International Journal of Food Science & Technology最新文献

Flammulina velutipes (F. velutipes) is one of the most widely consumed edible mushrooms worldwide. The growth of F. velutipes involves two primary stages: the mycelium and fruiting body. Unique polysaccharides are produced in each stage; mycelial polysaccharides (FVMPs) are produced during the mycelial fermentation stage, while fruiting body polysaccharides (FVFBPs) are produced during the fruiting stage. These polysaccharides, the major bioactive components of F. velutipes, have garnered significant attention due to their various functions and activities. Notably, they exert functional activities by mediating gut flora, including antioxidant, anti-inflammatory, and immunomodulatory properties, reduce blood sugar and lipid levels, and enhance cognitive performance. This study examined the variations in FVMPs and FVFBPs resulting from different extraction and purification methods, with a specific focus on delineating their distinct structural characteristics. This study further explored the impact of the structural composition of FVMPs and FVFBPs on their health-promoting properties, focusing on the relationship between their structures and their functional and biological effects. Finally, this study outlines future research avenues designed to contribute to the ongoing research in the field of bioactive FVMPs and FVFBPs.

Most dietary fibres improved rheological properties but negatively impacted digestibility. However, the effect of psyllium husk powder (PHP) on digestibility has not been yet reported. Thus, this study aimed to evaluate the rheological properties and digestibility of chicken myofibrillar protein (MP) containing different concentrations of PHP (0%, 0.5%, 1.0%, 1.5%) at 0.45 m NaCl. To assess the rheological properties of MP, viscosity, hydrophobicity, disulphide bond, SDS–PAGE, cooking yield and gel strength were evaluated. The addition of PHP enhanced water retention capacity and protein–protein interactions in the MP system. To evaluate the effect of PHP on digestibility, protein digestibility, SDS–PAGE and microstructure observations were performed. It was confirmed that the addition of PHP improved the protein digestibility of MP by measuring the differences in protein content (%). Therefore, the addition of PHP into MP gel improved not only the rheological properties but also the protein digestibility during in vitro digestion.

Jujubes are an excellent source of sugar and nutrients, making them well-suited for fermentation. Previous research on jujubes has primarily focused on their use in fermented beverages and fruit wines, but their potential for vinegar production has not been sufficiently explored. Therefore, this study produced jujube vinegar from jujube as raw material using microbial fermentation technology, and the changes in bioactive substances and volatile components during different fermentation stages were monitored. Results revealed that the primary organic acids in jujube vinegar were acetic acid, malic acid and lactic acid. The levels of phenolic compounds, such as epicatechin and ferulic acid, increased significantly by 3.5-fold and 3.2-fold, respectively, after acetic fermentation, resulting in an improvement in antioxidant activity. In addition, a total of seventy-three volatile substances were detected in jujube vinegar, with acids accounting for 72.13% of the overall content. Isoamyl alcohol, ethyl phenylacetate, benzaldehyde and 3-hydroxy-2-butanone were also the principal flavour compounds of jujube vinegar, which are the main source of its intense flavour. This study reveals the dynamic law of nutrients and flavour compounds during the fermentation process of jujube vinegar. The findings provide a theoretical reference and practical basis for the production of jujube vinegar.

This study aimed to investigate the effects of long-chain inulin (FXL) on the water state, rheological properties, gluten depolymerisation, and microstructure of frozen dough. The results suggested that FXL improved the water state and rheological properties of the frozen dough. It also significantly enhanced the proportion of bound water, G′, G″ value, and the pasting properties of the frozen dough. FXL effectively increased the content of disulfide bonds, α-helix, and β-sheet structures in gluten, thereby enhancing its thermal stability and inhibiting depolymerisation. Microstructure results demonstrated that FXL improved the continuity and uniformity of the gluten-starch network structure in frozen dough, effectively reducing the mechanical damage caused by ice crystals. The addition of 1 g/100 g FXL better alleviate the deterioration of frozen dough quality during frozen storage and improved its overall quality. These results indicated that FXL can be used as a promising cryoprotectant in frozen dough.

In this study, the alternating magnetic field (AMF) with frequency of 50, 100, 150, 200 and 250 Hz at magnetic field intensity of 5 mT was used to assist the freezing of tilapia fillets, with no magnetic field (NMF) as a control group. The evaluation of thawed tilapia fillets encompassed an assessment of freezing curve, texture, microstructure, moisture state and protein structure, followed by a subsequent analysis of their correlation. The findings showed that the application of a magnetic field during the freezing process yielded favourable outcomes in enhancing the overall quality of tilapia fillets. Among them, 200 Hz had the best effect. Under the condition, the frozen tilapia fillets assisted by magnetic field showed the shortest freezing time, the least decrease in hardness and elasticity and the best chewiness after thawing. The size of the ice crystals generated during freezing was small and uniform, and the fractal dimension of the frozen sections was the highest. Muscle tissue was the least damaged, which led to the improvement of its water-holding capacity. Magnetic field-assisted freezing was found to maintain the α-helix and β-sheet in the secondary structure of proteins. The correlation analysis showed that cohesion, elasticity, fractal dimension, FD, A₂, A₂₂ and β-turn were closely related to the quality changes of tilapia fillets after magnetic field treatment.

To improve the utilisation of abomasum and explore the material basis of its antioxidant and hyaluronidase inhibitory activities, a homogeneous protein RDA4-1 was isolated from the abomasum of cultured red deer by two-step chromatography process for the first time in this study. It has a molecular weight of 15 kDa and comprises 43.56% essential amino acids. RDA4-1 scavenged 50.97% of DPPH• and 88.37% of ABTS+· at 1.5 mg mL⁻¹, and inhibited hyaluronidase by 79.23% at 1 mg mL⁻¹. The CD and fluorescence spectroscopy was used to initiate explore the hyaluronidase inhibition reaction process. With an increase in the concentration of RDA4-1 in the inhibition reaction, the wavelength of the negative peak of CD shifted from 208 to 218 nm, and the absorption of the positive peak of CD increased from 0.5 to 8.3 mdeg. Furthermore, fluorescence absorption at a wavelength of 340 nm rose from 248 to 762 au. These findings suggest that the interaction of RDA4-1 with hyaluronidase induces alterations in the secondary structure of the protein complex, and RDA4-1 binds reversibly to the enzyme in a non-covalent manner. The results of this study indicate that RDA4-1 could serve as a potential hyaluronidase inhibitor in the development of nutraceuticals.