Journal of Food Science最新文献

Sweet flour sauce is a traditional fermented condiment in China, known for its distinct sweet and savory flavor profile. During the fermentation process, the dominant bacterial genera were Ralstonia and Bacillus, and the dominant fungal genera were Aspergillus, Issatchenkia, Clavispora, and Zygosaccharomyces. In addition, total acidity (TA) and amino acid nitrogen (AAN) in different fermentation stages were determined by the acidometer titration method, and reducing sugar (RS) was determined by the 3,5-dinitrosalicylic acid method. The correlation network revealed TA, RS, and AAN were closely related to multiple microorganisms. TA showed significant positive correlations with Gluconobacter, Candida, and Clavispora. RS was positively correlated with Geotrichum, and AAN was positively correlated with Methylobacterium-Methylorubrum and Zygosaccharomyces. Correlation network analysis was also conducted to show the significant correlations among 2 bacterial genera, 9 fungal genera, and 16 characteristic volatile compounds. In general, the relationships between fungus and volatiles were more significant, with a wide range of yeasts exerting significant functions in forming flavor compounds, whereas most bacteria were negatively correlated with volatiles. Among fungi, Clavispora and Meyerozyma were positively associated with furfural, methional, 5-methyl-2-phenyl-2-hexenal, 2-isopropyl-5-methylhex-2-enal, and benzeneacetaldehyde. Zygosaccharomyces exhibited strong correlations with acetic acid, 2-furanmethanol, phenylethyl alcohol, and 2-methyl-1-butanol. These findings can be used to better understand and manage the fermentation process, making it possible to improve the quality of sweet flour sauce by enriching key microorganisms.

Practical Application

During the fermentation of sweet flour sauce, the metabolic activities of microbial communities exerted an important function in forming unique sensory and nutritional properties. These findings revealed significant correlations among microorganisms, vital physicochemical indices, and key volatiles, providing a theoretical foundation for regulating the fermentation process, enhancing product qualities, and developing functional strains.

Consumer recognition of the health benefits of industrial hemp cannabidiol (CBD) products has increased its value to consumers. Consequently, there is a need to explore industrial hemp byproducts to improve sustainability and foster a circular economy. Extrusion processing was conducted with formulations made with hemp flakes, a byproduct of CBD oil extraction based on corn flour with 5%, 10%, and 15% hemp flakes replacement using a laboratory-scale conical twin-screw extruder. The impacts of formulation, barrel temperature, and screw speed on extrudates were evaluated. Cannabichromene (CBC), cannabinol (CBN), cannabidiolic acid (CBDA), cannabigerol (CBG), and CBD were determined with high-performance liquid chromatography before and postextrusion. Antioxidant potential (total polyphenol content [TPC] and 1,1-diphenyl-1-picrylhydrazyl radical scavenging assay [DPPH]) and ferric-reducing antioxidant potential (FRAP) were determined similarly. Increasing hemp flakes in the formula reduced pasting properties significantly (p ≤ 0.05). Expansion ratio (ER) showed significant linear effects with the amount of hemp flakes in the formula (p ≤ 0.05) and die temperature (p ≤ 0.05), while the 10% hemp formula recorded the highest ER of 3.24 (p ≤ 0.05). Extrusion generally reduced TPC, DPPH, FRAP, and cannabinoids compared to raw formulas. Low screw speeds and medium barrel temperatures displayed high retention of cannabinoids and antioxidants. Low screw speeds might have allowed adequate shearing, mixing, and an extended high-pressure exposure leading to the release of bound polyphenols, antioxidants, and cannabinoids. Some extrusion parameters can maintain cannabinoids and antioxidants in hemp byproducts while transforming them into puffed food products. These findings directly affect the industry, providing valuable insights for practical application.

Practical Application

Extrusion cooking remains one of the most economical methods of valorizing agricultural byproducts. This work developed extrusion parameters applicable to the food industry for making quality puffed food products. It could apply to snacks, breakfast cereals, animal feed, and others with desirable consumer properties and retained functionality for improving health and wellness.

The lipid accumulation associated with diabetes causes continuous liver and kidney damage. Laminaria japonica polysaccharide (fucoidan) has been shown to regulate the disorder in lipid metabolism caused by diabetes. Herein, we established a diabetes mellitus (DM) rat model through a high-fat and high-sugar diet combined with streptozotocin. An automatic biochemical analyzer was used to detect serum lipid content, and hematoxylin and eosin, Masson, periodic acid-silver-methenamine, and Oil Red O staining were used to observe changes in the structure of the kidney and liver, including fibrosis and lipid accumulation. We confirmed that fucoidan could ameliorate renal injury, lipid metabolism, and oxidative stress in streptozotocin-induced diabetic rat models. Metabolomics analysis demonstrated that amino acid metabolism is an important process. We further demonstrated a novel role of fucoidan in regulating kidney and liver lipid metabolism through the aryl hydrocarbon receptor (AhR)-mediated CD36 signaling pathway. Similar results were found in DM rats treated with an AhR inhibitor, as well as in those treated with a combination of both an AhR inhibitor and fucoidan. Importantly, we observed a higher expression of AhR/CD36 in the kidneys and liver of rats with DM, and the level of AhR/CD36 correlated with lipid accumulation and kidney function, suggesting that AhR/CD36 signaling could be a promising therapeutic target for fucoidan in treating lipid metabolism in DM.

Practical Application

As the main component of Laminaria japonica, fucoidan has excellent antioxidant properties and protective effects against liver and kidney damage in diabetes mellitus. It can play a protective role in the daily diet of diabetic patients. Alternatively, it could be developed as a potential therapeutic drug for the treatment of diabetes.

Continuous exploration of innovative and sustainable solutions within green chemistry is imperative to tackle challenges inherent in traditional production processes. This study examined three novel methods for obtaining polyphenolic extracts from dill seeds: nonthermal high voltage electric discharge (HVED), subcritical water extraction (SWE), and microwave-assisted extraction (MAE). SWE was conducted at temperatures ranging from 100 to 200°C under 30 bar pressure, while MAE utilized a hydroethanolic solvent at temperatures from 40 to 120°C. HVED extraction was performed at varying frequencies (40–100 Hz) and durations (5–15 min) in water. The total phenolic and flavonoid content of the extracts was quantified, and antioxidant activity was evaluated via 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Polyphenol content and DPPH radical scavenging capacity varied across techniques, with MAE at 40°C yielding the highest values. Increasing MAE temperature caused a steep decline in total phenol and flavonoid contents and a rise in DPPH IC₅₀ values. Conversely, SWE significantly increased phenolic recovery at temperatures between 150–200°C. HVED extraction revealed frequency as the most critical parameter for phenolic recovery. Catechin (224.88 µg/mL), epicatechin (120.62 µg/mL), epigallocatechin (107.56 µg/mL), and procyanidin B1 (116.36 µg/mL) emerged as the primary phenolics. SWE demonstrated superior suitability for individual phenolic recovery compared with the other two techniques. Multivariate data analysis reveals relationships between extraction parameters and polyphenol recovery, underscoring the potential for eco-friendly and efficient extraction processes. This study highlights the transition toward sustainable extraction methods in modern industrial processing.

Practical Application

This study provides insights into innovative extraction techniques for obtaining polyphenols from dill seeds, which could be applied in the food, cosmetic, and pharmaceutical industries. The findings suggest that these eco-friendly methods can improve the efficiency of extracting antioxidants, offering manufacturers a greener and more effective approach to producing health-promoting ingredients.

This study evaluated the volatile organic compounds (VOCs) and taste properties of Gorgon Euryale seeds processed by five methods (steaming, boiling, microwaving, roasting, and stir-frying) using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). A total of 44 and 40 VOCs were identified by GC-MS and GC-IMS, respectively. Pyrazines (2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine) and furans (2-pentylfuran, 2-ethylfuran) played a major role in the baked aroma characteristics of roasted and stir-fried Gorgon Euryale seeds. Six and seven marker compounds were identified by Orthogonal Partial Least Square Discriminant Analysis (OPLS-DA) models for GC-MS and GC-IMS based on 12 VOCs with odor activity value > 1 and 18 VOCs with relative odor activity value > 0.1, respectively. OPLS-DA and principal component analysis score plots of the E-tongue and E-nose demonstrated that samples could be effectively distinguished in terms of flavor. This research provides a comprehensive basis for evaluating the impact of processing methods on the changes in flavor of Gorgon Euryale seeds.

Practical Application

This work demonstrates that the use of E-tongue, E-nose, HS-SPME-GC-MS, and GC-IMS has the capability to thoroughly analyze the flavor profile of Gorgon Euryale seeds at both macro and micro levels. This approach effectively distinguishes Gorgon Euryale products subjected to different processing treatments and provides a reliable reference for evaluating and identifying the flavor quality of Gorgon Euryale seeds.