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Quality changes of whitespotted conger (Conger myriaster) based physicochemical changes and label-free proteomics analysis during frozen storage 基于冷冻贮藏期间理化变化和无标记蛋白质组学分析的白斑海鳗（Conger myriaster）质量变化
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-06-01 DOI: 10.1016/j.crfs.2024.100779
Hui Chen, Yinggang Ge, Ting Yang, Shanshan Wang, Nan Liu, Yong Sun, Deqing Zhou, Rui Xi, Guohui Sun
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引用次数: 0
Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: a comparative HS-GC-IMS fingerprinting study 生熟色素洋葱（Allium cepa L）鳞茎中风味挥发物的特征：HS-GC-IMS 指纹对比研究
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-06-01 DOI: 10.1016/j.crfs.2024.100781
Wengang Jin, Shibo Zhao, Xiaohua Chen, Haiyan Sun, Jinjin Pei, Kaihua Wang, Ruichang Gao
{"title":"Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: a comparative HS-GC-IMS fingerprinting study","authors":"Wengang Jin, Shibo Zhao, Xiaohua Chen, Haiyan Sun, Jinjin Pei, Kaihua Wang, Ruichang Gao","doi":"10.1016/j.crfs.2024.100781","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100781","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141399815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of water content on gelatinization functionality of flour from sprouted sorghum 含水量对发芽高粱面粉糊化功能的影响
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-06-01 DOI: 10.1016/j.crfs.2024.100780
Miriam Chiodetti, Maria Grazia Tuccio, Eleonora Carini
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引用次数: 0
Discriminative feature analysis of dairy products based on machine learning algorithms and Raman spectroscopy 基于机器学习算法和拉曼光谱的乳制品鉴别特征分析
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-06-01 DOI: 10.1016/j.crfs.2024.100782
Jia-Xin Li, Chun-Chun Qing, Xiu-Qian Wang, Mei-Jia Zhu, Bo-Ya Zhang, Zheng-Yong Zhang
{"title":"Discriminative feature analysis of dairy products based on machine learning algorithms and Raman spectroscopy","authors":"Jia-Xin Li, Chun-Chun Qing, Xiu-Qian Wang, Mei-Jia Zhu, Bo-Ya Zhang, Zheng-Yong Zhang","doi":"10.1016/j.crfs.2024.100782","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100782","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141407154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities. 叶黄素/玉米黄质与分离乳清蛋白在不同 pH 值下形成的非共价复合物：叶黄素/玉米黄质与乳清蛋白分离物在不同 pH 值下形成的非共价复合物：结合相互作用、储存稳定性和生物可接受性。
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-05-28 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100778
Gang Zhang, Xin Qi, Linlin He, Xiao Wang, Yanna Zhao, Qingpeng Wang, Jun Han, Zhengping Wang, Zhuang Ding, Min Liu

Lutein (Lut) and zeaxanthin (Zx) are promising healthy food ingredients; however, the low solubilities, stabilities, and bioavailabilities limit their applications in the food and beverage industries. A protein-based complex represents an efficient protective carrier for hydrophobic ligands, and its ligand-binding properties are influenced by the formulation conditions, particularly the pH level. This study explored the effects of various pH values (2.5-9.5) on the characteristics of whey protein isolate (WPI)-Lut/Zx complexes using multiple spectroscopic techniques, including ultraviolet-visible (UV-Vis), fluorescence, and Fourier transform infrared (FTIR) spectroscopies and dynamic light scattering (DLS). UV-Vis and DLS spectra revealed that Lut/Zx were present as H-aggregates in aqueous solutions, whereas WPI occurred as nanoparticles. The produced WPI-Lut/Zx complexes exhibited binding constants of 104-105 M-1, which gradually increased with increasing pH from 2.5 to 9.5. FTIR spectra demonstrated that pH variations and Lut/Zx addition caused detectable changes in the secondary WPI structure. Moreover, the WPI-Lut/Zx complexes effectively improved the physicochemical stabilities and antioxidant activities of Lut/Zx aggregates during long-term storage and achieved bioaccessibilities above 70% in a simulated gastrointestinal digestion process. The comprehensive data obtained in this study offer a basis for formulating strategies that can be potentially used in developing commercially available WPI complex-based xanthophyll-rich foods.

叶黄素（Lut）和玉米黄质（Zx）是很有前景的健康食品配料；然而，低溶解度、低稳定性和低生物利用率限制了它们在食品和饮料行业的应用。基于蛋白质的复合物是疏水性配体的有效保护载体，其配体结合特性受配方条件的影响，尤其是 pH 值。本研究采用多种光谱技术，包括紫外可见光谱（UV-Vis）、荧光光谱、傅立叶变换红外光谱（FTIR）和动态光散射（DLS），探讨了不同 pH 值（2.5-9.5）对分离乳清蛋白（WPI）-Lut/Zx 复合物特性的影响。紫外可见光谱和动态光散射光谱显示，Lut/Zx 在水溶液中以 H-团聚体形式存在，而 WPI 则以纳米颗粒形式存在。生成的 WPI-Lut/Zx 复合物的结合常数为 104-105 M-1，随着 pH 值从 2.5 到 9.5 的升高而逐渐增大。傅立叶变换红外光谱表明，pH 值的变化和 Lut/Zx 的添加会导致 WPI 二级结构发生可检测到的变化。此外，WPI-Lut/Zx 复合物还能有效改善 Lut/Zx 聚合物在长期储存过程中的理化稳定性和抗氧化活性，并在模拟胃肠道消化过程中达到 70% 以上的生物利用率。本研究获得的综合数据为制定策略提供了依据，这些策略可用于开发商业化的基于 WPI 复合物的富含黄绿素的食品。
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引用次数: 0
How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties? 黄粉虫浓缩蛋白中残留脂质的存在如何影响其发泡特性？
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-05-07 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100763
Ugo Berthelot, Juliette Barrot, Gwenn Pinel, Alain Doyen

The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties.

在西方国家，人们对使用完整的可见昆虫的接受程度很低，这仍然是产品开发面临的一个重大挑战。不过，使用富含昆虫蛋白质的配料（如浓缩蛋白）可以提高消费者的认可度。昆虫浓缩蛋白中的残余脂质含量会影响其技术功能特性。因此，我们的研究旨在评估残余脂质含量对黄粉虫浓缩蛋白的蛋白质结构和发泡特性的影响。结果表明，使用氯仿-甲醇去除脂质后，蛋白质含量从 78.01% 增加到 84.82%。用氯仿-甲醇完全去除脂质后，粒度分布从双峰型变为单峰型，表面疏水性从 267.02 降至 48.91，但对蛋白质含量没有明显影响。发泡能力也得到了改善，从而形成了坚固蓬松的泡沫，并具有较高的长期稳定性。这些结果凸显了控制黄粉虫浓缩蛋白中残余脂质含量以提高其技术功能特性的重要性。下一步将对脂质特征进行全面分析，并探索导致技术功能特性的各种机制。
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引用次数: 0
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics 通过 GC-MS、GC-IMS、感官分析和多变量统计分析奶油奶酪中主要风味化合物的特征
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100772
Ang Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan
{"title":"Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics","authors":"Ang Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan","doi":"10.1016/j.crfs.2024.100772","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100772","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141029689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparison of ancestral and traditional methods for elaborating sparkling wines 起泡葡萄酒传统酿造法与祖传酿造法的比较
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100768
Arnau Just-Borràs, Ekaterina Moroz, P. Giménez, Jordi Gombau, Elisa Ribé, Angels Collado, Pedro Cabanillas, Matteo Marangon, F. Fort, J. Canals, Fernando Zamora
{"title":"Comparison of ancestral and traditional methods for elaborating sparkling wines","authors":"Arnau Just-Borràs, Ekaterina Moroz, P. Giménez, Jordi Gombau, Elisa Ribé, Angels Collado, Pedro Cabanillas, Matteo Marangon, F. Fort, J. Canals, Fernando Zamora","doi":"10.1016/j.crfs.2024.100768","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100768","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141054170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers 利用多层技术在水包油型乳液中封装葡萄籽油：研究层数影响下乳液的物理稳定性、理化性质和氧化性质
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100771
Marziyeh Sepeidnameh, Ali Fazlara, Seyed Mohammad Hashem Hosseini, Mahdi Pourmahdi Borujeni
{"title":"Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers","authors":"Marziyeh Sepeidnameh, Ali Fazlara, Seyed Mohammad Hashem Hosseini, Mahdi Pourmahdi Borujeni","doi":"10.1016/j.crfs.2024.100771","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100771","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141052455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate 加入单硬脂酸甘油酯提高乙基纤维素油凝胶蛋糕中抗性淀粉的含量
IF 6.3 2区 农林科学
Current Research in Food Science
Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100770
Xiaohan Chen, Dongming Lan, Daoming Li, Weifei Wang, Yonghua Wang
{"title":"Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate","authors":"Xiaohan Chen, Dongming Lan, Daoming Li, Weifei Wang, Yonghua Wang","doi":"10.1016/j.crfs.2024.100770","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100770","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141040248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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