期刊：
Journal of the Science of Food and Agriculture,2024年104(6) ISSN：0022-5142
通讯作者：
Du, Jing;Zhang, WN
作者机构：
[Zhang, Wei-nong; He, Jun-bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Peoples R China.;[Du, Jing; Zhang, Wei-nong; Zhang, WN] 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, Peoples R China.;[Zhang, Wei-nong; He, Jun-bo; Wang, Kun-li; Du, Jing; Zhang, Hai-long; Wang, Zhi-xian] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.;[Zhang, Wei-nong; He, Jun-bo; Zhang, WN; Zhang, Hai-long] Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan, Peoples R China.
通讯机构：
[Du, J; Zhang, WN ] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan, Peoples R China.
关键词：
French fries;oil absorbency;rice bran oil;γ-oryzanol
摘要：
BACKGROUND: The aim of this research was to evaluate the possibility of lipid concomitant gamma-oryzanol reducing oil absorbency of fried foods and the underlying mechanism. Therefore, the influence of gamma-oryzanol on moisture and oil content, and distribution and micromorphology of French fries and the viscosity, fatty acid composition and total polar compounds content of rice bran oil (RBO) after frying were studied.RESULTS: Our results showed that the incorporation of low concentration of gamma-oryzanol [low addition group (LAG)] (5.754 g/kg) decreased the oil absorbency and porous structure of French fries during frying. Additionally, LAG incorporation inhibited the degradation of linoleic acid, decreased the growth rate of saturated fatty acids, total polar compounds and viscosity of frying oil.CONCLUSIONS: Consequently, it was recommended to incorporate a small amount of gamma-oryzanol in frying oil because it could inhibit oil absorption behavior of French fries. (c) 2023 Society of Chemical Industry.
作者机构：
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Zhong, Wu; Huang, Chuanyang; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.;[Wang, Shu] Wuhan Inst Food & Cosmet Control, Key Lab Edible Oil Qual & Safety State Market Reg, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构：
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.
关键词：
Iron walnut oil;Oleogels;Fatty acid composition
摘要：
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including gamma-oryzanol/beta-sitosterol (OZ-PS), gamma-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fouriertransform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4celcius (1116.51 g), better antioxidant capacity (766.50 mu mol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
摘要：
Environmental pollution caused by ciprofloxacin is a major problem of global public health. A machine learning-assisted portable smartphone-based visualized molecularly imprinted electrochemiluminescence (MIECL) sensor was developed for the highly selective and sensitive detection of ciprofloxacin (CFX) in food. To boost the efficiency of electrochemiluminescence (ECL), oxygen vacancies (OVs) enrichment was introduced into the flower-like Tb@Lu(2)O(3) nanoemitter. With the specific recognition reaction between MIP as capture probes and CFX as detection target, the ECL signal significantly decreased. According to, CFX analysis was determined by traditional ECL analyzer detector in the concentration range from 5×10(-4) to 5×10(2)μmolL(-1) with the detection limit (LOD) of 0.095nmolL(-1) (S/N=3). Analysis of luminescence images using fast electrochemiluminescence judgment network (FEJ-Net) models, achieving portable and intelligent quick analysis of CFX. The proposed MIECL sensor was used for CFX analysis in real meat samples and satisfactory results, as well as efficient selectivity and good stability.
摘要：
The current study investigated the impact of ascorbic acid (AA) on physicochemical and emulsifying properties of highland barley protein (HBP). Emulsifying and solubility of AA-modified HBP increased compared to its native state. However, excessive AA concentration induced protein reaggregation, leading to a deterioration of these properties. At a concentration of 0.3 % (w/v) AA, the highland barley protein emulsion (HBPE) exhibited the smallest average particle size (0.59 mu m), and the protein demonstrated superior emulsification properties. The observed alterations stem from the formation of covalent bonds between HBP and AA through the Maillard reaction. These changes also relate to modifications in the secondary structure, marked by a notable increase of 60.25 % in beta-turns, accompanied by reductions of 16.45 % in alpha-helices and 33.84 % in beta-sheets. This was confirmed through analyses of disulfide bond content and FTIR. The outcomes of this study hold promise for enhancing the stability of emulsion formulations based on HBP, achieved by harnessing the complex formation between HBP and AA.
作者机构：
[Cai, Jie; Xie, F; Xie, Fang; Zhang, Die] 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; Zhang, Die] 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; Xie, F ] 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.
期刊：
Biological Trace Element Research,2024年202(1):332-345 ISSN：0163-4984
通讯作者：
Min Fang
作者机构：
[Liu, Yan; Zeng, Xiaoyu; Gong, Zhiyong; Wu, Yongning; Wang, Qiao; Zhou, Bingjie; Liu, Xin; Fang, Min] Wuhan Polytech Univ, Coll Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Chinese Minist, Wuhan 430023, Peoples R China.;[Wu, Yongning] Chinese Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, NHC Key Lab Food Safety Risk Assessment, Beijing 100021, Peoples R China.
通讯机构：
[Min Fang] H;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
关键词：
Crayfish;Heavy metals;Health risk assessment;Monte Carlo simulation
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.
摘要：
Ochratoxin A (OTA) poses a great threat to human health, and its rapid detection has drawn wide concerns in agri-food product risk assessment. Herein, on the basis of the aptamer-enhanced peroxidase-mimetic property of two-dimensional few-layer tungsten diselenide (WSe2) nanosheets, a simple label-free colorimetric aptasensor is presented for OTA detection. The enzymatic mimic property of the WSe2 nanosheets could be enhanced through aptamer adsorption because of the enhanced affinity of WSe2 nanosheets to 3,3 ',5,5 '-tetramethylbenzidine. A good linear relationship was obtained in the range from 0.5 to 50 ng/mL, and the limit of detection for OTA was 0.16 ng/mL. The performance of this strategy was comparable to previous strategies for OTA determination. Further, this colorimetric aptasensor displayed satisfying specificity and stability in a complex food matrix including both red wine and wheat flour samples. Hence, the results of this study suggest potential applications of the aptasensor to detect mycotoxins in different agri-food products.
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.
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, resveratrol-loaded nano-emulsions were added to yogurts, improving the physicochemical properties and functional factors and realizing the development of nutrient-fortified yogurt. Yogurts added with free resveratrol (Y-R), resveratrol-loaded emulsions stabilized by sodium caseinate (Y-NN), decaglycerol monooleate (Y-DN), and sodium caseinate-decaglycerol monooleate (Y-DND) were evaluated for their physicochemical properties, including pH, titratable acidity, syneresis, and textural parameters, with 5-day intervals for 15-day storage. The resveratrol retention rate was analyzed in the Y-R, Y-NN, Y-DN, and Y-NDN groups during 15 days of storage. The dynamic bioaccessibility of resveratrol and the NMR-based nutritional profile of yogurt in the Y-R, Y-NN, Y-DN, and the Y-NDN group were investigated after in vitro digestion. The results demonstrated that the addition of resveratrol emulsion decreased the hardness of yogurt while evaluating its titratable acidity and water-holding capacity, which were characterized by high stability. The stability of resveratrol added in the form of an emulsion was significantly higher than that of the free form. Compared with the other groups, the yogurt formulated with sodium caseinate/decaglycerol monooleate (NaCas/DGMO) emulsion showed the highest resveratrol retention rate, about 70%. In vitro digestion showed that encapsulation effectively and persistently improved the dynamic bioaccessibility of resveratrol. Additionally, NMR-based nutritional profile analysis before and after in vitro digestion demonstrated that resveratrol emulsion nutritional fortification promoted the release of nutrients, improving the nutritional value of yogurt. These findings offered theoretical guidance and technical support for the use of resveratrol nano-emulsions in yogurt.
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：
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：
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.
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.
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.
