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Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition

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Journal of Integrative Agriculture 2024年第7期23卷 2491-2502页

作者： Bo Jiao Xin Guo Yiying Chen Shah Faisal Wenchao Liu Xiaojie Ma Bicong Wu Guangyue Ren Qiang Wang institute of food science and technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China College of food and Bioengineering Henan University of Science and TechnologyLuoyang 471000China State Key Laboratory of food science and technology Jiangnan UniversityWuxi 214122China

This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat *** effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively *** structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting *** the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting *** made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.

关键词： low-fat microwaved peanut snacks(LMPS) X-ray micro-computed tomography(Micro-CT) porosity texture color nutrition

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Effects of Milling Methods on Rice Flour Properties and Rice Product Quality:A Review

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Rice science 2024年第1期31卷 33-46页

作者： TIAN Yu SUN Jing LI Jiaxin WANG Aixia NIE Mengzi GONG Xue WANG Lili LIU Liya WANG Fengzhong TONG Litao institute of food science and technology/Western Research institute Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China

High-quality rice flour is the foundation for the production of various rice-based *** is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the *** rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the *** milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat *** an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental *** is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption ***,continuous production remains a *** comprehensive review summarizes the effects of various milling technologies on rice flour properties and product *** also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

关键词： flour property milling equipment milling method rice flour rice product quality semi-dry milling

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A review on marine collagen:sources,extraction methods,colloids properties,and food applications

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Collagen and Leather 2024年第1期6卷 1-27页

作者： Shahzad Farooq Muhammad Ijaz Ahmad Shijie Zheng Usman Ali Yang Li Cui Shixiu Hui Zhang Jiaxing institute of Future food Jiaxing 314050China College of Biosystems Engineering and food science Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhou 310058China

The growing interest in valorizing industrial by-products has led researchers to focus on exploring different sources and optimizing collagen extraction conditions over the past *** bovine hide,cattle bones,pork,and pig skins remain the most abundant collagen sources,there is a growing trend in the industrial utilization of collagen from non-mammalian *** review explores alternative marine collagen sourcesand summarizes emerging trends in collagen recovery from marine sources,with a particular focus on environmentally friendly ***,this review covers the colloidal structure-forming properties of marine collagens,including foam,film,gel,and emulsion *** also highlights the potential and important applications of marine collagen in various food *** on the currently reported marine sources,collagens extracted from fish,jellyfish,and sea cucumbers were found to have the highest yield and mostly comprised type-l collagen,while crustaceans and mollusks yielded lower percentages of *** extraction techniques isolate collagen based on acetic acid and pepsin treatment,but they come with drawbacks such as being time-consuming,causing sample destruction,and using ***,marine collagen extracted using conventional methods assisted with ultrasonication resulted in higher yields and strengthened the triple-stranded helical ***,an increasing number of new applications have been found in the food industry for marine collagens,such as biodegradable film-forming materials,colloid stabilizers,foaming agents,and micro-encapsulating ***,collagen is a modern foodstuff and is extensively used in the beverage,dairy,and meat industries to increase the stability,consistency,and elasticity of products.

关键词： Marine collagen Jellyfish Sea cucumber Colloid stabilizer Edible film Dairy product

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Comprehensive characterization and detection of nut allergens in bakery foods using Q-TOF mass spectrometry and bioinformatics

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food Quality and Safety 2024年第1期8卷 145-157页

作者： Daokun Xu Haolun Huang Zhen Liu YumeiWang Qinan Liu Xing Jiang JunYang Rui Ling Nanjing institute for food and Drug Control NanjingChina State Key Laboratory of food science and technology School of Food Science and TechnologyJiangnan UniversityWuxiChina Demonstration Collaborative Laboratory of Analysis and Detection technology for food and Drug Safety Nanjing Institute for Food and Drug Control and Agilent Technologies(China)NanjingChina Collaborative Laboratory for food Safety Nanjing Institute for Food and Drug Control and SCIEX(China)NanjingChina

food allergy is a growing health issue worldwide and the demand for sensitive,robust and high-throughput analytical methods is *** recent years,mass spectrometry-based methods have been established for multiple food allergen *** the present study,a novel method was developed for the simultaneous detection of almond,cashew,peanut,and walnut allergens in bakery foods using liquid chromatography–mass *** unique to these four ingredients were extracted,followed by trypsin digestion,quadrupole time-of-flight(Q-TOF)mass spectrometry and bioinformatics *** raw data were processed by de-novo sequencing module plus PEAKS DB(database search)module of the PEAKS software to screen peptides specific to each nut *** thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry(QQQ-MS)in multiple reaction monitoring(MRM)*** nut species was represented by four peptides,all of which were validated for label-free quantification(LFQ).Calibration curves were constructed with good linearity and correlation coefficient(r 2)greater than *** limits of detection(LODs)were determined to range from 0.11 to 0.31 mg/kg,and were compared with the reference doses proposed by Voluntary Incidental Trace Allergen Labelling(VITAL).The recoveries of the developed method in incurred bakery food matrices ranged from 72.5%to 92.1%with relative standard deviations(RSD)offood samples confirmed the presence of these *** conclusion,this method provides insight into the qualitative and quantitative detection of trace levels of nut allergens in bakery foods.

关键词： Nut allergen Q-TOF mass spectrometry peptides label-free quantitation bakery foods.

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Preparation,characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken,porcine and bovine

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food science and Human Wellness 2024年第4期13卷 2002-2013页

作者： Liwei Qi Hongru Zhang Yujie Guo Hong Liu Chunhui Zhang Key Laboratory of agro-Products Processing Ministry of Agriculture and Rural AffairsInstitute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijing 100193China Laboratory of Biomass and Green Technologies University of Liege-Gembloux Agro-Bio TechPassage des déportés 2Gembloux B-5030Belgium

Bone collagen hydrolysates(peptides)derived from byproduct of animal product processing have been used to produce commercially valuable products due to their potential antioxidant *** glycosylated reaction is considered as a promising method to enhance the antioxidant activity of ***,this research aims at investigating the Maillard glycosylation activity and antioxidant activity of bone collagen hydrolysates from different *** this study,3 glycosylated bone collagen hydrolysates were prepared and characterized,and cytotoxicity and antioxidant activity were analyzed and *** free amino groups loss,browning intensity,and fluorescence intensity of G-Cbcp(glycosylated chicken bone collagen hydrolysates(peptides))were the heaviest,followed by G-Pbcp(glycosylated porcine bone collagen hydrolysates(peptides))and G-Bbcp(glycosylated bovine bone collagen hydrolysates(peptides)).The results of amino acid analysis showed that amino acid composition of different bone collagen hydrolysates was significantly different and the amino acid decreased to different degrees after Maillard glycosylated reaction,which may lead to differences in Maillard glycosylated reaction ***,the 3 glycosylated hydrolysates showed no significant *** results showed that glycosylation process significantly increased the antioxidant activity of bone collagen hydrolysates,and G-Cbcp showed the strongest antioxidant activity,followed by G-Pbcp and ***,compared with the bone collagen hydrolysates,3 glycosylated hydrolysates showed significant characteristic and structural changes,and higher antioxidant activity.

关键词： Bone collagen hydrolysates Glycosylation reaction Antioxidant activity

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A novel strain of Levilactobacillus brevis PDD-5 isolated from salty vegetables has beneficial effects on hyperuricemia through anti-inflammation and improvement of kidney damage

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food science and Human Wellness 2024年第2期13卷 898-908页

作者： Jue Xu Maolin Tu Xiankang Fan Yuxing Guo Tao Zhang Xiaoqun Zeng Zhendong Cai Zhen Wu Daodong Pan State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of agro-products Ningbo UniversityNingbo 315211China Key Laboratory of Animal Protein food Deep Processing technology of Zhejiang Province College of Food and Pharmaceutical SciencesNingbo UniversityNingbo 315211China Department of food science and technology School of Food Science and Pharmaceutical EngineeringNanjing Normal UniversityNanjing 210023China

Hyperuricemia is a metabolic disorder caused by abnormal purine metabolism,resulting in abnormally high serum uric *** this study,a novel Levilactobacillus brevis PDD-5 isolated from salty vegetables was verified with the function of alleviating *** relevant effects of *** PDD-5 in lowering uric acid were analyzed by in vitro and in vivo *** results showed that the *** PDD-5 has(68.86±15.46)%of inosine uptake capacity and(95.75±3.30)%of guanosine uptake capacity in *** administration of *** PDD-5 to hyperuricemia rats reduced uric acid,creatinine,and urea nitrogen in serum,as well as decreased inosine and guanosine levels in the intestinal contents of *** of relevant markers in the kidney by ELISA kits revealed that *** PDD-5 alleviated oxidative stress and ***,the gene expression of uric acid transporter 1(URAT1)and glucose transporter 9(GLUT9)was down-regulated,and the gene expression of organic anion transporter 1(OAT1)was up-regulated after treatment with *** *** blot analysis showed that *** PDD-5 alleviated hyperuricemia-induced kidney injury through the NLRP3 *** se findings suggest that *** PDD-5 can lower uric acid,repair kidney damage,and also has the potential to prevent uric acid nephropathy.

关键词： Lactic acid bacteria Purine nucleoside Hyperuricemia Uric acid nephropathy

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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

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Grain & Oil science and technology 2024年第1期7卷 42-49页

作者： Feng Wang Yun Cui Dongjie Liu Charles Brennan Soottawat Benjakul Weiwei Cheng Gengsheng Xiao Lukai Ma Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty food of Ministry and Rural Affairs College of Light Industry and FoodZhongkai University of Agriculture and EngineeringGuangzhou 510225China School of science Royal Melbourne Institute of Technology UniversityMelbourneAustralia International Center of Excellence in Seafood science and Innovation Faculty of Agro-IndustryPrince of Songkla UniversitySongkhla 90110Thailand College of food science and technology Zhejiang University of TechnologyHangzhou 310014China

An isotope dilution ultra-performance liquid chromatography-triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds ofα,β-unsaturated aldehydes,namely 4-hydroxy-2-hexenal(4-HHE)and 4-hydroxy-2-nonenal(4-HNE),in *** proposed method exhibited a linear range of 10-1000 ng/mL with a limit of detection of 0.1-2.0 ng/g and a limit of quantification of 0.3-5.0 ng/*** recovery rates of these typical toxic aldehydes(i.e.,4-HHE,4-HNE)and their d3-labeled analogues were 91.54%-105.12%with a low matrix ***,this proposed method was successfully applied to a real frying system and a simulated digestion system,wherein the contents of 4-HHE and 4-HNE were determined for ***,the obtained results provide strong support for further research into the production of 4-HHE and 4-HNE resulting from foods during oil digestion and frying.

关键词： UHPLC-QqQ-MS/MS 4-Hydroxy-2-hexenal 4-Hydroxy-2-nonenal Frying Simulated digestion

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Inhibitory effect and mechanism of tannic acid against two starch digestive enzymes

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food Quality and Safety 2024年第1期8卷 115-123页

作者：钟毓秀倪德让杨玉波李元一王莉田金虎杨帆叶兴乾 Department of food science and Nutrition Zhejiang Key Laboratory for Agri-Food ProcessingFuli Institute of Food ScienceZhejiang R&D Centre for Food Technology and EquipmentZhejiang UniversityHangzhouChina institute of science and technology Moutai GroupZunyiChina Key Laboratory of Industrial Microbial Resources Development Kweichow Moutai Co.Ltd.RenhuaiChina

Backgrounds:Tannic acid(TA),as a plant-derived phenolic substance,is involved in regulating the activity of starch digestive enzymes,but its underlying mechanism remains *** and Results:In the present study,inhibition rate and inhibition kinetics assays were performed and confrmed that TA had a strong inhibitory effect on bothα-amylase andα-glucosidase with IC50 values of 0.1585 mg/mL and 0.00542 mg/mL,respectively,through a mixed inhibition *** secondary structures of both enzymes were confrmed to be modifed by TA through circular dichroism(CD)*** quenching analysis revealed that the interaction between TA and two enzymes was a static process of pontaneous complex ***,molecular docking revealed that non-covalent bonds were the main interaction forces between TA and both ***:Thus,TA was a promising candidate for the inhibition of starch-digesting enzymes,and the present research provided insight into postprandial glucose regulation through polyphenols.

关键词： Tannic acid α-amylase α-glucosidase inhibition starch digestion.

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The extraction of effective components and an antioxidant activity study of Tulipa edulis

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food science and Human Wellness 2024年第1期13卷 276-286页

作者： Doudou Zhang Dong Xiao Tingting Yin Shuangzhi Zhao Olena Zhur Xun Xiao Hailun He Leilei Chen Beijing Advanced Innovation Center for food Nutrition and Human Health Beijing Technology and Business UniversityBeijing 102488China School of Life sciences Central South UniversityChangsha 410013China State Key Laboratory of Coal Resources and Safe Mining University of Mining and TechnologyXuzhou 221116China institute of agro-food science and technology Shandong Academy of Agricultural SciencesJinan 250100China

Plant extracts from natural sources are an excellent choice for food additives and natural *** this study,the active components of Tulipa edulis were extracted and analysed,and their antioxidant capacity was ***,the crude extract mixture was separated and purified using a Sephadex LH-20 gel,and the antioxidant activity of the purified products was *** umbilical vein endothelial human umbilical vein endothelial cells(HUVEC)cells were treated with 35 mmol/L glucose to construct a model of oxidative ***,the cells were treated with the active component to observe whether the products of *** could have a good protective effect on HUVEC cells induced by *** analysis was also performed on HUVEC cells after same treatment to explore the possible mechanism of the component F2 protecting HUVEC cells from oxidative stress induced by high *** results showed that component F2 obtained from *** has strong antioxidant ***,F2 can play a strong antioxidant protective role in HUVEC ***,the gene expression of heme oxygenase 1(HO-1),γ-glutamyl cysteine ligase catalytic subunit(GCLC)and NAD(P)H quinone oxidoreductase-1(NQO1)in HUVEC cells was up-regulated after treated with *** study provides reference value for the further development and application of *** and the d evelopment of functional food.

关键词： Tulipa edulis Oxidative stress Purification Antioxidant

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Sulfated Cyclocarya paliurus polysaccharides exert immunomodulatory potential on macrophages via Toll-like receptor 4 mediated MAPK/NF-κB signaling pathways

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food science and Human Wellness 2024年第1期13卷 115-123页

作者： Yue Yu Haibin Zhu Mingyue Shen Qiang Yu Yi Chen Shiru Mo Jianhua Xie State Key Laboratory of food science and technology Nanchang UniversityNanchang 330047China International institute of food Innovation Nanchang UniversityNanchang 330200China

The biological activity of plant polysaccharides can be enhanced by sulfated *** this study,the immunomodulatory effect of sulfated Cyclocarya paliurus polysaccharides(SCP3)on macrophages RAW264.7 and its potential molecular mechanism were *** showed that SCP3 at 25-100μg/m L increased viability and improved phagocytosis of RAW264.7 ***,SCP3 could activate mitogen-activated protein kinase(MAPK)and nuclear factor kappa B(NF-κB)signaling pathways,which increased the phosphorylation of Erk1/2,JNK,p38 and NF-κB p65,promoting secretion of cytokines tumor necrosis factorα(TNF-α),interleukin 6(IL-6)and nitric oxide(NO)as well as the production of reactive oxygen species(ROS).In addition,Toll-like receptor 4(TLR4)receptor inhibitors were able to block the production of NO and TNF-αby SCP3-stimulated *** on Western blot analysis and validation using specific inhibitors against MAPK and NF-κB signaling pathways,the results demonstrated that SCP3 induced macrophages activation and enhanced TNF-αand NO production via TLR4-mediated MAPK and NF-κB *** summary,SCP3 has significant immunomodulatory *** underlying molecular mechanism was that SCP3 activates macrophages via TLR4 receptors to promote ROS production,which in turn activates the downstream MAPK/NF-κB signaling pathway and then increases the secretion levels of cytokines and NO.

关键词： Cyclocarya paliurus Sulfated polysaccharides Macrophages Immunomodulatory Mechanism

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