International Journal of Food Science & Technology最新文献

Our study focuses on the gelling properties of pea protein (PP), which are comparatively weaker than those of other plant proteins, thereby limiting its application. However, we found that the addition of κ-carrageenan (κ-CAR) significantly (P < 0.05) increased PP gels' hardness and water-holding capacity irrespective of gel formation temperature (80 or 95 °C). Rheological and microstructural analysis confirmed a synergistic effect between PP and κ-CAR, with higher synergy values observed in hydrogels formulated at 95 °C. Molecular force studies revealed that non-covalent interactions were dominant, with disulphide bonds contributing only to the structure of gels formed at 95 °C. These promising findings not only enhance our understanding of the PP and κ-CAR gel formation mechanism but also hold practical implications, potentially leading to improved gelling properties of PP and expanding its applications in the food industry.

The present study investigates the impact of germination (72 h) on physicochemical, protein solubility, in vitro protein digestibility, antinutrient, antioxidant, and structural properties of sorghum flour. Germination resulted in a reduction of crude protein, fat, fibre, and ash. However, it significantly improved the DPPH (58.42%–69.44%), total phenolic content (1.31–3.58 mg GAE g⁻¹), and total flavonoid content (57.66–80.16 mg QE g⁻¹). Germination also increased in vitro protein digestibility (50.12%–75.52%) and Fe²⁺ chelating activity (11.18%–48.06%), while reducing antinutrients such as phytic acid (176 to 86 mg/100 g) and tannin (3.53–2.16 mg/100 g). Structural analyses (XRD and FTIR) revealed modifications in crystalline and molecular structures, while scanning electron microscopy showed disrupted starch granules in germinated flour. These findings suggest that germination enhances the functional and nutritional properties of sorghum flour, making it more suitable for various applications in food products.

The effect of black and green tea extracts with different alkali induction degrees on gel properties of alkali-induced egg white gels (EWGs) was evaluated. Results indicate that, with the increase in alkali induction time, the concentration of soluble polyphenols gradually decreases while their relative polymerisation degree increases, especially for black tea polyphenols. The addition of tea extracts, especially induced by alkaline treatment for 6, 12, and 24 h, can promote the coagulation and browning and inhibit the ‘alkali injury liquefaction’ of alkali-induced EWGs. Additionally, under alkali-induced conditions, polyphenols in tea, especially black tea, can enhance the textural properties and thermal stability of alkali-induced EWGs, this enhancement reaches its peak at 12 h of alkali induction and is consistent with protein secondary structure and interaction forces results. This research provides theoretical support for selection and induction of tea in high-gel-strength preserved eggs and other alkali-induced protein gel food processing.

Meat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non-thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non-thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non-thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non-thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non-thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry.

The baking industry is greatly interested in incorporating banana peel and mango peel into a broader spectrum of baked goods. This review delves into the innovative utilisation of banana and mango peels in various baked products, specifically focusing on biscuits, cookies, cakes, and cake doughnuts. Incorporating banana peel in baked goods has gained attention for its potential to enhance flavour, texture, and nutritional value. Similarly, mango peel has been explored for its unique properties and potential contributions to baked items. This review emphasises the health benefits of banana and mango peels, including antioxidants, fibre, and other nutritional advantages that help prevent diseases and promote overall well-being. Limited scientific studies may explore using banana peel and mango peel specifically as functional ingredients in baked products. This review highlights the utilisation of banana peel and mango peel in baked products, focusing on their influence on product quality, sensory characteristics, and potential health benefits. It presents a sustainable and innovative approach to creating healthier, more flavourful baked products.

The development of edible films, which serve as a safe alternative to synthetic polymers by utilising by-products from the agricultural industry, has become a focus of research as they contribute to the sustainable use of resources. In the present study, quince seed gel (QSG) and whey protein concentrate (WPC) (1:1 w/w) were used as base components to develop edible films using glycerol as a plasticiser. The proteins were sonicated to denature and then the proteins were modified by cross-linking with the enzyme transglutaminase (TGase). The thickness, moisture content, solubility, permeability and digestibility of each edible films were investigated. In addition to the morphological, mechanical, optical, thermal and structural properties, the edible films were further characterised. The thickness, moisture, water vapour and oxygen permeability and the water solubility of the films were positively influenced by the cross-linking and the digestibility of proteins decreased with the cross-linking. A remarkable change in the secondary structures was observed in the FTIR spectra of the films. The stronger networks and their smooth surface of crosslinked films were confirmed by AFM images. The results of this research shows that QSG/WPC films cross-linked with TGase have potential for use in food packaging systems due to their advantages and may be an attractive alternative to synthetic materials in further studies.

In order to investigate the hypoglycaemic mechanism and potential applications of four hypoglycaemic flavonoid glycosides, namely myricitrin, Cyanidin-3-O-glucoside (C3G), hyperoside and quercitrin in Myrica rubra pomace, the stability of these four flavonoid glycosides and their binding mechanisms were studied using molecular docking. The results demonstrated that pH value affects on the stability of these four components in M. rubra pomace. C3G exhibited the most significant inhibitory effect on α-glucosidase at pH 5, with myricitrin, hyperoside and quercitrin showing the highest inhibitory effect at pH 7. Moreover, an increase in temperature and storage time reduced the inhibitory effect of these four glycosidic components on α-glucosidase. Molecular docking analysis revealed that myricitrin formed hydrogen bonds with the active site residues of α-glucosidase, namely Phe550, Ile552, Asp555, Ser574 and Arg576, and also engaged in hydrophobic interactions with Lys551. Hyperoside formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys50 and exhibited π-cation interaction with Lys53. Quercitrin formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys500 and established salt bridges with Lys50. C3G formed hydrogen bonds and hydrophobic interactions with α-glucosidase and showed π-π interactions with Phe301. These findings will provide valuable insights for the application of these four chemicals.

Alpha-lactalbumin (α-LA) is one of the allergens in cow's milk. Glycation modifications can be used to modulate the allergenicity of α-LA and to clarify the effects of glycation of three reducing sugars (D-fructose, D-ribose, and D-xylose) on the structure and immunoglobulin G (IgG)-binding capacity of α-LA. In this study, the colorimetric and spectroscopic methods reflect the degree of glycation. The structural properties of the glycation products were characterised using spectroscopic and chromatographic methods. The IgG-binding capacity was determined by an indirect competitive enzyme-linked immunosorbent assay. The results showed a decrease in free amino groups content, an increase in molecular weight. The α-helix content was reduced, but the β-sheet and irregular coil content increased, resulting in a more loosened protein structure. All three reducing sugar glycation products had higher IgG-binding capacity, suggesting that glycation has the potential to enhance α-LA allergenicity. This study provides different perspectives on the allergenicity of cow's milk allergens modified by different sugar glycations.

High-fat-and-fructose diet (HFFD) is one of the causes of hyperlipidaemia (HLP), which could directly cause serious diseases that are harmful to human health. The phenolic composition of stevia extract (WeiKe) and its effect of different concentrations on glucose–lipid metabolism, oxidative stress, and intestinal microecology in hyperlipidaemia mice were investigated. The results showed that WeiKe could effectively inhibit the increase in body weight and blood glucose levels and regulate lipid metabolism. WeiKe repaired the gut morphology, promoted short-chain fatty acid (SCFA) production, and improved food digestion and absorption. Furthermore, WeiKe reduced the Firmicutes/Bacteroidetes ratio and increased the relative abundance of Lactobacillus. These results suggested that stevia extract had a potential modulatory effect on HFFD-induced HLP.