摘要：
After harvest, paddy rice may encounter frozen conditions during the storage and transportation periods. However, the effect of frozen storage on quality of paddy rice remains unclear. In this research, two moisture contents of paddy rice (13.5% and 15.1%) were stored at two frozen temperatures (-18 & DEG;C and -30 & DEG;C) for two months and then evaluated for quality attributes, including germination rate, peroxidase and polyphenol oxidase activities, fat acidity, milling quality, pasting property, cooking property, and texture of the cooked rice. The results showed that the frozen storage generally decreased the germination rate, activities of peroxidase and polyphenol oxidase, husked rice yield, head rice yield of paddy rice, reduced the water uptake ratio and volume expansion rate of milled rice during cooking, and lowered the hardness of cooked rice. At frozen condition, the decrease of temperature and the increase of moisture content led to a more pronounced reduction in germination rate and peroxidase activity. Frozen treatment of paddy rice did not significantly affect the pasting temperature of milled rice flour, but decreased the peak viscosity. Fat acidity of paddy rice slightly increased after frozen storage.
作者机构：
[He, Jiangling; Zhou, Jiaojiao; Cai, Jie; Zhou, JJ; Lv, Xuqin; Xie, Fang; 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; 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.
通讯机构：
[Cai, J ; Zhou, JJ] 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：
Inulin exhibits the abilities to increase the survival rate of yeast in frozen dough during the storage time and improve the quality of the bread prepared therefrom. Summary Effects of inulin on yeast in frozen dough and bread prepared from the frozen dough were examined in this study. The number of hydrogen bonds increased accordingly and both short‐chain and long‐chain inulin in the dough could combine with more water and reduce water migration. And both these inulin types improved the survival rate and fermentability of yeast. Inulin addition to dough frozen for 4 weeks increased yeast survival by 32–36.6% compared with doughs lacking inulin. The fermentation ability in doughs stored with short‐chain inulin was greater than those stored with long‐chain inulin although these compounds significantly increased the specific volume, improved the slice structure and reduced bread hardness. The quality improvement using short‐chain inulin was significantly better than that of long‐chain inulin. Therefore, our results demonstrated that the addition of inulin could effectively reduce the damage to yeast cells and improve the quality of frozen dough and bread.
通讯机构：
[Wenping Ding] K;[Xi Chen] A;Authors to whom correspondence should be addressed.<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>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, China<&wdkj&>Authors to whom correspondence should be addressed.
关键词：
tea polyphenols;frozen wheat dough;water distribution;secondary protein structure
摘要：
The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and 2%) on the quality of NFFD stored from 0 to 4 weeks. The rheological characteristics, water state, protein, and its microstructure were analyzed by DSC, LF-NMR, SDS-PAGE, FT-IR, and SEM, respectively. Results showed that the 0.5% TP group delayed the deterioration of protein and inhibited the water migration in dough throughout the whole frozen storage period. In addition, the 0.5% TP group enhanced the rheological properties of NFFD and stabilized the sulfhydryl content and the secondary structure in the gluten network. On the contrary, opposite phenomena were found in the 1 and 2% TP groups, which might be due to the induction of excess hydroxyl groups from TPs. In conclusion, our results suggested that a proper addition of TPs, but not an excessive amount (>1%), exhibited beneficial effects in maintaining the quality of NFFD during the 4-week frozen storage. Moreover, this paper elucidated the mechanism of TPs in influencing the protein structure and water state of NFFD during storage and provided new insight into its application in dough-based foods.
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：
Environmental Science and Pollution Research,2023年30(14):40630-40640 ISSN：0944-1344
通讯作者：
Zhang, Xuezhen
作者机构：
[Wang, Long; Wang, Li; Huang, Taotao; Yin, Jiaojiao; Zhang, Feng; Zhang, Xuezhen] Huazhong Agr Univ, Coll Fisheries, Wuhan 430070, Peoples R China.;[Wang, Long; Wang, Li; Huang, Taotao; Yin, Jiaojiao; Zhang, Feng; Zhang, Xuezhen] Minist Educ, Engn Res Ctr Green Dev Convent Aquat Biol Ind Yang, Wuhan 430070, Peoples R China.;[Yin, Jiaojiao; Zhang, Xuezhen] Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China.;[Yin, Jiaojiao] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Chinese Minist Educ, Wuhan 430023, Peoples R China.;[Yin, Jiaojiao] Wuhan Inst Food & Cosmet Control, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430012, Peoples R China.
通讯机构：
[Zhang, Xuezhen] C;College of Fisheries, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China.;Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, 430070, People's Republic of China.;Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, 430070, People's Republic of China.
通讯机构：
[Huang Dai; Xiaodan Liu] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China<&wdkj&>Food Safety Research Center, Key Research Institute of Humanities and Social Sciences of Hubei Province, Wuhan 430023, China<&wdkj&>College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
关键词：
Curcumin;UiO-66(Zr);Electrochemical sensor;Methyl parathion;Vegetables and fruits
摘要：
As a typical organophosphorus pesticide, the widespread abuse of methyl parathion (MP) has seriously threat-ened the environment and human health. To realize the sensitive detection of MP, an electrochemical sensor based on Metal-Organic Framework UiO-66(Zr) loaded curcumin(CCM) was designed. UiO-66 with high porosity for adsorption property and CCM with unique electrochemical activity conspired to improve the sensitivity of the electrochemical sensor. The result indicated that the CCM/UiO-66 electrode was well fabricated and exhibited an enhanced electrochemical response to MP. Under optimal conditions, the CCM/UiO-66 electrode extended a wide linear range from 20 ng mL-1 to 20000 ng mL-1 and a low limit of detection of 0.98 ng mL-1. The fabricated electrode also showed excellent reproducibility and stability. Additionally, the electrode demonstrated outstanding sensing capabilities in the electrochemical detection of MP in vegetables and fruits samples.
摘要：
Colloidal nanoparticles in tea infusion are the link connecting micromolecular mechanism and macro-aggregation process of tea cream formation. In order to elucidate, the kinetics mechanism of green tea nanoparticles (gTNPs) aggregation, zeta-potentials, total average aggregation (TAA) rates, and critical coagulation concentration (CCC) in the presence of various pH and metal ions were investigated. Additionally, the effect of temperature on gTNPs aggregation was further explored. The results revealed that the TAA rate of gTNPs increased with decreasing pH values, the CCC of gTNPs increased in the order Mg(2+) ≈Ca(2+) <Na(+) ≈K(+) . The reason was that different positive ions changed the surface electric field strength of gTNPs to a different extent. Furthermore, it was indicated that low temperature could promote gTNPs aggregation in indirect way. Low temperature promoted the binding of epigallocatechin gallate (EGCG) and caffeine, and the combination between gTNPs and EGCG-caffeine complexes weakened the stability of gTNPs resulting from reduction in electrostatic repulsion. PRACTICAL APPLICATION: Tea is a popular beverage all over the world. This research revealed the mechanism of green tea nanoparticles aggregation and laid a theoretical foundation for the regulation of tea cream formation in tea beverage.
期刊：
FOODBORNE PATHOGENS AND DISEASE,2023年20(4):149-157 ISSN：1535-3141
通讯作者：
Zhou, M.;Wang, H.
作者机构：
[Wang, Huajuan; Zhou, Min; Hou, Wenfu; Liu, Wenting; Hao, Lulu] Wuhan Polytech Univ, Sch Food Sci & Engn, 68 Xuefu South Rd, Wuhan 430024, Peoples R China.;[Wang, Hongxun; Xia, Hai] Wuhan Polytech Univ, Sch Life Sci & Technol, 68 Xuefu South Rd, Wuhan 430024, Peoples R China.
通讯机构：
[Hongxun Wang; Min Zhou] A;Address correspondence to: Min Zhou, PhD, School of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden,, Wuhan 430024, China<&wdkj&>School of Food Science and Engineering and Wuhan Polytechnic University, Wuhan, China.<&wdkj&>Address correspondence to: Hongxun Wang, PhD, School of Life Science and Technology, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan 430024, China<&wdkj&>School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China.
摘要：
Vibrio parahaemolyticus is a foodborne pathogenic bacterium commonly found in seafood. The emergence of drug-resistant strains poses a threat to human public health and economic development. Therefore, there are increasing needs to develop new technologies in controlling multidrug-resistant V. parahaemolyticus strains and to evaluate their practical efficiency in seafood or mariculture. In this study, we screened two genetically related V. parahaemolyticus phages, F23s2 and H256D1, which belonged to the siphoviridae family and podoviridae family, respectively. They showed 97.13% and 96.13% identity with Vibrio phage vB_Vpap_MGD1, respectively. Both phages were stable at pH 4–11 and displayed temperature tolerance (<70°C). Meanwhile they showed a broad host spectrum for multidrug-resistant V. parahaemolyticus, and Phage F23s2 lysed 16 of all 23 V. parahaemolyticus strains, while phage H256D1 lysed 10 strains. Phage F23s2 and H256D1 had a good inhibitory effect on V. parahaemolyticus in shrimp meat. Compared with the negative group, the bacterial amount of experimental group with phage F23s2 decreased by 1.60 log colony-forming unit (CFU)/mL at 12 h. For phage H256D1, the bacterial concentration of shrimp meat contaminated with V. parahaemolyticus H256 increased to 5.65 log CFU/mL at 72 h, while the concentration of the experimental group in presence of phage H256D1 was 3.58 log CFU/mL. All live clams infected with V. parahaemolyticus died after 96 h in the absence of phage, whereas clams with phage F23s2 and H256D1 still had a survival rate of 12% and 4%, respectively. Understanding the gene function and biology of phages facilitates its application for control of V. parahaemolyticus contamination worldwide.
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.
作者：
Teixeira, Margarida;Tao, Wen;Fernandes, Ana;Faria, Ana;Ferreira, Isabel M. P. L. V. O.;...
期刊：
Trends in Food Science & Technology,2023年138:708-725 ISSN：0924-2244
通讯作者：
Oliveira, HE
作者机构：
[Fernandes, Ana; de Freitas, Victor; Oliveira, H. elder; Teixeira, Margarida; Oliveira, HE; Mateus, Nuno; Tao, Wen] Fac Sci, Dept Chem & Biochem, LAQV, REQUIMTE, P-4169007 Porto, Portugal.;[Faria, Ana] Univ NOVA Lisboa, Fac Ciencias Med, NOVA Med Sch, NMS,FCM,CHRC, Lisbon, Portugal.;[Faria, Ana] Univ NOVA Lisboa, NOVA Med Sch, Nutr & Metab, Fac Ciencias Med,NMS,FCM,CINTESIS RISE, Lisbon, Portugal.;[Ferreira, Isabel M. P. L. V. O.] Univ Porto, Fac Pharm, Dept Chem Sci, LAQV REQUIMTE,Lab Bromatol & Hydrol, P-4050313 Porto, Portugal.;[He, Jingren] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se rich Agr Pro, Wuhan 430023, Peoples R China.
摘要：
Background: Among the many sources of anthocyanins, edible flowers are regaining interest for both consumers and researchers due to their nutritional profile and the need for even more healthy dietary alternatives. In such context, anthocyanin-rich edible flowers may be one of the most interesting groups of such cultivars but also of anthocyanins source. Scope and approach: In this review, we discuss the latest findings regarding such type of edible flowers, from their consumption patterns to their nutritional and anthocyanins composition, their reported health benefits, the challenges about the consumption of edible flowers and the future research necessities on this promising thematic. Key findings and conclusions: Anthocyanins have become a key group of natural compounds during the last years due to their broad applications in different areas. From a nutritional and health perspective, these compounds have been showing potential roles against different pathologies. The excellent aroma, taste and appearance of anthocyanin-rich edible flowers turns meals more appealing to consumers. Moreover, their nutritional profile, bioactive properties, and health benefits, encourages the development of functional foods with nutraceutical purposes, thus promoting the consumption of these type of edible flowers worldwide. Further knowledge in food processing methods is a key factor on the comeback and the addition of anthocyanin-rich edible flowers to our dietary habits.
