Journal of the Science of Food and Agriculture最新文献

Background: Starch-based food is easy to retrograde during cold storage after gelatinization, which leads to quality fission and a relatively short shelf life. Some lipids can effectively enhance the storage stability of starch gels by the formation of starch-lipid complexes. The present study aimed to investigate the effects of glyceryl monopalmitate (GMP) on gelatinization, rheological and retrogradation properties of Japonica rice starch (JS) at different conditions and to analyze the correlation between the physical-chemical properties and structural characteristics of the JS-GMP complex.

Results: The addition of GMP to JS could retard the process of starch gelatinization through forming JS-GMP complexes. The resulting JS-GMP pastes were typical pseudoplastic fluids with shear thinning, and their solid-like properties were prominent (tan δ < 1). In addition, the retrogradation of JS-GMP complex was more inhibited during storage at -18 than at 4 °C. The added amount of GMP was negatively and highly associated with the minimum viscosity, consistency coefficient, hardness and elasticity, whereas it was positively and highly correlated with the breakdown value, fluid characteristic index and relative crystallinity. The relative crystallinity of JS was affected by GMP in an approximate dose-dependent manner.

Conclusion: The addition of GMP can influence the gelatinization properties, rheological properties and retrogradation characteristics of JS, and the formation of JS-GMP complex could improve the quality and storage stability of starch gel, which provides ideas for the quality control of starch-based food. © 2024 Society of Chemical Industry.

Background: Ligusticum chuanxiong Hort., with over 2000 years of medicinal use and cultivation history, is extensively used in clinical settings for treating heart disease, headache, dysmenorrhea, and amenorrhea. Constructing the geographic distribution pattern of L. chuanxiong and identifying the environmental factors limiting its range, as well as clarifying the effects of key environmental factors on the content of major active constituents and transcription regulation, could provide a scientific foundation for the conservation and effective management of this valuable medicinal resource.

Results: The results reveal that the predominant environmental factors influencing the distribution were the minimum temperature of the coldest month (Bio6) and solar radiation (Srad), with cumulative account for 87.46% of the importance. Correlation analysis further reveals significant negative correlations between Bio6 and the content of major active constituents in L. chuanxiong, with Srad exhibiting a negative correlation with these constituents. The gene differential expression analysis indicated that the expression levels of some genes associated with growth and active constituent biosynthesis pathways, such as RPT2_13888, UVR8_16871, CLPB3_3155, and 4CLL5_116, varied significantly among locations influenced by differing key environmental factors. Consequently, alterations in the environment were found to influence the gene expression levels within these pathways, resulting in variations in the content of active constituents.

Conclusions: These findings contribute to an enhanced understanding of how environmental factors impact the distribution and quality of medicinal plants and offer a theoretical reference for the introduction, cultivation, quality improvement, resource utilization and management of L. chuanxiong. © 2024 Society of Chemical Industry.

Background: Metal nanoparticles are widely used in agricultural production. As a new type of molybdenum fertilizer, MoO₃NPs have the properties of nanomaterials and the characteristics of molybdenum nutrition. Previous studies have focused on their role in promoting crop growth. However, it is unknown whether excessive MoO₃NPs will affect crop quality and nutritional value. In this study, the effects of different concentrations of MoO₃NPs (0, 0.15, 0.5, 1.0, 5.0, 10, 50, 100 mg kg^-1) on the growth and quality of soybean were investigated by pot experiments to analyze the plant effects caused by MoO₃NPs.

Results: The results showed that the effects of MoO₃NPs treatment on plant biomass and nodule number were promoted at low concentrations (0.15-5 mg kg^-1) and inhibited at high concentrations (10-100 mg kg^-1). According to the logistic distribution model, it was predicted that MoO₃NPs would have the strongest toxic effect on soybean flowering stage. The contents of MoO₃NPs which reduced the yield of soybean by 10% and 20% were 12.38 and 30.81 mg kg^-1. NP0.15 could significantly improve the total amount of amino acids in grains, while NP100 reduced the total amount of amino acids in grains, both of them significantly increasing the contents of linolenic acid and linoleic acid in soybean seeds.

Conclusion: A change of MoO₃NPs concentration had no negative effect on the nutritional value of soybean grains. The research could lead to a better understanding of the potential impact of nutritional changes caused by MoO₃NPs on human health. © 2024 Society of Chemical Industry.

Background: Arabinoxylan is commonly used as a hydrocolloid in frozen dough to improve the texture and the sensory qualities of the products. The effects of vinegar residue arabinoxylan (VRAX) on the secondary structures and microstructures of gluten proteins during freeze-thaw storage were studied, and the underlying mechanism governing these effects was clarified.

Results: The results revealed that VRAX improved the textural properties of gluten proteins, but had a negative impact on their viscoelasticity. Additionally, the addition of VRAX increased the number of disulfide bonds and also improved the freezing tolerance of the gluten proteins. It was found that the enthalpy of the gluten proteins decreased by 19.78% following VRAX addition. As a result of the use of VRAX, the freezing procedure resulted in reduced formation of ice crystals, protecting the gluten network structure and preserving the dough's elasticity. The network structure of gluten proteins after VRAX treatment was more ordered and integrated relative to that of frozen blank control gluten proteins.

Conclusion: Overall, the freeze-thaw stability of the gluten proteins was enhanced by VRAX. These results suggest that VRAX has potential as an effective cryoprotectant in frozen dough. © 2024 Society of Chemical Industry.

Background: The conversion of biomass into high value-added platform compounds is an important method of biomass utilization. The conversion of hemicellulose represented by xylan into furfural can not only reduce the consumption of fossil fuels, but also promotes the development and utilization of non-edible biomass resources. In this study, a bifunctional solid-acid catalyst prepared from agricultural and forestry waste Pueraria (P. eduli) Residues was used to convert xylan into furfural in a biphasic system.

Results: In this study, P. eduli Residues was used as raw material to prepare a P. eduli Residues-based carbon solid-acid catalyst (PR/C-SO₃H-Fe) by one-step sulfonation carbonization and impregnation. The catalyst catalyzes the conversion of xylan to furfural in a biphasic system (2-methyltetrahydrofuran/water). The physicochemical properties of the catalysts were characterized by X-ray powder diffraction, scanning electron microscopy, differential thermogravimetric analysis, Brunauer-Emmett-Teller surface area, Fourier transform infrared spectroscopy and ammonia temperature-programmed desorption. Subsequently, the experimental conditions were studied and optimized, such as metal species, iron ion concentration, reaction time and temperature, volume ratio of organic phase to water phase and ratio of substrate to catalyst. The results showed that under conditions of 160 °C, 50 mg catalyst, 100 mg xylan and 7 mL reaction solvent, the yield of furfural could reach 78.94% after 3 h of reaction.

Conclusion: This study provides an effective research method for the conversion of xylan into furfural, and provides a reference for the catalytic conversion and utilization of hemicellulose in agricultural and forestry biomass. It also provides a feasible method for the resource utilization of agricultural and forestry waste. © 2024 Society of Chemical Industry.

Background: The peel from Liangping pomelo (Citrus maxima cv. Liangpin Yu) is generally discarded as waste during post-harvest handling and process, resulting in environmental pollution and waste. Pectin is the major component in pomelo peels and yields significant economic advantages. Thus, developing pomelo peel pectin (PPs) might be a feasible strategy to reduce environmental pollution caused by pomelo peel.

Results: The optimized PPs yield was 156.5 ± 2.5 g kg^-1 under the inoculum size of 100 mg g^-1, liquid-solid ratio of 31 mL g^-1, fermentation time of 64 h, and fermentation temperature of 39 °C. PPs-6Aa, a pectin fraction from PPs purified with DEAE-52 cellulose, Sephadex G-100 and Sephadex G-75 column chromatography, showed higher α-glucosidase inhibitory activity, with an IC₅₀ of 0.12 ± 0.03 mg mL^-1. It was a high-methoxyl HG-type pectin of 42.8 kDa, and its repeat unit was →4)-α-GalpA-6-OMe-(1→4)-α-GalpA-6-OMe-(1→. Additionally, its α-glucosidase inhibitory activity might be related to hydrogen bonds formed with Lys-156, Glu-277, His-280, Asp-307, Arg-315, Asn-350, Asp-352 and Glu-411, and to hydrophobic interactions formed with Ser-157, Tyr-158, Asp-233, Gln-239, Ser-240, Phe-303, Thr-306, Leu-313, Phe-314, Gln-353 and Arg-442.

Conclusion: These findings provide structural and bioactivity information on pectin from Liangping pomelo peel, which could be beneficial for the development of functional foods and pharmaceuticals. © 2024 Society of Chemical Industry.

Background: Potato starch (PS) is widely used in food, but its application is limited because of its poor heat resistance and easy aging. Therefore, it is necessary to adopt some modification methods to improve its performance and expand its application range.

Results: To improve these shortcomings of PS, the effect of yeast β-glucan (YG) at different concentrations (0%, 1%, 2% and 3%, w/v) on the gelatinization, structure and in vitro digestive properties of PS were investigated. The interaction of YG with PS was different because of different molecular weights. The addition of YG reduced the peak viscosity and increased the final viscosity of PS. YG made the texture of PS gel softer, and the effect of low molecular weight YG was more obvious. YG enhanced the thermal stability of PS. Fourier transform infrared spectroscopy showed that YG and PS interacted through hydrogen bonds. In addition, YG reduced the digestibility of PS in vitro.

Conclusion: Collectively, the addition of β-glucan to PS can serve as a new approach to enhance the technological properties of PS in food applications. These results will provide theoretical basis for PS to develop into functional food. © 2024 Society of Chemical Industry.

Background: Fortified wine is an important category in the wine world with very famous wines such as Porto or Jerez-wine type. The quality of fortified wines increased significantly with barrel aging not only because of a long oxidation process, but also because, in Porto wines such as Ruby or Vintage styles, the long period in bottle permits their fining. Reducing the time of oxidation can favor the development of this technique even for less known sweet wines, making them good quality and less expensive. In the present study, we have used Gamay red variety subjected to postharvest controlled dehydration at 20-22 °C and 70-75% relative humidity with an airflow of 1 m s^-1. Then the grapes were pressed, and alcohol was added to the must up to an alcohol content of 15.85% (mystelle-type wine). The mass was split into six glass jars, three were oxygenated (OX) and three not (Control), and the oxygenation lasted 62 days.

Results: Wine that was oxygenated had a slightly higher volatile acidity, lower alcohol content (13.00%), and lower anthocyanins and polyphenols content. In term of volatile organic compounds (VOCs), the Control wine had a higher content of alcohols, whereas the OX sample had a higher content of lactones, furans and esters. Sensory evaluation confirmed the VOCs analysis; the two wines had a statistically different profile depending on the oxidation treatment. In general, OX wine was more appreciated in terms of visual attractiveness, taste and olfactory pleasantness.

Conclusion: In conclusion, the technique described in the present study could be a valid alternative to traditional aging of fortified sweet wines, reducing time and costs. © 2024 Society of Chemical Industry.

Background: Regulation of the immune system to maintain homeostasis in the organism has become a focus of research, and the synergistic effect of multi-component complexes will effectively improve the immunomodulatory activity. The present study aimed to investigate the interaction and synergistic immunomodulatory activity of isochlorogenic acid A (IAA) and Lycium barbarum glycopeptide (LbGp).

Results: The results obtained indicated that non-covalent intermolecular interactions were employed to form the LbGp-IAA complex, with a binding ratio of 135.15 mg g^-1. The formation of LbGp-IAA complex altered the conformation of LbGp, and IAA was mainly bound to LbGp by van der Waals forces and hydrogen bonds. In addition, LbGp-IAA promoted the proliferation of RAW264.7 cells. The IAA and LbGp interaction had a synergistic effect on the promotion of phagocytosis and the expression of nitric oxide, tumor necrosis faction-α and interleukin-1β, which improved the immunomodulatory effect of LbGp. Furthermore, the combination of LbGp and IAA synergistically inhibited lipopolysaccharide-induced inflammatory response.

Conclusion: In summary, the binding of IAA enhanced the immunomodulatory activity of LbGp and coordinated the immune response, and did not trigger an inflammatory response, which was potentially attributed to the alteration of spatial structure of LbGp through the binding of IAA. The results provide new perspectives for the study of glycopeptide-polyphenol interactions. © 2024 Society of Chemical Industry.

Background: Cereal-legume intercropping provides a solution for achieving global food security, but the mechanism of greenhouse gas emissions and net ecosystem economic benefits of maize-soybean relay intercropping are poorly understood. Hence, we conducted a two-factor experiment to investigate the effects of cropping systems, containing maize-soybean relay intercropping (IMS), monoculture maize (M) and monoculture soybean (S), as well as three nitrogen levels at 0 (N0), 180 (N1), 240 (N2) kg N ha^-1 on crop grain yield, greenhouse gas emissions, soil carbon stock and net ecosystem economic benefit (NEEB).

Results: The average grain yield of IMS (7.7 t ha^-1) increased by 28.5% and 242.4% compared with M (6.0 t ha^-1) and S (2.2 t ha^-1). The land equivalent ratio (LER) of IMS was 2.0, which was mainly contributed by maize (partial LER: 1.2) rather than soybean (partial LER: 0.8). Although the total grain yield of IMS remarkably enhanced by 43.6% and 45.5% in N1 and N2 contrast in N0, the LER was 37.5% and 38.6% lower in N1 and N2 than in N0. The net global warming potential (GWP) of maize and soybean was 11.6% and 1.8% lower in IMS than in the corresponding monoculture, which resulted from a decline in GWP and enhanced soil organic carbon stock rate. Moreover, NEEB was 133.5% higher in IMS (14 032.0 Chinese yuan per year) than in M, mainly resulting from an increase in total economic gains and a decline in GWP cost. A more robust response in yield gain rather than total costs to N inputs of IMS led to 46.8% and 48.3% higher NEEB in N1 and N2 than in N0.

Conclusion: Maize-soybean relay intercropping with 180 kg N ha^-1 application can obtain yield advantages without raising environmental costs, which provides an approach to achieving sustainable agricultural production. © 2024 Society of Chemical Industry.