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High-sensitivity intelligent packaging films harnessing rose anthocyanins and hydrophilic silica aerogel for visual food freshness monitoring

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food Quality and Safety 2024年第1期8卷 179-189页

作者： Wenjun Wu Luman Zheng Jiahao Yu Liming Liu Gulden Goksen Ping Shao department of food Science and technology Zhejiang University of TechnologyZhejiangHangzhouChina department of food technology Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial ZoneTarsus UniversityMersinTurkey Eco-Industrial Innovation institute ZJUT Zhejiang University of TechnologyZhejiangQuzhouChina

The enhancement of the sensitivity for anthocyanin-based indicator films in food freshness monitoring in real time is important for *** this study,hydrophilic silica aerogel(SiO2 NA)was incorporated into corn starch(CS)/chitosan(CH)/rose anthocyanins(RACNs)-encapsulated potato amylopectin nanoparticles(APNPs)composite film to increase the sensitivity for shrimp freshness *** microstructure of films revealed that the gas absorption capacity was improved by amorphous SiO2 NA via hydrogen *** pore size(1.74–5.60 times),pore volume(3.92–5.60 times),and specific surface area(2.21–2.34 times)of films increased with the addition of SiO2 *** sensing of NH3 and pH and the reversibility of films were also ***,the pH-responsive films containing SiO2 NA changed visibly in color from purple–red to orange–gray and finally to gray,enabling effective monitoring of shrimp freshness during storage at 4°***,anthocyanin-based indicator films with improved sensitivity by adding SiO2 NA were successfully designed for monitoring shrimp freshness.

关键词： Hydrophilic silica aerogel anthocyanins sensitivity pH-responsive shrimp freshness intelligent packaging

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

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.

Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing:a review

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food Science and Human Wellness 2024年第3期13卷 1135-1151页

作者： Enning Zhou Qiangqiang Li Dan Zhu Gang Chen Liming Wu institute of Apicultural Research Chinese Academy of Agricultural SciencesBeijing 100093China department of food Science University of OtagoDunedin 9016New Zealand School of food and Health Beijing Technology and Business UniversityBeijing 100048China

food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding *** the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce *** here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic *** techniques for characterizing changes in these properties of food allergens are *** processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new ***,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food *** provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.

关键词： food allergens Protein structural characterization Immunogenicity evaluation food processing modification

Hydrothermal treatment of pearl millet grains:Effects on nutritional composition,antinutrients and flour properties

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Grain & Oil Science and technology 2024年第2期7卷 87-95页

作者： P.Prashanth T.Jayasree Joshi Shagolshem Mukta Singh P.Srinivasa Rao Agricultural and food Engineering department Indian Institute of Technology KharagpurKharagpurWest Bengal 721302India

Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional *** crop exhibits exceptional resilience to drought and high ***,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of ***,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable *** treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient *** study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl *** independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient *** antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the *** activity decreased significantly up to 10% with the treatment *** findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

关键词： Pearl millet Hydrothermal treatment Nutritional properties Antinutrients

Antibacterial mechanism of kojic acid and tea polyphenols against Escherichia coli O157:H7 through transcriptomic analysis

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food Science and Human Wellness 2024年第2期13卷 736-747页

作者： Yilin Lin Ruifei Wang Xiaoqing Li Keren Agyekumwaa Addo Meimei Fang Yehui Zhang Yigang Yu School of food sciences and Engineering South China University of TechnologyGuangzhou 510640China Sericulture&Agri-food Research institute Guangdong Academy of Agricultural sciences Key Laboratory of Functional FoodsMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Agricultural Products ProcessingGuangzhou 510610China Research Center of food Safety and Detection College of Food Science and EngineeringSouth China University of TechnologyGuangzhou 510640China

Escherichia coli O157:H7 is one of the major foodborne pathogenic bacterial that cause infectious diseases in *** previous found that a combination of kojic acid and tea polyphenols exhibited better activity against *** O157:H7 than using either *** study aimed to explore responses underlying the antibacterial mechanisms of kojic acid and tea polyphenols from the gene *** functional enrichment analysis by comparing kojic acid and tea polyphenols individually or synergistically against *** O157:H7 found that acid resistance systems in kojic acid were activated,and the cell membrane and genomic DNA were destructed in the cells,resulting in“oxygen starvation”.The oxidative stress response triggered by tea polyphenols inhibited both sulfur uptake and the synthesis of ATP,which affected the bacteria's life metabolic ***,we found that kojic acid combined with tea polyphenols hindered the uptake of iron that played an essential role in the synthesis of DNA,respiration,tricarboxylic acid *** results suggested that the iron uptake pathways may represent a novel approach for kojic acid and tea polyphenols synergistically against *** O157:H7 and provided a theoretical basis for bacterial pathogen control in the food industry.

关键词： Kojic acid Tea polyphenols Antibacterial mechanism Escherichia coli O157:H7 RNA-seq

Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols

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food Science and Human Wellness 2024年第4期13卷 1943-1950页

作者： Hualu Zhou Bingjing Zheng David Julian McClements department of food Science and technology College of Agricultural and Environmental SciencesUniversity of GeorgiaGriffinGA 30223USA Biopolymers and Colloids Laboratory Department of Food ScienceUniversity of MassachusettsAmherstMA 01003USA department of food Science&Bioengineering Zhejiang Gongshang UniversityHangzhou 310018China

Simple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility,stability and *** developed and tested three p Hdriven protocols for creating nanoemulsions loaded with multiple lipophilic *** protocols differed in how the different polyphenols were incorporated into the *** impact of these three methods on the formation,properties,and gastrointestinal fate of nanoemulsions loaded with curcumin,resveratrol,and quercetin was *** three methods produced nanoemulsions with similar initial particle properties:droplet diameters(0.15,0.16,and 0.15μm)and zeta-potentials(–59,–58,and–58 m V),***,the average encapsulation efficiencies(82%,88%,and 61%),gastrointestinal stabilities(83%,97%,and 29%)and bioaccessibilities(77%,90%,and 73%)for curcumin,resveratrol,and quercetin were somewhat *** particular,more quercetin degradation occurred using the approach that held it under alkaline conditions for extended *** general,the p H-driven method provides researchers with a versatile approach of incorporating multiple polyphenols with different characteristics into functional food and beverages using a simple and inexpensive method.

关键词： Polyphenols pH-Driven encapsulation Nanoemulsions Gastrointestinal fate Functional foods

Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

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food Science and Human Wellness 2024年第1期13卷 506-516页

作者： Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu College of food Science and technology Yunnan Agricultural UniversityKunming 650000China institute of food Processing Guizhou Academy of Agricultural SciencesGuiyang 550006China Editorial department of Journal of Yunnan Agricultural University Yunnan Agricultural UniversityKunming 650000China

Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation *** this study,we explored the physicochemical property,biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan *** showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/*** addition,compared with fresh hams,the content of total free amino acids in ripe Sanchuan ham has grown 14 folds;sour and bitter were the main tastes of Sanchuan ***,the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation *** the bacterial phyla level,Firmicutes and Actinobacteria were the two main phyla,while at the genus level,Staphylococcus was a significant strain throughout the whole ***,the dry stage has a great impact on the succession change of microbial community ***,the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.

关键词： Sanchuan ham Nitrite cont ent Free amino acids Cadaverine Staphylococcus

Betalains protect various body organs through antioxidant and anti-inflammatory pathways

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food Science and Human Wellness 2024年第3期13卷 1109-1117页

作者： Nilesh Prakash Nirmal Seema Medhe Merina Dahal Pankaj Koirala Siriwan Nirmal Fahad Al-Asmari Baojun Xu institute of Nutrition Mahidol UniversityNakhon Pathom 73170Thailand department of Nutrition and Dietetics Central Campus of TechnologyTribhuvan UniversityKathmandu 46000Nepal department of Adult Nursing Faculty of NursingBurapha UniversityChonburi 20131Thailand department of food Science and Nutrition College of Agriculture and Food SciencesKing Faisal UniversityAl-Ahsa 31982Saudi Arabia food Science and technology Program Department of Life SciencesBNU-HKBU United International CollegeZhuhai 519088China

Betalains are natural coloring pigments with betalamic acid as the core structure of all *** their coloring properties,betalains exhibit various biological activities,including antioxidant and anti-inflammatory properties,which are highly *** in-vivo studies reported that betalains protect various body organs,leading to health *** organs,including the heart,liver,kidney,lung,etc.,are important for a healthy ***,these organs can be affected or damaged by various stress factors,toxicants,and harmful *** studies have claimed that betalains could protect all vital organs of the body through antioxidant and anti-inflammatory *** review article described the in-vivo antioxidant and anti-inflammatory activities of betalains in various cell-line or animal models.A comprehensive discussion has been provided on the mechanism of action of betalains in protecting various body organs,including cardio-protective effect,hepato-protective ability,renal protection capacity,repro-protective ability,neuro-protective effect,lung protection,and gut protection ***,future research directions and conclusions have been outlined.

关键词： Betalains Antioxidant Anti-inflammatory Bioactivities Ogans-protection