Foods最新文献

High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious consumer demands. High-pressure treatment applied within the range of 150-200 MPa significantly reduced cooking loss while maintaining moisture content and provided an ideal network structure for reduced-sodium pork gels. High-pressure treatment at up to 100-200 MPa, in combination with added sodium chloride and sodium polyphosphate, was evaluated for its effects on gel texture, with results indicating that high-pressure treatment significantly improved breaking stress (increased by 10.01% under 150 MPa and 14.66% under 200 MPa), modulus of elasticity (increased by 14.77% under 150 MPa and 24.17% under 200 MPa), and hardness (increased by 11.12% under 150 MPa and 11.45% under 200 MPa). Rheological characteristic measurements revealed that gel strength was highest at 150 MPa (G' = 443,000 Pa; G″ = 66,300 Pa and tanδ = 0.15), which showed higher G' and G″ values and similar tanδ compared to the 0.1 MPa, 2% NaCl + 0.5% SPP condition (G' = 334,000 Pa; G″ = 49,200 Pa; tanδ = 0.148). Protein analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed a reduction in the α-actinin band with increased pressure, which suggested protein interactions were enhanced. Differential scanning calorimetry analysis indicated that protein denaturation occurred more readily at higher pressures (0.071 J/g at 0.1 MPa, 0.057 J/g at 150 MPa, and 0.039 J/g at 200 MPa). These findings underscore the value of treatment under high pressure at 150 MPa developing reduced-sodium meat products with desirable texture and flavor characteristics.

The low stability of water-in-oil-in-water (W₁/O/W₂) double emulsions greatly limits their applications. Therefore, in this study, W₁/O/W₂ Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol polyricinoleate (PGPR) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs) as lipophilic and hydrophilic emulsifiers, respectively. The regulation mechanism of the performance of PDEs by XG/Ly NPs was investigated, and the ability of the system to co-encapsulate epigallocatechin gallate (EGCG) and β-carotene was evaluated. The results showed that increasing the XG/Ly NPs concentration can enhance the stability of PDEs. At 60% W₂ phase percentage and 2.0% XG/Ly NPs, the PDEs showed a smaller droplet size (23.47 ± 2.28 μm) and no phase separation after 21 days of storage. Additionally, the PDEs co-encapsulated system showed higher encapsulation efficiency (EGCG: 89.21%; β-carotene: 99.14%) and maintained high retention of active substances after 8 h of UV illumination (EGCG: 75.51%; β-carotene: 77.24%). As demonstrated by in vitro simulated gastrointestinal digestion assays, the bioaccessibility of EGCG and β-carotene simultaneously encapsulated was improved by 66.0% and 36.2%, respectively, compared with that of individually encapsulated EGCG and β-carotene. Overall, this study provides a new reference for the construction of highly stable PDEs and is promising as a co-encapsulation carrier for environmentally sensitive components.

The hydrolysis of proteins by proteases (proteolysis) plays a significant role in biology and food science. Despite the importance of proteolysis, a universal quantitative model of this phenomenon has not yet been created. This review considers approaches to modeling proteolysis in a batch reactor that take into account differences in the hydrolysis of the individual peptide bonds, as well as the limited accessibility (masking) for the enzymes of some hydrolysis sites in the protein substrate. Kinetic studies of the proteolysis of β-casein and β-lactoglobulin by various proteolytic enzymes throughout the whole degree of hydrolysis are reviewed. The two-step proteolysis model is regarded, which includes demasking of peptide bonds as a result of opening of the protein structure at the first stage, then hydrolysis of the demasked peptide bonds. To determine the kinetics of demasking, the shift in Trp fluorescence during opening of the protein substrate is analyzed. Two stages of demasking and secondary masking are also considered, explaining the appearance of unhydrolyzed peptide bonds at the end of proteolysis with decreasing enzyme concentrations. Proteolysis of a nanosized substrate is considered for the example of tryptic hydrolysis of β-CN micelles, leading to the formation and degradation of new nanoparticles and non-monotonic changes in the secondary protein structures during proteolysis.

Dried apricots are rich in a variety of polyphenols, which have anti-cancer activity. In this study, 949 phenolic substances were found by means of UPLC-MS/MS, mainly including 2',7-dihydroxy-3',4'-dimethoxyisoflavan, scopoletin, rutin, quercetin-3-O-robinobioside, and elaidolinolenic acid. The results indicated that dried apricot polyphenols (DAPs) could cause cell cycle arrest in the G0/G1 and G2/M phases by decreasing the cyclin D1, CDK4, cyclin B1, CDK1, and CDK6 levels in A549 human lung adenocarcinoma cells. Moreover, the ROS and Bax levels were increased, and the Bcl-2 and mitochondrial membrane potential were decreased in A549 cells treated with DAP, increasing caspase-9, caspase-3, and cleaved-PARP1 activities and leading to apoptosis of the A549 cells. Meanwhile, tumor growth was also inhibited by DAPs in an A549 tumor-bearing mouse model, Bax and caspase-3 were upregulated, and Bcl-2 was downregulated, inducing apoptosis of lung cancer cells. In conclusion, DAPs could inhibit lung cancer cell growth by inducing apoptosis due to cell cycle arrest and mitochondria-dependent pathways.

Alzheimer's disease (AD) is marked by impaired cognitive functions, particularly in learning and memory, owing to complex and diverse mechanisms. Methionine restriction (MR) has been found to exert a mitigating effect on brain oxidative stress to improve AD. However, the bidirectional crosstalk between the gut and brain through which MR enhances learning and memory in AD, as well as the effects of fecal microbiota transplantation (FMT) from MR mice on AD mice, remains underexplored. In this study, APP/PS1 double transgenic AD mice were used and an FMT experiment was conducted. 16S rRNA gene sequencing, targeted metabolomics, and microbial metabolite short-chain fatty acids (SCFAs) of feces samples were analyzed. The results showed that MR reversed the reduction in SCFAs induced by AD, and further activated the free fatty acid receptors, FFAR2 and FFAR3, as well as the transport protein MCT1, thereby signaling to the brain to mitigate inflammation and enhance the learning and memory capabilities. Furthermore, the FMT experiment from methionine-restricted diet mouse donors showed that mice receiving FMT ameliorated Alzheimer's learning and memory ability through SCFAs. This study offers novel non-pharmaceutical intervention strategies for AD prevention.

Lavender is one of the most appreciated aromatic plants, with high economic value in food, cosmetics, perfumery, and pharmaceutical industries. Lavender essential oil (LEO) is known to have demonstrative antimicrobial, antioxidant, therapeutic, flavor and fragrance properties. Conventional extraction methods, e.g., steam distillation (SD) and hydro-distillation (HD), have been traditionally employed to extract LEO. However, the low yield, high energy consumption, and long extraction time of conventional methods have prompted the introduction of novel extraction technologies. Some of these innovative approaches, such as ohmic-assisted, microwave-assisted, supercritical fluid, and subcritical water extraction approaches, are used as substitutes to conventional extraction methods. While other methods, e.g., sonication, pulsed electric field, and cold plasma, can be used as a pre-treatment that is preceded by conventional or emerging extraction technologies. These innovative approaches have a great significance in reducing the energy consumption, shortening the extraction time, and increasing the extraction yield and the quality of EOs. Therefore, they can be considered as sustainable extraction technologies. However, the scale-up of emerging technologies to an industrial level should also be investigated from the techno-economic points of view in future studies.

The 'Jingbaili' pear is a national geographical indication product of China, featuring an oblate shape and being rich in nutrients. But the quality of the 'Jingbaili' pear is unstable. Xenia can cause changes in the quality of pears, but the effect of xenia on the 'Jingbaili' pear is unknown, and its mechanism is still unclear. In order to clarify the effect of pollination on the fruit quality of the 'Jingbaili' pear, this research pollinated 'Jingbaili' pear flowers with the pollen of 'Yali' (JY), 'Suli' (JS) and 'Huangli' (JH). The results indicated that the mass, transverse diameter and longitudinal diameter of the JY group were significantly higher than the JS group and JH group. On the other hand, the pears of the JY group and JS group obtained higher soluble sugar content. The aroma content of characteristic compounds was higher in the JY group than in the JS group and JH group. Multivariate analysis revealed significant differences in the nonvolatile metabolites among the JY group, JS group and JH group, potentially explaining the variations in the nutritional and flavor compounds of the pears. Furthermore, this research investigated metabolic changes in the pears during development and ripening under the three types of pollination. The results showed that amino acid metabolism differed among these pollination types during development. These differences may be the cause of the observed variations in the pears. This research clarified the effect of xenia on the nutritional components and flavor substances in the 'Jingbaili' pear and could provide data support for improving the quality of the 'Jingbaili' pear.

Freshwater fish processing produces 30-70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products-specifically, minced fish and fish skin-in soybean fermentation to evaluate their effects on the quality of the resulting seasonings. Tetragenococcus halophilus was used as a starter culture alongside food-grade protease to assess their combined impact on the safety and flavor of soy fish paste and soy fish skin paste. The findings revealed that natural fermentation resulted in higher protein hydrolysis in soy fish skin paste compared to soy fish paste. Across all fermentation conditions, amino acid nitrogen levels increased, while total volatile basic nitrogen levels decreased in both pastes, indicating improved quality. Additionally, microbial fermentation significantly reduced biogenic amine content in soy fish paste, enhancing safety. Enzymatic fermentation further enriched the flavor of both pastes by boosting key compounds such as 2-methylbutanal and ethyl acetate. Notably, enzyme-microbe co-fermentation harnessed the strengths of both methods, achieving improved safety and enhanced flavor profiles while elevating overall product quality. These findings suggest a promising way to transform freshwater fish by-products into high-value condiments, advancing sustainable food processing.

Canning extends the shelf life of seafood products while preserving their quality. It is increasingly considered a more sustainable food processing method due to the primary fishing methods used for key species and the lower energy costs compared to the production of fresh and frozen fish. However, canning can change key components, allow some contaminants to persist, and generate undesirable compounds. This review revisits the effects of canning on product quality and highlights the potential hazards that may compromise safety. It also examines emerging trends in product development, particularly novel formulations aimed at optimizing nutritional value while maintaining safety standards without compromising sustainability. Overall, the quality of most canned seafood meets industry requirements, for example, with improvements in processing strategies and strict safety protocols, leading to reduced histamine levels. However, data on marine biotoxins and microplastics in canned seafood remain limited, calling for more research and monitoring. Environmental contaminants, along with those generated during processing, are generally found to be within acceptable limits. Product recalls related to these contaminants in Europe are scarce, but continuous monitoring and regulatory enforcement remain essential. While new formulations of canned fish show promise, they require thorough evaluation to ensure both nutritional value and safety.

Brewers' spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties. The dietary fiber, lipid, and protein content of cookies improved considerably with the highest incorporation of BSG, increasing from 6.37% to 15.54%, 9.95% to 13.06%, and 9.59% to 12.29%, respectively. Conversely, moisture and water activity decreased from 11.03% to 3.37% and 0.742 to 0.506, respectively, forecasting a lower risk of microbial contamination and increased shelf-life. The incorporation of BSG in cookies resulted in decreased brightness and increased hardness, from 40 N to 97 N. Moreover, colorimetric shifts among the control cookies and the two BSG-rich formulations could be easily identified by an untrained observer. Sensory evaluation showed that cookies with 50% BSG retained acceptable sensory characteristics, suggesting potential for further development. Overall, BSG enhances the nutritional profile of cookies with no excessive detrimental impact on sensory features.