Articles tagged with Food Chemistry
A new sensor developed at MIT can accurately measure the ripeness of fruits by detecting tiny amounts of ethylene gas. The sensor has the potential to help grocers and food distributors reduce waste and spoilage, with estimates suggesting a 30% reduction in losses.
Researchers analyzed fatty acid composition and DNA analysis to identify the source of US-grown pine nuts. Most samples found to be mixtures of different species, but combining these methods didn't definitively link to 'pine mouth',
A team of scientists has created a new method to determine whether caffeine in beverages is naturally occurring or synthetic. Using stable-isotope analysis, the technique identifies differences in carbon isotopes found in plant-based and lab-made caffeine. This breakthrough enables faster categorization of caffeine sources.
A new article from the American Chemical Society suggests that berry fruits contain high levels of antioxidants, which can protect cells from damage. The study also found that eating berries changes the way neurons communicate, potentially preventing inflammation in the brain and improving motor control and cognition.
Researchers have discovered toxic aldehydes in food oils, including sunflower oil, which can be harmful when heated. The study found that these compounds are present even after cooking, posing a risk to human health.
Researchers identified that sausages made with olive oil-in-water emulsion stabilized with casein are slightly tougher due to weak lipid-protein interactions. Adding microbial transglutaminase to the emulsion system can lead to physical entrapment of the oil within the meat matrix, making the sausage even tougher.
Higher quality livers come from ducks with active fat-storing cells, while lower quality livers have cells struggling with high fat levels. Analyzing liver proteins revealed a key factor in determining foie gras quality.
A new magnetic tongue technology uses nuclear magnetic resonance spectroscopy to analyze food components and estimate tastes, showing promise for improving flavor detection in processed foods. The method has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies.
A new genre of pasta made with barley is being developed, offering a potential solution for consumers seeking healthier alternatives. The barley spaghetti contains more fiber and antioxidant activity than traditional semolina-based spaghettis, making it a promising option for those looking to reduce their risk of heart disease.
Researchers at the University of Illinois have discovered that sugar decomposes rather than melts, offering new insights into food science and technology. This breakthrough enables food scientists to manipulate sugars for improved flavors and textures, as well as pharmaceutical companies to enhance excipients.
Researchers found that seaweed proteins can reduce blood pressure like ACE inhibitor drugs, and the macroalgae have potential to be used in functional foods. The variety of species and ease of cultivation make them a relatively untapped source of new bioactive compounds.
Scientists have discovered naturally occurring thiouracil in plant-based animal feed and food. The discovery challenges the assumption that the substance is solely of synthetic origin, sparking debate over its natural occurrence.
Researchers found that poplar bud extract has moderate antioxidant activity and demonstrates anti-aging effects on cells in laboratory tests. The study suggests potential use of poplar bud compounds in cosmetic and nutraceutical formulations for skin care.
A recent literature review analyzed nearly 100 scientific articles on the effects of nanoparticles on edible plants. The study found that nanoparticle uptake and build-up vary depending on plant type, nanoparticle size, and chemical composition, highlighting a need for further research in nanoecotoxicology.
Researchers developed a mutant form of wheat called 'sweet wheat', which contains more sugars and healthful carbohydrates than regular wheat. The new flour may provide health benefits when used in foods like breads and cakes.
Researchers analyzed wild Mexican, Central, and South American blueberries finding two types to be extreme super fruits with significantly more antioxidants than commercial varieties, potentially offering enhanced protection against heart disease and cancer.
Researchers discovered 56 substances contributing to beer's bitterness and identified five major contributors to harsh aftertaste. Controlling initial pH value and storing at low temperatures can help delay bitter flavors.
The ACS National Meeting featured symposia on nanotechnology, bioactives, and regenerative medicine, including sessions on cell-based therapeutics and novel biomaterials for tissue engineering. The meeting also highlighted innovative approaches to address global energy demands through biotechnology.
The study found that dissolvable tobacco products contain mainly nicotine, which is linked to oral cancers and gum disease. The products also include flavoring ingredients, sweeteners, and binders that can increase the risk of tooth decay and liver damage.
A new type of bread made with high-vitamin D yeast could be a valuable source of vitamin D in the diet. Laboratory tests show that bread made with vitamin D2-rich yeast has effects similar to those of vitamin D3.
A report published in ACS' Journal of Agricultural and Food Chemistry found that catnip oil is 99% effective in repelling bloodsucking stable flies. The repellent action lasts for about three hours and has the potential to reduce cattle industry loses by $2 billion annually.
Researchers found no significant difference in polyphenol content between organically grown and conventionally grown onions, carrots, and potatoes. Organic farming methods are still considered beneficial for animal welfare and environmental protection.
Scientists have discovered that cilantro's (E,E)-2,4-Undecadienal compound effectively eliminates the strong smell of chitlins. The ingredient can suppress odor at very low concentrations, equivalent to about 10 drops in an Olympic-size pool.
Catnip oil has proven 99% effective in repelling stable flies that cause $2 billion in annual losses. The repellent action lasts for about three hours and is being improved upon.
Scientists have identified an ingredient in cilantro that can effectively remove the foul odor of chitlins. The compound (E,E)-2,4-Undecadienal was found to suppress the unpleasant smell at concentrations as low as 10 parts per billion.
Researchers found that polyfluoroalkyl phosphate esters (PAPs) used in food packaging are breaking down into perfluorinated carboxylic acids (PFCAs), including PFOA, and being ingested by people. This study provides valuable evidence to inform policy on the use of PAPs in food contact applications.
A recent study by Pia Knuthsen and colleagues found no significant differences in polyphenol content between organically and conventionally grown onions, carrots, and potatoes. The researchers analyzed antioxidants from the three vegetables using conventional and organic methods.
A new study suggests that black rice bran extract can reduce skin inflammation by 32% compared to control animals. Feeding mice a diet with black rice bran also showed a significant reduction in swelling associated with allergic contact dermatitis.
A new maglev sensor has been developed to analyze food, water, and beverages for density and chemical composition. The device can quickly estimate salt content in water samples and fat content in milk, cheese, and peanut butter with high accuracy.
A new study found that free-range eggs in Taiwan contain at least five times higher levels of certain pollutants than regular eggs. The findings raise concern about the safety of eating free-range chicken eggs due to potential exposure to environmental pollutants like PCDDs and PCDFs.
The US military has developed a set of ultra-strength cleaners that can effectively neutralize toxic chemicals, including nerve gas and mustard gas. The new decontamination agents are non-toxic and based on ingredients found in foods, cosmetics, and other consumer products.
Research suggests that whole grain barley products and rye foods can facilitate glycaemic regulation through gut fermentation, leading to improved insulin sensitivity and reduced blood glucose levels. Additionally, these products may promote feelings of satiety and lower voluntary energy intake.
A study by Liying Zhang and colleagues found that eggs from chickens on highly contaminated melamine feed contained levels of the contaminant below US FDA limits. The researchers suggested that exposure levels below 100 ppm in feed would not pose potential hazards for food safety.
The emerging science of molecular gastronomy focuses on chemistry and physics techniques in food preparation, transforming the restaurant experience. Key findings include the application of chemical techniques to create novel textures and flavor combinations.
The university's course, 'Kitchen Chemistry Sessions,' uses molecular gastronomy techniques to teach students about chemical and biochemical concepts in food. Students learn to apply these concepts to prepare meals, demonstrating their understanding of chemical processes and scientific principles.
Fresh spinach leaves stored under continuous light exposure show significantly higher levels of vitamins C, K, E, and folate, as well as healthful carotenoids lutein and zeaxanthin. Continuous light exposure after nine days increases folate levels by up to 100% and vitamin K levels by 50-100%
Scientists have discovered that certain food aromas can contribute to feelings of fullness, potentially helping to combat obesity. By analyzing the effects of aroma release during chewing, researchers found that these scents can signal areas of the brain responsible for satiety, leading to reduced food intake.
Researchers at the University of Illinois have discovered that soy peptide lunasin may help fight leukemia by activating a protein called caspase-3. Lunasin also showed anti-inflammatory properties by blocking the activation of NF-kappa-B and reducing interleukin-1 and interleukin-6 levels.
Researchers have identified and characterized new antioxidant compounds in foods like olive oil, honey, and walnuts. These phenolic compounds have high antioxidant power and influence the organoleptic properties of food, potentially preventing diseases such as diabetes, obesity, and cardiovascular disease.
Curcumin, found in turmeric, shows promise in treating colon cancer, psoriasis, and Alzheimer's. The nano-size capsule boosts curcumin absorption, increasing antioxidant levels in the blood.
Researchers found that iron naturally occurring in red wine causes the unpleasant fishy aftertaste when paired with fish. Low-iron red wines might be a suitable match for seafood, contrary to the traditional rule of thumb.
Researchers discovered that high-fructose corn syrup can form a potentially harmful substance called hydroxymethylfurfural (HMF) when heated. HMF levels increase steadily with rising temperatures, posing a threat to honey bee health and human consumption of HFCS products.
Scientists in China have discovered that a natural plant hormone can help plants eliminate residues of certain pesticides, including chloropyrifos. The substance significantly reduces toxicity and residues in the plants, making it a promising, environmentally friendly solution.
Researchers found that applying a natural plant hormone can help eliminate pesticide residues from crops, reducing environmental exposure to pesticides. The study suggests using brassinosteroids as an environmentally friendly alternative to minimize pesticide risks.
A study found that kudzu root extracts improved lab rats with metabolic syndrome by lowering cholesterol, blood pressure, and insulin levels. Kudzu has been used in traditional Chinese medicine as a health food, containing isoflavones with potential health benefits.
A new study by Dipak K. Das and colleagues reveals that freshly crushed garlic generates hydrogen sulfide, a chemical signaling substance that relaxes blood vessels and promotes heart health. Processed and cooked garlic loses this ability, resulting in reduced effectiveness.
The use of weed killers in farmers' fields significantly increases the amount of key nutrients termed carotenoids in sweet corn kernels. Herbicide applications boosted levels by up to 15 percent, particularly lutein and zeaxanthin, linked to reduced risk of age-related macular degeneration and other diseases.
Researchers have discovered that people naturally produce salicylic acid (SA) in their bodies, which is also found in fruits and vegetables. This finding suggests SA may play a role as an animal bioregulator in fighting inflammation and disease.
A University of Illinois study found that honey, rich in antioxidants, protects the quality of salad dressings for up to nine months while naturally sweetening them. The study substituted honey for chemical additives and high-fructose corn syrup, resulting in a healthier alternative.
A study led by Texas AgriLife Research scientists has shown that the Brazilian acai berry's antioxidants are absorbed by the human body when consumed as juice or pulp. The finding is significant as it provides evidence for the berry's purported health benefits, which have been heavily marketed in the US.
The American Chemical Society meeting focuses on the health benefits of phytochemicals in fruits and vegetables, with studies showing a significant reduction in cancer and cardiovascular disease risk. Recent research indicates that adding one serving of fruits and vegetables to diet can reduce cardiovascular diseases by up to 7 percent.
Harold McGee has been awarded the Grady-Stack Award for Interpreting Chemistry for the Public for his work in explaining complex scientific concepts to a general audience. His writing has appeared in numerous publications and has received several professional honors, including food writer of the year and pioneer in culinology.
The study proposes new methods to detect pesticide residue (carbamates) and antibiotic residue (sulfonamides) in water, plant foods and animal-derived foods. The developed methods are innovative, sensitive, and environmentally friendly alternatives to existing detection techniques.
A symposium exploring acrylamide's health effects and ways to reduce its content in food will be held. Experts from around the world will provide new insights into the compound and its biological effects.
Twenty-two researchers honored for developing new antipsychotic medication, cost-effective polyester production process, iron-overload treatment, corn-based products, and innovative packaging solutions. The ACS awards recognize industrial chemists whose work has led to significant improvements in human welfare and progress.
A baby formula supplemented with leptin, a hunger hormone, has been found to promote permanent weight loss and prevent diabetes in rats. The researchers believe that early introduction of leptin can 'hard-wire' the body's energy balance, leading to more efficient energy expenditure.
Researchers found that longer baking times and higher temperatures can increase antioxidant levels in whole wheat pizza dough by up to 82%. Longer fermentation times also boosted antioxidant levels, with some increases reaching 100%.
A new edible coating composed of apple puree and oregano oil has shown promise in killing deadly E. coli bacteria while providing flavor enhancement to food. The coating's effectiveness was demonstrated through laboratory studies, which found it to be more concentrated and longer-lasting than conventional produce washes.
Researchers analyze 31 pure agave tequilas and 25 mixed-tequila samples using ion and gas chromatography, identifying distinct chemical profiles. A new screening test using Fourier Transform Infrared Spectroscopy may be used to identify fake tequilas.
A study found that consumer preferences for certain characteristics, considered defects by experts, impacted cheese ratings. This highlights the importance of considering consumer responses when establishing quality standards.