摘要：
Fragrant Camellia oleifera Abel. seed oil (FCSO), produced by a roasting process, is popular for its characteristic aroma. This study investigated the effects of various roasting temperatures (90 degrees C, 120 degrees C, 150 degrees C, 180 degrees C) and durations (20 min, 40 min, 60 min) on the flavor of FCSO by physicochemical properties, hazardous substances, sensory evaluation, and flavor analyses. The results showed that FCSO roasted at 120 degrees C/20 min had a reasonable fatty acid composition with a lower acid value (0.16 mg/g), peroxide value (0.13 g/100 g), p-anisidine value (2.27), dibutyl phthalate content (0.04 mg/kg), and higher 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity (224.51 mu mol TE/kg) than other samples. A multivariate analysis of FCSO flavor revealed that the 120 degrees C/20 min group had a higher grassy flavor score (5.3 score) from nonanoic acid and a lower off -flavor score (2.2 score) from 2-methylbutyric acid. The principal component analysis showed that 120 degrees C/20 min could guarantee the best flavor and quality of FCSO. Therefore, this information can guide the preparation of FCSO.
摘要：
Ovalbumin (OVA), a major allergen in egg -induced food allergy, is widely used in the food industry. This study investigated the structural and antigenic changes of OVA after covalent conjugation with rosmarinic acid (RA). The SDS-PAGE and RA binding equivalent analysis confirmed that both the radical and alkaline methods successfully prepared the OVA -RA conjugates. LC-MS/MS assay identified 20 and 15 modified sites of RA on OVA in the radical and alkaline OVA -RA conjugates, respectively. The structural changes of OVA were indicated by fluorescence spectroscopy, Fourier transform infrared (FTIR) spectroscopy, circular dichroism (CD), and ultraviolet absorption (UV) spectrometry. Following conjugation with RA, the antioxidant capacities of OVA for scavenging DPPH center dot and ABTS center dot+ showed significant enhancement. Subsequently, the impact of RA on the antigenicity of OVA was assessed both in vitro and in vivo. The ELISA analysis revealed a notable reduction in the binding capacity of OVA to IgG and IgE after covalent conjugation with RA. Additionally, the passive cutaneous anaphylaxis (PCA) assay demonstrated lower allergenicity in radical and alkaline OVA -RA conjugates compared to native OVA. These findings collectively suggest that OVA -RA conjugates hold promise for the development of hypoallergenic food.
关键词：
Air-/oil–water interfaces;Co-extraction;Emulsion/foam;Natural nanoparticle;Plant protein
摘要：
Enrichment of plant proteins with functionality is of great importance for expanding their application in food formulations. This study proposed an innovation to co-enrich soy protein and flaxseed protein to act as efficient interfacial stabilizers for generating foams and emulsions. The structure, interfacial properties, and functionalities of the soy protein-flaxseed protein natural nanoparticles (SFNPs) obtained by alkali extraction-isoelectric precipitation (AE) and salt extraction-dialysis (SE) methods were investigated. Overall, the foamability of AE-SFNPs (194.67%) was 1.45-fold that of SE-SFNPs, due to their more flexible structure, smaller particle size, and suitable surface wettability, promoting diffusion and adsorption at the air-water interface. AE-SFNPs showed higher emulsion stability (140.89min), probably because the adsorbed AE-SFNPs with smaller size displayed soft particle-like properties and stronger interfacial flexibility, and therefore could densely and evenly arrange at the interface, facilitating the formation of a stiff and solid-like interfacial layer, beneficial for more stable emulsion formation. The findings may innovatively expand the applications of SFNPs as food ingredients.
通讯机构：
[Zhu, ZZ ; Li, SY ] W;Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc Technol, Wuhan 430023, Peoples R China.
关键词：
gluten protein;grape skin anthocyanin extract;microstructure and physicochemical properties
摘要：
Intake of polyphenol-modified wheat products has the potential to reduce the incidence of chronic diseases. In order to determine the modification effect of polyphenols on wheat gluten protein, the effects of grape skin anthocyanin extract (GSAE, additional amounts of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%, respectively) on the microstructure and physicochemical properties of gluten protein were investigated. The introduction of GSAE improves the maintenance of the gluten network and increases viscoelasticity, as evidenced by rheological and creep recovery tests. The tensile properties of gluten protein were at their peak when the GSAE level was 0.3%. The addition of 0.5% GSAE may raise the denaturation temperature of gluten protein by 6.48 °C-9.02 °C at different heating temperatures, considerably improving its thermal stability. Furthermore, GSAE enhanced the intermolecular hydrogen bond of gluten protein and promoted the conversion of free sulfhydryl groups to disulfide bonds. Meanwhile, the GSAE treatment may also lead to protein aggregation, and the average pore size of gluten samples decreased significantly and the structure became denser, indicating that GSAE improved the stability of the gluten spatial network. The positive effects of GSAE on gluten protein properties suggest the potential of GSAE as a quality enhancer for wheat products.
通讯机构：
[Dai, H ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Curcumin;Ratiometric sensor;Electrochemical sensor;Grain products;Heavy metal ions
摘要：
The conventional electrochemical detection in food samples often suffers from low stability and poor reproducibility. The construction of ratiometric sensor is regarded as an effective means to overcome the issues. Herein, poly-curcumin (p-CCM)-Multi walled carbon nanotubes (MWCNTs)-layered double hydroxides (LDHs) was constructed as a novel rationmetric sensing material for detection of Cd2+ and Pb2+ in grain samples. Under the synergistic effect of MWCNTs and the adsorption capacity of LDHs, the p-CCM/MWCNTs/LDHs can significantly enhance the electrochemical responses of heavy metals. In the differential pulse voltammetry test, the ratio of oxidation peak currents between heavy metal ions and curcumin was directly proportional to the concentration of heavy metal ions. This has formed the basis of a new ratiometric electrochemical sensor for the detection of the levels of Cd2+ and Pb2+ in grain products. Under optimal conditions, the limits of detection for Cd2+ and Pb2+ were found to be 0.61 mu g mL(-1) and 0.74 mu g mL(-1), respectively. It is worth mentioning that the method was additionally utilized to detect Cd2+ and Pb2+ in rice and flour samples. The satisfactory recovery outcomes in both samples demonstrated minimal interference of the food matrix with the obtained ratiometric sensor. In this work, a CCM-based ratiometric electrochemical sensor was presented, which could potentially replace the widely used ferrocene-based ratiometric electrochemical sensor, thereby enhancing the exploration of electrode materials for ratiometric electrochemical sensors.
关键词：
small-angle X-ray scattering;starch;radius of gyration
摘要：
Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (Rg) and radius of particles (R) of retrograded starch using small-angle X-ray scattering. Retrograded starch included various Rg, and the values of Rg depended on the length and state of the starch chains. With time, the standard deviations of R decreased due to the increase in particle uniformity. Based on these results, a new method for assessing the degree of starch retrogradation was established from the perspective of the particle order. The accuracy of the new method was verified through differential scanning calorimetry and scanning electron microscopy. The microstructures of the samples indicated that the retrograded starch granules contained substructures (primary particles) of different sizes. This study provides a new perspective for analyzing the structure of retrograded starch.
摘要：
Neuroinflammation, caused by abnormal activation of glial cells, plays an important role in nerve injury, which can lead to cognitive impairment. Consequently, regulating glial cell activation and subsequent generation of inflammatory mediators is valuable for the treatment of neuroinflammation-based brain diseases. Selenium (Se) and folic acid (FA) are two key nutritional supplements that have bioactivities associated with regulating neuroinflammatory responses, resisting oxidative stress, and preventing neuronal apoptosis in vivo. Based on this, we prepared multifunctional nanoparticles using octenyl succinic anhydride (OSA)-modified starch (OSAS) to carry both Se and FA, with the aim to facilitate synergistic resistance of neuroinflammatory diseases. The FAgrafted OSAS molecules self-assembled into nanomicelles and functioned as nanocarriers to load selenium nanoparticles (SeNPs) (a unique form of Se supplement) and form novel nanoparticles FA-OSAS-SeNPs with a protective shell of starch. Furthermore, the effect and mechanism of FA-OSAS-SeNPs on inflammatory responses were investigated using lipopolysaccharide (LPS)-induced BV2 microglial cells and BALB/c mice. Our results showed that FA-OSAS-SeNPs ameliorated LPS-induced spatial learning and memory impairment. Furthermore, FA-OSAS-SeNPs significantly suppressed the activation of glial cells, the expression of oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), and the release of inflammatory factors. Moreover, FA-OSAS-SeNPs prominently alleviated endoplasmic reticulum (ER) stress and LPS-induced overactivation of the NF-kappa B and MAPK signaling pathways. In conclusion, these results demonstrate that FA-OSAS-SeNPs represent a promising candidate in alternative/supplementary medication or functional foods for treating inflammatory brain diseases.
摘要：
Natural polysaccharides extracted from plants have received increasing attention due to their rich bioactivity. In our study, peach gum polysaccharides (PGPs) were extracted by water extraction-alcohol precipitation method. PGPs are typical pyranose polysaccharides with a mean molecular weight of 3.68 x 106 g/mol. The antioxidant activity and hepatoprotective capacity of PGPs were studied. In vitro, assays showed that PGPs scavenged DPPH, OH, and O2- in a dose-dependent manner. PGPs exhibited antioxidative properties against alcohol-induced HL7702 cells, as evidenced by the normalization of MDA, SOD, ROS, and GSH levels. To further elucidate the hepatoprotective mechanism of PGPs, we carried out in vivo experiments in male mice. PGPs exerted hepatoprotective effects in alcohol liver disease (ALD) mice by exerting antioxidant effects, decreasing the inflammatory response and modulating lipid metabolism. In addition, metabolomic analysis indicated that PGPs mainly regulate D-glutamine and D-glutamate metabolism, alanine, aspartate and glutamate metabolism, and arginine biosynthesis to promote hepatic metabolism and maintain body functions. Overall, this study revealed that the hepatoprotective mechanism of PGPs against ALD might be associated with the regulation of oxidative stress and lipid metabolism.
摘要：
In this study, amine vapor-sensitive films with ratiometric fluorescence attributes were developed. The pH-sensitive fluorescein 8-hydroxypyrene-1,3,6-trisulfonic acid trisodium salt (HPTS) and its tetraphenylethylene derivative (TPB) were selected as ratiometric indicators and incorporated into a polyvinyl alcohol (PVA) matrix to produce HPTS/TPB-PVA films. The films responded well to amine vapors, and the interference of aromatic vapors did not substantially affect the fluorescence signals of the films. Under UV light at a wavelength of 365 nm, the fluorescence of the films changed from dark pink to light pink and finally to yellow when the freshness of the fish was visually checked during storage. In addition, the color difference values of the films showed a positive correlation with the total volatile basic nitrogen (TVB-N), ranging from 12.7 to 24.8 mg/100 g at 25 degree celsius and 8.4 to 25.6 mg/100 g at 4 degree celsius, respectively. This indicates that fluorescent films have good potential for quantifying fish freshness in the near future when connected to an automatic data processing system based on color differences.
期刊：
International Journal of Biological Macromolecules,2024年260(Pt 1):129329 ISSN：0141-8130
通讯作者：
Cai, J
作者机构：
[Cai, Jie; Yang, Zhaoxing; Zhang, Die] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Cai, Jie] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.
通讯机构：
[Cai, J ] W;Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Food packaging;Starch;Tannic acid
摘要：
Developing efficient and biodegradable packaging films is of paramount significance owing to the scarcity of petroleum based resources. However, their applications in food packaging are limited due to their poor mechanical properties and inadequate biological activities. This study proposes a novel approach to develop the starch composite nanofibrous films (SNFs/TA/Fe(3+)) consisting of starch, tannic acid, and Fe(3+) using the temperature-assisted electrospinning method. The addition of TA resulted in a decrease in the rate of thermal degradation, indicating an improvement in the thermal stability of SNFs. However, the incorporation of TA or TA/Fe(3+) showed only a slight impact on the internal structure of SNFs. SNFs/TA/Fe(3+) loaded with 0.1wt% of Fe(3+) demonstrated a significantly higher tensile strength compared to SNFs and those loaded with TA alone. The presence of TA enhances the antioxidant activity of SNFs, and the robust SNFs/TA/Fe(3+) exhibited comparable antioxidant activity to SNFs/TA. However, the SNFs/TA/Fe(3+) showed a reduction in antibacterial activity, possibly due to the high valence state of the metal ions. Overall, these findings highlighted that a simple electrospinning method was used to produce SNFs/TA/Fe(3+) resulted in improved mechanical properties and antioxidant activity, offering a new strategy for the development of active food packaging using SNFs.
摘要：
In the realm of practical problem-solving, multi-objective optimisation problems with redundant variables and indefinite objective functions (MOPRVIF) are becoming increasingly prevalent. MOPRVIF involve determining the optimal decision variables that optimise multiple objectives, leveraging the relational data of a set of variables and multiple objectives. For these problems, this paper focuses on the following two issues: one is the demand for a unified computational model to solve this problem; the other is how to improve the algorithm's deep intelligent search capability. In this regard, this paper designs a dual data-driven multi-objective optimisation method. The method used consisted of four parts: elimination of redundant variables (ERV), objective function construction (OFC), selection evolution operator (SEO), and multi-objective evolutionary algorithm (MOEA). MOEA was the main focus of the method. ERV is data preparation and variable selection according to multiple objectives. OFC involves constructing the relationship model between variables and objectives, and a high-accuracy model is important for guaranteeing reliable results. Furthermore, SEO can adjust the evolution operator during a deep search. This is an important guarantee for deep, intelligent search. MOEA combined OFC and SEO to form the final solution algorithm-Dual Data Driven Multi-Objective Evolutionary Algorithm (DDMOEA). DDMOEA was explored using two different disciplinary problems of drug compound optimisation and wild blueberry cultivation and benchmarks were selected. The first two problem domains are distinct. The first problem is more complex than the second; however, both encompass redundant variables and indefinite objective functions. Benchmarks are utilised independently to gauge the profound intelligent search capability. The experiments affirm that the dual data -driven optimization approach proposed in this paper is effective, practical, and scalable.
关键词：
Curcumin;emulsion;green tea polysaccharide conjugates;soybean protein isolate
摘要：
Tea processing often generates significant waste, resulting in resource inefficiency. However, extracting green tea polysaccharide conjugate (gTPC) from this waste has shown promising bioactivity. Previous studies have confirmed the emulsifying properties of gTPC. Yet, its use as an emulsifier is limited due to its requirement for high surface activity. The findings revealed that a 0.40 wt% soy protein isolate (SPI) and 0.50 wt% gTPC conjugate required 300 degrees C for complete decomposition, demonstrating the highest stability among other ratios. The Pickering emulsion, using a 0.30 wt% emulsifier ratio, exhibited exceptional stability. Moreover, it showed remarkable zeta potential and particle size stability under stressful conditions (temperature, pH and metal ions). Additionally, it effectively protected curcumin from adverse pH, light and temperature effects, with a retention rate of over 74.00%. These results highlight the gTPC/SPI combination as an effective stabiliser, offering new prospects for gTPC development and utilisation. gTPC and SPI complexes (gTPC/SPI) were prepared and characterised. gTPC/SPI had stronger emulsifying ability than that of the two alone. In emulsions, gTPC/SPI content was low (0.30 wt%) and oil content was high (60 wt%). gTPC/SPI emulsions carried curcumin and protected it in stressed environment. image
摘要：
The application of rapeseed protein in human foods is limited by residual antinutritive components and poor sensory quality. The effects of five extraction protocols on rapeseed protein yield, sensory, functional and nutritional properties were systematically evaluated in this study. In particular, the potential of weakly acidic salt (pH 6.5, 150mmol·L(-1) MgCl(2)) extraction as a mild method for recovering edible rapeseed protein was investigated compared with conventional alkali extraction. All salt-extracted proteins showed above 40% extraction yield and low antinutritional factor contents. They also had ideal amino acid patterns and better in vitro gastroduodenal digestibility than alkaline-extracted proteins. Additionally, the lighter color and odor, as well as better solubility, emulsion activity, foaming property, and water/oil holding capacity were found in weakly acidic salt extraction-ultrafiltered proteins. These findings suggest that weakly acidic salt extraction-ultrafiltration could be used for obtaining edible rapeseed protein, while extraction yield should be improved for scale application.
摘要：
Aratiometric assay was designed to improve the sensitivity and reliability of electrochemical immunosensors for deoxynivalenol (DON) detection. The indicator signal caused by the Fe-based metal-organic framework nanocomposites loaded with gold nanoparticles and the internal reference signal from the [Fe(CN)(6)](3-/4-) in the electrolyte came together at the immunosensor. When immunoreactivity occurred, the indicator signals decreased as the concentration of DON increased, while the internal reference signals increased slightly. The ratio of the indicator signal to the internal reference signal was available for reproducible and sensitive monitoring of DON. The prepared immunosensor showed excellent performance in the range from 0.5 to 5000 pg mL(-1), and the detection limit was 0.0166 pg mL(-1). The immunosensor achieved satisfactory detection toward DON in spiked and actual samples and has a promising application in the control of DON in grain products.
摘要：
This study aimed to find a unique method to assess the textural properties of Niangao (glutinous rice cakes), to determine the relationship between the textural properties of rice cakes and the indicators of glutinous rice, and to identify the key indicators that significantly affect the textural properties of Niangao. The study encompassed the analysis of the chemical composition and pasting characteristics of 22 glutinous rice varieties, revealing the substantial impact of variety on lipid content, straight-chain starch content, and pasting performance. Subsequently, the textural features of the resulting Niangao were subjected to principal component analysis (PCA) to derive a mathematical method for evaluating their textural attributes, with the obtained scores employed in hierarchical cluster analysis (HCA) to identify 12 key textural characteristics. Further analysis using stepwise linear regression (SLR) demonstrated that the regression model incorporating final and peak viscosities of the glutinous rice significantly predicted the composite score of the Niangao's textural properties. This highlights the importance of final and peak viscosities as key indicators for assessing the textural quality of Niangao.
摘要：
Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9-70.1% moisture. The dried PSP had abundant starch (43.9 similar to 67.2%) and dietary fiber (9.40 similar to 16.5%), moderate levels of protein (3.19 similar to 8.75%) and reducing sugar (1.44 similar to 4.01%), and low amounts of crude fat (0.51 similar to 1.01%). The anthocyanin profile varied significantly between the different varieties. A correlation analysis showed that a higher content of anthocyanins resulted in a darker color. The PCA and CA suggested that varieties XS, ZL, and JS18 are desirable for developing the diabetic patient's diet. JS1 had the highest anthocyanin, protein, and dietary fiber contents and the lowest starch, implying that it could be used as a source of natural colorants or functional foods. Varieties FX, GS, ES13, and EN are suitable for producing various starch-based food products, such as noodles, cookies, and pastries. This study provides a reference for the practical use and rational processing of PSP resources.
摘要：
To improve the emulsifying property of sodium caseinate (NaCas) as stabilizer of oil-in-water emulsions and encapsulation of bioactive compounds, three hexaglycerol mono-fatty acid esters were chosen as small molecular weight surfactants to complex with NaCas. Hexaglycerol monooleate (HGMO) was found to be the optimal surfactant and the optimal mass ratio was 1:1, through characterization of particle size, Zeta-potential, and turbidity. Fluorescence and FTIR spectra indicated that the hydrophobic interaction and hydrogen bond provided driving forces to the formation of stable complex. The complexation of HGMO to NaCas increased the surface hydrophobicity and decreased surface tension compared with NaCas, and strengthened the EAI and ESI. The NaCas-HGMO complex had good stabilization on rice bran oil-in-water emulsions, in a wide pH and ionic strength, and the forwarding Cur encapsulation in O/W emulsions dramatically reduced the degradation during storage at 4celcius. Therefore, the present NaCas-HGMO complex might be employed as an effective emulsifier to stable O/W emulsions that load lipophilic bioactives in functional foods or beverages.
通讯机构：
[Chang, C; Wu, JE ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, 68 South Xuefu Rd, Wuhan 430023, Peoples R China.
关键词：
Adding sequence;Curcumin;Heating pH;Self-aggregated;Zein/whey protein isolate (WPI)/pectin nanoparticles
摘要：
In this work, pectin was employed as a coating material to fabricate zein/whey protein isolate (WPI)/pectin complex nanoparticles via a pH-adjusted and heat-induced electrostatic adsorption process for potential oral administration applications of curcumin. Factors such as the order of raw material addition, heating temperature and pH, and zein concentration were comprehensively examined. In addition to electrostatic interactions, Fourier transform infrared and fluorescence spectroscopy indicated that hydrophobic interactions and hydrogen bonds were also involved in the development of complex nanoparticles. The complex nanoparticles obtained not only improved the antioxidant activity of curcumin in aqueous phase, but also contributed to its controlled release under gastrointestinal conditions. Our findings revealed that the heating pH and adding sequence of raw materials had a notable impact on the properties of complex nanoparticles, and that pectin coating had an exceptional stabilizing effect on complex nanoparticles under gastrointestinal circumstances. This study provides novel insights and perspectives for the preparation of polysaccharide-protein complex nanoparticles, signifying the potential use of zein/WPI/pectin complex nanoparticles as delivery vehicles in the functional food and pharmaceutical industries.
通讯机构：
[Cong, YX ] W;Wuhan Polytech Univ, Sch 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.;Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.
关键词：
frying;soybean oil;degumming;diacylglycerol
摘要：
It is known that phospholipase C (PLC) enzymatic degumming can hydrolyze phospholipids into diacylglycerol (DAG), which improves the efficiency of oil processing. However, it is unclear whether the presence of DAG and the use of enzymes affect the performance of the oil. This paper evaluated the frying performance of PLC-degummed refined soybean oil. Following the chicken wings and potato chips frying trials, results revealed that after 30 cycles of frying, free fatty acid (FFA) levels were 0.22% and 0.21%, with total polar compounds (TPC) at 23.75% and 24.00%, and peroxide value (PV) levels were 5.90 meq/kg and 6.45 meq/kg, respectively. Overall, PLC-degummed refined soybean oil showed almost the same frying properties as traditional water-degummed refined oil in terms of FFA, PV, TPC, polymer content, viscosity, color, foaming of frying oils, and appearance of foods. Moreover, FFA, TPC, polymer content, foaming, and color showed significant positive correlations with each other (p < 0.05) in soybean oil intermittent frying processing.
