Foods最新文献

To develop and utilize Folium Artemisia argyi (FAA) tea resources, UPLC-MS/MS, HS-GC-IMS, and HS-SPME/GC×GC-TOFMS were adopted to analyze its volatile and non-volatile compounds, when harvested from March to June, in combination with its antioxidant activity. Here, 1742 volatile compounds and 8726 non-volatile compounds were identified, with 75 differential volatile metabolites and 36 key flavor compounds screened. Notably, 1-octen-3-one, (E)-2-octenal, (E)-2-undecenal, and heptanal were identified as major contributors to the sweet, fruity, green, and herbal aromas, and the concentration of them was highest in June-harvest FAA tea. Furthermore, metabolomics revealed that there were 154 non-volatile differential metabolites in FAA tea at four harvest times, which were mainly related to amino acid biosynthetic pathways. Samples harvested in June also showed the strongest antioxidant capacity, which was positively correlated with D-xylitol, L-glutamic acid, honokiol, and costunolide. These findings highlight June as the optimal harvest time, providing FAA tea with superior flavor and enhanced antioxidant properties, underscoring its potential as a valuable resource for functional food development.

There is a lack of theoretical evidence regarding the transformation of the aroma of Pu-erh tea (raw tea) during long-term storage. In this study, we comprehensively investigate the aroma characteristics of Pu-erh tea (raw tea) from the same manufacturer, stored for different storage times (7-21 years). Sensory evaluation and qualitative and quantitative analysis of volatile substances were performed on the experimental samples. The results showed that the aroma of Pu-erh tea (raw tea) changed from fruity/floral to smoky and fragrance during the storage process. A total of 290 volatiles were identified by HS-SPME/GC×GC-Q-TOF-MS. The key substances for the fruity/floral aroma are fenchene, (E)-1,2,3-trimethyl-4-propenyl-Naphthalene, (+/--theaspirane, and decanal, and the key substances for the smoky aroma were 2-ethyl-Furan, camphene, 1-methyl-4-(1-methylethenyl)-Benzene, and cis-β-Ocimene. The key aroma substances for the fragrance aroma are 1-methyl-4-(1-methylethylidene)-Cyclohexene, α-Terpinene, trans-β-Ocimene, (E,E)-2,4-Heptadienal, octanal, 2,5-Dimethoxyethylbenzene, 2,4-Dimethylanisole, 1,2,3-Trimethoxybenzene, and 3,4-Dimethoxytoluene. This study helps us to understand further the aroma changes of Pu-erh tea (raw tea) during long-term storage.

Monascus is a fungus widely used in food fermentation. This study employed microbial technology, combined with microscopic morphological observations and ITS sequence analysis, to isolate, purify, and identify 10 strains of red yeast mold from various Monascus products. After the HPLC detection of metabolic products, the M8 strain containing the toxic substance citrinin was excluded. Using the EWM-TOPSIS model, the remaining nine safe Monascus strains were evaluated for their inhibitory activities against pancreatic lipase, α-glucosidase, α-amylase, and the angiotensin-converting enzyme. The M2 strain with the highest comprehensive scores for lowering blood sugar, blood lipids, and blood pressure was selected. Its fermentation product at a concentration of 3 mg/mL had inhibition rates of 96.938%, 81.903%, and 72.215%, respectively. The contents of the blood lipid-lowering active substance Monacolin K and the blood sugar and blood pressure-lowering active substance GABA were 18.078 mg/g and 5.137 mg/g, respectively. This strain can be utilized for the biosynthesis of important active substances such as Monacolin K and GABA, as well as for the fermentation production of safe and effective functional foods to address health issues like high blood lipids, high blood sugar, and high blood pressure in people. This study also provides insights into the use of natural fungi to produce healthy foods for combating chronic diseases in humans.

High rehydration beverage consumption represents a significant opportunity for the integration of biotic products that offer the potential to improve body composition and intestinal health. Quercus sideroxyla (IQS) infusions contain polyphenolic compounds with antioxidant and anti-inflammatory properties, and in combination with probiotic strains and prebiotic materials, they offer a promising alternative for generating designer beverages for physically active people. These beverages were formulated using a combination of IQS, agave fructooligosaccharides (FOS), microencapsulated probiotics of Akkermansia muciniphila and Bifidobacterium longum, electrolytes, and glucose. Stable microencapsulated probiotics were obtained by spray drying, using agave gums (PD > 10) and gum arabic as wall materials. The beverage formulations were generated with different percentages of FOS (A:1.6%, B:1.2%, and C:0.8%). The phenolic profile of the beverages was determined by LC-MS/MS, indicating a difference in the concentration of compounds, highlighting changes associated with the addition of FOS compared with IQS. Sensory analyses indicate a preference for the beverage with the highest FOS concentration. The antioxidant potential of the formulations, determined by ABTS, DPPH, and ORAC, showed no differences between the drinks; however, analyses indicate a positive correlation with quinic acid, t-cinnamic acid, quercetin 3-O-glucoside, and total phenolic content, suggesting a synergistic effect. The drinks with higher FOS content exhibited a higher anti-inflammatory potential (EMA). Therefore, it can be concluded that a rehydrating drink with a higher FOS content offers a prebiotic effect with potential anti-inflammatory activity and, according to the panelists, is a suitable drink for evaluating its effects on body composition and intestinal health in people who have recently started physical activity.

Bacteria and endogenous enzymes generate volatile organic compounds (VOCs), which are posited to be the primary source of undesirable flavors in spoilt pork. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to assess the fluctuations in VOC concentrations in pork stored under tray packaging at 6-8 °C for 10 days, while total volatile basic nitrogen (TVB-N) and total viable counts (TVCs) were used to determine the quality of the pork. During storage, TVCs steadily increased, reflecting the growth of spoilage-related microorganisms, while TVB-N levels surpassed the spoilage threshold early, indicating an acceleration of the degradation process. Nine VOCs associated with pork spoilage were found by partial least squares discriminant analysis (PLS-DA), fold change (FC), and t-tests. The substances comprised ethyl acetate, acetoin, 3-methyl-1-butanol, 3-methylbutanal, 1-octen-3-ol, hexanal, vinyl acetate, 2-methylaziridine, and heptanal. A univariate linear regression analysis revealed a strong positive correlation (p < 0.001) between the gaseous total volatile basic nitrogen (G-TVBN) and the storage duration. Given that G-TVBN accurately reflects changes in pork freshness and the progression of spoilage, these results highlight the potential for dynamically monitoring the freshness and spoilage processes of pork.

This study investigated the effects of microenapsulated hydrolyzed tannins (MHTs) on the growth performance and meat quality of Zhongshan shelducks. A total of 288 healthy Zhongshan shelducks with an average initial weight of 1790.27 ± 0.14 kg were randomly divided into four groups through a 56 d experiment period and were fed a basal diet supplemented with 0 (CON), 400, 800, and 1600 mg/kg MHTs, respectively. Results showed that 400 and 800 mg/kg MHTs improved the final body weight, average daily gain, glutathione peroxidase activity, and total antioxidant capacity compared to CON (p ≤ 0.05). The diet supplemented with 400 mg/kg MHTs decreased shear force and 800 mg/kg MHTs increased the yield of pectoralis major muscle compared to CON (p ≤ 0.05). Dietary MHTs increased inosine monophosphate content and decreased percentage C14:0 content in meat; however, the b*45 min value, 48 h drip loss, and shear force were increased but the percentage intramuscular fat (IMF) content was decreased in pectoralis major muscle with the increase in MHTs (p ≤ 0.05). Compared to CON, 400 and 800 mg/kg MHTs increased the percentage content of IMF, C18:1n-9, C18:2n-6, monounsaturated fatty acids, polyunsaturated fatty acids, and unsaturated fatty acids in pectoralis major muscle (p ≤ 0.05). Furthermore, 400 and 800 mg/kg MHTs improved the lipid metabolism of IMF deposition, fatty acid uptake, and adipogenesis by activating the peroxisome proliferator-activated receptor gamma pathway to regulate fatty acid synthetase and lipoprotein lipase genes. In conclusion, diets supplemented with 400 and 800 mg/kg MHTs could improve growth, meat quality, antioxidant capacity, and lipid metabolism in Zhongshan shelducks.

The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in the diets of Bísaro pigs, focusing on the chemical compositions and fatty acid profiles of three fresh ham muscles-biceps femoris (BF), semimembranosus (SM), and semitendinosus (ST). Forty Bísaro pigs were assigned to five diets: control (CD), 10% raw OC (COC), two-phase OC (TPOC), exhausted OC (EOC), and exhausted OC with 1% olive oil (EOC-OO). The diets significantly influenced moisture, protein, collagen, and haem pigments (p < 0.05). TPOC had the highest moisture content, while CD had the lowest. Protein levels were higher in BF and SM for OC-fed pigs. Collagen in ST was highest in CD and lowest in EOC. Haem pigments varied, with EOC highest in BF and ST and EOC-OO highest in SM. Significant MUFA differences were found in BF (p < 0.001), highest in CD and lowest in TPOC. PUFA levels and the PUFA/SFA ratio were highest in TPOC (p < 0.001), while SFA remained unchanged. The results suggest that up to 10% OC can be included in pig diets without compromising meat quality, but factors such as economic viability and nutritional variability must be considered. This study provides new insights into how OC affects muscle composition, contributing to optimizing feeding strategies for better meat quality and sustainability.

Chaetoglobosin A (CheA), a typical structure of the cytochalasin family, exhibits outstanding efficacy against a variety of tumor cells and plant pathogens. However, its low yield and high production cost are major obstacles limiting its wide application. In order to increase CheA yield, an engineered strain was established by overexpressing CgMfs, the gene encoding the MFS family's efflux pump, on chassis cells lacking CgXpp1, which have been shown to act as a negative regulator of CheA biosynthesis. As expected, the engineered strain significantly boosted CheA production from 63.19 to 265.93 mg/L after incubation in PDA medium for 10 d, whereas the yield of the engineered strain was remarkably enhanced 2.93-fold compared with the wild type, following 10 d of cultivation utilizing potato starch industrial waste. The addition of metal ions had a positive effect on CheA production, with Cu²⁺ being the most effective and improving production to 176.92 mg/L. The optimal fermentation conditions were determined by response surface optimization, and under the optimal conditions, the engineered strain could stably produce CheA with a yield of 197.58 mg/L. This study provided the conditions for reducing production costs while increasing CheA production, as well as new strategies and insights for the production of the target compound.

This study reveals the physicochemical, microbial, flavor, and sensory changes in sauced duck from the marinating phase to the end of storage, divided into six stages (stages A-F). The changes in color, total plate count, total volatile basic nitrogen, and thiobarbituric acid reactive substance at different stages were clarified. We utilized 16S rRNA gene sequencing, GC-IMS, and GC-MS to explore the changes in bacterial flora, fatty acid composition, and flavor characteristics. The dominant bacteria identified in stages A-C included Psychrobacter, Flavobacterium, and Pseudomonas, while Lactobacillus and Staphylococcus dominated during stages D-F. Aldehydes, esters, alcohols, and ketones emerged as the main flavor compounds. Several unsaturated fatty acids significantly (p < 0.05) decreased from stage A to stage F. The sensory quality of sauced duck improved. The potential reactions were determined, and correlation analysis of sauced duck samples across different stages was performed. 3-Methy-1-butanol could be a crucial indicator of sauced duck's overall quality. This research could support the treatment optimization of sauced duck products.

This research recovered bioactive compounds from black gram husk (BGH, a by-product of sprout processing) using different ethanol concentrations and maceration times. Based on the results, the highest phenolic and saponin contents were recovered using an 80% ethanolic solution for 3 h, with the extract having both antioxidant and starch digestive enzyme inhibition effects. The major bioactive compounds present in the extract were gallic acid, gentisic acid, ferulic acid, and vitexin. The extract from BGH had an effective binding affinity to α-glucosidase, resulting in a potent ability of the extract to delay enzyme activity. Based on in vitro starch digestion using cooked rice as a model, adding the extract (10 mg/mL) increased the resistant starch content (from 53.9% to 55.9%) and lowered the estimated glucose index (from 83.1% to 81.0%) as compared to the control without the extract. Based on the overall results, the BGH extract could be promising as a functional ingredient with antioxidant activity and the ability to control postprandial blood glucose levels in the development of healthy food products.