通讯机构：
[Chen, JW; Liu, G ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Batter-breaded fish nuggets;Deep -fat frying;Frying temperature and time;Starch-lipid complexes;Oil distribution;Amylose content
摘要：
Understanding the effects of frying temperature and time on fat absorption is crucial for the manufacturing of low-fat fried products. The crystalline structure and pasting properties of the starch were analyzed for fried batter-breaded fish nuggets. Also, the amylose content, calorimetric properties, thermogravimetric properties, oil distribution of the crust were measured. The results showed that the amylose content of the starch was significantly increased with the increasing frying temperature and time, while enthalpy change, relative crystallinity, peak viscosity and final viscosity exhibited an opposite trend. Changes in crystalline structure, calorimetric and thermogravimetric properties demonstrated that starch was bound to lipids to form starch-lipid complexes and the type II starch-lipid complexes were disintegrated during continuously frying, which led to a large-scale oil distribution of the crust. These results suggested that the frying temperature and time significantly affected the wheat starch characteristics and oil distribution, thereby leading to the fat absorption.
摘要：
Introduction: The nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature. Methods: The objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky. Results and discussion: The findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.
摘要：
BACKGROUND: Trapa bispinosa shells (TBs) and its flesh (TBf) have been recognized for their medicinal properties, including antioxidant, antitumor, and immunomodulatory effects. Despite these benefits, TBs are often discarded as waste material, and their applications remain to be further explored. METHODS: In this study, we optimized the solid-state fermentation process of Ganoderma sinense (GS) with TBs using a response surface experiment methodology to obtain the fermented production with the highest water extract rate and DPPH free radical scavenging activity. We prepared and characterized pre-fermentation purified polysaccharides (P1) and post-fermentation purified polysaccharides (P2). Alcoholic extracts before (AE1) and after (AE2) fermentation were analyzed for active components such as polyphenols and flavonoids using UPLC-QTOF-MS/MS (ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry). Mouse macrophages (RAW 264.7) were employed to compare the immune-stimulating ability of polysaccharides and the antioxidant activity of AE1 and AE2. RESULTS: Optimal fermentation conditions comprised a duration of 2 days, a temperature of 14 °C, and a humidity of 77%. The peak water extract yield and DPPH free radical scavenging rate of the water extract from TBs fermented by GS were observed under these conditions. The enhanced activity may be attributed to changes in the polysaccharide structure and the components of the alcoholic extract. The P2 treatment group indicated more secretion of RAW 264.7 cells of NO, iNOS, IL-2, IL-10, and TNF-α than P1, which shows that the polysaccharides demonstrated increased immune-stimulating ability, with their effect linked to the NF-кB pathway. Moreover, the results of the AE2 treatment group indicated that secretion of RAW 264.7 cells of T-AOC and T-SOD increased and MDA decreased, which shows that the alcoholic extract demonstrated enhanced antioxidant activity, with its effect linked to the Nrf2/Keap1-ARE pathway. CONCLUSIONS: Biphasic fermentation of Trapa bispinosa shells by Ganoderma sinense could change the composition and structure of the polysaccharides and the composition of the alcoholic extract, which could increase the products' immunomodulatory and antioxidant activity.
摘要：
Organophosphate flame retardants (OPFRs), a novel class of persistent pollutants, are widely distributed in the environment, and their potential health risks have garnered significant global attention in recent years. Crayfish is a popular freshwater crustacean product in China primarily sourced from the middle and lower reaches of the Yangtze River. The purpose of this study was to investigate the exposure levels of OPFRs in crayfish, assess the health and safety risks associated with crayfish consumption, and explore the bioaccumulation of OPFRs in environmental water and sediment on crayfish. Ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) was employed to analyze 7 common OPFRs in 106 crayfish samples and 76 environmental samples. The results revealed that OPFRs were detected at a high frequency of 100% in crayfish, with tripropyl phosphate (TPP) being the predominant pollutant found in edible portions while also exhibiting secondary contamination within the crayfish food chain. Monte Carlo modeling combined with @risk risk assessment software demonstrated that TPP present in crayfish muscles had the most substantial impact on health effects, however, overall OPFR exposure did not pose significant risks to human health. Furthermore, analysis of OPFRs bioenrichment ability indicated that crayfish predominantly accumulated these compounds within their edible parts from surrounding environmental water sources, particularly highlighting TPP's potential for bioaccumulation.
关键词：
pea protein isolate;mono- and diglycerides;competition adsorption;quantitative protein proteomics
摘要：
As a commercially available ingredient, the mono- and diglycerides (MDG) were widely used in a plant protein-based emulsion to provide effective, functional, emulsifying properties. The simultaneous addition of the MDG and pea protein isolate (PPI) was investigated by the methods of interfacial rheology and quantitative protein proteomics. The physicochemical quantitative analysis of the oil-water interface revealed an interfacial stability mechanism for the protein adsorption layer. For a low MDG concentration, the interfacial quantities of vicilin and albumin were increased, which could be attributed to the adsorption rate. For a high MDG concentration, both vicilin and albumin were displaced by MDG and desorbed from the interface, while legumin was more difficult to displace due to its slow adsorption and the complex structure of protein molecules. The protein molecules with the structural rearrangement interacted with MDG, exhibiting potential effects on the interfacial film structure. Combined with some nanotechnologies, the new comprehension of protein-emulsifier interactions may promote food delivery systems. The research aims to develop an in-depth analysis of interfacial proteins, and provide more innovative and tailored functionalities for the application of the plant protein emulsion.
期刊：
Journal of Food Engineering,2024年360:111702 ISSN：0260-8774
通讯作者：
Cai, J
作者机构：
[Cheng, Shuiyuan; Zhou, Jiaojiao; Cai, Jie; Fang, Yuan; Liu, Xin; Xie, Fang; Cong, Xin] Wuhan Polytech Univ, Natl R&D Ctr Serich Agr Prod Proc, 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.;[Cong, Xin] Enshi Se Run Mat Engn Technol Co Ltd, Enshi 445000, Peoples R China.;[Luo, Yangchao] Univ Connecticut, Dept Nutr Sci, Storrs, CT 06269 USA.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi 23430, Khyber Pakhtunk, Pakistan.
通讯机构：
[Cai, J ] W;Wuhan Polytech Univ, Natl R&D Ctr Serich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
OSA starch;Double emulsions;Plant-derived selenium-enriched peptide;Vitamin E
摘要：
Double emulsions (e.g., O/W/O and W/O/W emulsions) have important applications in healthy food development for food industry. Herein, we prepared O/W/O and W/O/W emulsions by two-step emulsification method only using two food grade emulsifiers (Octenyl succinate starch ester (OSA starch) and polyglycerol polyricinoleate (PGPR)), respectively. The optimal process parameters (in external emulsion and internal emulsion) for the preparation of O/W/O and W/O/W emulsions were systematically studied. It is noteworthy that the facile conversion of the two O/W/O and W/O/W emulsions could be achieved by changing the order of emulsifier addition. The double emulsions can be used for co-loading of plant-derived selenium-enriched peptide (Se peptide) and vitamin E (VE) with efficient loading rates, and the emulsions of encapsulated Se-peptide and VE have good antioxidant properties. The results of fuzzy numerical sensory evaluation and electronic nose showed that both emulsion systems were effective in masking the odor of Se-peptide.
通讯机构：
[Chen, S ] W;Wuhan Univ, Sch Publ Hlth, 115,Donghu Rd, Wuhan 430071, Peoples R China.
关键词：
Active packaging;Smart packaging;Nanoparticle-filled films;kappa-carrageenan;Anthocyanins;Cinnamaldehyde
摘要：
Nanoparticle-filled films were fabricated as smart and active packaging materials to monitor and preserve the freshness of foods (fish). Antisolvent precipitation was used to produce zein nanoparticles containing anthocyanin in their hydrophobic cores and cinnamaldehyde on their surfaces. These nanoparticles were then coated with a layer of carrageenan, resulting in the formation of anthocyanin-zein-cinnamaldehyde-carrageenan (AZCC) composite nanoparticles. Dynamic light scattering, electrophoresis, infrared spectroscopy, and scanning electron microscopy were used to characterize the properties of these composite nanoparticles. The particles formed were spherical and had relatively small diameters (563 nm) and high negative charges (-24.6 mV). The particles were mainly held together by hydrophobic, hydrogen bonding, and electrostatic interactions. The impact of nanoparticle concentration on the physical, structural, and functional properties of nano-composite films was investigated. Increasing the nanoparticle concentration led to changes in the opacity (17.42 A mm(-1)), microstructure, thermal stability (65.3%), and antioxidant activity of the films, as evaluated through DPPH (48.39%) and ABTS (92.77%) assays. The changes in color (S-Lab: 16.98%-85.98%) of the nanoparticle-loaded films was sensitive to pH and ammonia content, which meant that they could be used as quality sensors. The release of anthocyanins from the films depended on the polarity of the model food they were in contact with. Optimized films significantly extended the freshness of Mandarin fish, resulting in a 13.3% reduction in total volatile basenitrogen levels, which highlights their potential for monitoring and controlling the freshness of packaged foods.
摘要：
A rapid fluorescence detection method was established for 3-monochloropropane-1,2-diol (3-MCPD). The detection system works based on the fluorescence quenching of pyrocatechol-polyethyleneimine (PCh-PEI) polymer by 3-MCPD. The fluorescence quenching ability of 3-MCPD for PCh-PEI polymer was measured at different pH and temperatures. Indeed, in the presence of 3-MCPD, the fluorescence intensity of PCh-PEI polymer solution was quenched best at 100 degrees C and pH 8.5. Also, the effect of different concentrations of 3-MCPD on the optical properties of the PCh-PEI polymer was examined. Under optimal experimental conditions, fluorescence detection was linear in a range of 0.08-2.0 mg per L 3-MCPD, with a calculated detection limit of 0.06 mg L-1 and a correlation coefficient of 0.9974. Concisely, the reported method has good sensitivity and can be used for the rapid detection of 3-MCPD contamination in food products. A rapid fluorescence detection method was established for 3-monochloropropane-1,2-diol (3-MCPD).
通讯机构：
[Wang, HB ] H;Hubei Engn Univ, Coll Life Sci & Technol, Hubei Key Lab Qual Control Characterist Fruits & V, Xiaogan, Hubei, Peoples R China.
关键词：
Fish scale collagen hydrolysate;Plastein reaction;Antioxidant properties;Reactive oxygen species
摘要：
An important area of focus for developing antioxidant collagen hydrolysates (peptides) involves enhancing the antioxidant properties of collagen hydrolysates. In this study, fish scale collagen hydrolysate (FH) was used as the raw material for plastein reaction. Various enzymes, including papain, alcalase, flavourzyme, and the combination of alcalase and flavourzyme, were employed for this purpose. The plastein reaction significantly improved the thermal stability, chemical antioxidant activity, and capacity to scavenge cellular reactive oxygen species of FH. Notably, the plastein reaction catalyzed by alcalase exhibited the most significant improvement, increasing the hydroxyl radical scavenging rate from 72.3 to 93.4% and restoring the viability of the oxidative stress-induced HepG2 cell model from 50.8 +/- 1.7 to 74.9 +/- 1.7%. During the plastein reaction, condensation and hydrolysis reactions occurred simultaneously, with condensation being the dominant process. These reactions, along with physical aggregation, facilitated the formation of larger yet more concentrated collagen peptide aggregates, leading to increased exposure of hydrophobic groups. This enhanced the uptake of collagen hydrolysates by the cells and contributed to the enhancement of their antioxidant properties. Thus, the plastein reaction is an effective method for enhancing the antioxidant properties of collagen hydrolysates, with its simplicity of operation and promising application potential.
作者机构：
[Zhou, Jiaojiao; Cai, Jie; Wang, Zhenyu; Lv, Xuqin; Xie, Fang; Wei, Lingfeng; Gui, Yue] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Cai, Jie; Wang, Zhenyu; Lv, Xuqin] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi, Khyber Pakhtunk, Pakistan.
通讯机构：
[Cai, J ] W;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.
摘要：
Selenium-enriched peptide (SP) is a new type of selenium supplement with unique bioactivities; however, its instability jeopardizes its industrial applications. Hence, a system stabilizing and delivering SP is a prerequisite to overcome this defect. This study developed a microcapsule, dextran–whey protein isolate–selenium-enriched peptide (DX–WPI–SP), encapsulating SP within the WPI–DX glycation product via electrospraying technology, and its properties were characterized. Results showed that DX–WPI–SP considerably surpassed the physical mixture of WPI, DX, and SP, with respect to antioxidant capacity, thermal stability, and cell cytotoxicity. The in vitro gastrointestinal digestion results showed that over 42% of the SP in DX–WPI–SP survived the gastric fluids and was then released in the intestinal phase. The stability of SP in long-term storage was also observed after its encapsulation in DX–WPI–SP, signifying its stability in this delivery system. This study demonstrated that the DX–WPI–SP microcapsule is a valid strategy to stabilize SP in intestinal delivery.
摘要：
In present study, we characterized the formation, interfacial rheology, and storage stability of emulsions stabilized by microendosperm maize -derived zein (M-Zein)/whey protein isolate fiber (WPIF) nanoparticles. Microendosperm maize is a newly developed, oleic acid -rich oilseed resource. Recent research has shown that M-Zein possesses unique hydrophobic properties. Combining it with WPIF may enhance its performance as a stabilizer. Optimization of weight ratios for M-Zein/WPIF composites, guided by particle size analysis, fluorescence spectroscopy, three-phase contact angle (theta), and interfacial rheological analysis, revealed that a 4: 6 mass ratio at pH 7 yielded favorable wettability (theta = 91.2(degrees)). Interfacial rheology analysis showed that the combination of WPIF reduced M-Zein's interfacial tension to 7.2 mN/m and 36.7 mN/m at oil -water and air -water interfaces, respectively. The M-Zein/WPIF complex exhibited an elastic protein layer at the oil -water interface. Further investigations into nanoparticle concentration, oil phase volume, and pH revealed that emulsions containing 3 % nanoparticles (w/w), 50 % oil phase volume, and pH 7 showed the best storage stability. This research highlights the development of M-Zein/WPIF composited nanoparticles with superior storage stability and interfacial rheology. Additionally, it introduces a novel application for M-Zein, which elevates the value proposition of microendosperm maize.
摘要：
Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze-thaw cycles (FTC) that may occur during the cold chain process of frozen oatmeal cooked noodles (FOCN) production to consumption. The quality changes and their mechanisms were elucidated using methods such as differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), Fourier-transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), texture analysis, and sensory evaluation. The freezable water content of the FOCN decreased because of the FTC treatment, and the relative content of total water in FOCN also decreased accordingly. The increase in β-Turn after FTC induced disorder in the secondary structure of proteins, causing the protein microstructure to become loose and discontinuous, which in turn reduced the water-holding capacity of FOCN. Additionally, FTC reduced the chewiness and sensory score of FOCN. This research will contribute a theoretical foundation for optimizing the cold chain process.
关键词：
3D printing;Alginate;Structure;Rheology;Micro-CT;Correlation analysis
摘要：
Three-dimensional (3D) printing is a powerful method to fabricate customized food with various shapes and precise nutrient contents. The rheological properties of food inks are key parameters for 3D printing. In this study, four kinds of alginates (M1G2, M2G1, SAlow, and SAhigh) were selected with different beta-D-mannuronic acid (M) to alpha-L-guluronic acids (G) ratios or molecular weights as a model to prepare hydrogels, and correlation analysis between the molecular characteristics, rheological properties, and printability was performed. The viscoelasticity, thixotropy, water distribution, and printing performance were investigated using a rheometer, low-field nuclear magnetic resonance, and micro-computed tomography. The results showed that the ratio of calcium to guluronic acid in the printable regions of the M1G2, M2G1, and SAhigh groups fluctuated in a small range 0.23-0.30, which indicated that the homogeneity of the gel was a prerequisite. Smooth extrusion was obtained when the gel strength ranged from 450 to 800 Pa. When the G ' 3/G ' 1 recovery was above 90%, hydrogels could maintain satisfactory self-supporting capacities after printing. A positive correlation between the printing edge deviation (sigma n) and phase angle (delta) or relaxation time of capillary water (T22) that the gel network density and water-binding ability were key factors. These data provide theoretical support for the prediction and orientation design of hydrocolloid-based 3D printed inks in food.
摘要：
In actual storage processes of rice, environment temperatures fluctuate rather than remain constant. Accumulated temperature is the sum of temperature during the storage period. In this research, six different temperature-varied conditions with two accumulated temperatures (low intensity: 7200 degrees C center dot d; high intensity: 9000 degrees C center dot d) were designed to store rice for 12 months and the stored rice samples were compared in quality. Three low-accumulated temperature conditions were set as follows: No. 4-15 degrees C for 6 months followed by 25 degrees C; No. 5-25 degrees C for 6 months followed by 15 degrees C; No. 8-alternating between 15 degrees C and 25 degrees C every 2 months. Similarly, three high-intensity conditions, No. 6, No. 7, and No. 9, were set with a temperature change from 25 degrees C to 35 degrees C. Three constant temperature conditions, No. 1, No. 2, and No. 3, with storage temperature of 15, 25, and 35 degrees C, respectively, were used as controls. Under temperature-varied conditions, rice demonstrated a decline in germination rate (GR), catalase (CAT) and peroxidase (POD) activities, and an increase in fatty acid value (FAV) as storage time increased. After storage, rice exhibited higher water absorption rate (WAR) and volume expansion rate (VER), but reduced stickiness and sensory scores for appearance, taste and overall quality. Generally, three batches at high-accumulated temperature conditions had lower GR and sensory scores, and higher FAV, WAR, and VER compared to those under low-intensity conditions. Furthermore, variations in the sequence of temperature also affected quality parameters, even at the same accumulated temperature. These findings indicate that under temperature-varied conditions, increased accumulated temperature exacerbates rice deterioration, and different temperature sequences can influence quality at a given accumulated temperature.
摘要：
Customized control of the biological response between the material matrix and cells is a crucial aspect in the development of the next generation of collagen materials. This study aims to investigate the effects of ultrahigh pressure treatment on the interaction between collagen and cells by subjecting bovine tendon collagen to different intensities of ultrahigh pressure field. The results indicate that ultrahigh pressure treatment alters the spatial folding of collagen, causing distortion of its triple helical conformation and exposing more free amino groups and hydrophobic regions. As a result, collagen's cell adhesion capability and ability to promote cell migration are significantly enhanced. Optimal cell adhesion and migration capabilities are observed in collagen samples treated at 500 MPa for 15 min. However, further increasing the intensity of the ultrahigh pressure treatment leads to severe damage to the triple-helical structure of collagen, along with re-aggregation of free amino groups and hydrophobic moieties, thereby reducing collagen's cell adhesion capability and ability to promote cell migration. Therefore, ultrahigh pressure treatment offers a promising method to effectively regulate collagen-cell adhesion and promote cell migration without the need for external components. This provides a potential means for the customized enhancement of collagen-based material interfaces.
