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Chen H, Liu W, Chang L, Kang Z, Yang Y, Zhang L. Tailoring Galactose Oxidase for Self-Powered Benzyl Alcohol Sensing. Chemistry 2023; 29:e202300052. [PMID: 36752160 DOI: 10.1002/chem.202300052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 02/07/2023] [Accepted: 02/08/2023] [Indexed: 02/09/2023]
Abstract
Benzyl alcohol (BnOH) is a widely-used preservative in a variety of cosmetics, but the excess addition (≥1.0 %) may cause strong symptoms such as nausea, gastrointestinal irritation, convulsion, even death, making it crucial to monitor and control the addition quantity. Herein, we have developed a test-strip-like BnOH detection method via tailoring a galactose oxidase (GOase) towards BnOH oxidation and preparing a self-powered electrochromic strip for BnOH concentration visualization. A double-substituted GOase variant (Y329S/R330F), on the basis of the reported GOase M1 , has been obtained by semi-rational design with a 24.6-fold improved activity towards BnOH compared to GOase M1 . The GOase Y329S/R330F electrode has a response to BnOH with a linear range of 0.04 to 3.25 mM (R2 =0.9985), a sensitivity of 122.78 μA mM-1 cm-2 , and a detection limit of 0.03 mM (S/N=3). Coupling an electrochromic Prussian blue (PB) cathode helps the successful sensing visualization without any further power supply. The present sensing is more convenient and user-friendly than the generally used gas chromatography (GC) and high performance liquid chromatography (HPLC), and brings a more accessible solution to the field of quality controlling.
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Affiliation(s)
- Hongyu Chen
- School of Chemical Engineering and Technology, Hebei University of Technology, No. 8, Guangrong Road, Hongqiao District, Tianjin, 300130, P. R. China.,Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, No. 32, West 7th Avenue, Tianjin Airport Economic Area, Tianjin, P. R. China
| | - Weisong Liu
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, No. 32, West 7th Avenue, Tianjin Airport Economic Area, Tianjin, P. R. China.,University of Chinese Academy of Sciences, No. 19 A Yuquan Road, Shijingshan District, Beijing, 100049, P. R. China
| | - Lijing Chang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, No. 32, West 7th Avenue, Tianjin Airport Economic Area, Tianjin, P. R. China
| | - Zepeng Kang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, No. 32, West 7th Avenue, Tianjin Airport Economic Area, Tianjin, P. R. China
| | - Yanqin Yang
- School of Chemical Engineering and Technology, Hebei University of Technology, No. 8, Guangrong Road, Hongqiao District, Tianjin, 300130, P. R. China
| | - Lingling Zhang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, No. 32, West 7th Avenue, Tianjin Airport Economic Area, Tianjin, P. R. China.,University of Chinese Academy of Sciences, No. 19 A Yuquan Road, Shijingshan District, Beijing, 100049, P. R. China
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The Role of Preservatives and Multifunctionals on the Oxidation of Cosmetic O/W Emulsions. COSMETICS 2022. [DOI: 10.3390/cosmetics9030059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Preservatives are typically used to protect cosmetic products from microbial spoilage. However, there is evidence that some preservatives can increase oxidation in O/W emulsions. This could have disadvantages for product quality, efficacy, and consumer health and well-being. Therefore, the impact of preservatives or multifunctionals on oxidation should be quantified. For this purpose, five O/W emulsions with different preservatives were prepared and stored. During storage, the oxygen concentration in the headspace of the samples was studied. The samples showed significant differences in their oxygen uptake and daily oxygen consumption rate. Thus, the preservatives used in this study had an influence on oxidation.
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Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study. Food Chem 2021; 365:130457. [PMID: 34252619 DOI: 10.1016/j.foodchem.2021.130457] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 01/19/2023]
Abstract
Sugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and excellent aroma, associated to volatile organic compounds (VOCs) generated during the well-defined five stages of its traditional making process. The establishment of volatile profile throughout all SCH-making stages during four years, allowed the evaluation of the influence of each stage in the typical characterisitcs of SCH. One hundred eighthy seven VOCs were identified, being associated to several origins and formation pathways. VOCs formed during stage 1 and 2 were originate from raw material, and its oxidation (i.e. enzymatic browning) and thermal degradation (i.e. lipid oxidation, Maillard reactions, Strecker degradation). In stage 3 and 4, the caramelization and melanoidin degradation also occurred, while in stage 5, the thermal degradation continues, followed by microbial activity. Chemometric analysis allowed to identify 35 VOCs as potential markers for processing control by the producers and as guarantee of the typicality and authenticity of SCH. Based on the obtained results, we propose for the first time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation during the different steps of the SCH production.
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Nada A, Rahmawati NTI, Oktriani A, David W, Astuti RM, Handoko DD, Kusbiantoro B, Budijanto S, Shirakawa H. Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran. PLANTS 2021; 10:plants10061073. [PMID: 34071857 PMCID: PMC8229494 DOI: 10.3390/plants10061073] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/21/2021] [Accepted: 05/22/2021] [Indexed: 12/02/2022]
Abstract
Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.
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Affiliation(s)
- Annisa Nada
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Nuraini Tiara Indah Rahmawati
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Annisa Oktriani
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Wahyudi David
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Rizki Maryam Astuti
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Dody Dwi Handoko
- Laboratory of Flavor Analysis, Indonesian Center for Rice Research, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Subang, Jawa Barat 41256, Indonesia; (D.D.H.); (B.K.)
| | - Bram Kusbiantoro
- Laboratory of Flavor Analysis, Indonesian Center for Rice Research, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Subang, Jawa Barat 41256, Indonesia; (D.D.H.); (B.K.)
| | - Slamet Budijanto
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia;
| | - Hitoshi Shirakawa
- Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza Aoba, Aoba-ku, Sendai 980-8572, Japan;
- International Education and Research Center for Food Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
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Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety. Foods 2020; 9:foods9121830. [PMID: 33317039 PMCID: PMC7763333 DOI: 10.3390/foods9121830] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/03/2020] [Accepted: 12/07/2020] [Indexed: 11/17/2022] Open
Abstract
Aroma is a crucial criterion to assess the quality of apple fruits, juices, and ciders. The aim of this study was to explore similarities and differences in volatile profiles among apple fruits, juices, and ciders from different apple varieties (Festa, Branco, and Domingos) by headspace solid-phase microextraction gas chromatography–mass spectroscopy (HS–SPME/GC–MS). A total of 142 volatile organic compounds (VOCs) were identified, but only 9 were common in all analysed matrices and apple-tested varieties. Esters, alcohols, and aldehydes presented a higher concentration in apple fruits and juices, whereas esters, alcohols, and acids were dominant in ciders. Moreover, there were unique VOCs for each matrix and for each variety, highlighting the importance of the selection of apple varieties as an important factor to obtain good sensory and quality ciders, multiple benefits, and legal protection against the misuse of local products.
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Medina S, Perestrelo R, Santos R, Pereira R, Câmara JS. Differential volatile organic compounds signatures of apple juices from Madeira Island according to variety and geographical origin. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104094] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Bocharova O. Evaluation of the thermodynamic viability of the formation of benzyl alcohol and toluene from benzoates in milk and fruit yoghurts. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12627] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Oksana Bocharova
- Odessa National Academy of Food Technologies Kanatnaya str. 112 Odessa 65039Ukraine
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Bocharova O. New evidence of anthocyanins reduction in fruit juices on Pt electrode, and separate investigation of their oxidized and reduced forms. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-0007-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Bocharova O. New evidence of appropriate fruit juice redox conditions for citric acid acting as a proton-carrier on Pt electrode: the effect on evaluating antioxidant properties. J Solid State Electrochem 2018. [DOI: 10.1007/s10008-018-3893-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bocharova O, Bocharova M. Forecasting and evaluating antioxidant properties of fruit, and vegetable, juices using polarization curves. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13225] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Oksana Bocharova
- Odessa National Academy of Food Technology, Kanatnaya Str. 112; Odessa 65039 Ukraine
| | - Maiia Bocharova
- Odessa National Economic University, Preobrajenskaya Str. 8; Odessa 65000 Ukraine
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Bocharova O, Reshta S, Bocharova M, Eshtokin V. Evaluation of orange juice authenticity in respect of added food flavors using dilution index. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13221] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Oksana Bocharova
- Odessa National Academy of Food Technology, Kanatnaya str. 112; Odessa 65039 Ukraine
| | - Sentyabrina Reshta
- Odessa National Academy of Food Technology, Kanatnaya str. 112; Odessa 65039 Ukraine
| | - Maiia Bocharova
- Odessa National Economic University, Preobrajenskaya str. 8; Odessa 65000 Ukraine
| | - Vasiliy Eshtokin
- Criminal Research Centre, Proxorovskaya str. 35; Odessa 65000 Ukraine
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