Food Chemistry: X最新文献

The study focused on converting tea bag waste into strong fluorescence carbon quantum dots (TBW-CQDs) for the detection of acrylamide in drinking water, antimicrobial activity, and photocatalytic degradation. The TBW-CQDs exhibited blue luminescence and maximum absorbance at 287 nm under UV light and distinctive fluorescence emission and excitation wavelengths at 425 nm and 287 nm, respectively. TBW-CQDs revealed a particle size of 8.12 ± 0.06 nm with a spherical morphology followed by an abundance of 59.29 % carbon and 39.82 % oxygen. For acrylamide extraction from water, the QuEChERS method was established, which exhibited a recovery rate of 97 to 99 %. The fluorescence-based sensor exhibited a low limit of detection of 0.35376 ppm, which was validated by HPLC-PDA (LOD 0.300688 ppm). TBW-CQDs degraded 90.62 % of indigo carmine and 93.19 % of methylene blue under bright sunlight. In conclusion, the fabricated TBW-CQDs provide a promising, cost-effective, and precise approach to acrylamide detection in drinking water.

Blueberry anthocyanins (ACNs) have been widely applied in the food industry and medicine due to their numerous beneficial properties. However, the stability of ACNs is extremely poor. This study aimed to develop a delivery system for ACNs using nanocomplexes prepared from gellan gum (GG) and whey protein isolate (WPI) via Maillard reaction. The effects of the GG-WPI nanocomplexes on the stability, antioxidant capacity, and bioavailability of ACNs were investigated. FTIR, fluorescence spectroscopy, and UV-vis absorption spectroscopy revealed covalent bonding between the GG and WPI in the nanocomplexes. The nanocomplex demonstrated a good loading efficiency for ACNs (60.34 %), with a particle size of 368.42 nm. It also showed better stability and bioaccessibility than free ACNs, and their DPPH radical scavenging capacity reached a maximum of 63.11 %. Our research is significant for developing novel multifunctional foods and constructing high-performance food delivery systems.

Flammulina velutipes (F. velutipes) residues polysaccharide (FVRP) is a high molecular weight polysaccharide with diverse bioactivities extracted from F. velutipes residues (FVR). However, high molecular weight polysaccharides have been shown to face significant challenges in crossing the cell membrane barrier, thereby limiting their absorption and application in the body. Therefore, an ultrasonic-assisted H₂O₂-Fe³⁺ method was employed for the first time to degrade FVRP, resulting in the production of a new polysaccharide, FVRPF. Compared with FVRP, there was no significant difference in the main chemical structure of FVRPF, but the monosaccharide composition ratio varied. and FVRPF had lower molecular weight and stronger antioxidant capacity. Moreover, FVRPF could be degraded by human microbiota, modulate gut microbiota composition, and increase the production of total short-chain fatty acids (SCFAs). These findings suggest that FVRPF holds potential as a promising prebiotic for applications in the food and pharmaceutical industries.

Flavor is a significant factor in determining the popularity of freshwater fish. However, freshwater fish can easily spoil during storage, producing an unpleasant odor. Little research has determined the changes in key off-odor compounds (OOCs) in freshwater fish during storage. In this study, quantitation and odor activity value (OAV) calculations revealed that 19 odorants were important volatile odor compounds in fresh, spoilage, and serious spoilage GCC. Recombination and omission experiments verified that (E)-2-hexenal, acetoin, N,N-dimethyl-benzenamine, trimethylamine (TMA), and ammonia were the key OOCs in spoilage GCC. Additional key OOCs in serious spoilage GCC were cyclohexane isothiocyanato, butylated hydroxytoluene, putrescine, cadaverine and histamine compared to those of spoilage GCC. Correlation analysis showed that 12 amino acids and 10 fatty acids played important roles in the formation of key OOCs. This study provides a theoretical basis for a comprehensive understanding of the formation of key OOCs in GCC during room temperature storage.

This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. The results demonstrate that the electronic nose can effectively and quickly distinguish goats and sheep meat. A total of 18 volatile metabolites and 314 lipids were identified as significant contributors to the flavour difference between goats and sheep meat, as determined by HS-SPME-GC-MS and lipidomic respectively. Specifically, TG(18:1/20:4/20:4), TG(18:1/18:2/20:4), TG(18:1/18:1/20:4), DG(18:0/20:4), and dodecanoic acid influence flavour by participating in key KEGG pathways such as the "fat digestion and absorption", "cholesterol metabolism" and "lipid and atherosclerosis". This study lays the groundwork for understanding the sources and mechanisms of mutton flavour compounds, providing valuable insights to support the growth and development of the mutton industry.

The aim of this study was to explore the effects of twin-screw extrusion combined with exogenous protein on interaction between starch and protein of the compound potato powder thereby contributing to better structural characterization and functional properties of whole potato flour lack of gluten. The results showed that the heat-moisture extrusion increased the relative crystallinity of starch. Meanwhile, the exogenous protein introduced (-SH_free) under the action of extrusion to form (-S-S-) in the compound system and furtherly promoted the construction of the network structure of the protein. Additionally, WAC, OAC, solubility, the thermal properties and the thermal stability of the compound potato powder were improved. The content of bound water was increased, thereby increasing water migration in the dough. The results confirmed effectiveness of using extrusion combining with exogenous protein to improve the physicochemical properties of potato flour.

To make full use of young pear fruit thinned from the trees for optimal fruit load during cultivation, this study explored the nutritional diversity in young fruit of seventy-nine different pear varieties, focusing on their bioactive compounds. Our results showed significant variability in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of pear varieties. The TPC values ranged from 0.317 ± 0.051 mg GAE/g to 0.0054 ± 0.021 mg GAE/g FW; the highest TPC value has been found in Lixian new bapan, mulberry pear, and red pear varieties, while the lowest value has found in yaqing, weining fragrant pear and apple pear varieties. Similarly, the TFC values demonstrated substantial differences, with Lijiang sesame pear (0.16 ± 0.01), Lixian new bapan (0.13 ± 0.04), and Xiangyuan (0.13 ± 0.02) pear exhibiting the highest flavonoid content. Antioxidant activity, assessed using the Ferric Reducing Antioxidant Power (FRAP) assay, varied significantly, indicating diverse phytochemical profiles across the varieties. HPLC analysis showed that the high value of bioactive compounds is chlorogenic acid (17.86 ± 4.5), arbutin (2.57 ± 0.3), Epicatechin (1.57 ± 0.27), rutin (0.04 ± 0.03) and ferulic acid (0.30 ± 0.04) found in the mulberry pear variety. Molecular docking studies revealed that chlorogenic acid, Epi-catechin, Rutin, and Ferulic acid showed strong affinity towards proteins such as Nrf2, NF-κB, and iNOS, suggesting potential health benefits. These findings provide valuable insights for breeders, nutritionists, and the food industry, emphasizing the importance of the nutritional quality of pear fruits, and their recycling utilization in the production practice.

Pomelo juice, especially from the Tubtim Siam cultivar, may offer prebiotic benefits by promoting beneficial gut bacteria. This study evaluated the impact of non-fermented and Lacticaseibacillus paracasei (L. paracasei)-fermented pomelo juice on gut microbiota using an in vitro colonic fermentation model. The L. paracasei-fermented juice significantly increased lactobacilli levels compared to the non-fermented juice, while both treatments similarly suppressed coliforms within 24 h. Microbiota analysis revealed increased richness and significant community shifts in both treatments. Moreover, the fermented juice demonstrated a greater decrease in the Firmicutes/Bacteroidetes ratio, indicating a greater impact on gut metabolism. Fermented juice promoted beneficial bacteria like L. paracasei, Bifidobacterium longum, and Faecalibacterium prauznitzii while inhibiting pathogens. These changes coincided with higher production of short-chain fatty acids (SCFAs), including acetic, propionic, and n-butyric acids. Therefore, fermenting pomelo juice with L. paracasei improves its ability to beneficially influence the gut microbiota, suggesting its potential for gut health enhancement.

This study aimed to develop a novel functional jelly by incorporating dieckol-rich extracts from Eisenia bicyclis (EB). In the extraction process, a high dieckol yield (16.5 mg/g biomass) was achieved by response surface optimization (optimum conditions: 55.3 % prethanol A, 70.9 °C, and 87.3 min). Dieckol jellies (DJs) were produced by adding various amounts of the extract with 25, 50, 75, and 100 % of 9.954 mg (recommended daily intake). The antioxidant activity of DJ increased from 0.02 to 0.4 mg ascorbic acid equivalent/mL with increasing dieckol content, and the texture analysis showed increased hardness, adhesiveness, and chewiness in DJs with over 75 % dieckol. The sensory testing indicated that DJ 25 had a superior overall preference, comparable to DJ 0 and higher than DJ 50 - 100. This study confirmed that EB is a high-potential source of dieckol, and the developed DJ is expected to have high potential as a novel functional food.

Valorization of azorean demersal fish species must focus quality. This study aims to assess the nutritional value, sodium content and fat quality index of seven commercially relevant demersal fish species from the Azores Region: blackspot seabream (Pagellus bogaraveo), blackbelly rosefish (Helicolenus dactylopterus), splendid alfonsino (Beryx splendens), alfonsino (Beryx decadactylus), forkbeard (Phycis phycis), offshore rockfish (Pontinus kuhlii) and common mora (Mora moro). Moisture, ash, crude protein, total sugars, total fat, fatty acid profile, sodium and salt content were assessed. B. splendends, P. kuhlii and P. bogaraveo presented the highest values for crude protein, while P. kuhlii and B. decadactylus presented the biggest value for crude fat. All species were classified as lean. Sodium and salt contents were higher in H. dactylopterus. This study showed the high nutritional value presented in azorean demersal fish species. Nevertheless, B. splendens, H. dactylopterus, P. kuhlii and B. decadactylus revealed higher values of lipid quality indices.