Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment
Hydrothermal treatment (HT) of food waste (FW) can form Maillard reaction products (MRPs), the biorefractory organic matter due to the occurrence of Maillard reaction. However, the integrating qualitative and quantitative approach to assess MRPs is scarce. The goal of this study was to develop a met...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/6758794 |
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| author | Jiaze Liu Jun Yin Xiaozheng He Ting Chen Dongsheng Shen |
| author_facet | Jiaze Liu Jun Yin Xiaozheng He Ting Chen Dongsheng Shen |
| author_sort | Jiaze Liu |
| collection | DOAJ |
| description | Hydrothermal treatment (HT) of food waste (FW) can form Maillard reaction products (MRPs), the biorefractory organic matter due to the occurrence of Maillard reaction. However, the integrating qualitative and quantitative approach to assess MRPs is scarce. The goal of this study was to develop a method to characterize and quantify MRPs created by HT of FW. MRPs were identified by molecular weight fractionation, indirect spectrometric indicators, and three-dimensional excitation-emission fluorescence (3DEEM) analysis. The 3DEEM method combined with fluorescence regional integration (FRI) and parallel factor (PARAFAC) analyses was able to differentiate clearly between MRPs and other dissolved organic compounds compared to other approaches. The volume of fluorescence Φ from FRI and maximum fluorescence intensity Fmax from PARAFAC were found to be suitable quantitative parameters for determination of MRPs in the hydrothermal FW system. These two parameters were validated with samples from hydrothermal FW under various operating temperatures and pH. |
| format | Article |
| id | doaj-art-74f2414eb28645a8bbcfc2db99cb89a9 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-74f2414eb28645a8bbcfc2db99cb89a92025-02-03T06:13:17ZengWileyJournal of Chemistry2090-90632090-90712018-01-01201810.1155/2018/67587946758794Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste TreatmentJiaze Liu0Jun Yin1Xiaozheng He2Ting Chen3Dongsheng Shen4School of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, ChinaSchool of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, ChinaSchool of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, ChinaSchool of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, ChinaSchool of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, ChinaHydrothermal treatment (HT) of food waste (FW) can form Maillard reaction products (MRPs), the biorefractory organic matter due to the occurrence of Maillard reaction. However, the integrating qualitative and quantitative approach to assess MRPs is scarce. The goal of this study was to develop a method to characterize and quantify MRPs created by HT of FW. MRPs were identified by molecular weight fractionation, indirect spectrometric indicators, and three-dimensional excitation-emission fluorescence (3DEEM) analysis. The 3DEEM method combined with fluorescence regional integration (FRI) and parallel factor (PARAFAC) analyses was able to differentiate clearly between MRPs and other dissolved organic compounds compared to other approaches. The volume of fluorescence Φ from FRI and maximum fluorescence intensity Fmax from PARAFAC were found to be suitable quantitative parameters for determination of MRPs in the hydrothermal FW system. These two parameters were validated with samples from hydrothermal FW under various operating temperatures and pH.http://dx.doi.org/10.1155/2018/6758794 |
| spellingShingle | Jiaze Liu Jun Yin Xiaozheng He Ting Chen Dongsheng Shen Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment Journal of Chemistry |
| title | Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment |
| title_full | Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment |
| title_fullStr | Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment |
| title_full_unstemmed | Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment |
| title_short | Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment |
| title_sort | three dimensional excitation and emission fluorescence based method for evaluation of maillard reaction products in food waste treatment |
| url | http://dx.doi.org/10.1155/2018/6758794 |
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