Journal of Food Science最新文献

Drying is the primary processing step in Exocarpium citri grandis (ECG), yet its quality changes throughout the drying process have not been elucidated. Dynamic changes of drying behavior, structure, color, active components, antioxidant properties, and volatile oil in ECG under different drying temperatures (50, 60, 70, and 80°C) were investigated, and the quality change mechanism was revealed. Results showed that the moisture ratio decreased rapidly and that structural damage occurred as moisture content decreased from 1.0000 to 0.2175 g/g (on a dry basis, d.b.), which accelerated flavonoids, polysaccharides, volatile oil, and antioxidant activity degradation, whereas levels of naringin and rhoifolin were increased. The above quality change process was accelerated with the increasing temperature. Correlation analysis revealed that active components had a synergistic effect on antioxidant activity, and the total color difference (ΔE) value and that active components could be well fitted by a linear mathematical model with correlation coefficient (R²) of 0.7749–0.9781. Moreover, all the indicators were uniformly quantified using comprehensive evaluation method to obtain a comprehensive score, which was the highest (0.57) at 70°C, with high drying efficiency, well quality, and low energy consumption. The biosynthesis pathway verified that the species of volatile oil components increased, including newly terpenes, alcohols, aldehydes, esters, and others after 0.2175 g/g. This study revealed that the total content of active components in ECG decreased before 0.2175 g/g, and then the metabolite content and species increased during drying, as well as obtained the optimal drying temperature (70°C).

Multifunctional pH-responsive gelatin/κ-carrageenan (GC) blend films containing gromwell (Lithospermum erythrorhizon [LE]) root ethanolic extract (LE-EE) rich in shikonin or shikonin rich extract (SRE) and carbon dots (LE carbon dots [LE-CDs]) were prepared and characterized. The hydrothermal method was adopted for the synthesis of LE-CDs, which displayed a blue color under UV light. The obtained LE-CDs possessed exceptional UV barrier, antioxidant and antimicrobial activities. The enhanced activities were recorded when the level of LE-CDs upsurged (p < 0.05). Transmission electron microscopic (TEM) and Fourier transform infrared (FTIR) results revealed the typical morphology and chemical composition of LE-CDs. LE-CDs of 1 and 3% (w/w) were incorporated as the active fillers along with SRE into the GC blend film by the solvent casting method. Developed films showed a slight decrease in tensile and water vapor barrier properties with the inclusion of both additives. Color and opaqueness of the film became darker as the additives were incorporated, whereas the thermal property was greatly enhanced. Film containing 3% LE-CDs blocked UV-A and UV-B by 93.30 and 99.81%, respectively. GC/SRE/^3%CD film exhibited strong radical scavenging and antibacterial activities against Listeria monocytogenes and Escherichia coli, in which the growth was terminated after 12 h. Film had a pH-dependent color change, depending on various pH levels (2–12). Shrimp freshness could be monitored as indicated by the shift to bluish color after 48 h. Therefore, this finding indicated that incorporating biomass-derived CDs and natural colorants into biopolymer films, especially GC blend films, could offer diverse strategies for maintaining safety and prolonging shelf life in response to the growing need for smart packaging for food applications.

The oil palm, a widely studied species of palm, is a crucial source of edible oil and pro-vitamin A carotenoids, primarily α- and β-carotene. The diverse peel and pulp colors (yellow–orange–red) of various palm fruits suggest the presence of not only pro-vitamin A carotenoids but also other bioactive carotenoids like lutein and lycopene, which offer additional health benefits. This study aimed to identify and quantify the major carotenoids in fruits with colored exocarps of four varieties of palm species belonging to different genera and compare them to those in oil palm fruit to evaluate their bioactive potential for human health. High-performance liquid chromatography and mass spectrometry were used for chromatographic and spectrometric analyses using non-saponified samples, except for lutein estimation, revealing four major carotenoids: α- and β-carotene, lycopene, and lutein, which together accounted for more than 50% of the total carotenoid content. Among the five palm fruits tested (MacArthur, Manila, mountain date, foxtail, and oil palms), foxtail palm exhibited the highest concentration of major carotenoids at 500 µg/g dry weight (d.w.), with β-carotene comprising 69% of this total, followed by MacArthur palm (235 µg/g d.w.), whereas mountain date palm had the lowest concentration of major carotenoids at 135 µg/g d.w. These findings suggest that colored palm fruits are significant sources of both pro-vitamin A carotenoids and other beneficial carotenoids like lycopene and lutein. The method of sample preparation, particularly the inclusion or omission of a saponification process, plays a critical role in the recovery and accurate quantification of carotenoid concentrations due to their varying susceptibility to this process.

Several health benefits of conjugated linoleic acid (CLA) have been documented. The present work is aimed to review data on the various factors affecting the CLA content in cheese of studies accomplished in the last decade and also indicating the factors that increase the CLA levels. The CLA content in cheese depends on CLA levels present in milk, since the lipids with the CLA are transferred from milk into the cheese. Feed types rich in α-linolenic and linoleic acids such as pasture grass, plant oils, cereals rich in oil, or fish oils can affect the CLA level in milk. In contrast to findings of previous reviews made in previous decade, which stated that the CLA levels in cheese were stable during ripening time, the present review reveals that certain lactic acid bacteria, that is, probiotic Lactiplantibacillus plantarum, Lactobacillus acidophilus, or Lacticaseibacillus casei, as well as Bifidobacterium lactis can increase the CLA levels in cheese by converting linoleic acid during ripening time. These bacteria starters increased the CLA levels by 1.19, 1.6, and 6.6 times as much as the control in Ovine model, Miniature, and Cheddar cheese, respectively. Lipid oxidation due to factors like fluorescent light or aerobic conditions can decrease the CLA levels during storage.

White salted noodles are popular staples in Asia, but the ones with limited nutrient composition and high glycemic value still present significant concerns. This study investigated the potential of incorporating extruded quinoa flour (EQF) into wheat flour to enhance nutrient quality and reduce the starch digestibility of composite noodles. Moreover, the effect of EQF addition on the rheological properties of wheat dough and the cooking properties of composite noodles was also studied. The results showed that increasing the proportion of EQF in the composite flour led to a decrease in pasting viscosities and an increase in pasting temperatures, indicating that EQF inhibits starch gelatinization and retrogradation. The incorporation of EQF increased water absorption and softening degree while decreasing dough development time and viscoelasticity. The cooked noodles exhibited a significant reduction in water absorption, hardness, chewiness, and springiness, while an increase in cooking loss following EQF addition. Notably, noodles supplemented with EQF exhibited reduced overall starch digestibility with an increased digestion rate. Collectively, our results showed that substituting 10–20% EQF for wheat flour in noodles effectively lowered total starch digestibility and avoided high cooking loss. This study will have implications for the industrial application of quinoa as a staple food.

A typical symptom of post-harvest pineapple (Ananas comosus L.) internal browning is influenced by multiple factors. However, the precise mechanism through which fruit size influences the occurrence of browning remains unclear. Therefore, this study aimed to investigate the impacts of fruit size in browning and its possible mechanisms in harvested pineapple fruit using physical and biochemical analysis and RNA-seq. Disease incidence was assessed in four groups of fruits (1, 1.5, 2, and 2.5 ± 0.2 kg), with the two most significant groups (1 and 2.5 ± 0.2 kg) selected for detailed analysis. The results showed that the large pineapple fruits had faster browning senescence and membrane lipid peroxidation, higher respiration intensity, more reactive oxygen species accumulation, and higher malondialdehyde content. Likewise, lower antioxidant capacity such as ascorbic acid, ascorbate peroxidase, catalase, and superoxide dismutase and higher polyphenol oxidase activity, peroxidase activity, phenylalanine ammonia-lyase activity, and lipoxygenase activity. It can be concluded that the large pineapple fruits were severely subjected to oxygen stress and membrane lipid peroxidation during storage. Gene ontology enrichment reveals that this relates mainly to oxidoreductase and glutathione metabolism. The large pineapple fruits accelerated AsA–GSH cycle pathway metabolism. Real-time quantitative PCR shows downregulated expression of AcAPX1, AcAPX6, AcAPX6 × 1, AcCAT2, AcSOD[Fe]2, and AcSODX2 in large pineapple fruits, whereas AcPPO and AcLOX upregulated expression. This study offers insights into fruit size and browning. Future molecular techniques may reduce fruit browning.