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So JS, Lee SB, Lee JH, Nam HS, Lee JK. Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography. Food Sci Biotechnol 2023; 32:1173-1183. [PMID: 37362818 PMCID: PMC10290015 DOI: 10.1007/s10068-023-01264-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 12/04/2022] [Accepted: 01/25/2023] [Indexed: 03/28/2023] Open
Abstract
In this study, an analytical method was established and validated to determine the preservatives such as dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben. The level of preservatives was measured by solvent extraction method adding purification process with carrez reagent and by high-performance liquid chromatography (HPLC). The developed analytical method was successfully applied to determine the concentration of preservatives in various food samples including jam, cheese and soy sauce, displaying high accuracy (recoveries between 87.8% and 110%) and precision (%RSD less than 5.92% and 7.72% for intra-day and inter-day, respectively). To verify the applicability of the improved test method, selected 13 food items and collected 521 samples were monitored. As a result, all the cases met the Korea standard guidelines. Consequently, this study is expected to contribute to the safety management of preservatives for domestic distribution and imported food.
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Affiliation(s)
- Ji Sun So
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
| | - Soo Bin Lee
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
| | - Jin Hye Lee
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
| | - Hye Seon Nam
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
| | - Jong Kwon Lee
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Cheongju, 28159 Republic of Korea
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Jiang TM, Liang Y, Liu B, Liu BY, Li X, Zhao JY, Li JT, Liu YP, Chen LJ. Changes in the intestinal microbiota of healthy adults induced by brown yogurt and relationships of bacterial taxa with specific components. Food Funct 2022; 13:5701-5714. [PMID: 35521810 DOI: 10.1039/d1fo03885k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Yogurt consumption shows a wide range of effects on the gut microbial composition, and correlation of components in yogurt with the changes of gut microbia remains largely uncharacterized. We aimed to determine the effect of brown yogurt (SSN) on the composition of the gut microbiota and to explore the effects of the major components. We performed a randomized study of 70 healthy adults to compare the effects of SSN and standard probiotic-containing yogurt (YJD) during a 28-day intervention and a 10-day follow-up period. The results showed that the SSN group showed significant increases in the butyrate-producer Akkermansia muciniphila, Ruminococcus, and Veillonella (p < 0.05), whereas the YJD group showed increases in the butyrate-producer Megasphaera, Anaerostipes, and Eubacterium. There were reductions in the potential pathogens Haemophilus parainfluenzae and Gemmiger formicilis in both groups (p < 0.05). The SSN group had more Faecalibacterium prausnitzii, Prevotella copri, Bifidobacterium and B. longum than the YJD group (p < 0.001), but fewer Bacteroides, unspecified Clostridiales and Coprococcus eutactus (p < 0.01). These differences might be at least in part explained by the higher concentrations of monosaccharide, palmitoleic acid, and glutamine synthetase adenyltransferase in the SSN product (p < 0.05), which were positively associated with F. prausnitzii (p ≤ 0.001) and B. longum (p < 0.05), and negatively associated with C. eutactus (p < 0.01). The single strain of starter culture and lower content of polyunsaturated fatty acids (PUFA) in the SSN product were also related to the different changes of gut microbia, and the taxa F. prausnitzii, Bifidobacterium and B. longum were negatively associated with starter culture and PUFA (p < 0.01). These findings suggested that SSN is rich in prebiotic components and might be beneficial for healthy adults. Furthermore, bacterial taxa with potential health benefits could be encouraged through improving the formulation and technology used to produce the dairy products.
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Affiliation(s)
- Tie Min Jiang
- South Asia Branch of National Engineering Center of Dairy Health for Maternal and Child, Guilin University of Technology, Guilin, China.
| | - Yi Liang
- South Asia Branch of National Engineering Center of Dairy Health for Maternal and Child, Guilin University of Technology, Guilin, China.
| | - Bin Liu
- National Engineering Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China.
| | - Bi Yuan Liu
- Department of Immunology, School of Medicine, Hunan University of Chinese Medicine, Changsha, China
| | - Xia Li
- South Asia Branch of National Engineering Center of Dairy Health for Maternal and Child, Guilin University of Technology, Guilin, China.
| | - Jun Ying Zhao
- National Engineering Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China.
| | - Jian Tao Li
- National Engineering Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China.
| | - Yan Pin Liu
- National Engineering Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China.
| | - Li Jun Chen
- National Engineering Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China.
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Chiavelli LUR, Galuch MB, Senes CER, Maia LC, Lopes TAM, Rufato KB, Santos OO, Visentainer JV. Validation of UHPLC-MS/MS Method and Measurement Uncertainty Evaluation for Lactose Quantification in Lactose-Free and Regular UHT Milk. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02197-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Rodier LC, Hartel RW. Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating. J Food Sci 2021; 86:2553-2568. [PMID: 34056726 DOI: 10.1111/1750-3841.15772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 11/29/2022]
Abstract
Molten white chocolate held at high temperatures for extended periods of time undergoes thickening and nonenzymatic browning reactions. Lactose and milk proteins participate in Maillard browning, which occurs more rapidly at higher temperatures. Crystallization of amorphous lactose and high temperature contribute to rheological changes over heating. In the present study, five white chocolates of varied compositions were sampled over time at different temperatures. White chocolates containing amorphous lactose showed increases in complex viscosity, while chocolates with crystalline or no lactose showed no change in rheological properties. Maillard browning was measured through both colorimetry and spectrophotometric analysis of brown pigments. Both markers showed the greatest browning for Nonfat dry milk (NFDM)-containing systems. Chocolates containing no NFDM (milk protein isolate, MPI, or crystalline lactose) showed no change in absorbance after clarification, but some browning in colorimetry results, likely due to residual amorphous lactose in the MPI or increased mobility of lactose from crystals at high temperatures. The evolution of fluorescent intermediates was visualized using fluorescence spectroscopy, revealing that these intermediates were formed prior to colored end stage products and were consumed as the reaction approaches completion. An excess of lactose in the system meant reducing sugar declines were relatively small throughout. Kinetic models were created to determine the influence of chocolate composition and temperature on thickening as related to complex viscosity (first order) and browning via colorimetry and absorbance (pseudo-zero order). Both thickening rate and Maillard reaction rates were faster in chocolates with greater levels of amorphous lactose and when held at higher temperatures. PRACTICAL APPLICATION: So-called "golden chocolate" is white chocolate that has been held at warm temperatures for a period of time to undergo Maillard browning. However, thickening of the chocolate during heating can cause processing problems. In this study, viscosity changes are correlated with Maillard browning kinetics to help chocolate manufacturers find optimal conditions for creating new products.
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Affiliation(s)
- Liana C Rodier
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
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Assessment of enzymatic hydrolysis of lactose in lactose-free milk production - A comparative study using capillary zone electrophoresis and cryoscopy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110585] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Bianchini CB, Vieira MPT, Arriola NDA, Dias CO, Seraglio SKT, Costa ACO, Komatsu RA, Machado BD, Amboni RDMC, Fritzen‐Freire CB. Incorporation of uvaia (
Eugenia pyriformis
Cambess) pulp in yogurt: A promising application in the lactose‐free dairy product market. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14829] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Carlen B. Bianchini
- Departamento de Ciência e Tecnologia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Michelly P. T. Vieira
- Departamento de Ciência e Tecnologia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | | | - Carolinne O. Dias
- Departamento de Ciência e Tecnologia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Siluana K. T. Seraglio
- Departamento de Ciência e Tecnologia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Ana Carolina O. Costa
- Departamento de Ciência e Tecnologia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Roberto A. Komatsu
- Instituto Federal de Educação, Campus Lages Ciência e Tecnologia de Santa Catarina Lages Brazil
| | - Bruno D. Machado
- Instituto Federal de Educação, Campus Lages Ciência e Tecnologia de Santa Catarina Lages Brazil
| | - Renata D. M. C. Amboni
- Departamento de Ciência e Tecnologia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Carlise B. Fritzen‐Freire
- Departamento de Ciência e Tecnologia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
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de Oliveira Neves LN, Leal de Oliveira MA. Quantification of lactose and lactulose in hydrolysed-lactose UHT milk using capillary zone electrophoresis. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Neves LNDO, de Oliveira MAL. Determination of lactose and lactulose isomers in UHT milk by CZE-UV. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Cui J, Zhu D, Su M, Tan D, Zhang X, Jia M, Chen G. The combined use of 1 H and 2D NMR-based metabolomics and chemometrics for non-targeted screening of biomarkers and identification of reconstituted milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6455-6461. [PMID: 31294826 DOI: 10.1002/jsfa.9924] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/29/2019] [Accepted: 07/09/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The illegal undeclared addition of reconstituted milk powder to ultra-heat treated (UHT) milk to lower production costs is an example of economically motivated adulteration. This activity not only defrauds consumers but also places honest traders at a disadvantage, which could damage the reputation of milk producers and reduce the integrity of the markets. In this research, a non-targeted analytical strategy that combines proton (1 H) nuclear magnetic resonance (NMR) spectroscopy with a chemometrics data mining tool was developed for the authentication of bovine UHT milk. RESULTS Unsupervised principal component analysis was used to distinguish UHT and tap-water-reconstituted powdered milk. Partial least squares-discriminant analysis (PLS-DA) with R2 (Y) and Q2 equal to 0.859 and 0.748, respectively, was used to differentiate UHT and reconstituted milk samples. Three compounds were selected as biomarkers to distinguish UHT and reconstituted milk and identified according to the standard NMR-spectra database. Finally, a PLS-DA model was established, according to the characteristic spectral bands, to identify UHT milk and reconstituted milk. CONCLUSION This procedure demonstrated the feasibility of using non-targeted NMR profiling combined with chemometric analysis to combat mislabeling and fraudulent practices in milk production. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jing Cui
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Dan Zhu
- Chemistry Department, University of Otago, Dunedin, New Zealand
| | - Meicheng Su
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Dongfei Tan
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xia Zhang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Man Jia
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Gang Chen
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
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