Grain Oil Science and Technology最新文献

Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein's techno-functional properties (e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.

Foodborne pathogen poses a threat to the food industries as many outbreaks have been found to be associated with biofilm formation. The formation of biofilm is a self-protection growth pattern of bacteria, which increases post-processing contamination and risk to public health. It is difficult to eliminate the biofilm in the food industries, since the biofilm cells have a barrier preventing or lessening the contact with environmental stresses, antimicrobial agents and the host immune system. Bacterial biofilm formation is a complex process, including initial attachment stage, irreversible attachment stage, biofilm development stage, biofilm maturation stage, and biofilm dispersion stage. The genetic mechanism, substratum and bacterial cell surface properties involve in the biofilm formation. The biofilm inhibition methods studied are physical treatment, chemical and biochemical treatment. The potential green and safe biochemical method attracts more attention, especially, the novel strategies using the safe biochemical agents (essential oils, enzymes, biosurfactants, others) constantly emerged. The review emphasized on effective strategies for inhibiting biofilm formation in different stages (initial irreversible attachment, formation, and maturation) by use of biochemical agents, aiming to provide new insight into biofilm control in food industry thus improving food quality and safety.

Cornus wilsoniana fruit oil is a very important woody oil and is the main raw material of biodiesel. In this study, the oil yield, physicochemical properties, fatty acid composition, rheological properties, thermal stability, and Fourier transform infrared (FTIR) spectra of C. wilsoniana fruit oil obtained by subcritical n-butane extraction (SBE) and conventional methods such as pressing extraction (PE) and Soxhlet extraction (SE) were determined to study the influence of different extraction methods on the quality and yield of C. wilsoniana fruit oil. The oil yield of SBE (19.47%) was higher than that of PE (9.93%) but slightly lower than that of SE (21.08%). All of the extracted oils exhibited similar physicochemical properties, and the SBE oil was richer in polyunsaturated fatty acids (PUFA) than that of the PE oil, with an approximate 1:2 ratio of total saturated fatty acids against unsaturated fatty acids. The results of rheological behavior and thermal stability showed that all extracted oils had Newtonian flow characteristics, wherein the SBE oil exhibited lower viscosity and higher thermal stability. Furthermore, scanning electron microscopy (SEM) images of the surface topography indicated that different oil extraction methods will affect the residual oil content of the C. wilsoniana fruit powder. Compared with PE, the pores on the surface of the C. wilsoniana fruit powder after oil extraction were clearly visible, indicating that the driving force of SBE for oil extraction is stronger than that of PE. Based on the above results, it is implied that SBE is the best of the three methods for extracting C. wilsoniana fruit oil and can be potentially applied to extract other edible oils.

The effect of the degree of milling (DM) on the distribution of the residual bran layer on the surface of rice grains and subsequent rice quality is essential for rice milling technology. This study used scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) to examine the microstructure of japonica rice grains, the microstructural changes in different bran portions after milling, and the content and distribution changes of the elements and nutrients in rice after milling to identify the components that can quantify bran residue according to DM. The SEM results revealed that the thickness of the bran layer and the depth of the grooves in different parts of a rice grain varied, while the depth of the grooves differed between varieties. When DM was 12%, aleurone layer (Al) cells embedded in endosperm (En) remained in the dorsal area. It was speculated that this was the reason why there was no significant difference in bran degree when the DM estimated via grain weight loss increased from 10% to 14% (P > 0.05). The EDS elemental mapping image showed the qualitative distribution of the elements, which was condensed in the bran and uniform in the En. The compositional changes revealed that milling caused the loss of rice nutrients, and the loss rate of DM at 0–10% was more serious than that of DM at 10%–14%. Higher DM (>10%) could remove marginal bran from the dorsal groove. Therefore, the crude protein, ash, crude fat, dietary fiber, vitamin B1 (VB1), and vitamin B2 (VB2) content did not change significantly (P > 0.05), while the magnesium (Mg), kalium (K), and phosphorus (P) levels decreased substantially (P < 0.05). The microstructural and compositional changes indicated that the DM estimated via the grain weight loss increased from 2% to 10%, with the bran decreasing progressively. The DM estimated via the grain weight loss increased from 10% to 14%, with minimal changes in the residual bran in the dorsal grooves of the rice grains, while the Mg, P, and K levels presented precise DM indices during the rice milling process. This result will provide a theoretical reference for the accurate evaluations of DM.

Fresh extruded rice-shaped kernels (FER) are remoulded rice products from cereals or seed flours, which have the advantages of safety, nutrition, health and time saving. However, the finished products are easy to react with oxygen, so it is necessary to develop a fast, simple and reliable approach to monitor and predict the shelf-life of FER. A comprehensive mathematical model of FER shelf-life prediction was developed using a dynamic modelling approach based on real supply chain conditions. This predictive model was developed to determine four key indexes including acid value, iodine blue value, water uptake ratio and peroxide value. The results showed that when the peroxide value was 1.6849, the FER lost its edible value, nutritional value and commodity value. Moreover, the acid value and peroxide value of FER were used to establish a first-order kinetic model, and the iodine blue value of FER was suited for a zero-order kinetic model. The validation experiment of predicted and measured shelf life showed that the relative error was 3.12%, which was less than 5%. Therefore, this kinetic model could be used to predict the shelf-life of FER quickly and conveniently. The kinetic-based shelf-life prediction model proposed in this study is rapid and practical, providing theoretical basis and guidance for the establishment of quality monitoring and quality evaluation systems of FER during the production, storage, transport and marketing.

The current research aimed to optimize the preparation technology of tributyrin nano-emulsion (TBNE) to improve its digestion properties, which were investigated through digestion models in vitro and in vivo. The content of each component of TBNE was optimized by response surface methodology (RSM) to improve the z-average particle size and stability of TBNE. The optimized TBNE was evaluated for its digestion properties by in vitro and in vivo models. The preparation conditions of TBNE optimized by RSM were as follows: 61.3% of sorbitol, 32.7% of tributyrin, and 6.0% of modified phospholipid (MP). The predicted z-average particle size of TBNE was (246.02 ± 18.10) nm. The results of the verification test showed that the z-average particle size, zeta potential, conductivity, emulsification activity index, and emulsification stability index of TBNE were (250.02 ± 7.18) nm, (−40.23 ± 0.76) mV, (31.80 ± 2.09) μS/cm, (848.00 ± 84.53) min and (1.14 ± 0.02) m²/g, respectively. The in vitro digestion experiment results showed that the TBNE remained stable in the stomach and was released in the intestine, while the size of TBNE in the gastrointestinal tact was significantly smaller than that of tributyrin (P < 0.05), which made it easier to be digested and absorbed. Compared with tributyrin treatment, TBNE significantly promoted the average body weight at the 7th day, average daily feed intake, average daily gain, feed/gain, ileum weight, and organ index of ileum of Hy-Line BROWN chicks (P < 0.05), and the butyric acid content in the ileal chyme from TBNE and tributyrin treatment were 172.18 mg/mL and 100.85 mg/mL (P < 0.01). Therefore, the established TBNE technology in this study could be supposed to improve the digestion properties of tributyrin.

Trans-4-hydroxy-2-hexenal (4-HHE) and trans-4-hydroxy-2-nonenal (4-HNE) are secondary lipid peroxidation products in edible oils, which are cytotoxic and genotoxic. They could covalently bind with protein, phospholipids and DNA, further disrupting the normal function of liver, lung and brain. Derivation process was generally conducted during pretreatment before detection and quantification of 4-HHE and 4-HNE. However, the derivation procedures were time consuming and chemical degradation may occur during the process. Hence, this paper aims to establish a simple solid phase extraction-high performance liquid chromatography (SPE-HPLC) method to determine the 4-HHE and 4-HNE contents in thermally treated soybean oil. C18 solid phase extraction was applied in the pretreatment process. Firstly, the reliability of the method was evaluated. Good linearity was observed in the range of 0.1–0.5 μg/mL and 0.5–10 μg/mL for 4-HHE and 4-HNE. The limit of detection (LOD) of 4-HHE and 4-HNE were 0.0486 and 0.0129 μg/mL, respectively. And the limit of quantitation (LOQ) of 4-HHE and 4-HNE were 0.1458 and 0.0431 μg/mL, respectively. Recovery rate were in the range of 89.11%–91.58% and 71.83%–79.40% for 4-HHE and 4-HNE, respectively. The method achieved the extraction, purification and detection of 4-HHE and 4-HNE simultaneously and had the advantages of simple operation, effectiveness, high precision, good repeatability. Then, the method was applied to monitor the concentrations of 4-HHE and 4-HNE in soybean oil heated at 180 °C for 40 h. The contents of 4-HHE and 4-HNE were 0–0.32 μg/g and 0–6.97 μg/g, respectively, which provided guidance for evaluating health risks of thermally treated soybean oil during heating.

Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effects on the adjuvant treatment of diabetes, cancer, and cardiovascular diseases because of the abundance in polyphenols. Nonetheless, foxtail millet has poor processing characteristics due to the absence of gluten, restricting the development of foxtail millet products. Studies have demonstrated that heat-moisture treatment, extrusion, superfine grinding, and microbial fermentation are promising methods to improve the processing qualities of foxtail millet. Heat-moisture treatment is helpful to increase the content of resistant starch but has less influence on other components, further reduce the GI value of foxtail millet. The extrusion has positive effects on improving the solubility of foxtail millet starch and increasing the contents of polyunsaturated fatty acid, linoleic and linolenic acids, and adverse effects on reducing the solubility of foxtail millet proteins and causing losses of nutrients due to Maillard reaction. Superfine grinding can reduce the particle size of foxtail millet to obtain a better mouthfeel of foxtail millet products. The superfine foxtail millet flour has better solubility, higher freeze-thaw stability, and lower gelatinization temperature. Microbial fermentation contributes positively to reducing the molecular weight and retrogradation value of foxtail millet starch, degrading rapidly digested starch, and improving the digestibility of foxtail millet protein. This paper briefly introduced the effects of different processing methods on foxtail millet nutrients, aiming to provide references for increasing the variety and improving the quality of foxtail millet products.

Phytosterols have received extensive attention owing to their excellent cholesterol-lowering activity and the role in cardiovascular diseases prevention. However, poor solubility in both oil and water limited the application of free phytosterols in the food industry. Chemical or enzymatic modifications were effective to improve the physicochemical properties as well as the bioavailability and cholesterol-lowering activity of phytosterols. Higher oil solubility and lower melting point of phytosterols have been achieved by esterification and transesterification with fatty acids and triacylglycerols so as to enhance the bioavailability, reduce formation of precipitates, and improve the sensory quality of products. While the researches on the improvement on its water solubility is a hot topic. Hydrophilic phytosterol derivatives have promising applications in the food industry because most of foods belong to aqueous matrix. Hydrophilic modification is useful and meaningful for phytosterols in both industrial and commercial applications. This review mainly highlights the hydrophilic phytosterol derivatives in the following aspects: (i) hydrophilic modifications of phytosterols by coupling with various polar components; (ii) cholesterol-lowering activity and possible molecular mechanisms of hydrophilic phytosterol derivatives on reducing serum cholesterol level; and (iii) safety evaluation of hydrophilic phytosterol derivatives in cell-culture studies, animal models and clinical trials.