作者机构：
[He, Yi; Shao, Yanchun; Zhu, Lisha; Zhang, Hao; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Wuhan 430023, Peoples R China.;[He, Yi; He, Y; He, Jingren] 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.;[Shao, Yanchun] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Wang, Liling] Tarim Univ, Coll Life Sci, Alar 843300, Peoples R China.
通讯机构：
[He, Y ] 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.
关键词：
Monascus red pigments;Microcapsules;Process optimization;Morphological characteristics;Stability analysis
摘要：
Monascus red pigments (MRPs), natural food colorants from microorganisms, are widely used in the food industry but are not very stable during storage and processing. Therefore, this study aims to microencapsulate MRPs using an emulsification/internal gelation technique to improve the stability. The highest encapsulation efficiency (EE) of 70.32% +/- 0.28% was achieved when the percentage of NaCl in phosphate buffered saline (PBS) was 0.88%, the mass ratio of CaCO3 to NaAlg was 3.13, and the molar ratio of calcium to acid was 4.15. Spray-dried MRPs microcapsules had a smaller average diameter (D [4,3] approximate to 3 mu m) with a smooth surface and spherical shape. Moreover, the stability assays revealed that spray-dried MRPs microcapsules processed higher retention rate, especially under the treatments of heating, light and in vitro simulated gastrointestinal digestion. The spray-dried MRPs microcapsules exhibited the lowest degradation constant and longest half-life compared with free MRPs and freeze-dried MRPs microcapsules. These results demonstrated that combining emulsification/internal gelation with spray-drying is feasible for enhancing the stability of MRPs to broad its further application in the food industry.
摘要：
Using amino silica modified with fluorescein isothiocyanate (FITC), a quick fluorescence analysis technique is used for the detection of 3-monochloropropane-1,2-diol (3-MCPD). At 100 degrees C and pH 8.5, FITC-modified amino silica exhibits the lowest fluorescence intensity in the presence of 3-MCPD. This can predominantly be explained mostly explained by 3-MCPD's capacity to occupy the amino group that FITC normally binds to. The fluorescence intensity of FITC-modified amino silica was greatly quenched by 3-MCPD's reaction with the amino group under alkaline conditions, and the fluorescence intensity is different at different reaction times, reaction pH, and reaction temperature. The effects of various 3-MCPD concentrations on the optical characteristics of FITC-modified amino silica were also investigated. Fluorescence analysis is used to obtain a linear range from 0.025 to 1.0 mg/L for 3-MCPD detection under optimal experimental conditions, with a detection limit of 0.025 mg/L and a correlation coefficient of 0.9915. The quantity of 3-MCPD in soy sauce was measured under ideal conditions. Using the optimized conditions, the contents of 3-MCPD in soy sauce were determined. These results suggest that this method is sensitive to 3-MCPD and may have a substantial application in the rapid detection of food contaminants particularly, where the quality and safety of food products are of paramount concern.
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.
通讯机构：
[Jianjun Zhou; Francisco J. Barba] P;Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain<&wdkj&>Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Agustin Escardino 7, 46980, Paterna, València, Spain<&wdkj&>Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain
作者机构：
[Lu, Ang; Wan, Huixiong] Wuhan Univ, Coll Chem & Mol Sci, Wuhan 430072, Peoples R China.;[Chen, P; Chen, Pan; Chen, Yu] Beijing Inst Technol, Sch Mat Sci & Engn, Beijing 100081, Peoples R China.;[Wang, Sen] Anhui Univ, Sch Chem & Chem Engn, Key Lab Struct & Funct Regulat Hybrid Mat, Minist Educ, Hefei 230601, Peoples R China.;[Jiang, Xueyu] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Tao, Yongzhen] Wuhan Text Univ, State Key Lab New Text Mat & Adv Proc Technol, Wuhan 430073, Peoples R China.
通讯机构：
[Chen, P ] B;[Lu, A ; Tao, YZ ] W;Wuhan Univ, Coll Chem & Mol Sci, Wuhan 430072, Peoples R China.;Beijing Inst Technol, Sch Mat Sci & Engn, Beijing 100081, Peoples R China.;Wuhan Text Univ, State Key Lab New Text Mat & Adv Proc Technol, Wuhan 430073, Peoples R China.
摘要：
Constructing natural polymers such as cellulose, chitin, and chitosan into hydrogels with excellent stretchability and self-healing properties can greatly expand their applications but remains very challenging. Generally, the polysaccharide-based hydrogels have suffered from the trade-off between stiffness of the polysaccharide and stretchability due to the inherent nature. Thus, polysaccharide-based hydrogels (polysaccharides act as the matrix) with self-healing properties and excellent stretchability are scarcely reported. Here, a solvent-assisted strategy was developed to construct MXene-mediated cellulose conductive hydrogels with excellent stretchability (∼5300%) and self-healability. MXene (an emerging two-dimensional nanomaterial) was introduced as emerging noncovalent cross-linking sites between the solvated cellulose chains in a benzyltrimethylammonium hydroxide aqueous solution. The electrostatic interaction between the cellulose chains and terminal functional groups (O, OH, F) of MXene led to cross-linking of the cellulose chains by MXene to form a hydrogel. Due to the excellent properties of the cellulose-MXene conductive hydrogel, the work not only enabled their strong potential in both fields of electronic skins and energy storage but provided fresh ideas for some other stubborn polymers such as chitin to prepare hydrogels with excellent properties.
摘要：
This study compared the effect of five different adsorbents (activated clay, activated carbon, attapulgite clay, bentonite, diatomite) on the levels of nutrients, harmful substance retention, and decolorization in rice bran oil. Among the adsorbents tested, activated carbon displayed the highest decolorization efficiency (82.90%) and adsorption effect on 3,4-benzopyrene (BaP, 89.53%) and 3-monochloropropane-1,2-diol ester (41.55%), whereas activated clay had the highest oryzanol retention percentages (85.98%) and affordability. Activated carbon and activated clay were therefore selected as composite decolorizing agents. Based on single-factor and Box-Behnken response surface tests, the optimal conditions for decolorization efficiency (97.08%), oryzanol retention (89.62%), sterol retention (90.16%), vitamin E retention (79.91%), and benzo(a)pyrene adsorption percentages (95.98%) were determined to be achieved by using a 5% (w/w) composite decolorant (activated clay:activated carbon=5:1), at a temperature of 116celcius, with an incubation time of 33 min. This study provides evidence to support the efficacy of compound decolorants, which may have practical use in large-scale industrial applications of edible oil decolorization during refinement.
关键词：
Batter characteristics;Batter-breaded fish nuggets;Deep-fat frying;Hydrocolloids;Oil penetration and distribution;Water state
摘要：
To investigate the effect of hydrocolloids on oil penetration and distribution in fried batter-breaded fish nuggets (BBFNs), sodium carboxymethyl cellulose (CMC-Na), guar gum (GG), and xanthan gum (XG) were individually blended (0.2 or 0.3%, w/w) into the mixture (1:1, w/w) of wheat gluten (WG) and wheat starch (WS) to form batters. The moisture absorption capacity of XG was found to be the highest, followed by CMC-Na, GG, WG, and WS. Hydrocolloids increased the batter viscosity, shear modulus, WS gelatinization and WG denaturation temperatures, BBFNs pick-up, thermogravimetry temperature, and the bound water content in crust. This trend was opposite with enthalpy change (& UDelta;H) during starch gelatinization and protein denaturation, both of which lessened pores and cracks, leading to an inhibition of oil penetration into fried BBFNs. Of the three hydrocolloids, XG exhibited the greatest effect, followed by CMC-Na and GG. Therefore, XG was suitable for reducing fat content of fried BBFNs. Overall, the hydrophilic and thickening capabilities of the three studied hydrocolloids and their interactions with WS and WG altered the batter characteristics and reinforced the thermal stability of the crust, thereby reducing oil penetration and distribution in deep-fried BBFNs. This work will not only provide new ideas to clarify oil penetration based on hydrocolloids for fried BBFNs, but also provide scientific instructions for the large-scale production of low-fat fried batter-breaded foods.
摘要：
In this study, a nutritious, healthy Chongqing hotpot oil with excellent flavor was blended while considering nutrition, flavor, and health aspects. Four blended hotpot oils prepared from fragrant rapeseed, palm, sesame, and chicken oils were analyzed to determine their physicochemical properties, antioxidant capacities, levels of harmful substances, and nutritional compositions, and their sensory qualities were evaluated. Principal component analysis was performed to identify the best hotpot oil (10% chicken oil + 20% palm oil + 10% sesame oil + 60% fragrant rapeseed oil), which exhibited good antioxidant capacity (Oxidation Stability Index: 7.95 h; 2,2-diphenyl-1-picrylhydrazyl: 168.6 mu mol/kg, 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonate): 116.7 mu mol/kg, and ferric-reducing/antioxidant power: 63.9 mu mol/kg), a high sensory score (7.7/10), stable physicochemical properties (acid value: 0.27 mg/g and peroxide value: 0.01 g/100 g), and high tocopherol (54.22%), and phytosterol retention (98.52%) after boiling for 8 h. Although the 3,4-benzopyrene content of this hotpot oil exceeded the EU standard after boiling for 7 h, the increase in the amount of harmful substances was the lowest.
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.
关键词：
Digestibility;emulsion/foam;oil/air-water interface;pH shifting;physical field modification;plant protein
摘要：
The application of plant proteins in food systems is largely hindered by their poor foaming or emulsifying properties and low digestibility compared with animal proteins, especially due to the aggregate state with tightly folded structure, slowly adsorbing at the interfaces, generating films with lower mechanical properties, and exposing less cutting sites. Physical fields and pH shifting have certain synergistic effects to efficiently tune the structure and redesign the interfacial layer of plant proteins, further enhancing their foaming or emulsifying properties. The improvement mechanisms mainly include: i) Aggregated plant proteins are depolymerized to form small protein particles and flexible structure is more easily exposed by combination treatment; ii) Particles with appropriate surface properties are quickly adsorbed to the interfacial layer, and then unfolded and rearranged to generate a tightly packed stiff interfacial layer to enhance bubble and emulsion stability; and iii) The unfolding and rearrangement of protein structure at the interface may result in the exposure of more cutting sites of digestive enzymes. This review summarizes the latest research progress on the structural changes, interfacial behaviors, and digestion properties of plant proteins under combined treatment, and elucidates the future development of these modification technologies for plant proteins in the food industry.
期刊：
Sustainable Chemistry and Pharmacy,2023年31:100903 ISSN：2352-5541
通讯作者：
Jing Du
作者机构：
[Zhang, Wei-nong; He, Jun-Bo; Wei, Shan-shan; Du, Jing; Zhang, Hai-long; Wang, Zhi-xian] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;[Zhang, Wei-nong; He, Jun-Bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Zhang, Wei-nong; He, Jun-Bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Liu, Xiao-qiong] Yunnan Dehong Inst Trop Agr Sci, Dehong 678600, Peoples R China.
通讯机构：
[Jing Du] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
摘要：
As a promising source of diesel, non-edible oil derived from phytomass is an attractive option for biodiesel production and has attracted more and more attentions due to its numerous advantages. Trichosanthes kirilowii Maxim seed is one such promising, un-explored and un-edible oil feedstock for biodiesel, which stores high content of oil. To evaluate the possibility of T. kirilowii seeds kernel oil (TKSO) as feedstock of biodiesel, the optimum conditions of ultrasonic-assisted extraction TKSO and physicochemical properties of TKSO and TKSO biodiesel were investigated. The results exhibited that under optimum extraction conditions, TKSO yield (51.62%) was closed to the oil content of T.kirilowii seeds kernel (54.23%). TKSO mainly contained six types of fatty acids, including two saturated fatty acids (12.17%) and four unsaturated fatty acids (87.83%). The physicochemical properties of TKSO biodiesel including cold filter plugging point, pour point, flash point, calorific value, sulphur content and kinematic viscosity were in agreement with biodiesel standards (GB/T 25199-2017 and ASTM standard). Therefore, ultrasonic-assisted extraction was an effective method for TKSO, which as an alternate green resource had the potential application in biodiesel production. This research provided a basis for selecting suitable non-edible oil extraction methods and non-edible oil feedstocks for biodiesel production.
摘要：
The incidence of hyperuricemia is on the rise in China, primarily due to dietary habits. However, limited data exists regarding dietary purine intake in the country. This study aimed to estimate the daily dietary purine intake among Chinese residents from 2014 to 2021 and evaluate the temporal trend using joinpoint regression analysis. The analysis revealed an annual percentage change (APC) of 0.8% (95% CI: 0.1-1.5%) in dietary purine intake prior to the joinpoint (2014-2019). Following the joinpoint (2019-2021), the APC significantly increased to 6.5% (95% CI: 3.3-9.8%), indicating a noteworthy upward trend (p = 0.045). Furthermore, the average daily purine intake varied significantly among different regions of China, with the southern region showing the highest dietary intake of purines. Considering the diverse contributions of various food sources to dietary purine intake, it was observed that meat consumption had the greatest impact, accounting for 36.2% of purine intake, followed by cereals consumption (25.3%) and vegetables and edible fungi (24.2%). These findings hold significance for dietary intervention and management strategies aimed at reducing purine intake among the population.
摘要：
This study investigated the effects of different reducing sugars (glucose, fructose, and maltose) on quality and flavor during the enzymatic preparation of fragrant rapeseed oils (FROs) through Maillard reaction. The FROs was determined using sensory and physiochemical analyses. The fructose group had a reasonable fatty acid composition, lower acid value (1.28 mg/g), peroxide value (0.12 g/100g), moisture (0.08%), and benzo(a) pyrene content (1.43 mu g/kg); higher total tocopherol content (597.78 mg/kg), sterol content (790.00 mg/kg), and sensory evaluation score (3.81 score); a sweeter nutty/toasted flavor and a weaker spicy flavor. The flavor was attributed to the presence of furfural, a sweet-tasting compound, and the nitrile content, which was responsible for the spicy flavor, was lower than that of traditional FROs, resulting in weaker spiciness. Overall, the results suggest that fructose is the best reducing sugar for enzymatic preparation of FROs, providing key directives for the industrial production of FROs.
