摘要：
Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023年71(1):825-835 ISSN：0021-8561
通讯作者：
Zhiyong Gong
作者机构：
[Liu, Yan; Zhou, Mengxin; Gong, Zhiyong; Wang, Hong; Wu, Yongning; Liu, PinPin; Wang, Qiao; Zhao, Fang; Chen, Mengyuan; Yu, QingQing; Liu, Xin; Wu, Kejia] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Chinese Minist Educ, Wuhan 430023, Hubei, Peoples R China.;[Wu, Yongning] Chinese Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, NHC Key Lab Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, Beijing 100021, Peoples R China.
通讯机构：
[Zhiyong Gong] K;Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan430023, Hubei, People’s Republic of China
关键词：
Crayfish;Per- and polyfluoroalkyl substances;Risk assessment;UPLC-MS/MS;exposure
摘要：
Per- and polyfluoroalkyl substances (PFASs) are a novel class of emerging persistent organic pollutants (POPs) owing to their environmental persistence and bioaccumulation. Red swamp crayfish is a major source of exposure to PFASs, while the dietary intake of PFASs from crayfish is still unclear. We investigated the concentrations of PFASs in 130 batches of crayfish and 100 environmental samples from Middle and Lower Reaches of the Yangtze River Delta. Seven Perfluoroalkyl carboxylic acids (PFCAs), 3 Perfluoroalkyl sulfonates (PFSAs), and 6:2 Cl-PFESA were analyzed by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Meanwhile, PFASs exposure levels were examined concretely in four tissues of crayfish and different circulation links. The average daily intake (ADI) risk model was used to evaluate the human health risk of consuming crayfish and suggested that the risk of PFASs exposure is at a low level.
摘要：
In the work, zein-yeast carboxymethyl glucan (ZY) particles were fabricated by a novel ultrasonic assisted anti-solvent precipitation (ASP) method, which was a good delivery system for resveratrol. The particle size and zeta-potential of ZY samples were detected by Zetasizer Pro analyzer, they gradually increased as the mass ratio of zein and yeast carboxymethyl glucan (YCG) changed from 10:1 to 10:5. The intermolecular interactions were investigated by zeta-potentiometric analyzer, Fourier transform infrared spectroscopy and fluorescence spectroscopy. Electrostatic interaction, hydrogen bonding and hydrophobic effects between zein and YCG molecules were identified as the main driving forces in the formation of ZY particles. The optimized ZY (10:3) binary particles were used as delivery system for encapsulating and protecting resveratrol. They had high encapsulation efficiency (85.4%) and loading capacity (6.1%), and increased the retention rate of resveratrol by 2.10 and 1.21 folds after exposure to light and heat conditions, effectively protect resveratrol against light and thermal degradation. These particles also delayed the release of resveratrol in simulated gastrointestinal digestion, which might improve its oral bioavailability. In conclusion, ZY binary particles could be regarded as a useful and promising delivery vehicle, which might contribute to the application of hydrophobic bioactive ingredients in functional foods.
摘要：
Growing toxicologic evidence suggests that emerging perfluoroalkylsubstances (PFASs), like chlorinated polyfluoroalkyl ether sulfonate(Cl-PFESA), may be as toxic or more toxic than perfluorooctanesulfonate(PFOS) and perfluorooctanoic acid (PFOA). However, further investigationsare needed in terms of the human health risk assessment. This studyexamined the effects of emerging and legacy PFAS exposure on newbornthyroid homeostasis and compared the thyroid disruption caused by6:2 Cl-PFESA and PFOS using a benchmark dose approach. The healtheffects of mixture and individual exposure were estimated using thepartial least-squares (PLS) model and linear regression, respectively.A Bayesian benchmark dose (BMD) analysis determined the BMD valuefor adverse effect comparison between 6:2 Cl-PFESA and PFOS. The median(interquartile range) concentrations of 6:2 Cl-PFESA (0.573 [0.351-0.872]ng/mL), PFOS (0.674 [0.462-1.007] ng/mL), and PFOA (1.457 [1.034,2.405] ng/mL) were found to be similar. The PLS model ranked the PFASvariables' importance in projection (VIP) scores as follows:6:2 Cl-PFESA > PFOS > PFOA. Linear regression showed that 6:2Cl-PFESAhad a positive association with free triiodothyronine (FT3, P = 0.006) and triiodothyronine (T3, P =0.014), while PFOS had a marginally significant positive associationwith FT3 alone (P = 0.042). The BMD analysis indicatedthat the estimated BMD10 for 6:2 Cl-PFESA (1.01 ng/mL)was lower than that for PFOS (1.66 ng/mL) in relation to a 10% increasein FT3. These findings suggest that 6:2 Cl-PFESA, an alternative toPFOS, has a more pronounced impact on newborns' thyroid homeostasiscompared to PFOS and other legacy PFASs. Thyroid disruption comparison between emerging and legacyPFASs under human health risk assessment.
摘要：
In the present work, a dual-modified waxy rice starch (OOWRS) fabricated with OSA and ozone was successfully used to stabilize the O/W Pickering emulsion. The molecular structure, surface properties, and underlying stabilizing mechanism were systematically investigated. The results showed that oxidation occurring on the surface of OSA-modified waxy rice starch (OSAWRS) resulted in the presence of indentations and cracks. The relative crystallinity of starch was generally decreased with increasing degree of oxidation. Due to the introduction of carbonyl and the variation in surface structure, the hydrophobicity and acidity of OSAWRS were significantly enhanced after the ozone treatment. Remarkably, OOWRS stabilized Pickering emulsion exhibited a feature of typical O/W emulsion, and the 0.5 h and 1 h OOWRS emulsion exhibited a more uniform droplet size as well as a higher surface potential. We also noted that a weak-gel network was formed within the OOWRS emulsion system as the hydrophilic starch chains played a bridging role. Two reasons for the improved stability of the emulsion were the special gel structure and the enhanced electrical repulsion among the droplets. This research provides that ozone-conjugated OSA modification is a promising strategy for improving the emulsion ability of starch-based Pickering emulsions.
摘要：
The health risks posed by harmful substances resulting from the thermal degradation of frying oils are of great concern. Characteristic peak intensity ratios (PIRs) screened from Raman spectra were used to characterize the thermal degradation. High correlation coefficients between PIRs and acid values (AVs) of 0.972 (linear fitting), 0.984 (logarithmic function fitting), and 0.954 (linear fitting) for fried soybean oil, canola oil, and palm oil, were obtained at the PIRs of I(1267)/I(1749), I(1267)/I(1659), and I(1267)/I(1749), respectively. The highly correlated PIRs common to the three oils were determined by Pearson's correlation coefficient combined with heat maps. To accommodate both linear and nonlinear features, a global model for predicting AVs of multi-varieties frying oils was constructed using a least-squares support vector machine algorithm, and the results performed well with a root mean square error of prediction of 0.016 and a ratio of prediction to deviation of 11.351. The whole results demonstrate that Raman spectroscopy could characterize the thermal degradation and has excellent quantitative analysis ability for food control based on AV in frying oils, thus providing a new approach to quality control of frying oils.
期刊：
Food Research International,2023年166:112604 ISSN：0963-9969
通讯作者：
Ning Xu<&wdkj&>Yongzhen Ding<&wdkj&>Xiaohui Ai
作者机构：
[Liu, Yongtao; Ai, Xiaohui; Yang, Qiuhong; Xu, Ning; Sun, Weiyu; Yang, Yibin; Dong, Jing; Gong, Lve; Zhou, Shun] Chinese Acad Fishery Sci, Yangtze River Fisheries Res Inst, 8 Wuda Pk Rd 1, Wuhan 430223, Peoples R China.;[Liu, Yongtao; Ai, Xiaohui; Yang, Qiuhong; Xu, Ning; Yang, Yibin; Dong, Jing; Zhou, Shun] Hu Bei Prov Engn & Technol Res Ctr Aquat Prod Qual, Wuhan, Peoples R China.;[Sun, Weiyu] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Ding, Yongzhen] Minist Agr & Rural Affairs, Agroenvironm Protect Inst, 31 Fukang Rd, Tianjin 300191, Peoples R China.
通讯机构：
[Ning Xu; Xiaohui Ai] Y;[Yongzhen Ding] A;Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China<&wdkj&>Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan, China<&wdkj&>Hu Bei Province Engineering and Technology Research Center of Aquatic Product Quality and Safety, Wuhan, China
关键词：
Crayfish;Doxycycline;Natural conditions;Risk assessment;Statistical approach;Withdrawal time
摘要：
Doxycycline is an important medicine in aquaculture for treating fish diseases. However, its excess use causes residue exceeding to threaten human health. So, this study aimed to estimate a reliable withdrawal time (WT) of doxycycline (DC) in crayfish (Procambarus clarkii) based on statistical approaches and conduct a risk assessment for human health in the natural environment. Samples were collected at predetermined time points and determined by high-performance liquid chromatography. A novel statistical method was used to process the data of residue concentration. The homogeneity and linearity of the regressed line of data were evaluated by Bartlett's, Cochran's, and F tests. Outliers were excluded by establishing the standardized residual versus their cumulative frequency distribution on a normal probability scale. The calculated WT was 43days in muscle of crayfish based on China and European stipulations. After 43days, estimated daily intakes of DC were ranged from 0.022 to 0.052µg/kg/d. Hazard Quotients were ranged from 0.007 to 0.014, which were far less than 1. These results indicated that established WT could avoid health risks for humans resulting from DC's residue in crayfish.
摘要：
In order to explore the application prospects of phages for controlling bacterial contamination, a lytic phage Pf17397_F_PD1 (Later abbreviated as PD1) was isolated from fish guts using Pseudomonas fluorescens ATCC 17397 as the host bacterium. The phage displayed short latency (18 min), long lysis period (212 min), and high lysis volume (1.47 x 102 PFU/each cell). It displayed wide temperature (30-70 & DEG;C) and pH (4-11) tolerance. Genomic comparison revealed a maximum sequence identity of 48.65% between phage PD1 and other identified phages, indicating that PD1 was a new phage. The phage PD1 significantly inhibited the growth of P. fluorescens in milk and grass carp at 4 & DEG;C and 25 & DEG;C. Compared to the negative control, bacterial levels in milk stored at 25 & DEG;C for 48 h were reduced by 2.71 log CFU/mL and 2.84 log CFU/mL at the multiplicity of infection (MOI) of 100 and 1,000, respectively. In contrast, when grass carp were stored at 25 & DEG;C for 24 h, the bacterial load was reduced by 1.28 log CFU/g and 2.64 log CFU/g compared to the control (MOI of 100 and 1,000). When the phage was applied for preservation of grass carp blocks, total volatile salt nitrogen (TVB-N) values of phage-treated samples increased by 6.8 mg/100 g and 7.5 mg/100 g at MOI of 100 and 1,000, respectively, after 7 days of storage, which was significantly lower than that of the control group (15.83 mg/100 g). This study showed that phage PD1 was a good natural biological antimicrobial agent against P. fluorescens ATCC 17397.
摘要：
Currently, the effects of roasting methods on the flavor profile of peeled walnut kernels (PWKs) remain unknown. The effects of hot air binding (HAHA), radio frequency (HARF), and microwave irradiation (HAMW) on PWK were evaluated using olfactory, sensory, and textural techniques. Solvent Assisted Flavor Evaporation-Gas Chromatography-Olfactometry (SAFE-GC-O) identified 21 odor-active compounds with total concentrations of 229μg/kg, 273μg/kg and 499μg/kg due to HAHA, HARF, and HAMW, respectively. HAMW exhibited the most prominent nutty taste, with the highest response among roasted milky sensors with the typical aroma of 2-ethyl-5-methylpyrazine. HARF had the highest values for chewiness (5.83N·mm) and brittleness (0.68mm); however, these attributes did not contribute to the flavor profile. The partial least squares regression (PLSR) model and VIP values showed 13 odor-active compounds were responsible for the sensory differences from different processes. The two-step treatment with HAMW improved the flavor quality of PWK.
通讯机构：
[Liu, XD ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.
关键词：
Chinese steamed bread;X-ray computer tomography;internal structure;quality evaluation
摘要：
Chinese steamed bread (CSB) is a traditional food of the Chinese nation, and the preservation of its quality and freshness during storage is very important for its industrial production. Therefore, it is necessary to study the storage characteristics of CSB. Non-destructive CT technology was utilized to characterize and visualize the microstructure of CSB during storage, and also to further study of quality changes. Two-dimensional and three-dimensional images of CSBs were obtained through X-ray scanning and 3D reconstruction. Morphological parameters of the microstructure of CSBs were acquired based on CT image using image processing methods. Additionally, commonly used physicochemical indexes (hardness, flexibility, moisture content) for the quality evaluation of CSBs were analyzed. Moreover, a correlation analysis was conducted based on the three-dimensional morphological parameters and physicochemical indexes of CSBs. The results showed that three-dimensional morphological parameters of CSBs were negatively correlated with moisture content (Pearson correlation coefficient range-0.86 similar to-0.97) and positively correlated with hardness (Pearson correlation coefficient range-0.87 similar to 0.99). The results indicate the inspiring capability of CT in the storage quality evaluation of CSB, providing a potential analytical method for the detection of quality and freshness in the industrial production of CSB.
通讯机构：
[Zhang, HZ ] X;Xuefu South Rd 68,Changqing Garden, Wuhan City, Hubei Province, Peoples R China.
关键词：
Colorimetric detection;Hypoxanthine;Shrimp freshness;Two dimensional iron metal-organic framework nanosheet
摘要：
Two dimensional iron metal-organic framework nanosheet (2D Fe MOF) was facilely synthesized at room temperature by simple stirring of iron salts and terephthalic acid ligand in a mixed solution containing triethylamine. Its morphology and structure were fully characterized by TEM, AFM, XPS and TEM element mapping. Then, its peroxidase-mimicking activity was studied by using H2O2 and 3, 3 & PRIME;, 5, 5 & PRIME;- tetramethylbenzidine as substrate. Km and Vmax of 2D Fe MOF towards H2O2 were 0.02 mM and 2.08 x 10-8 M s- 1, respectively. Through the formation of cascade reaction between xanthine oxidase and 2D Fe MOF, a visual method for hypoxanthine (Hx) detection was constructed to evaluate aquatic products freshness. After effective validation, this method presented wide linear range (5.0-500.0 & mu;M), low limit of detection (3.29 & mu;M), satisfied accuracy (recovery of 94.78-99.85%), and good selectivity. By using this method, Hx content in shrimp samples at different storage time were determined.
通讯机构：
[Xuedong Wang; Yang Fu] K;Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
关键词：
Hot -dry noodles;Microbial polysaccharides;Quality improvement;Hot -dry noodles;Microbial polysaccharides;Quality improvement
通讯机构：
[Lei Chen; Wenping Ding] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
摘要：
Near-infrared spectroscopy (NIRS) combined with chemometric methods were used to discriminate the geographical origins of the water caltrop shells from different regions of China. Two active substances, the total phenolic content (TPC) and total flavonoid content (TFC) in the water caltrop shells were determined through the technique as well. Principal component analysis (PCA) combined with linear discriminant analysis (LDA) was adopted to build the geographical discriminant model. Quantitative analysis models of TPC and TFC were built using partial least squares (PLS) regression. 1st derivative and randomization test (RT) methods were used to optimize the quantitative analysis models. It was found that the geographical discriminant model can correctly recognize the water caltrop shells from different regions of China with a total accuracy of 93.33%. The values of TPC and TFC obtained by the optimized models and the standard method are close. The coefficient of determination (R(2)) and the ratio of prediction to deviation for the two substances were 0.91, 0.89 and 3.02, 3.02, respectively. The results demonstrated the feasibility of NIRS combined with chemometric methods for the geographical discrimination of water caltrop shells and the quantitative analysis of TPC and TFC in water caltrop shells.
摘要：
The anti-aging effects of two anionic polysaccharides AG (sodium alginate)/SSPS (soluble soybean polysaccharide) and WS (wheat starch) were evaluated, and their different mechanisms were explored. The rheological properties, gelatinization properties and aging properties were characterized. The addition of AG and SSPS changed the gelatinization parameters of WS, decreased the peak viscosity, breakdown viscosity and setback viscosity, and enhanced the fluidity of the gel system. Additionally, the starch molecular orderliness experiment showed that the relative crystallinity of starch gels decreased with the increase in AG and SSPS concentrations, indicating that the rearrangement of amylopectin was disturbed, which inhibited the cross-linking of starch molecules. The water state analysis showed that the hydrophilicity of AG and SSPS and their interactions with starch molecules influenced the relaxation behavior of water protons in the gel system in a concentration-dependent manner. In conclusion, the addition of AG and SSPS could significantly inhibit the aging of WS gels, probably due to the competition effect of AG and SSPS on water and the interaction with starch molecules. The present study results would provide new theoretical insights into WS-based food research.
