Journal of the Science of Food and Agriculture最新文献

Background: Ready-to-eat snacks are very popular. However, they have a high glycemic index and lack proteins & micronutrients. This study prepared protein-enriched corn extrudates by adding chickpea grit supplements at varying concentrations (0-100 g kg^-1).

Results: The protein contents of 100 g kg^-1 supplemented extrudates increased by 66.66% and dietary fiber contents increased by 48.02% in comparison with the control. Bulk density increased by 1.46 times. However, the expansion ratio, porosity, and water absorption index decreased significantly (P < 0.05). The health-promoting characteristics of the extrudates increased in comparison with the control sample, i.e., total phenolic content increasing by 17.84%, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) contents by 11.38%, and 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) content by 9.59%. Likewise, the potassium contents increased by 24.63% with the inclusion of 10% chickpea in corn extrudates. Sensory evaluation revealed that corn extrudates with up to 60 g kg^-1 added chickpea achieved the highest acceptability among panelists.

Conclusion: The addition of chickpea produced corn extrudates with higher protein and mineral content, which could mitigate malnutrition. © 2024 Society of Chemical Industry.

Background: Low-temperature sweetening is a crucial aspect in the potato chips industry because of the initiation of browning. The present study aimed to investigate the effect of ultrasonication on the concentrations of reducing sugars, sucrose, asparagine and chip color on tubers with different characteristics. Therefore, samples of the cultivars (cvs.) Nicola, Laura and Golden Wonder were used in this study. The tubers were initially stored at 4 °C and a relative humidity of 90% for 18 weeks. Ultrasonication was applied at 25 and 50 °C for 10, 20 and 30 min.

Results: The results showed that ultrasonication contributed to improve the color of the chips produced from the chip cultivar (cv. Golden Wonder), as well as the non-chip cultivars (cvs. Nicola and Laura). The concentration of reducing sugars and sucrose is the main factor for the color development of the chips. Increased temperature and extended ultrasonication duration correlate with more pronounced cell wall disruption.

Conclusion: The present study revealed that ultrasonication could be considered as a pretreatment for production of chips from cold-stored tubers. However, it is necessary to validate the feasibility of this application in an upscaled process. © 2024 Society of Chemical Industry.

Background: Advanced glycation end products (AGEs) are compounds formed by non-enzymatic processes in the Maillard reaction and can cause various chronic diseases. This study explores the AGE formation process in a glucose-amino acid system under both wet- and dry-heating conditions, and analyzes the effect of cysteine in AGE formation.

Results: Under wet-heating conditions, N^ε-carboxymethyllysine (CML) and N^ε-carboxyethyllysine (CEL) concentrations rose for the initial 90 min and subsequently declined after 120 min; after 90 min of heating, the maximum yields in the absence of cysteine were 1151.04 ± 14.01 and 3386.90 ± 26.55 ng mL^-1, respectively. The concentration of pyrraline (Pyr) increased after 30 min and then decreased after 60 min with a maximum yield of 777.68 ± 23.36 ng mL^-1. However, in dry-heating models, the AGE concentrations consistently increased with increasing heating time; the maximum yields for CML, CEL and Pyr were 468.66 ± 10.96, 1993.57 ± 14.81 and 1085.74 ± 58.06 ng mL^-1, respectively. The addition of cysteine showed an inhibitory effect on AGE formation, especially for Pyr in the dry-heating model, with inhibition rates ranging from 17.14% to 95.60%.

Conclusion: Although wet-heating models produced more CML and CEL, they produced less Pyr than dry-heating models. The AGE formation in wet-heating models positively correlated with the reaction rate; however, the dry-heating reaction demonstrated a more complex relationship between reaction rate and reaction protocol. Moreover, cysteine exhibited a significant inhibitory effect on AGE production, and the degree of inhibition was proportional to the cysteine concentration. This study provides important insights into the mechanisms for AGE formation under various heating conditions, such as those representing baking (dry-heating) and steaming conditions (wet-heating). © 2024 Society of Chemical Industry.

Soybean is a rapidly growing agricultural crop, fueled by the rising global demand for animal feed, plant-based proteins and essential nutrients for human consumption. Soybeans contain a wide range of essential nutrients that are vital for health and may play a significant role in disease prevention. Their nutritious composition has led to a diverse range of soy-based foods and derivatives available on the market. A substantial amount of soybeans is allocated to the animal feed sector, human consumption, nutraceuticals and other industrial applications. Soybean has superior protein quality and digestibility compared to other legumes. It also contains abundant amounts of isoflavones, phytosterols and minerals that augment its nutritional value as a constituent of the human diet. Many different by-products are produced during the processing of soy. Due to a lack of sustainable food manufacturing practices, a sustainable amount of these by-products is discarded as waste, posing environmental challenges. Developing an effective waste management system for soybean by-products can help address public health concerns and provide a cost-efficient way to repurpose valuable components of soy, such as soy meal, okara and soy whey. Such valorization can mitigate the environmental impact of waste and contribute to malnutrition. This study aims to evaluate the sustainable use of soy by-products to help preserve biodiversity and reduce food insecurity. This article thoroughly examines the fundamental components of soybean use in the fields of health and soybean by-product processing. It provides a summary of cost-efficient, feasible and ideal processing technologies. © 2024 Society of Chemical Industry.

Background: Quercetin is a flavonoid compound with numerous bioactivities. However, the low solubility, easy degradation and low bioaccessibility limit its application. In this study, a novel interfacial crystallized oleogel emulsion was fabricated, where beeswax was used as the oleogelator, for quercetin encapsulation with enhanced stability and bioaccessibility.

Results: The process of interfacial crystallization was investigated using interfacial rheology and polarized microscopy, with a positive correlation between crystal density and beeswax content in the oil phase. Emulsion stability was directly linked to beeswax concentration in the oil phase, with 100 mg g^-1 showing enhanced stability under storage, UVB light exposure and ionic conditions. Beeswax addition significantly increased the quercetin loading capacity of the emulsion; particularly, at a 200 mg g^-1 beeswax concentration, the loading capacity was improved by 285.55%, and the environmental stability was enhanced against UV light and Ca²⁺. Ultimately, in vitro simulated digestion experiment indicated improved bioaccessibility of quercetin.

Conclusions: This strategy significantly enriched the formulation of oleogel emulsion and its potential applications in delivering bioactive ingredients with high environmental vulnerability. © 2024 Society of Chemical Industry.

Backround: The present investigation aimed to enhance the postharvest shelf-life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post-impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low-density polyethylene pouches and shrink-wrap film) and stored at two temperatures (5 and 25 °C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post-impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy.

Results: Results showed that impregnated broccoli florets exhibited significantly (P < 0.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (P < 0.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf-life of broccoli florets stored at 25 °C was assessed as 4 and 3 days for impregnated and control samples, respectively; whereas the samples stored at 5 °C had a shelf-life of 12 days for impregnated samples and 5 days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf-life of broccoli.

Conclusion: The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf-life of the product. © 2024 Society of Chemical Industry.

Background: This research aimed to enhance the functional value of dietary fiber from broccoli leaves using supercritical fluid technology. By optimizing pressure, temperature, and time parameters through response surface methodology, the study sought to improve the bioactive properties of the fiber and develop a predictive model for its chemical composition and functional properties.

Results: Structural analysis indicated that modified samples had a higher concentration of oligosaccharides than control samples did, with significant increases in galacturonic acid and neutral sugars after supercritical fluid technology treatment, highlighting enhanced pectin release due to cell wall degradation. Functional properties, such as water solubility, glucose absorption capacity, and antioxidant activity, improved significantly under optimized conditions (191 bar, 40 °C, 1 h). Multivariate analysis confirmed the effectiveness of supercritical fluid technology in enhancing the dietary fiber properties, achieving a global desirability value of 0.805.

Conclusion: These results underscore the potential of supercritical technology for valorizing broccoli leaf by-products, enhancing their health-promoting characteristics and functional applications in the food industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Background: Lignin peroxidase is closely related to agriculture and food as it improves the quality of feedstuffs, facilitates the degradation of lignin in agricultural wastes, and degrades azo dyes that have similar complex structures to lignin. However, the current status of homologous or heterologous expression of lignin peroxidase is unsatisfactory and needs to be modified with the help of immobilization and directed evolution to maximize its potential. Directed evolution technology is an effective strategy for designing and improving enzyme characteristics, and Bacillus subtilis spore surface display technology is an efficient method for preparing immobilized enzymes.

Results: A colorimetric dye decolorization assay using Congo red as a substrate was developed and optimized for high-throughput screening of spore surface display in a 96-well plate. After two rounds of screening, a superior mutant strain was selected from 2700 mutants. Its highest catalytic activity was 196.36%. The amino acid substitution sites were identified as N120D and I242T.

Conclusion: The mechanism for the enhanced catalytic activity was explained using protein modeling and functional analysis software. This study provides insights into the rational design of lignin peroxidase and its application in food and agriculture. © 2024 Society of Chemical Industry.

Background: The content of 2-acetyl-1-pyrroline (2-AP) directly affects the aroma and taste of rice. Δ1-Pyrroline and methylglyoxal are the precursors of 2-AP synthesis, and β-glucosidase plays an important role in the synthesis of methylglyoxal. In this study, β-glucosidase gene cloned from Pyrococcus furiosus was molecularly modified to obtain the high-temperature-resistant β-glucosidase gene 371-β-glucosidase (T371A), which was transformed into kitaake varieties (Oryza sativa L. subsp. japonica) by Agrobacterium-mediated transformation method, and transgenic rice with heterologous expression of T371A was obtained. Experiments were conducted in transgenic rice to investigate whether this gene had an effect on the synthesis of 2-AP.

Results: Under the optimum reaction temperature of 50°C and cooking temperature of 100°C, the enzyme activity of β-glucosidase in transgenic rice seeds was prominently increased by 260-280% and 419-426% over that of the control, respectively. The content of 2-AP in transgenic rice seeds significantly increased by 75-105% under normal temperature and high-temperature cooking conditions compared with the control. It was also found that transgenic rice increased the content of methylglyoxal and decreased the expression of betaine aldehyde dehydrogenase (BADH2).

Conclusion: The high-temperature-tolerant β-glucosidase gene obtained in this study provides an innovative technical strategy for molecular breeding of high-edible aroma crops and has wide application potential. © 2024 Society of Chemical Industry.

Background: The black goji berry (Lycium ruthenicum Murr.) is known for its abundance of high-quality natural antioxidants, particularly anthocyanins. Black goji berry anthocyanins (BGA) are receiving increasing attention because of their high safety and beneficial biological activities. Studies have shown that oxidative stress is a key factor affecting aging, whereas antioxidants are critical preventive and delaying strategies.

Results: In the present study, we investigated the potential anti-aging effects and mechanism of BGA using the Caenorhabditis elegans model. We found that BGA prolonged the mean lifespan of nematodes and improve their healthspan, including locomotion, pharyngeal pumping rate and stress resistance. Subsequently, we observed a significant decrease in reactive oxygen species and malondialdehyde levels in nematodes after administering BGA. Moreover, BGA enhanced the activities of the antioxidant enzymes superoxide dismutase and catalase, and elevated the glutathione disulfide/glutathione ratio. We confirmed that BGA exerted excellent antioxidative stress activity in nematodes, which may contribute substantially to its anti-aging effects. The health benefits of BGA in C. elegans might be closely related to petunidin-3-O-glucoside, the most abundant anthocyanin in BGA. Further mechanistic investigation revealed that the JNK-1 and DAF-16/FOXO pathways, rather than the calorie restriction pathway, were responsible for the antioxidant stress and life-prolonging effects of BGA in nematodes.

Conclusion: Our research provides a theoretical foundation for studying the anti-aging effect of BGA and a basis for developing black goji berry and its anthocyanins as functional foods with anti-aging and antioxidative stress benefits. © 2024 Society of Chemical Industry.