Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52-7.66) which increased to 8.44-9.13 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same trend as greening intensity, and was positively correlated (r=0.9101) with chlorogenic-lysine adduct content. Our findings provide an ingredient solution to controlling greening, as results demonstrate that greening can be promoted with high relative humidity storage, and use of high moisture and pH ingredients. Unwanted greening can be inhibited by simply changing the liquid sweetener.
The high chlorogenic acid (CGA) content of sunflower seeds causes a greening reaction in sunflower butter baked products which can deter application of sunflower butter as an allergen-free alternative to other plant and dairy based butters. This study focused on how greening intensity of sunflower butter cookies made with different sweeteners (maple, agave, corn syrups, honey and xylitol) affected greening, protein oxidation products, Folin and ABTS •+ radical scavenging ability. Cookies made with maple syrup and xylitol had higher pH and resulted in more greening. The dough made with agave syrup had highest total carbonyls caused by its highest reducing sugar content resulting in more Maillard reaction during dough preparation, while after baking cookies with highest greening (maple syrup) and highest reducing sugar (agave syrup) had higher carbonyls than other sweetener treatments. Cookies made with maple syrup and xylitol also had lower folin-ciocalteau reagent reducing capacity and tryptophan fluorescence. The greening reaction did not affect Schiff bases from oxidation and antioxidant capacity in cookies made with different sweeteners. Higher pH sweeteners thus enhanced greening intensity, tryptophan loss and lowered the total phenolic content after baking and storage, but did not influence the ABTS •+ capacity of sunflower butter cookies.
We herein describe a high-throughput 96-well plate micro-solid phase extraction sample preparation technique based on novel sulfonated-polyaniline/polyacrylonitrile nanofiber mats (sulfonated-PANI/PAN NFMs) for multiresidue detection of fluoroquinolones (FQs) in various animal-origin food samples. Through the double-modification of polyaniline and sulfonic acid, the resulting functionalized sulfonated-PANI/PAN NFMs present high extraction efficiency for FQs. Compared with the existing methods, this approach demonstrates its advantages of being suitable for more sample matrices (milk, animal muscle, liver, kidney, and egg), lower sample amount (0.5 g), lower sorbent requirement (5.0 mg), lower volume of organic solvent (0.7 mL), shorter time (0.2 min per sample), and high sensitivity (0.012−0.06 μg•kg −1 ). In addition, sulfonated-PANI/ PAN NFMs possess excellent reusability which could be reused 10 times without an obvious decrease in extraction efficiency. Combined with ultra performance liquid chromatography-tandem mass spectrometry, the novel sample preparation technique can be expected as an efficient method for routine trace FQ residue monitoring in animal-origin food samples.
Inspired by the zinc protoporphyrin found in red blood cells during heme production, we have developed a novel type of bimetallic Fe, Zn/N/C catalyst with high metal loading (Fe 1.2 wt% and Zn 1.7 wt%), demonstrating high activity and high stability for oxygen reduction processes in acidic electrolytes.
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