The microencapsulation of essential oils by complex coacervation technology has attracted considerable attention. This paper deals with the preparation of gelatin-chitosan microcapsules through dual cross-linking using transglutaminase (TGase) and tannic acid (TA). Lemon essential oil (LEO) was successfully encapsulated with 82.5 % encapsulation efficiency. Compared to single cross-linking microcapsules (TG), dual cross-linking microcapsules (TG-TA) exhibit superior thermal stability and swell stability. In vitro release studies demonstrated that TG-TA exhibited better controlled-release behavior with a longer duration of action. Meanwhile, the lipid oxidation of TG-TA was 1.45 mg MDA/kg that of control group was 2.23 mg MDA/kg which showed their excellent antioxidant effects. Moreover TG-TA have higher antibacterial rate, more inhibition zone diameters and better effect for preventing the growth of total viable count than TG and LEO. This study has theoretical implications for the use of TG-TA ideal carriers for protecting various active substances, thus facilitating their applications in food preservation.
{"title":"Dual cross-linking with tannic acid and transglutaminase improves microcapsule stability and encapsulates lemon essential oil for food preservation","authors":"Yansong Wang, Chao Wu, Wei Yang, Yuxi Gong, Xiangyu Zhang, Jinlian Li, Dongmei Wu","doi":"10.1016/j.foodchem.2024.142173","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142173","url":null,"abstract":"The microencapsulation of essential oils by complex coacervation technology has attracted considerable attention. This paper deals with the preparation of gelatin-chitosan microcapsules through dual cross-linking using transglutaminase (TGase) and tannic acid (TA). Lemon essential oil (LEO) was successfully encapsulated with 82.5 % encapsulation efficiency. Compared to single cross-linking microcapsules (TG), dual cross-linking microcapsules (TG-TA) exhibit superior thermal stability and swell stability. In vitro release studies demonstrated that TG-TA exhibited better controlled-release behavior with a longer duration of action. Meanwhile, the lipid oxidation of TG-TA was 1.45 mg MDA/kg that of control group was 2.23 mg MDA/kg which showed their excellent antioxidant effects. Moreover TG-TA have higher antibacterial rate, more inhibition zone diameters and better effect for preventing the growth of total viable count than TG and LEO. This study has theoretical implications for the use of TG-TA ideal carriers for protecting various active substances, thus facilitating their applications in food preservation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"42 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142138
Apramita Devi, James F. Harbertson, Andrew L. Waterhouse
During wine ageing, tannins could react with sulfur dioxide to form sulfonated flavanols which are anticipated to alter tannin binding to proteins contributing to the reduction of astringency during ageing. Previous studies have identified or quantified monomeric and dimeric sulfonated flavanols in aged wines, but the evolution of sulfonated tannins has been lacking. Here, we quantified sulfonated tannins in three Washington state vineyards over a 20-year period, employing targeted LC-QToF analysis. Analysis of 24 wines revealed a systematic trajectory of sulfonated tannins over 20 years. Sulfonated monomers rose consistently with wine age, becoming the dominant form of sulfonated products in all samples at the 20-year mark. Concurrently, there was a decline in native tannins and sulfonated oligomers, suggesting a process of acid-catalyzed depolymerization of native tannins followed by sulfonation via reaction with sulfur dioxide. Future work is needed to understand the stability of sulfonated tannins and their impact on wine astringency.
{"title":"Evolution of sulfonated tannins in red wines with ageing: A targeted metabolomic approach","authors":"Apramita Devi, James F. Harbertson, Andrew L. Waterhouse","doi":"10.1016/j.foodchem.2024.142138","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142138","url":null,"abstract":"During wine ageing, tannins could react with sulfur dioxide to form sulfonated flavanols which are anticipated to alter tannin binding to proteins contributing to the reduction of astringency during ageing. Previous studies have identified or quantified monomeric and dimeric sulfonated flavanols in aged wines, but the evolution of sulfonated tannins has been lacking. Here, we quantified sulfonated tannins in three Washington state vineyards over a 20-year period, employing targeted LC-QToF analysis. Analysis of 24 wines revealed a systematic trajectory of sulfonated tannins over 20 years. Sulfonated monomers rose consistently with wine age, becoming the dominant form of sulfonated products in all samples at the 20-year mark. Concurrently, there was a decline in native tannins and sulfonated oligomers, suggesting a process of acid-catalyzed depolymerization of native tannins followed by sulfonation via reaction with sulfur dioxide. Future work is needed to understand the stability of sulfonated tannins and their impact on wine astringency.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"41 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Semiconductor heterojunction with functional integration can be used as an excellent matrix for the ultrasensitive detection of bisphenol A (BPA) with low molecular affinity. Here, a simple, low-cost and sensitive surface-enhanced Raman scattering (SERS) strategy using g-C3N4/TiO2 heterojunction as substrate was presented for detection of BPA residues in foods. The g-C3N4/TiO2 achieved specific chemisorption for target analyte by the formation of intermolecular H-bond between g-C3N4 and BPA. And, a high-efficiency carrier separation in TiO2 induced by heterostructure could be achieved for charge transfer between the substrate and molecule by a “donor-bridge-acceptor” charge-transfer mode. Due to the synergistic/collaborative contributions of two monomers in heterojunction, the SERS enhancement factor was as high as 3.77 × 107. The detection limit of BPA residues in foods (milk, juice and drinking water) was as low as 10−9 mol·L−1, far below the EU standard. The developed substrate also exhibited excellent stability and anti-interference capability.
具有功能集成的半导体异质结可用作超灵敏检测低分子亲和性双酚 A（BPA）的优良基质。本文介绍了一种以 g-C3N4/TiO2 异质结为基底的简单、低成本和灵敏的表面增强拉曼散射（SERS）策略，用于检测食品中的双酚 A 残留。g-C3N4/TiO2 与双酚 A 之间形成的分子间 H 键实现了对目标分析物的特异性化学吸附。此外，异质结构在 TiO2 中诱导的高效载流子分离可以通过 "供体-桥-受体 "电荷转移模式实现基质与分子之间的电荷转移。由于异质结中两种单体的协同/合作贡献，SERS 增强因子高达 3.77 × 107。食品（牛奶、果汁和饮用水）中双酚 A 残留的检测限低至 10-9 mol-L-1，远远低于欧盟标准。所开发的基底还具有优异的稳定性和抗干扰能力。
{"title":"A novel g-C3N4/TiO2 heterojunction for ultrasensitive detection of bisphenol a residues","authors":"Xin Jiang, Han Jiang, Yimin Tang, Rui Wang, Wenxue Wang, Libin Yang, Bing Zhao","doi":"10.1016/j.foodchem.2024.142123","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142123","url":null,"abstract":"Semiconductor heterojunction with functional integration can be used as an excellent matrix for the ultrasensitive detection of bisphenol A (BPA) with low molecular affinity. Here, a simple, low-cost and sensitive surface-enhanced Raman scattering (SERS) strategy using g-C<sub>3</sub>N<sub>4</sub>/TiO<sub>2</sub> heterojunction as substrate was presented for detection of BPA residues in foods. The g-C<sub>3</sub>N<sub>4</sub>/TiO<sub>2</sub> achieved specific chemisorption for target analyte by the formation of intermolecular H-bond between g-C<sub>3</sub>N<sub>4</sub> and BPA. And, a high-efficiency carrier separation in TiO<sub>2</sub> induced by heterostructure could be achieved for charge transfer between the substrate and molecule by a “donor-bridge-acceptor” charge-transfer mode. Due to the synergistic/collaborative contributions of two monomers in heterojunction, the SERS enhancement factor was as high as 3.77 × 10<sup>7</sup>. The detection limit of BPA residues in foods (milk, juice and drinking water) was as low as 10<sup>−9</sup> mol·L<sup>−1</sup>, far below the EU standard. The developed substrate also exhibited excellent stability and anti-interference capability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"250 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142003
Ying Qin, Na Wang, Hao Pan, Xia Lei, Xiaoliang Li
Hellenia speciosa (H. speciosa) is not only recognized for its nutritional benefits, but is also revered as a traditional medicinal plant with diverse biological activities. H. speciosa is a perennial herb that is abundant in phytonutrients, including important nutrients such as proteins, amino acids, and vitamins, as well as potent bioactive components like steroids, terpenes, and volatile oils. Among them, steroids and terpenoids are the main bioactive components in H. speciosa, and they are also the two most abundant compounds in it. H. speciosa has a variety of pharmacological effects, such as anti-inflammatory, antidiabetic, and antimicrobial, which is consistent with its traditional use as a folk medicine. Based on its traditional uses, phytonutrients, and health benefits, H. speciosa is considered a valuable medicinal and edible plant. This review provides a comprehensive overview and critical analysis of recent advancements in research on H. speciosa, serving as a valuable reference for future investigations and rational exploitation of this plant.
希腊芹（H. speciosa）不仅具有公认的营养价值，还被尊为具有多种生物活性的传统药用植物。茜草是一种多年生草本植物，含有丰富的植物营养素，包括蛋白质、氨基酸和维生素等重要营养成分，以及类固醇、萜烯和挥发油等强效生物活性成分。其中，类固醇和萜类化合物是 H. speciosa 的主要生物活性成分，也是其中含量最丰富的两种化合物。特异草具有多种药理作用，如消炎、抗糖尿病和抗菌等，这与其作为民间药物的传统用途是一致的。基于其传统用途、植物营养素和对健康的益处，辣木被认为是一种珍贵的药用和食用植物。这篇综述全面概述和批判性分析了最近关于 H. speciosa 的研究进展，为今后研究和合理利用这种植物提供了宝贵的参考。
{"title":"Hellenia speciosa: A comprehensive review of traditional applications, phytonutrients, health benefits and safety","authors":"Ying Qin, Na Wang, Hao Pan, Xia Lei, Xiaoliang Li","doi":"10.1016/j.foodchem.2024.142003","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142003","url":null,"abstract":"<em>Hellenia speciosa</em> (<em>H. speciosa</em>) is not only recognized for its nutritional benefits, but is also revered as a traditional medicinal plant with diverse biological activities. <em>H. speciosa</em> is a perennial herb that is abundant in phytonutrients, including important nutrients such as proteins, amino acids, and vitamins, as well as potent bioactive components like steroids, terpenes, and volatile oils. Among them, steroids and terpenoids are the main bioactive components in <em>H. speciosa,</em> and they are also the two most abundant compounds in it. <em>H. speciosa</em> has a variety of pharmacological effects, such as anti-inflammatory, antidiabetic, and antimicrobial, which is consistent with its traditional use as a folk medicine. Based on its traditional uses, phytonutrients, and health benefits, <em>H. speciosa</em> is considered a valuable medicinal and edible plant. This review provides a comprehensive overview and critical analysis of recent advancements in research on <em>H. speciosa</em>, serving as a valuable reference for future investigations and rational exploitation of this plant.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"70 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142131
Zhe Chen, Zhenzhou Zhu, Krystian Marszałek
Supercritical carbon dioxide (SCCD) has been studied for its effectiveness in preserving vegetables, but most research has focused on overall changes in the total phenolic, carotenoid and sugar contents. However, the detailed changes in individual nutrients during storage, as well as their relationship, remain largely unexplored. Herein, in this work, high-performance liquid chromatography (HPLC) was used to analyze the variations in individual carotenoids and sugars in SCCD-treated carrots and pumpkins during 21 days of storage. The results demonstrated that SCCD effectively inhibited microbial growth, and maintained the low levels of polyphenol oxidase (PPO) and peroxidase (POD) activity during storage. SCCD also deferred the degradation of carotenoid profile and phenolic compounds. Additionally, SCCD accelerated the hydrolysis of sucrose content while postponing the reduction of glucose and fructose. In summary, the SCCD technique could delay the quality deterioration of fresh-cut vegetables, preserving them with minimal quality changes.
{"title":"Changes in the storage quality of fresh-cut vegetables using supercritical carbon dioxide treatment","authors":"Zhe Chen, Zhenzhou Zhu, Krystian Marszałek","doi":"10.1016/j.foodchem.2024.142131","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142131","url":null,"abstract":"Supercritical carbon dioxide (SCCD) has been studied for its effectiveness in preserving vegetables, but most research has focused on overall changes in the total phenolic, carotenoid and sugar contents. However, the detailed changes in individual nutrients during storage, as well as their relationship, remain largely unexplored. Herein, in this work, high-performance liquid chromatography (HPLC) was used to analyze the variations in individual carotenoids and sugars in SCCD-treated carrots and pumpkins during 21 days of storage. The results demonstrated that SCCD effectively inhibited microbial growth, and maintained the low levels of polyphenol oxidase (PPO) and peroxidase (POD) activity during storage. SCCD also deferred the degradation of carotenoid profile and phenolic compounds. Additionally, SCCD accelerated the hydrolysis of sucrose content while postponing the reduction of glucose and fructose. In summary, the SCCD technique could delay the quality deterioration of fresh-cut vegetables, preserving them with minimal quality changes.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"35 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study investigates the integration of Broadband Cavity Enhanced Absorption Spectroscopy (BBCEAS) with High-Performance Liquid Chromatography (HPLC) to detect synthetic antioxidants; BHA, BHT, and TBHQ in the deep-UV region below 300 nm. The research addresses the need for more sensitive and cost-effective detection methods in HPLC systems, particularly for low analyte concentrations, by exploring BBCEAS as a superior alternative to conventional detectors that often fall short in sensitivity. The sensitivity of the HPLC-BBCEAS system is assessed by calculating the minimum detectable change in the absorption coefficient (αmin) and comparing with those obtained using conventional HPLC and single-wavelength HPLC-CRDS methods. The findings demonstrate that the HPLC-BBCEAS system achieves αmin values of 1.8 × 10−5 cm−1 for BHA, 2.8 × 10−5 cm−1 for BHT, and 1.9 × 10−5 cm−1 for TBHQ at 280 nm, with Limits of Detection (LOD) and Quantification (LOQ) up to 30 times lower than conventional HPLC systems.
{"title":"BBCEAS-HLPC measurements for synthetic antioxidants (TBHQ, BHA, and BHT) in deep-UV region below 300 nm","authors":"Naser Bazina, Tariq Ahmed, Mostafa Almdaaf, Jibin He, Mosh Sarker, Meez Islam","doi":"10.1016/j.foodchem.2024.142150","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142150","url":null,"abstract":"This study investigates the integration of Broadband Cavity Enhanced Absorption Spectroscopy (BBCEAS) with High-Performance Liquid Chromatography (HPLC) to detect synthetic antioxidants; BHA, BHT, and TBHQ in the deep-UV region below 300 nm. The research addresses the need for more sensitive and cost-effective detection methods in HPLC systems, particularly for low analyte concentrations, by exploring BBCEAS as a superior alternative to conventional detectors that often fall short in sensitivity. The sensitivity of the HPLC-BBCEAS system is assessed by calculating the minimum detectable change in the absorption coefficient (αmin) and comparing with those obtained using conventional HPLC and single-wavelength HPLC-CRDS methods. The findings demonstrate that the HPLC-BBCEAS system achieves αmin values of 1.8 × 10<sup>−5</sup> cm<sup>−1</sup> for BHA, 2.8 × 10<sup>−5</sup> cm<sup>−1</sup> for BHT, and 1.9 × 10<sup>−5</sup> cm<sup>−1</sup> for TBHQ at 280 nm, with Limits of Detection (LOD) and Quantification (LOQ) up to 30 times lower than conventional HPLC systems.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142133
Jiao Yang, Haiou Guan, Xiaodan Ma, Yifei Zhang, Yuxin Lu
Rapid detection of corn moisture content(MC) during maturity is of great significance for field cultivation, mechanical harvesting, storage, and transportation management. However, cumbersome operation, time-consuming and labor-intensive operation were the bottleneck in the traditional drying process and dielectric parameter method. Thus, to overcome the above problems, a rapid detection method for corn MC based on improved complete ensemble empirical mode decomposition with adaptive noise (ICEEMDAN) combined with temporal convolutional network-bidirectional gated recurrent unit (TCN-BiGRU) model. First, based on the 405 groups of NIR spectral data of corn seeds, the crested Porcupine Optimizer (CPO) algorithm was used to optimize ICEEMDAN to reduce the noise of the original spectral data. Then the Chaotic-Cuckoo Search (CCS) algorithm was applied to extract 203 characteristic wavenumbers from the original spectrum, which were input into the constructed TCN-BiGRU network model to realize corn MC detection. Finally, the CPO-ICEEMDAN-CCS-TCN-BiGRU corn MC classification detection model was constructed. The result showed that the model accuracy was 97.54 %, which was 9.22 %, 5.58 %, 2.34 %, 4.74 %, and 5.94 % higher than those of convolutional neural networks (CNN), long short-term memory networks (LSTM), temporal convolutional network (TCN), partial least squares (PLS), and support vector machine (SVM) models, respectively. The research results can provide a reliable basis for improving corn yield, quality and economic benefits.
快速检测玉米成熟期的水分含量（MC）对田间种植、机械收获、储藏和运输管理具有重要意义。然而，操作繁琐、耗时耗力是传统烘干工艺和介电参数法的瓶颈。因此，为了克服上述问题，一种基于自适应噪声的改进型完全集合经验模式分解（ICEEMDAN）与时序卷积网络-双向门控递归单元（TCN-BiGRU）模型相结合的玉米 MC 快速检测方法应运而生。首先，基于 405 组玉米种子的近红外光谱数据，使用波峰豪猪优化器（CPO）算法对 ICEEMDAN 进行优化，以降低原始光谱数据的噪声。然后采用混沌布谷鸟搜索（CCS）算法从原始光谱中提取 203 个特征波长，并将其输入构建的 TCN-BiGRU 网络模型，以实现玉米 MC 检测。最后，构建了 CPO-ICEEMDAN-CCS-TCN-BiGRU 玉米 MC 分类检测模型。结果表明，该模型的准确率为 97.54 %，分别比卷积神经网络（CNN）、长短期记忆网络（LSTM）、时序卷积网络（TCN）、偏最小二乘法（PLS）和支持向量机（SVM）模型的准确率高 9.22 %、5.58 %、2.34 %、4.74 % 和 5.94 %。研究成果可为提高玉米产量、质量和经济效益提供可靠依据。
{"title":"Rapid detection of corn moisture content based on improved ICEEMDAN algorithm combined with TCN-BiGRU model","authors":"Jiao Yang, Haiou Guan, Xiaodan Ma, Yifei Zhang, Yuxin Lu","doi":"10.1016/j.foodchem.2024.142133","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142133","url":null,"abstract":"Rapid detection of corn moisture content(MC) during maturity is of great significance for field cultivation, mechanical harvesting, storage, and transportation management. However, cumbersome operation, time-consuming and labor-intensive operation were the bottleneck in the traditional drying process and dielectric parameter method. Thus, to overcome the above problems, a rapid detection method for corn MC based on improved complete ensemble empirical mode decomposition with adaptive noise (ICEEMDAN) combined with temporal convolutional network-bidirectional gated recurrent unit (TCN-BiGRU) model. First, based on the 405 groups of NIR spectral data of corn seeds, the crested Porcupine Optimizer (CPO) algorithm was used to optimize ICEEMDAN to reduce the noise of the original spectral data. Then the Chaotic-Cuckoo Search (CCS) algorithm was applied to extract 203 characteristic wavenumbers from the original spectrum, which were input into the constructed TCN-BiGRU network model to realize corn MC detection. Finally, the CPO-ICEEMDAN-CCS-TCN-BiGRU corn MC classification detection model was constructed. The result showed that the model accuracy was 97.54 %, which was 9.22 %, 5.58 %, 2.34 %, 4.74 %, and 5.94 % higher than those of convolutional neural networks (CNN), long short-term memory networks (LSTM), temporal convolutional network (TCN), partial least squares (PLS), and support vector machine (SVM) models, respectively. The research results can provide a reliable basis for improving corn yield, quality and economic benefits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"9 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142671095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-19DOI: 10.1016/j.foodchem.2024.142149
Ivan Luzardo-Ocampo, Daniela Flores-Zavala, Aurea K. Ramírez-Jiménez, Abraham Wall-Medrano, Francisco Javier Olivas-Aguirre, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez
Mango bagasse (MB) is a (poly)phenols and fiber (DF)-rich agroindustrial by-product exhibiting health-beneficial properties. This research aimed to design and characterize an MB-added confection and evaluate its prebiotic effect in vitro. A sensory analysis involving 51 children was conducted to select the most accepted formulation. Nine formulations (3k factorial design) were screened through texture profile analysis to select an MBC formulation that was hydrated (1:4 and 1:5 MBC:water) to reduce its hardness, where 1:4 was chosen. Compared to MB, 1:4 formulation showed a higher protein (+1.20-fold) but less DF (−0.62-fold). The confections contained gallic acid, mangiferin, quercetin, and (+)-catechin (234.82–479.69 g/100 g sample) but displayed a lower in vitro accessibility than those from MB. Selected bacterial strains exhibited fermentative activity using MBC as a substrate, which was even better than using MB fiber-only. The results showed the potential of MB to DF and (poly)phenol-rich confections with prebiotic potential.
{"title":"Sensory evaluation and in vitro prebiotic effect of (poly)phenols and dietary fiber-rich mango bagasse-enriched confections","authors":"Ivan Luzardo-Ocampo, Daniela Flores-Zavala, Aurea K. Ramírez-Jiménez, Abraham Wall-Medrano, Francisco Javier Olivas-Aguirre, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez","doi":"10.1016/j.foodchem.2024.142149","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142149","url":null,"abstract":"Mango bagasse (MB) is a (poly)phenols and fiber (DF)-rich agroindustrial by-product exhibiting health-beneficial properties. This research aimed to design and characterize an MB-added confection and evaluate its prebiotic effect <em>in vitro.</em> A sensory analysis involving 51 children was conducted to select the most accepted formulation. Nine formulations (3<sup>k</sup> factorial design) were screened through texture profile analysis to select an MBC formulation that was hydrated (1:4 and 1:5 MBC:water) to reduce its hardness, where 1:4 was chosen. Compared to MB, 1:4 formulation showed a higher protein (+1.20-fold) but less DF (−0.62-fold). The confections contained gallic acid, mangiferin, quercetin, and (+)-catechin (234.82–479.69 g/100 g sample) but displayed a lower <em>in vitro</em> accessibility than those from MB. Selected bacterial strains exhibited fermentative activity using MBC as a substrate, which was even better than using MB fiber-only. The results showed the potential of MB to DF and (poly)phenol-rich confections with prebiotic potential.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"99 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142673684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lactarius hatsudake Tanaka is a popular edible mushroom known for its delicious flavor and health benefits. Its polysaccharides (LHP) exhibit significant bioactivity, but their application is limited due to uncertainties in digestion. This study used in vitro simulated models to explore the dynamic changes of LHP during the digestive and fermentation process and validated them through mouse models. Results revealed that LHP cannot be digested by the simulated digestive system, but is primarily degraded into fatty acids by gut microbes, accompanied by reductions in molecular weight, carbohydrate content, and pH. Additionally, LHP promotes the proliferation of beneficial bacteria (Faecalibacterium, Bifidobacterium, Lactobacillus, etc.), while inhibiting harmful bacteria (Escherichia and Shigella). Metabolite analysis in serum indicated that LHP can regulate amino acid and lipid metabolism, enhancing overall health. These findings provide a theoretical foundation for developing LHP as a potential prebiotic, highlighting its considerable promise for disease prevention through improved intestinal health.
{"title":"Simulated digestion and gut microbiota fermentation of polysaccharides from Lactarius hatsudake Tanaka mushroom","authors":"Qiao Yang, Songlin Chang, Yiming Tian, Hui Zhang, Yuxing Zhu, Wang Li, Jiali Ren","doi":"10.1016/j.foodchem.2024.142146","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142146","url":null,"abstract":"<em>Lactarius hatsudake</em> Tanaka is a popular edible mushroom known for its delicious flavor and health benefits. Its polysaccharides (LHP) exhibit significant bioactivity, but their application is limited due to uncertainties in digestion. This study used <em>in vitro</em> simulated models to explore the dynamic changes of LHP during the digestive and fermentation process and validated them through mouse models. Results revealed that LHP cannot be digested by the simulated digestive system, but is primarily degraded into fatty acids by gut microbes, accompanied by reductions in molecular weight, carbohydrate content, and pH. Additionally, LHP promotes the proliferation of beneficial bacteria (<em>Faecalibacterium</em>, <em>Bifidobacterium</em>, <em>Lactobacillus</em>, <em>etc.</em>), while inhibiting harmful bacteria (<em>Escherichia</em> and <em>Shigella</em>). Metabolite analysis in serum indicated that LHP can regulate amino acid and lipid metabolism, enhancing overall health. These findings provide a theoretical foundation for developing LHP as a potential prebiotic, highlighting its considerable promise for disease prevention through improved intestinal health.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"54 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142670939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sweetness is a crucial taste component in Baijiu. However, comprehensive research on the sweetness of Baijiu remains limited, and traditional methods for flavor analysis are not well-suited for identifying the sweet compounds. To address this, a multi-stage molecular distillation method, combined with molecular sensory science, was developed to more effectively and scientifically analyze the key sweet compounds in Baijiu. The recovery rates of samples and compounds were 93.8 % ~ 98.3 % and 81.6 % ~ 118.3 %. 15 important compounds with a taste dilution factor (TD) value ≥64 were identified through gas chromatography–mass spectrometry (GC–MS) combined with taste dilution analysis (TDA). By calculating their taste activity values (TAV), 10 primary sweet compounds with TAV ≥1 were determined. Further taste recombination and omission experiments confirmed that ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl 2-methylbutyrate, 1-butanol, phenethyl alcohol, and ethyl acetate contribute significantly to Baijiu's sweetness and are identified as the key sweet compounds.
{"title":"Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science","authors":"Fei He, Peng Xiao, Shiqi Yang, Huifeng Li, Youming Li, Hehe Li, Xinan Zeng, Wenhong Gao, Jinyuan Sun, Bowen Wang, Baoguo Sun","doi":"10.1016/j.foodchem.2024.142124","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142124","url":null,"abstract":"Sweetness is a crucial taste component in Baijiu. However, comprehensive research on the sweetness of Baijiu remains limited, and traditional methods for flavor analysis are not well-suited for identifying the sweet compounds. To address this, a multi-stage molecular distillation method, combined with molecular sensory science, was developed to more effectively and scientifically analyze the key sweet compounds in Baijiu. The recovery rates of samples and compounds were 93.8 % ~ 98.3 % and 81.6 % ~ 118.3 %. 15 important compounds with a taste dilution factor (TD) value ≥64 were identified through gas chromatography–mass spectrometry (GC–MS) combined with taste dilution analysis (TDA). By calculating their taste activity values (TAV), 10 primary sweet compounds with TAV ≥1 were determined. Further taste recombination and omission experiments confirmed that ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl 2-methylbutyrate, 1-butanol, phenethyl alcohol, and ethyl acetate contribute significantly to Baijiu's sweetness and are identified as the key sweet compounds.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142671105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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