetry; electron spin resonance spectrum; tocopherol

Online: 3 December 2021 (15:01:26 CET)

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Preprint ARTICLE | doi:10.20944/preprints202111.0093.v1

Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin

Yuehui Wang, Kuijie Sun, Wenchang Zhu, Wenping Ding, Qingyun Lyu, Lei Chen, Guozhen Wang, Kun Zhuang, Xi Chen

Subject: Chemistry And Materials Science, Food Chemistry Keywords: waxy rice starch; α-amylase; protein; amylopectin structure

Online: 4 November 2021 (08:00:31 CET)

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Preprint ARTICLE | doi:10.20944/preprints202110.0267.v1

Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions

Mangang Wu, Zhikun Li, Ranran Wei, Yi Luan, Juan Hu, Qingling Wang, Rui Liu, Qingfeng Ge, Hai Yu

Subject: Chemistry And Materials Science, Food Chemistry Keywords: myofibrillar protein; sulfhydryl-blocking agent; disulfide bond; protein-stabilized emulsions; interface protein membrane

Online: 19 October 2021 (10:21:59 CEST)

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Working Paper ARTICLE

Presynaptic Release-Regulating Alpha2 Autoreceptors: Potential Molecular Target for Ellagic Acid Nutraceutical Properties

Isabella Romeo, Giulia Vallarino, Federica Turrini, Alessandra Roggeri, Guendalina Olivero, Raffella Boggia, Stefano Alcaro, Giosuè Costa, Anna Pittaluga

Subject: Chemistry And Materials Science, Food Chemistry Keywords: pomegranate tannins; ellagic acid; molecular modelling; α2-adrenoreceptors; α2-ARs; molecular dynamic simulations; antioxidant; natural compounds; antidepressant activity; food chemistry

Online: 1 October 2021 (14:27:20 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202109.0081.v1

Workflow to Investigate Subtle Differences in Wine Volatile Metabolome Induced by Different Root Systems and Irrigation Regimes

Mani Awale, Connie Liu, Misha T. Kwasniewski

Subject: Chemistry And Materials Science, Food Chemistry Keywords: rootstocks; untargeted metabolomics; features; grafted; multivariate analysis; volatile compounds

Online: 6 September 2021 (09:52:40 CEST)

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Preprint REVIEW | doi:10.20944/preprints202108.0188.v1

Visiting Taro from a Botanical and Phytochemical Perspective

Meenakshi Sharma, Arpitha Shankar, Anil Kumar Delta, Anand Kumar

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Botanical; Biochemical; Colocasia; Corm; Taro

Online: 9 August 2021 (10:09:30 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202108.0096.v1

Resource evaluation and novel germplasm excavation of wild Chinese prickly ash in Qinling mountains

Tao Zheng, Ke-xing Su, Xi-yan Chen, Ding-ling Zhang, Shu-ming Liu

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Qinling mountains; Wild Chinese prickly ashes; HPLC fingerprint; Resource evaluation.

Online: 3 August 2021 (15:55:32 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202106.0248.v1

Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the Vitis v. Corvina Grape and the Sensory Profile of Amarone Wines

Diego Tomasi, Andrea Lonardi, Davide Boscaro, Tiziana Nardi, Christine Mayr Marangon, Mirko De Rosso, Riccardo Flamini, Lorenzo Lovat, Giovanni Mian

Subject: Chemistry And Materials Science, Food Chemistry Keywords: post-harvest; grape; wine; withering; stilbenes; aroma; Amarone; Corvina

Online: 9 June 2021 (09:03:25 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202105.0393.v1

A Quantitative 1H-NMR Method for Screening Cannabinoids in CBD Oils

Ines Barthlott, Andreas Scharinger, Patricia Golombek, Thomas Kuballa, Dirk W. Lachenmeier

Subject: Chemistry And Materials Science, Food Chemistry Keywords: cannabidiol (CBD); ∆9-tetrahydrocannabinol (∆9-THC); cannabinol (CBN); ∆8-tetrahydrocannabinol (∆8-THC); cannabinoids; CBD oil; nuclear magnetic resonance spectroscopy (NMR); PULCON methodology; 1H NMR; qNMR

Online: 17 May 2021 (16:56:15 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202102.0620.v1

Flavonoids in Lemon and Grapefruit IntegroPectin

Antonino Scurria, Marzia Sciortino, Lorenzo Albanese, Domenico Nuzzo, Federica Zabini, Francesco Meneguzzo, Rosa V. Alduina, Alessandro Presentato, Mario Pagliaro, Giuseppe Avellone, Rosaria Ciriminna

Subject: Chemistry And Materials Science, Food Chemistry Keywords: IntegroPectin, naringin, eriocitrin, citrus, flavonoids, pectin, circular economy

Online: 26 February 2021 (13:47:16 CET)

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Preprint ARTICLE | doi:10.20944/preprints202009.0317.v1

Authentication and Traceability Study on Barbera d'Asti and Nizza DOCG Wines: The Role of Trace- and Ultratrace Elements

Maurizio Aceto, Federica Gulino, Elisa Calà, Elisa Robotti, Maurizio Petrozziello, Christos Tsolakis, Claudio Cassino

Subject: Chemistry And Materials Science, Food Chemistry Keywords: ICP-MS; trace elements; wine; Nizza; Barbera; authentication

Online: 14 September 2020 (00:49:48 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202009.0255.v1

Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System, Physiological and Biochemical Responses at Different Storage Temperatures

Fariborz Habibi, Asghar Ramezanian, Fabian Guillén, Domingo Martínez-Romero, María Serrano, Daniel Valero

Subject: Chemistry And Materials Science, Food Chemistry Keywords: antioxidant enzymes; hydrogen peroxide; phenylalanine ammonia-lyase; proline; scanning electron microscopy

Online: 11 September 2020 (09:58:41 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202009.0231.v1

Changes in Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

Fariborz Habibi, Asghar Ramezanian, Fabian Guillén, Salvador Castillo, María Serrano, Daniel Valero

Subject: Chemistry And Materials Science, Food Chemistry Keywords: organic acids; sugars; anthocyanins; antioxidant enzymes; ascorbic acid

Online: 10 September 2020 (09:11:16 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202008.0713.v1

Application of ¹H Nuclear Magnetic Resonance Spectroscopy as Spirits Screener for Quality and Authenticity Control

Jan C. Teipel, Thomas Hausler, Katharina Sommerfeld, Andreas Scharinger, Stephan G. Walch, Dirk W. Lachenmeier, Thomas Kuballa

Subject: Chemistry And Materials Science, Food Chemistry Keywords: NMR; alcoholic beverages; ethanol; methanol; acetaldehyde; screening; validation; food control; PULCON

Online: 31 August 2020 (06:21:35 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202008.0052.v1

Preservation of Vitamin C and Phenolic Compounds from Umbu (Spondias Tuberosa Arr. Cam.) via Spray Drying

Thais Muniz, Hanndson Araujo, Eudeson G. Paiva Santos, Iara Bezerra de Oliveira, Maria Elita Duarte Martins, Mario Cavalcanti-Mata, Hugo Lisboa, Matheus A. Pasquali

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Spray Drying; Vitamin C; Phenolic Compounds; Preservation; Modeling; Optimization

Online: 2 August 2020 (18:22:59 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202007.0221.v1

In Silico Identification and Biological Evaluation of Antioxidant Food Components Endowed with IX and XII hCA Inhibition

Giosuè Costa, Annalisa Maruca, Roberta Rocca, Francesca Alessandra Ambrosio, Emanuela Berrino, Fabrizio Carta, Francesco Mesiti, Alessandro Salatino, Delia Lanzillotta, Francesco Trapasso, Anna Artese, Stefano Alcaro, Claudiu T. Supuran

Subject: Chemistry And Materials Science, Food Chemistry Keywords: hCA IX and XII; dual inhibitors; molecular modeling studies; in vitro assays

Online: 11 July 2020 (02:30:03 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202007.0076.v1

Current Challenges of Cold Brew Coffee – Roasting, Extraction, Flavor Profile, Contamination, and Food Safety

Raven Kwok, Kenny Lee Wee Ting, Steffen Schwarz, Linda Claassen, Dirk W. Lachenmeier

Subject: Chemistry And Materials Science, Food Chemistry Keywords: coffee; cold brew; nitro cold brew; roasting; extraction; hygiene; risk assessment; product quality

Online: 5 July 2020 (14:53:27 CEST)

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Working Paper ARTICLE

Improvements in the Ecological and Nutritional Aspects of Down's Syndrome

Loai Aljerf, Mazen Aljurf

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Nutrition system; Carbon footprint; Energy metabolism; Anthropometric; Biomedical treatment

Online: 31 May 2020 (21:01:47 CEST)

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Preprint ARTICLE | doi:10.20944/preprints202003.0368.v1

Liquid-Liquid Equilibrium Behavior and In Vitro Digestion Simulation of Medium Chain Fatty Acids

Ericsem Pereira, Antonio J. A. Meirelles, Guilherme J. Maximo

Subject: Chemistry And Materials Science, Food Chemistry Keywords: phase equilibrium; in vitro lipid digestion; fats and oils

Online: 25 March 2020 (04:14:17 CET)

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Working Paper ARTICLE

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

Malaiporn Wongkaew, Tibet Tangpao, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Sarana Sommano

Subject: Chemistry And Materials Science, Food Chemistry Keywords: dried Chinese sausage; fat replacement; mango peel pectin; microwave-assisted extraction technique

Online: 11 March 2020 (03:07:13 CET)

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Preprint COMMUNICATION | doi:10.20944/preprints202003.0143.v1

High Yields of Shrimp Oil Rich in Omega-3 and Carotenoids: Extending to Shrimp Waste the Circular Economy Approach to Fish Oil Extraction

Antonino Scurria, Anne-Sylvie Fabiano Tixier, Claudia Lino, Mario Pagliaro, Fabio D’Agostino, Giuseppe Avellone, Farid Chemat, Rosaria Ciriminna

Subject: Chemistry And Materials Science, Food Chemistry Keywords: shrimp waste; astaxanthin; omega-3; limonene; bioeconomy

Online: 8 March 2020 (16:54:24 CET)

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Preprint ARTICLE | doi:10.20944/preprints202002.0274.v1

Effect of Genotypic and Phenotypic Variations on Essential Oil Aromatic Profiles of Makwhaen Fruits

Trid Sriwichai, Tonapha Phusadee, Jiratchaya Wisetkomolmat, Korawan sringarm, Supamit Mekchay, Kittisak Jantanasakulwong, Kiattisak Duangmal, Sarana Sommano

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Chemical profiles; taxonomical description; volatile compositions; Zanthoxylum spp.

Online: 19 February 2020 (10:54:48 CET)

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Preprint ARTICLE | doi:10.20944/preprints202001.0141.v1

The Content of Selected Minerals, Bioactive Compounds and the Antioxidant Properties of the Flowers and Fruit of Selected Cultivars and Wildly Growing Plants of Sambucus nigra

Karolina Młynarczyk, Dorota Walkowiak-Tomczak, Halina Staniek, Marcin Kidoń, Grzegorz Łysiak

Subject: Chemistry And Materials Science, Food Chemistry Keywords: elderberry minerals; antioxidant activity; phenolic compounds; anthocyanins.

Online: 14 January 2020 (12:08:35 CET)

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Preprint ARTICLE | doi:10.20944/preprints201911.0390.v1

Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener)

Alex O. Okaru, Andreas Scharinger, Tabata Rajcic de Rezende, Jan Teipel, Thomas Kuballa, Stephan G. Walch, Dirk W. Lachenmeier

Subject: Chemistry And Materials Science, Food Chemistry Keywords: caffeine; 16-O-methylcafestol; kahweol; furfuryl alcohol; tetramethylsilan (TMS); magnetic resonance spectroscopy; validation studies

Online: 30 November 2019 (10:20:17 CET)

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Preprint COMMUNICATION | doi:10.20944/preprints201910.0352.v1

Influence of the Brewing Temperature on the Taste of Espresso

Johanna A. Klotz, Gertrud Winkler, Dirk W. Lachenmeier

Subject: Chemistry And Materials Science, Food Chemistry Keywords: coffee; espresso; hot beverages; temperature; esophageal cancer; sensory trial

Online: 30 October 2019 (09:12:32 CET)

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Preprint ARTICLE | doi:10.20944/preprints201910.0007.v1

Prediction of Terpenoids Toxicity Based on Quantitative Structure-Activity Relationships Model

Rosa Perestrelo, Catarina Silva, Miguel X. Fernandes, José S. Câmara

Subject: Chemistry And Materials Science, Food Chemistry Keywords: terpenoids; Vibrio fischeri; toxicity; QSAR; heuristic method

Online: 2 October 2019 (02:55:05 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201908.0093.v2

Extraction of Polyphenols and Synthesis of New Activated Carbon from Spent Coffee Grounds

Marina Ramón-Gonçalves, Lorena Alcaraz, Susana Pérez Ferreras, María Eugenia León-González, Noelia Rosales Conrado, Félix Antonio López

Subject: Chemistry And Materials Science, Food Chemistry Keywords: spent coffee grounds; polyphenols; extraction; subcritical fluid; activated carbon; methylene blue; adsorption.

Online: 20 September 2019 (10:23:51 CEST)

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Preprint ARTICLE | doi:10.3390/sci1020044

Antioxidant Properties of Western Georgia Native Khechechuri Pear

Tamara Gabour Sad, Indira Djafaridze, Aleko Kalandia, Maia Vanidze, Katarina Smilkov, Claus Jacob

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Khechechuri pear; Adjara region; phenolic compounds; catechins; flavonoids; antioxidant activity

Online: 7 August 2019 (00:00:00 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201908.0005.v1

Enzymatic Hydrolyzed Potato Powder Stabilizes the Properties and Rheological Performance of Yogurt

Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, Zia ud Din, Allah Bakhsh Javaid, Asad Nawaz, Noman Walayata

Subject: Chemistry And Materials Science, Food Chemistry Keywords: flavored yogurt; potato powder; physiochemical properties; microstructure; rheological properties

Online: 1 August 2019 (04:19:53 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201907.0325.v1

Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Francesco Meneguzzo, Cecilia Brunetti, Alexandra Fidalgo, Rosaria Ciriminna, Riccardo Delisi, Lorenzo Albanese, Federica Zabini, Antonella Gori, Luana Beatriz dos Santos Nascimento, Anna De Carlo, Francesco Ferrini, LAURA M. ILHARCO, Mario Pagliaro

Subject: Chemistry And Materials Science, Food Chemistry Keywords: biomethane; d-limonene; flavanones; food waste; green extraction; hydrodynamic cavitation; orange waste; pectin; polyphenols

Online: 29 July 2019 (04:04:30 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201907.0226.v1

Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Ramírez-Anaya Jessica del Pilar, Castañeda-Saucedo Ma.Claudia, Olalla-Herrera Manuel, Villalón-Mir Marina, López-García de la Serrana Herminia, Samaniego-Sánchez Cristina

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Fry; boil; phenolic compounds; antioxidant capacity; extra virgin olive oil; Mediterranean vegetables

Online: 19 July 2019 (10:30:19 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201905.0334.v1

Bergamot (Citrus bergamia, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy

Angelo Maria Giuffrè

Subject: Chemistry And Materials Science, Food Chemistry Keywords: antoxidants; bergamot; bioactive compound; biometrics; biomolecules; citrus bergamia risso; cloudy

Online: 28 May 2019 (10:50:32 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201905.0303.v1

Comparative Study of the Effects of Different Wood Chip Extract Species (Oak, Acacia and Cherry) on Color Properties and Anthocyanin Content by the Use of Model Wine Solutions

António M. Jordão, Virginia Lozano, María L. González-SanJosé

Subject: Chemistry And Materials Science, Food Chemistry Keywords: acacia; anthocyanins; cherry; color; model wine; oak; wood extracts

Online: 27 May 2019 (09:36:10 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201905.0048.v1

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Cereals

Jazmin L. Tobias-Espinoza, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María A. Núñez-González, Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Juan G. Báez-González, Juan A. Ortega-Gutiérrez

Subject: Chemistry And Materials Science, Food Chemistry Keywords: extruded cereals; flaxseed; amaranth; dietary fiber; extrusion-cooking

Online: 6 May 2019 (10:22:44 CEST)

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Working Paper ARTICLE

Recycling of Waste Cooking Oils: Variation of the Chemical Composition during Water Treatment

Alberto Mannu, Monica Ferro, Greta Colombo Dugoni, Walter Panzeri, Giacomo Luigi Petretto, Paolo Urgeghe, Andrea Mele

Subject: Chemistry And Materials Science, Food Chemistry Keywords: waste cooking oil; volatiles; 1H NMR; mass spectrometry; prototype

Online: 16 April 2019 (11:19:15 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201904.0137.v1

Recycling of Waste Cooking Oils: Variation of the Chemical Composition during Water Treatment

Alberto Mannu, Monica Ferro, Greta Colombo Dugoni, Walter Panzeri, Giacomo Luigi Petretto, Paolo Urgeghe, Andrea Mele

Subject: Chemistry And Materials Science, Food Chemistry Keywords: waste cooking oil; volatiles; 1H NMR; mass spectrometry; prototype

Online: 11 April 2019 (08:55:22 CEST)

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Working Paper ARTICLE

Antimicrobial Activity of Lignin and Lignin-Derived Cellulose and Chitosan Composites Against Selected Pathogenic and Spoilage Microorganisms

Abla Alzagameem, Stephanie Elisabeth Klein, Michel Bergs, Xuan-Tung Do, Imke Korte, Sophia Dohlen, Carina Hüwe, Judith Kreyenschmidt, Birgit Kamm, Michael Larkins, Margit Schulze

Subject: Chemistry And Materials Science, Food Chemistry Keywords: antimicrobial activity; antiradical activity; chitosan; hydroxypropylmethylcellulose; lignin; pathogenic microorganisms; organosolv

Online: 25 March 2019 (11:40:11 CET)

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Working Paper ARTICLE

Electronic Nose-Based Technique for Rapid Detection and Recognition of Moldy Apples

Jihua Wang, Gang Liang, Hui Tian, Jing Sun, Cihui Wan

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Electronic nose; apple; mildew; pattern recognition; artificial neural network; nondestructive examination

Online: 21 March 2019 (09:54:00 CET)

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Working Paper ARTICLE

Assessments of Sugars, Organic Acids, Amino Acids, Polyphenols, Macro and Trace Elements from Fresh Tree Peony Flowers

Jiantao Zhao, Yao Xu, Zhijun Zhang, Zisha He, Weijie Lan, Jing Zhang

Subject: Chemistry And Materials Science, Food Chemistry Keywords: tree peony flowers; sugars and organic acids; amino acids; polyphenols; GC-MS; LC-MS

Online: 20 March 2019 (15:09:50 CET)

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Preprint ARTICLE | doi:10.20944/preprints201903.0119.v1

Using Synchronous Fluorescence to Investigate Compounds and Interactions Influencing Foam Characteristics in Sparkling Wines

Bruna Condé, Alanna Robinson, Amandine Bodet, Anne-Charlotte Monteau, Sigfredo Fuentes, Geoffrey Scollary, Trevor Smith, Kate S. Howell

Subject: Chemistry And Materials Science, Food Chemistry Keywords: effervescence; bubbles; protein; yeast invertase; foamability; wine quality

Online: 11 March 2019 (08:04:48 CET)

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Preprint ARTICLE | doi:10.20944/preprints201903.0008.v1

Electronic Nose-Based Technique for Rapid Detection and Recognition of Moldy Apples

Wenshen Jia, Gang Liang, Hui Tian, Jing Sun, Cihui Wan

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Electronic nose; apple; mildew; pattern recognition; artificial neural network; nondestructive examination

Online: 1 March 2019 (12:21:20 CET)

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Preprint ARTICLE | doi:10.20944/preprints201902.0023.v1

A Circular Economy Approach to Omega-3 Extraction

Rosaria Ciriminna, Antonino Scurria, Giuseppe Avellone, Mario Pagliaro

Subject: Chemistry And Materials Science, Food Chemistry Keywords: anchovy; omega-3; limonene; circular economy; fish processing waste; marine fishery discards

Online: 3 February 2019 (02:58:23 CET)

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Preprint ARTICLE | doi:10.20944/preprints201901.0031.v1

Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces Cerevisiae

Ana Flores Garcia, Ruben Márquez-Meléndez, erika salas, Guillermo Ayala Soto, Ivan Salmeron Ochoa, Leon Hernandez Ochoa

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Chagalapoli (Ardisia compressa), fermented beverage, phenolic compounds

Online: 3 January 2019 (14:37:19 CET)

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Preprint ARTICLE | doi:10.20944/preprints201812.0163.v1

Fatty Acids-Based Quality Index to Differentiate Worldwide Commercial Pistachio Cultivars

Mahnaz Esteki, Parvin Ahmadi, Yvan Vander Heyden, Jesus Simal-Gandara

Subject: Chemistry And Materials Science, Food Chemistry Keywords: authenticity; chromatographic fingerprint; fatty acids; classification; linear discriminant analysis

Online: 13 December 2018 (08:43:49 CET)

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Preprint ARTICLE | doi:10.20944/preprints201812.0024.v1

Chemometric Characterization of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil and Sunflower Oil

Malika Drira, Hazem Jabeur, Mohamed Bouaziz

Subject: Chemistry And Materials Science, Food Chemistry Keywords: extra-virgin olive oil adulteration; vegetables oils; triglycerides; fatty acids; linear discriminant analysis; principal component analysis

Online: 3 December 2018 (13:38:58 CET)

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Preprint ARTICLE | doi:10.20944/preprints201811.0548.v1

Characterization of Carotenoid and Carotenoid Esters of Astringent Persimmon Tissues (Diospyros kaki Thunb. var. Rojo Brillante). Effects of Thermal and High Pressure Non-Thermal Processing

M. Pilar Cano, Andrea Gómez-Maqueo, Jorge Welti-Chanes, Tomás García-Cayuela

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Persimmon, Diospyrus kaki Thunb., var. Rojo Brillante, astringent, carotenoids, carotenoid esters, HPLC-PDA-MS (APCI+), processing effects

Online: 22 November 2018 (14:26:40 CET)

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Preprint ARTICLE | doi:10.20944/preprints201811.0402.v1

Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa Oleifera Leaves

Taiwo Aderinola`

Subject: Chemistry And Materials Science, Food Chemistry Keywords: chemical composition; smoothies; fruit blends; antioxidant properties; Moringa oleifera leaf; sensory evaluation

Online: 16 November 2018 (10:56:56 CET)

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Preprint ARTICLE | doi:10.20944/preprints201811.0093.v1

Nutrient and Bioactive Composition of Five Gabonese Forest Fruits and Their Potential Contribution to Dietary Reference Intakes

Robert Fungo, John H. Muyonga, Judith Laura Ngondi, Christian Mikolo-Yobo, Donald Iponga, Sylvanus Odjo, Tang Erasmus Nchuaji, Alfred Ngoye, Julius Chupezi Tieguhong

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Wild fruits, phytochemicals, malnutrition and health

Online: 5 November 2018 (09:15:58 CET)

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Preprint REVIEW | doi:10.20944/preprints201811.0056.v1

New Strategies to Improve Sensorial Quality of White Wines by Wood Contact

M. Elena Alañon, M. Consuelo Díaz-Maroto, M. Soledad Pérez-Coello

Subject: Chemistry And Materials Science, Food Chemistry Keywords: white wine; volatile compounds; sensorial characteristics; oak; alternative woods; barrels; chips

Online: 2 November 2018 (12:40:47 CET)

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Preprint ARTICLE | doi:10.20944/preprints201811.0003.v1

Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol and 5-Hydroxymethylfurfural

Dirk W. Lachenmeier, Steffen Schwarz, Jan Teipel, Thomas Kuballa, Stephan Walch, Carmen M. Breitling-Utzmann

Subject: Chemistry And Materials Science, Food Chemistry Keywords: coffee; acrylamide; furfuryl alcohol; 5-hydroxymethylfurfural; risk assessment

Online: 1 November 2018 (18:35:15 CET)

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Preprint ARTICLE | doi:10.20944/preprints201810.0398.v1

Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

Carmelita da Costa Jardim, Daidana de Souza, Isabel Cristina Kasper Machado, Laura Massochin Nunes Pinto, Renata Cristina de Souza Ramos, Juliano Garavaglia

Subject: Chemistry And Materials Science, Food Chemistry Keywords: craft beer; polyphenols; bitterness; preference; sensory attributes

Online: 18 October 2018 (05:09:01 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201810.0195.v1

Sensory Analysis Test of Pounded Yam Made from a Pounding Machine Designed and Fabricated in Nigeria

F.O. Abulude, A.O Elemide, O.K Oladipupo, T.A Ale

Subject: Chemistry And Materials Science, Food Chemistry Keywords: pounded yam; cocoyam; machine; panelist; texture; Yorubas; Nigeria

Online: 10 October 2018 (03:38:37 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201810.0113.v1

Tunicates as a Biocontrol Tool for Larvicides Acute Toxicity of Zika Virus Vector Aedes aegypti

Velusamy Arumugam, Manigandan Venkatesan, Karthi Sengodan, Umamaheswari Sundaresan, Satheesh Kumar Palanisamy

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Sea Squirts; Metabolites; GC-MS; Anti-bacterial; Zika vector; larvicidal

Online: 6 October 2018 (11:18:31 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201809.0432.v1

Rapid Determination of Nitrite in Drinking Water Using Ion-Exchange-Enhanced Infrared Spectroscopy

Xiuke Du, Song Ye, Daming Dong

Subject: Chemistry And Materials Science, Food Chemistry Keywords: infrared spectroscopy; diffuse reflectance infrared Fourier transform spectroscopy; ion-exchange resin; drinking water

Online: 21 September 2018 (08:29:11 CEST)

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Preprint REVIEW | doi:10.20944/preprints201809.0422.v1

Effect of Natural Food Antioxidants Against LDL and DNA Oxidative Changes

Sotirios Kiokias, Charalampos Proestos, Vassilki Oreopoulou

Subject: Chemistry And Materials Science, Food Chemistry Keywords: LDL-oxidation; DNA-damage; antioxidant vitamins; oxidative stress

Online: 20 September 2018 (16:53:42 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201809.0414.v1

Antioxidant Status, Antidiabetic Properties and Effects on Caco-2 Cells of Coloured and Non-Coloured Enriched Extracts of Sweet Cherry Fruits

Ana C. Gonçalves, Márcio Rodrigues, Adriana O. Santos, Gilberto Alves, Luís R. Silva

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Sweet cherry; Anthocyanins; Non-coloured phenolics; Antioxidant activity; Erythrocytes protection; Caco-2 cells.

Online: 20 September 2018 (14:23:18 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201809.0386.v1

Menaquinone 7 Stability of Formulations and Its Relationship with Purity Profile

Patrick Orlando, Sonia Silvestri, Fabio Marcheggiani, Ilenia Cirilli, Luca Tiano

Subject: Chemistry And Materials Science, Food Chemistry Keywords: menaquinone-7, stability, purity, food supplement

Online: 19 September 2018 (13:59:33 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201809.0338.v1

Aromatic Profiles of Essential Oil from 5 Commonly Used Thai Basils

Tibet Tangpao, Hsiao-Hang Chung, Sarana Rose Sommano

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Ocimum spp.; essential oil; aromatic profiles; Thai food

Online: 18 September 2018 (09:47:32 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201809.0231.v2

Bromatological and Mineralogical Studies in Fruit Pulps Cultivated in the Northern Amazon

Ismael Montero Fernández, Edvan Alves Chagas, Pollyana Cardoso Chagas, Selvin Antonio Saravia Maldonado, Ricardo Carvalho dos Santos, Pedro Rômulo Estevam Ribeiro, Ana Cristina Gonçalves Reis de Melo, Antonio Alves de Melo Filho

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Amazonian fruit; funtional food; PCA; person

Online: 17 September 2018 (10:35:49 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201809.0274.v1

Comparative Rice Bran Metabolomics across Diverse Cultivars and Functional Rice Gene-Bran Metabolite Relationships

Iman Zarei, Emily Luna, Jan E. Leach, Anna McClung, Samuel Vilchez, Ousmane Koita, Elizabeth P. Ryan

Subject: Chemistry And Materials Science, Food Chemistry Keywords: rice bran; rice genes; rice cultivars; metabolic pathway; metabolomics

Online: 15 September 2018 (19:34:43 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201809.0231.v1

Bromatological and Mineralogical Studies in Fruit Pulps Cultivated in the Northern Amazon

Ismael Montero Fernández, Edvan Alves Chagas, Antonio Alves de Melo Filho, Selvin Antonio Saravia Maldonado, Ricardo Carvalho dos Santos, Pedro Rômulo Estevam Ribeiro, Ana Cristina Gonçalves Reis de Melo

Subject: Chemistry And Materials Science, Food Chemistry Keywords: Amazonian fruit; funtional food; PCA; person

Online: 13 September 2018 (07:59:16 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201809.0045.v1

Evolution of Phenolic Compounds Profile and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

Joyce Fagundes Souza, Antonio Mendes Nascimento, Maria do Socorro Silva Linhares, Maria da Conceição Prudêncio Dutra, Marcos dos Santos Lima, Giuliano Elias Pereira

Subject: Chemistry And Materials Science, Food Chemistry Keywords: bottle color, shelf life, Vitis vinifera L., quality control

Online: 3 September 2018 (15:25:23 CEST)

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Preprint ARTICLE | doi:10.20944/preprints201808.0322.v1

Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines

Małgorzata Lasik-Kurdyś, Małgorzata Majcher, Jacek Nowak

Subject: Chemistry And Materials Science, Food Chemistry Keywords: malolactic fermentation; coinoculation; diacetyl; esters; aromatic compounds; grape wine

Online: 18 August 2018 (06:00:30 CEST)

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Preprint COMMUNICATION | doi:10.20944/preprints201808.0126.v2

Injury threshold of oral contact with hot foods and method for its sensory evaluation

Dirk W. Lachenmeier, Walter Lachenmeier

Subject: Chemistry And Materials Science, Food Chemistry Keywords: hot foods; temperature; esophageal cancer; thermosensing; sensory thresholds; methodological study

Online: 9 August 2018 (12:50:40 CEST)

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Epidemiological studies indicate an increased risk of cancer from the consumption of very hot foods and beverages. The International Agency for Research on Cancer (IARC) has already recommended threshold values for the maximum drinking temperature of very hot beverages. The contact time and the contact temperature are decisive for the risk of injury when hot media come into contact with human skin. However, measuring the contact temperature is not easily possible in practice. In the present study, a numerical simulation based on the solution of the heat conduction equation was initially used to investigate whether and for what period of time a constant contact temperature is to be expected under oral conditions. For small circular 3-cm food samples (e.g., cooked potatoes) with 2.5 mm thickness in contact with the tongue, the simulation results in a constant contact temperature of 10 s before cooling. With a thickness of 0.5 mm, the contact temperature is only maintained 1 s. Hot beverages, which spread as a thin film and thereby increase their surface area, can therefore be consumed at higher temperatures than solid foods. Furthermore, a simple test technique with a "measuring spoon" was developed. A hot sample is placed on the tongue. Orientating measurements were used to determine which contact temperature was considered to be just comfortable for any period > 10 s and for which period of less than 10 s it was still just bearable. The contact temperature, which was still perceived as tolerable for periods > 10 s, was 46.5 °C. The time spans for the higher contact temperature 48 °C were between 2 and 4 s and for 49 °C between 1 and 2 s. The course of the contact temperatures determined in the experiment over time allows to calculate the corresponding threshold values of consumption temperatures for various foods. Consumption temperatures of about 56 °C for potatoes and 60 °C for cheese are still perceived as tolerable. In view of the fact that the contact temperature is obviously the determining factor for the risk of injury from burns in the oral cavity in addition to the contact time, it makes sense to reference threshold values to the contact temperature rather than to the surface or consumption temperature of a food product, which is current customary practice. If this contact temperature is defined as a threshold value, the surface or consumption temperature for any other food can be calculated.

Chemistry and Materials Science