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It was seen that thermal processing at high temperatures for increased durations affected both the physicochemical and structural properties of food. Nevertheless, novel techniques caused minimum destructive impacts as compared to the traditional processes. However, further studies applying novel roasting techniques with a wide range of operating conditions on different types of products are crucial to establish the potential of these techniques in obtaining safe, quality foods.In this study, surface imprinting, magnetic separation, and fluorescent detection were integrated to develop a dual-recognition sensor (MF-MIPs), which was used for highly selective and sensitive detection of 4-nitrophenol (4-NP) in food samples. Silane-functionalized carbon dots (Si-CDs) participated in the imprinting process and were uniformly distributed into the MIPs layers. MF-MIPs sensor exhibited a high fluorescence response and selectivity based on the dual-recognition mechanism of imprinting recognition and fluorescence identification. The relative fluorescence intensity of MF-MIPs sensor presented a good linear relationship in the range of 0.08-10 μmol·L-1 with a low limit of detection (23.45 nmol·L1) for 4NP. MF-MIPs sensor showed high anti-interference, as well as excellent stability and reusability. The 4-NP recovery from spiked food samples ranged from 93.20 to 102.15%, and the relative standard deviation was lower than 5.0%. Therefore, MF-MIPs sensor may be a promising method for 4-NP detection in food samples.The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major food matrix effects influencing the bioavailability of oil-soluble vitamins are highlighted oil content, oil composition, particle size, interfacial properties, and food additives. Droplet size and aggregation state in the human gut impact vitamin bioavailability by modulating lipid digestion, vitamin release, and vitamin solubilization. Vitamins in small isolated oil droplets typically have a higher bioavailability than those in large or aggregated ones. Emulsifiers, stabilizers, or texture modifiers can therefore affect bioavailability by influencing droplet size or aggregation. The dimensions of the hydrophobic domains in mixed micelles depends on lipid type if the domains are too small, vitamin bioavailability is low. Overall, this review highlights the importance of carefully designing food matrices to improve vitamin bioavailability.Natural anthocyanin dyes are safe for human and the environment due to their biocompatibility and rapid biodegradability. In this paper, an aqueous anthocyanin extract from grapes was used as a colouring reagent for the determination of humic acid (a cancer-promoting agent) in water and caffeine/phosphoric acid-containing caramelized soft drink. Three techniques, viz chromametry, ultraviolet-visible spectrophotometry (UV-Vis) and Fourier transform infrared spectroscopy (FTIR) were employed for comparative quantifications. read more The results showed that the chromametry technique exhibited better sensing performance than the spectroscopic techniques in terms of the limit of detection (LOD) and % recovery. However, both chromametry and UV-Vis techniques agreed that the presence of HA could easily be detected in the soft drink at a spiked concentration of 6.4 ppm where less interference occurred.Sorghum grains were subjected to microwave heating at different power levels 350 and 500 W for application times of 15, 30, and 45 s. The effect of microwave heating on fungal growth, protein content, in vitro digestibility, protein solubility, and functional and antioxidant properties of sorghum grain was investigated. The microwave heating at 350 and 500 W significantly reduced fungal incidence in the grain up to 26.2 and 33.4%. No significant changes were found in the crude protein and digestibility of protein, water holding capacity, and oil holding capacity of sorghum. However, application of microwave energy at 500 W for 30 & 45 s caused a sharp reduction on the protein solubility (8.2-7.6%), foaming capacity (6.47-0.98%), emulsion capacity (0.43-0.32 mL/g) and the emulsion stability (2.2-1.6%) of sorghum grain, respectively. Conversely, a significant increment of grain total phenolic content up to 47.1 and 50.8 mg GAE/g and the antioxidant activity up to 40.9 and 59.1% after microwave heat treatment at 350 and 500 W for 45 s, respectively, was observed. These findings revealed that sorghum grain should be treated with microwave at 350 and 500 W for 45 and 15 s, respectively, in order to maintained and enhanced its functional and nutritional properties. Accordingly, microwave heating, particularly at low power, may be an effective emerging method for improving the physicochemical and nutritional properties of sorghum grain.The conformational properties of pyrodextrins from waxy maize starch were investigated by high performance size exclusion chromatography with multiple detectors, and the relationships (Mark-Houwink equations) between molecular weights and intrinsic viscosities of pyrodextrins in water were established. Pyrodextrin was prepared by adjusting waxy maize starch to pH 3 or 2, heating at 170 °C or 150 °C. As heating time increased from 0.5 to 4 h, the molecular size was decreased in the order of pH 2 and 150 °C > pH 3 and 170 °C > pH 3 and 150 °C. The measured exponent α values in Mark-Houwink equation indicated that the pyrodextrins prepared at pH 3, 170 °C and 150 °C only had one compact spherical conformation (α 0.27-0.31) during dextrinization, whereas the pyrodextrins prepared at pH 2 and 150 °C had a mixture of two shapes of molecules compact sphere (α 0.26) and rigid coil (α 0.89) conformation.We report the modular design and synthesis of an amine dangled Schiff base quinoline-morpholine conjugate (QMC) for highly selective detection of Pb2+ ions via fluorimetry. The sensing strategy of QMC towards Pb2+ ion exhibits a large blue shift with fluorescent enhancement via the intramolecular charge transfer (ICT) process. At the same time, QMC coordination with Pb2+, the CN single bond rotation between quinoline and morpholine rings and the CN isomerization process were blocked. Best of our knowledge, this is the first blue shifted turn-on fluorescent chemosensor for Pb2+ ion via the ICT process. Furthermore, QMC selectively detects Pb2+ ion without any interference with alkali, alkaline earth, and transition metal ions, and limit of detection (LOD) downs to 13 μM, which is a permissible level of Pb2+ ion in drinking water reported by WHO. The 12 binding stoichiometry between QMC and Pb2+ was confirmed by fluorimetric, 1H NMR titration, mass spectrometry, and theoretical studies. Finally, QMC was potentially applied for the sensing of Pb2+ ions in milk, red wine, live cells and an INHIBIT molecular logic function was constructed by using Pb2+ and EDTA as chemical inputs.
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