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.
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.
作者机构：
[Pi, Fuwei; Wang, Liying; Jiang, Guoyong; Li, Jingkun; Wan, Yuqi] State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China;[Pi, Fuwei; Wang, Liying; Jiang, Guoyong; Li, Jingkun; Wan, Yuqi] Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China;[Wang, Liying; Jiang, Guoyong; Li, Jingkun; Wan, Yuqi] International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China;[Wang, Jiahua] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China;[Li, Yan] Collaborative Innovation Center of Sustainable Forestry, Nanjing Forestry University, Nanjing, Jiangsu, China. Electronic address: lyle@njfu.edu.cn
通讯机构：
[Li, Yan] C;[Pi, Fuwei] I;Collaborative Innovation Center of Sustainable Forestry, Nanjing Forestry University, Nanjing, Jiangsu, China. Electronic address:;International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address:
关键词：
Carbon dot;Cellulose;Chitosan;Cu(2+) removal;Fluorescent sensing;Heavy metal ions
摘要：
In this study, a novel luminescent carbon dot-rooted polysaccharide hydrogel (CDs@CCP hydrogel) was prepared by crosslinking cellulose, chitosan (CS), and polyvinyl alcohol (PVA) for simultaneous fluorescent sensing and adsorption of Cu(2+). The crosslinking of these low-cost, polysaccharide polymers greatly enhance the mechanical strength of the composite hydrogel while making the polysaccharide-based adsorbent easy to reuse. This composite hydrogel exhibited an excellent adsorption capacity (124.7mg∙g(-1)) for residual Cu(2+) in water, as well as a sensitive and selective fluorescence response towards Cu(2+) with a good linear relationship (R(2)>0.97) and a low detection limit (LOD) of 0.02μM. The adsorption isotherms, adsorption kinetics, and thermodynamics studies were also conducted to investigate the adsorption mechanism. This composite hydrogel offers an efficient tool for simultaneous monitoring and treatment of Cu(2+) from wastewater.
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).
期刊：
International Journal of Biological Macromolecules,2024年264(Pt 2):130597 ISSN：0141-8130
通讯作者：
Lyu, Qingyun;Liu, Gang
作者机构：
[Liu, Gang; Chen, Xi; Zhou, Lian; Lyu, Qingyun; Chen, Lei; Li, Ting; Feng, Hong; Wang, Xuedong] School of Food Science and Engineering, Wuhan polytechnic University, Wuhan 430023, China;[Chen, Xi; Chen, Lei; Wang, Xuedong] Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China;[Lyu, Qingyun] Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China. Electronic address: lqingy2018@whpu.edu.cn;[Liu, Gang] Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China. Electronic address: liugang1982@whpu.edu.cn
通讯机构：
[Liu, Gang; Lyu, Qingyun] K;Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China. Electronic address:
摘要：
In this study, potato starch (PS)/naringenin (NAR) complex was prepared, and its properties and emulsification behavior were evaluated. The experimental results demonstrated that NAR successfully formed a complex with PS molecules through hydrogen bonds and other non-covalent interactions. The emulsifying capacity (ROV) of PS/NAR complex with 16% composite ratio was 0.9999, which was higher than PS (ROV=0.3329) (p<0.05). Based on particle property analysis and molecular dynamics simulation, the mechanism of improving the emulsification performance might be the action of the benzene ring of NAR and intermolecular hydrogen bonding. In addition, the stability of the Pickering emulsions with PS/NAR complexes as emulgators was significantly improved. The emulsifying and rheological behavior of starch-based Pickering emulsions could be adjusted by changing the proportion of the complexes. Results demonstrated that the PS/NAR complexes might be a prospective stabilizer of Pickering emulsions based on starch material and might expand the use of PS in edible products.
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 preboiling-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.
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.
作者机构：
[Qiuqi Lei; Min Zhou] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Xiaoyan Sun; Qinyi Chen; Dandan Song; Hongxun Wang] College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China;Author to whom correspondence should be addressed.;[Limei Wang] College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Author to whom correspondence should be addressed.
通讯机构：
[Limei Wang] C;College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Author to whom correspondence should be addressed.
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.
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：
[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.
