Effects of acetic acid, ethanol, and sodium chloride on the formation of Nε-carboxymethyllysine, Nε-carboxyethyllysine and their precursors in commercially sterilized pork

Li, Lin; Kong, Shanshan; Liu, Yongle; Huang, Yiqun; Li, Yan; Lai, Keqiang

doi:10.1007/s11694-021-01102-6

Cited by 24 publications

(12 citation statements)

References 37 publications

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“…Similar to the results for Huiyan fruit juices (Table 1), a linear relationship ( R 2 = 0.9751–0.9993) was also found between the concentration of thiram in each type/brand of the six additional juices and the relevant SERS intensity at 1364 cm −1 , although the linear equation for each type/brand of the juice was different due to the disparity in the sample matrices (Table 2). This indicated that the sensitivity of the proposed SERS method with minimum sample preparation was repeatable, although there was some variation in the method sensitivity among different brands/types of fruit juices, which was commonly found in SERS applications 38,39 …”

Section: Resultsmentioning

confidence: 91%

Detection of thiram on fruit surfaces and in juices with minimum sample pretreatment via a bendable and reusable substrate for surface‐enhanced Raman scattering

Huang

Miao

et al. 2022

J Sci Food Agric

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BACKGROUND: Surface-enhanced Raman scattering (SERS) substrates based on metallic nanoparticles locked in some flexible materials have great potential for rapid detection of pesticide residues in foods, but these substrates are generally not reusable. RESULTS: A bendable and reusable sponge based on polydimethylsiloxane (PDMS) and Au nanospheres was synthesized and employed as SERS substrate to analyze thiram on the surfaces of apples and grapes (20-1000 ng cm −2 ) and in their juices (0.5-5.0 mg L −1 ) with minimum sample pretreatments. The lowest detectible concentrations for thiram in fruit juices and on fruit skins were 0.5 mg L −1 and 20 ng cm −2 , respectively. The Au-PDMS substrate had acceptable intra-reproducibility for SERS analysis of thiram in fruit juices and on fruit skins, resulting in 3.6-16.9% relative standard deviation (RSD) for the SERS signal of the primary peak of thiram. Moreover, the Au-PDMS substrate exhibited distinguished reusability and stability, which could provide a reproducible SERS signal of thiram in apple juice even after the substrate being reused ten times (RSDs for the three major characteristic peaks of thiram were 2.7-10.5% during the ten reused cycles).CONCLUSION: This flexible and reusable Au-PDMS SERS substrate for thiram detection could be readily extended to the analysis of other trace chemicals in a broad range of foods, providing a new possibility for SERS application.

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Section: Resultsmentioning

confidence: 91%

Detection of thiram on fruit surfaces and in juices with minimum sample pretreatment via a bendable and reusable substrate for surface‐enhanced Raman scattering

Huang

Miao

et al. 2022

J Sci Food Agric

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“…Lipid and protein oxidation can result in the accumulation of AGE precursors such as methylglyoxal (precursor for CEL) and glyoxal (precursor for CML), therefore, foods rich in lipids and proteins can contain high levels of CEL and CML (Wu et al ., 2020; Li et al ., 2021, ). From the results in Figs 1 and 3, the relatively much formation of CEL and CML in unwashed surimi samples was likely related to the lipid and protein oxidation.…”

Section: Resultsmentioning

confidence: 99%

“…The reduction in Ca 2+ ‐ATPase activity indicated the loss in Ca 2+ regulation of tropomyosin, which presumably underwent conformational changes under freezing conditions thereby resulting in freeze denaturation of the enzyme (Benjakul et al ., 2003). Also, the causes of protein interactions, aggregation and oxidation during the multiple FT process should not be overlooked (Li et al ., 2021). However, samples in −60 °C group showed an average higher degree of Ca 2+ ‐ATPase activity compared to those in −18 °C group with the same number of FT cycles, although the difference was not significant ( P = 0.107–0.594).…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, the TBARS levels in heat‐treated surimi increased by 34–53% (FT‐3) or 261–275% (FT‐6) for the surimi gels made from surimi subjected to multiple FT cycles as compared with that made from the unfrozen surimi (FT‐0). Since the TBARS levels are empirical data, the raw surimi could contain higher TBARS levels than their heat‐treated counterparts (Weber et al ., 2008; Li et al ., 2021). The increase of TBARS level for raw fish products during frozen storage has been often reported, which is generally attributed to the oxidation of unsaturated fatty acids (Fan et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Effect of freeze-thawing on quality of surimi J. Li et al et al (2021) found that shrimp samples frozen at À18 °C had lower Ca 2+ -ATPase activity than those at À60 °C because of higher degree of protein denaturation at À18 °C.…”

Section: International Journal Of Food Science and Technology 2022mentioning

confidence: 99%

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Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi

Niu

et al. 2022

Int J of Food Sci Tech

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The effects of frozen temperature (À18 or À60 °C) and multiple freeze-thaw (FT) cycles on the gel structure, protein denaturation and oxidation, lipid oxidation and formation of protein-bound N e -carboxymethyllysine (CML) and N e -carboxyethyllysine (CEL) in unwashed silver carp surimi were investigated. The levels of CML and CEL in raw and heat-treated surimi increased due to multiple FT treatment, which were positively correlated with the thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content that also increased during FT cycles, and negatively correlated with the total sulfhydryl content and Ca 2+ -ATPase activity that decreased during FT cycles. Besides, the gel structure of unwashed surimi was improved by 3 FT cycles and frozen at À60 °C, which was significantly helpful to inhibit the formation of protein carbonyl and CEL in raw surimi, but showed no significant influence on the TBARS and CML levels as compared to that at À18 °C.

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Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system

Liu,

Miao

et al. 2024

J Sci Food Agric

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BACKGROUNDNε‐carboxymethyllysine (CML), Nε‐carboxyethyllysine (CEL) and α‐aminoadipic acid (AAA) are important foodborne hazards and their intake can cause a variety of diseases in humans. It is extremely important to investigate the formation mechanism of CML, CEL and AAA, as well as their association with each other when aiming to control their production.RESULTSA multi‐response kinetic model was developed within the glucose‐lysine Maillard reaction model system. The concentrations of glucose, lysine, glyoxal (GO), methylglyoxal (MGO), CML, CEL and AAA were quantified at different temperature (100–160 °C) and at different intervals (0–60 min). The experimental data were fitted to the proposed model to calculate kinetic parameters for the corresponding steps. The results indicated that the production of CML was primarily relied on the direct oxidative cleavage of the Amadori product, rather than the reaction between GO and Lys, whereas CEL and AAA were generated through the reaction of MGO with Lys. Significantly, the reaction between α‐dicarbonyl compounds and Lys preferentially generated CML and CEL, resulting in the lower concentrations of AAA compared to CML and CEL.CONCLUSIONThe multi‐response kinetic model developed in the present study can be applied well to the Maillard reaction. The relationship between the formation mechanisms of CML, CEL and AAA is also explained. © 2024 Society of Chemical Industry.

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Effects of acetic acid, ethanol, and sodium chloride on the formation of Nε-carboxymethyllysine, Nε-carboxyethyllysine and their precursors in commercially sterilized pork

Cited by 24 publications

References 37 publications

Detection of thiram on fruit surfaces and in juices with minimum sample pretreatment via a bendable and reusable substrate for surface‐enhanced Raman scattering

Detection of thiram on fruit surfaces and in juices with minimum sample pretreatment via a bendable and reusable substrate for surface‐enhanced Raman scattering

Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi

Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system

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