Journal of Food Science最新文献

Pure and mixed κ- and ι-carrageenan (CR) were studied by rheology and solid-state nuclear magnetic resonance (NMR) (SSNMR), combining bulk viscoelasticity and microscopic local molecular conformational information for understanding the morphological arrangement of the microstructure of gel network. Independent formation of double helices of κ- or ι-CR was confirmed by rheological data, and two possible models, microphase separation and interpenetrating network (IPN), were also proposed. The cross-polarization magic angle spinning (CPMAS) measurements by SSNMR for mixed gels showed the “new peak” at 95.4 ppm, which was supposed to be mainly composed of concentrated κ-CR chains in phase separation model or the κ-CR with changed conformation due to dense interlacing in the IPN model, in both of which the co-aggregates of κ- and ι-helices may also be incorporated. The molecular dynamic of anomeric carbon of anhydrogalactopyranose (A1-C) region was evaluated by variable contact time (VCT) measurements via fitting for the deconvolution generated “new peak,” pure κ-CR at 93.9 ppm and ι-CR 91.8 ppm. The obtained T_1ρ described the degree of homogeneity over a few nanometers and was therefore used to calculate the scale of homogeneity of mixture CR gels to be 1–3 nm. SSNMR was testified to be a practical method for research on multiphase hydrocolloids.

Immobilized lipases have received great attention in food, environment, medicine, and other fields due to their easy separation, high stability (temperature, pH), and high storage properties. After immobilization, lipase transforms from a homogeneous to a heterogeneous state, making it easier to recover from the reaction substrate and achieve recycling, which is in line with the concept of green chemistry and reduces protein contamination in the product. There are various materials for enzyme immobilization, including polysaccharides from natural sources, inorganic compounds, carbon nanotubes, metal–organic framework materials, and so forth. Magnetic immobilization carriers have been widely studied due to their ability to achieve separation by adding a magnetic field. Its immobilization method can be simply divided into two categories: physical action (adsorption, embedding) and chemical binding (covalent, cross-linking). Some studies mainly discuss the immobilization support materials, immobilization methods, and applications of immobilized lipases in food. On this basis, our review also focuses on the changes in crosslinking agents for immobilized lipases, different methods to promote immobilization, new trends in the study of immobilized lipases, and proposes prospects for immobilized lipase research in the food industry.

Pectin-derived oligosaccharides, an important source of the new generation of prebiotics, have aroused widespread research. As per our previous study report, the rhamnogalacturonan-I (RG-I) type pectin of dragon fruit positively affects the proliferation of Bifidobacterium animalis subsp. Lactis 3296. However, the pectin region that primarily produces prebiotic effects is not clear. To further investigate the promotion of the dragon fruit pectin RG-I domain on the proliferation of B. animalis subsp. Lactis 3296, we first obtained pectin (DP-AC-A2a) with a higher proportion of the RG-I region through gel purification and enzyme digestion. Then, monosaccharide components and Fourier transform infrared were analyzed to identify the pectin structures preliminarily. The results demonstrated that DP-AC-A2a with a backbone consisting of repeated → ⁴ GalpA ^1–2 Rhap ¹ → and the branches are mainly composed of 1,4-linked galactose. Furthermore, the bacterial proliferation experiment proved the contribution of galactan on the pectin's branch to the proliferation of B. animalis. The enzyme activity showed that the addition of DP-AC-A2a can promote the production of β-d-galactosidase by B. animalis. These data provide effective information for the potential application of red dragon fruit pectin.

This study examined possible mechanisms of action as well as the preventive and interventional effects of sprouting black soybean peptides (SBSPs) and black soybean peptides (BSPs) on hypertension in C57BL/6j mice that was brought on by a high-salt diet. BSP and SBSP were administered to mice in the black soybean peptide prevention (BSP-P) group and sprouting black soybean peptide prevention (SBSP-P) group starting 4 weeks prior to the high-salt diet, respectively. Mice in the black soybean peptide intervention (BSP-I) group and the sprouting black soybean peptide intervention (SBSP-I) group received oral doses of BSP and SBSP, respectively, together with a high-salt diet. The findings demonstrated that BSP-I, BSP-P, SBSP-I, and SBSP-P prevented the activation of localized angiotensin converting enzyme (ACE)/angiotensin II (Ang II) pathways in the kidneys and circulation, delayed the rise in blood pressure in mice, and preserved the functional nitric oxide/endothelin-1 (NO/ET-1) balance of endothelium. The inflammatory factors tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), and interleukin-6 (IL-6) had decreased plasma levels. Additionally, it improved fibrosis, renal edema phenomena, and cardiomegaly. Furthermore, the expression of genes related to the renin–angiotensin system and endothelial function is regulated by SBSP and BSP. On the other hand, compared to intervention effects, SBSP and BSP showed more noticeable preventive benefits on hypertension brought on by a high-salt diet. When all else was equal, SBSP was more effective than BSP at avoiding hypertension. As a result, this study offers theoretical backing for SBSP as a dietary supplement source for the prevention of high-salt diet-induced hypertension.

Prunus mandshurica (Maxim.) Koehne pulp and almonds are rich in nutrients and bioactive compounds; however, their chemical composition and content remain unexplored. We systematically evaluated their physicochemical properties and antioxidant capacities using 14 clones. Significant differences in physicochemical properties observed between the tested clones provided opportunities for developing and utilizing germplasm resources. Clones with thicker pulps exhibited sweet flavors, heavier fruits, lighter almonds, and lower kernel rates. Their pulp was relatively low in total sugar (1.66 - 14.91%) and soluble solids content (6.23 - 18.67°Brix) but rich in titratable acidity (2.81 - 4.20%) and vitamin C (0.97 - 1.65 mg/g), making them a promising option for food and nutraceutical applications. Almond oil was the main component (50.02%), followed by protein (25.82%), and amygdalin (3.17%), with high balanced amino acid levels. Nine clones with amygdalin content > 3% indicated a high medicinal value. The fruit was rich in total phenolics, total flavonoids, and antioxidant capacity, and its pulp exhibited a stronger antioxidant capacity than that of almonds. Clones 783 and 717 had sweet and thick pulp with high nutrient content and antioxidant capacity, whereas clone 772 pulp exhibited a strong antioxidant capacity and a high yield, making it a good source of natural antioxidants. We are the first to assess the physicochemical properties and antioxidant capacity of 14 P. mandshurica clones fruit to explore their potential applications in the food and pharmaceutical industries, and provide data to support the selection of excellent germplasm for different needs.

There is growing interest by consumers worldwide for edible indigenous plants and wild foods. To highlight and enhance their unique sensory properties, comprehensive sensory characterization is essential to understand and refine their sensory attributes. The aim of this study was to characterize the odor of six edible native New Zealand plants that have significant potential in food applications, using sensory analysis and gas chromatography–mass spectrometry (GC–MS), and uncover the link between annotated volatile compounds and the desirable odor attributes that drive consumer acceptance. A lexicon of 22 odor attributes was developed through six focus groups of six consumers each (n = 36). A Rate All That Apply (RATA) trial was undertaken with consumers (n = 121) to describe the intensity of the odor attributes and overall consumer liking of the odor of each plant. Results showed the characterization of the plant's odor differed significantly across species. Horopito was characterized as “herby,” “peppery,” “spicy,” “minty,” and “citrus”; kawakawa was “sour,” “sweet,” “floral,” and “fruity”; pikopiko and kiokio were “earthy/musty,” “dry grass/hay,” and “fishy”; red matipo was “sweet,” “fruity,” “sour,” “leafy,” and “green tea”; and lemonwood was “leafy” and “grassy.” Horopito was the most preferred odor by consumers, and pikopiko the least. GC–MS annotated 178 volatile compounds and their peak intensity across the six species. Stepwise regression shortlisted 42 volatile compounds (of which terpenes were the most common) that best explained each of the 22 odor attributes. These results can assist with the application of these native plants as food ingredients.

To prepare functional yacon juice, this study investigates the optimal fermentation duration, shelf-life, chemical composition, and flavor volatiles of yacon juice fermented by Lactiplantibacillus plantarum QS7T capable of utilizing fructo-oligosaccharides (FOS), along with its effects on gut microbiota. The optimal fermentation period was determined as 30 h, resulting in essential parameters: 3.46 g L⁻¹ for total acids and a viable lactic acid bacteria (LAB) count of 2.3 × 10⁸ CFU mL⁻¹. The predicted shelf life when stored at 4°C is 28 days. Throughout storage, the juice maintained significant FOS and viable LAB count (8.0 × 10⁷ CFU mL⁻¹). Total short-chain fatty acid significantly increased post-fermentation and storage, reaching 177.86 µg mL⁻¹. The total content and types of volatile components in yacon juice after fermentation by L. plantarum QS7T significantly increased, thus altering the flavor and improving the juice's appeal. Functional yacon juice also induced significant alterations in gut microbiota structure and abundance in mice, including increasing the abundance of beneficial microbes such as Firmicutes, Actinobacteriota, Faecalibaculum, Dubosiella, Bifidobacterium, and Akkermansia. These results indicate fermented yacon juice's potential as a functional food for gut microbiota modulation and anti-inflammatory benefits.