Foods最新文献

This study aimed to investigate the roles of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) in the gelatinization behavior of egg yolk, as well as the underlying mechanisms of action. This research examined the rheological properties, moisture distribution, and structural characteristics of a system containing reconstituted egg yolk components during the freezing process. The results indicated that increasing the concentration of LDL and HDL in the egg yolk system enhanced the apparent viscosity of egg yolk following a freeze-thaw treatment. Specifically, as the LDL and HDL content increased, G' and G" values increased significantly, whereas tanδ values decreased significantly and l* values declined. These findings suggest that both LDL and HDL are critical contributors to the gelatinization process of egg yolk. Furthermore, as the concentrations of LDL and HDL in the system increased, the amount of fixed water also rose, while the bound and free water content decreased. This observation implies that LDL and HDL facilitate water migration during the freezing of egg yolk. The increase in fluorescence intensity observed in the fluorescence spectra indicates a greater exposure of tyrosine residues on the protein surface, an enhancement of surface hydrophobicity, and a modification of protein conformation. Fluorescence inverted microscopy revealed that elevated levels of LDL and HDL in the system led to increased structural damage to the protein due to freezing, which subsequently promoted the aggregation of yolk proteins. This suggests that both LDL and HDL undergo aggregation during gelation. In egg yolk, LDL and HDL are essential for gel formation during the freezing of liquid egg yolk and play critical roles in both protein structure and water migration. Of the two lipoproteins, HDL has a more pronounced effect on gel formation during liquid egg yolk freezing. This study investigates the key substances involved in the gelatinization of egg yolk, providing a reference for further improvements in egg yolk gelatinization during freezing.

This study explores the feasibility of using portable near-infrared spectroscopy for the rapid and non-destructive detection of coffee adulteration. Spectral data from adulterated coffee samples in the 900-1700 nm range were collected and processed using five preprocessing methods. For qualitative detection, the Support Vector Machine (SVM) algorithm was applied. For quantitative detection, two optimization algorithms, Invasive Weed Optimization (IWO) and Binary Chimp Optimization Algorithm (BChOA), were used for the feature wavelength selection. The results showed that convolution smoothing combined with multiple scattering correction effectively improved the signal-to-noise ratio. SVM achieved 96.88% accuracy for qualitative detection. For the quantitative analysis, the IWO algorithm identified key wavelengths, reducing data dimensionality by 82.46% and improving accuracy by 10.96%, reaching 92.25% accuracy. In conclusion, portable near-infrared spectroscopy technology can be used for the rapid and non-destructive qualitative and quantitative detection of coffee adulteration and can serve as a foundation for the further development of rapid, non-destructive testing devices. At the same time, this method has broad application potential and can be extended to various food products such as dairy, juice, grains, and meat for quality control, traceability, and adulteration detection. Through the feature wavelength selection method, it can effectively identify and extract spectral features associated with these food components (such as fat, protein, or characteristic compounds), thereby improving the accuracy and efficiency of detection, further ensuring food safety and enhancing the level of food quality control.

Bee pollen is a potential functional food ingredient as it contains essential nutrients and a wide range of bioactive compounds. Among bakery products, sweet or salty biscuits are very popular, because they can be consumed quickly, have a long shelf life, and have a favorable taste and texture. The aim of this study was to investigate the effects of the enrichment of salty biscuits with bee pollen (fresh and dried) through their chemical-technological and sensory characteristics. The biscuit formulations were created by replacing the flour with an increasing amount (5% and 10%) of fresh (FP) and dried (DP) pollen. A formulation without pollen was used as the control (CB). To evaluate its potential as a fortification ingredient, pollen as well as salty biscuits were analyzed in terms of their chemical composition and sensory characteristics. In particular, biscuits with 5% fresh pollen (FPB5%) proved to be the formulation with the optimal combination of chemical-compositional and sensory characteristics. Given the increase in their antioxidant component, fortified biscuits can represent an interesting vehicle for phenolic compounds and carotenoids, with a characteristic sensory profile.

Lotus leaves combine both edible and medicinal properties and are rich in nutrients and bioactive compounds. In this study, the lotus leaf tea was prepared using a black tea fermentation process, and the functional components and microbial changes during fermentation were investigated. The results indicated that the activity of polyphenol oxidase showed an initial rise followed by a decline as fermentation progressed, peaked at 3 h with 1.07 enzyme activity units during fermentation. The lotus leaf fermented tea has high levels of soluble sugars (20.92 ± 0.53 mg/g), total flavonoids (1.59 ± 0.05 mg GAE/g), and total polyphenols (41.34 ± 0.87 mg RE/g). Its antioxidant activity was evaluated using ABTS, DPPH, and hydroxyl radical scavenging assays, with results of 18.90 ± 1.02 mg Vc/g, 47.62 ± 0.51 mg Vc/g, and 17.58 ± 1.06 mg Vc/g, respectively. The microbial community also shifted during fermentation. Fusarium played a significant role during the fermentation process. This study demonstrated that the black tea fermentation process improved the functional components and biological activity of lotus leaf tea by optimizing the synergistic effect of enzymatic oxidation and microbial fermentation. The findings not only realized the comprehensive utilization of lotus leaf resources but also provided a foundation for developing innovative functional beverages with enhanced bioactive properties.

This study aimed to prepare a black goji berry enzyme (BGBE) using high acyl gellan gum as a substitute for aqueous slurry, followed by fermentation with Saccharomyces cerevisiae (SC) for 48 h, pasteurization, and subsequent fermentation with Lactobacillus plantarum (SC) for 48 h to obtain the optimal BGBE sample. The anthocyanin content and in vitro antioxidant activity were significantly enhanced. The primary objective of this study was to evaluate the potential therapeutic effect of BGBE on alcoholic liver injury (ALD) in mice. An animal model of alcoholic liver injury was established, and the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglycerides (TG), total cholesterol (TC), malondialdehyde (MDA), superoxide dismutase (SOD), alcohol dehydrogenase (ADH), and aldehyde dehydrogenase (ALDH) in the serum and liver were analyzed. Furthermore, histopathological examination was performed using hematoxylin-eosin staining. The results indicated that BGBE significantly improved the liver histopathological condition in mice, markedly reducing the serum levels of ALT, AST, TG, TC, and the hepatic MDA levels (p < 0.05), while significantly increasing the levels of SOD, ADH, and ALDH (p < 0.05). The therapeutic effect of BGBE on alcoholic liver injury appears to be associated with its antioxidant properties.

Horsemeat, known for its high nutritional value and lower environmental impact compared to beef, faces cultural and ethical challenges. Despite its potential, genetic research on horsemeat quality remains limited and no Quantitative Trait Loci (QTLs) have been identified. The aim of this study was to identify and prioritize Single Nucleotide Polymorphism (SNP) markers on the GeneSeek^® GenomicProfiler™ Equine chip for traits related to meat quality. Genes associated with meat quality were identified through a PubMEd search. These were analyzed for SNPs with potential regulatory or functional effects based on Genomic Evolutionary Rate Profiling (GERP) scores, constrained element locations, orthologous regulatory regions in mice and humans, and effects on polyadenylation, miRNA, and transcription factor binding. Further prioritization focused on genes whose orthologs are within QTLs for meat quality traits in other species. Including SNPs in linkage disequilibrium with chip markers from the Animal-SNPAtlas, we identified 27 SNP markers associated with 19 genes. Notable candidates include ALDOA, CS, GOT1, PLIN1, PYGM, and SDHB, linked to metabolic pathways, and MYL11, MYOM1, PDLIM5, RYR3, and TNNT3, associated with muscle structure and development. This research provides genetic insights to improve horsemeat quality and help breeders and smallholder farmers. Integrating these results with larger datasets can improve breeding value predictions and support effective breeding programs.

Fermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people's pursuit of quality of life improves, consumers are paying increasing attention to fermented milk. Streptococcus salivarius ssp. thermophilus is commonly used to make fermented milk. This study investigated the fermentation characteristics and physicochemical properties of Streptococcus salivarius ssp. thermophilus Snew-fermented milk, as well as transcriptomic and metabolomic analyses of different fermentation stages. Streptococcus salivarius ssp. thermophilus Snew can be used as a fermenter strain, as evaluated from the point of view of fermentation time, titratable acidity, post-acidification, viable bacteria count, water holding capacity, and viscosity. The flavor and odor of Snew-fermented milk varied across fermentation stages. The analysis of the detected volatiles revealed that ketones and esters were the main substances responsible for the flavor of Snew-fermented milk. The differentially expressed genes and differential metabolites screened from several categories, such as carbohydrates, proteins, amino acids, fats, and fatty acids, varied at different fermentation stages, while differentially expressed genes and differential metabolites were also threaded together for joint analysis in this study. This study provides theoretical guidance for the practical production application of Streptococcus salivarius ssp. thermophilus in cow's milk fermentation.

Rice serves as the primary food source for the majority of the world's population. In terms of irrigation water, the highest volume of irrigation water is utilized in paddy irrigation. Excessive water use causes both waste of limited water resources and various environmental problems. The drip irrigation method with high water use efficiency will reduce both the need for irrigation water and the environmental footprint of paddy production. This study was conducted to investigate the effects of two different irrigation intervals (2 and 4 days) and four irrigation levels (150%, 125%, 100%, and 75% of evaporation from a Class-A pan) on the nutritional traits of three different paddy cultivars (Ronaldo, Baldo, and Osmancık). Increasing irrigation intervals and decreasing irrigation levels reduced the nutritional properties (protein, oil, starch) of the rice grains. In addition, increasing irrigation levels also increased the phytic acid and dietary fiber contents. The highest protein (7.14%) and total starch (87.10%) contents were obtained from the 150% irrigation treatments. The highest amylose content (20.74%) was obtained from the 75% irrigation treatment. In general, it was found that irrigation levels should be applied at 125% and 150% to increase the mineral content of rice grains. Although water deficits decreased the nutritional properties of the paddy cultivars, drip irrigation at an appropriate level did not have any negative effects on nutritional traits.

As of today, bacteriological identification and the molecular approach PCR are considered the gold standards for Salmonella spp. detection. However, these methods are time-consuming and costly due to the requirements for enrichment and nucleic acid extraction. In this study, we evaluated the reliability of a developed colorimetric loop-mediated isothermal amplification (cLAMP) assay targeting the hilA gene, using Phenol Red as an amplification indicator. Given that Phenol Red is pH-dependent, and to develop an extraction-free test, we evaluated chicken meat pretreatment and thermal treatment. First, we assessed the reliability of this test using a pure culture of Salmonella spp. and then in 50 chicken samples pretreated with optimal NaOH concentrations under standardized conditions. Samples representing extreme pH values were artificially contaminated and subjected to DNA extraction and a heat-treatment protocol. Serial dilutions of these products served as templates for LAMP reactions. The assay sensitivity was estimated to be around 3.9 CFU/µL of pure bacterial culture. In contrast, in biological samples, we detected up to 10 CFU/µL using DNA extraction, while heat treatment successfully amplified the initial solution and even some dilutions up to 10³ CFU/µL. In conclusion, our cLAMP assay demonstrated good sensitivity and provided clear evidence of its potential for in-field use without relying on prior enrichment steps and DNA extraction.

Semicarbazide (SEM), a metabolite of nitrofurazone (NFZ), is widely used to detect the illegal application of NFZ in crustaceans. The conventional detection method involves chemical derivatization combined with reversed-phase liquid chromatography-tandem mass spectrometry (RPLC-MS/MS), which is both complex and time-consuming. To address this limitation, a more efficient approach was developed for SEM detection. This study introduces a modified QuEChERS pretreatment method coupled with hydrophilic interaction liquid chromatography-tandem mass spectrometry (HILIC-MS/MS) for detecting SEM in crustaceans. The proposed method is simple, fast, and highly accurate, making it universally applicable for SEM detection in crustaceans. Additionally, the method was applied to investigate NFZ metabolism in Macrobrachium rosenbergii with a kinetic model. The findings suggested a plausible mechanism for the absorption of NFZ and its subsequent transfer from meat to the shell. In conclusion, this study provides a simple and rapid technique for SEM detection in crustaceans with immense application value.