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A fast and highly efficient strategy for detection of camellia oil adulteration using machine learning assisted SERS 利用机器学习辅助 SERS 检测山茶油掺假的快速高效策略
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-18 DOI: 10.1016/j.lwt.2024.117069
Peipei Xu , Qingling Nie , Runbing Huang , Jing Shi , Junjie Ren , Ruiyun You , Hengfang Wang , Yan Yang , Yudong Lu
Camellia oil (CAO) is a high-quality edible vegetable oil, commonly known as “Oriental olive oil," with medical value and biological activity, but easily adulterated. Currently, we developed a method that combines Surface Enhanced Raman Spectroscopy (SERS) with machine learning for the effective identification of camellia oil. SERS is essential in this context because it significantly enhances the sensitivity and specificity of the detection process, allowing for the identification of even minor adulterations that traditional methods may overlook. We employed SERS spectra of both pure and adulterated camellia oil on an NPAg sheet coated with 4-thiobenzonitrile (4MBN) at a concentration of 0.02% for the machine learning analysis. The utilization of 4MBN for signal generation within the Raman silent region further enhances the stability of spectral acquisition and ensures more accurate results. The k nearest neighbors (KNN) model exhibited superior performance, achieving a test set accuracy of 97.24%. Consequently, the NPAg sheet@[email protected]%ER strategy, designed to amplify compositional differences in edible oils, emerges as an effective tool for rapidly verifying the authenticity of such oils.
山茶油(CAO)是一种优质食用植物油,俗称 "东方橄榄油",具有医疗价值和生物活性,但容易掺假。目前,我们开发了一种将表面增强拉曼光谱(SERS)与机器学习相结合的方法,用于有效识别山茶油。SERS 在这方面至关重要,因为它大大提高了检测过程的灵敏度和特异性,甚至可以识别出传统方法可能会忽略的细微掺假。我们在涂有浓度为 0.02% 的 4-硫代苯腈(4MBN)的 NPAg 片上使用纯山茶油和掺假山茶油的 SERS 光谱进行机器学习分析。利用 4MBN 在拉曼静默区内生成信号,可进一步提高光谱采集的稳定性,确保获得更准确的结果。k 近邻(KNN)模型表现出卓越的性能,测试集准确率达到 97.24%。因此,旨在放大食用油成分差异的 NPAg sheet@[email protected]%ER 策略成为了快速验证食用油真伪的有效工具。
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引用次数: 0
Preparation of gelatin/gelatin-dextran/gelatin-based three-layer films with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation 用肉桂醛和α-生育酚制备明胶/明胶-葡聚糖/明胶三层膜,用于扇贝(Patinopecten yessoensis)内收肌的保存
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-17 DOI: 10.1016/j.lwt.2024.117067
Hailu Liao, Chenlinrui Yue, Zhenni Zhai, Xiaoni Lian, Hongkai Xie, Yong Fang, Fengjiao Fan
In this study, three-layer films based on gelatin/gelatin-dextran/gelatin with different concentrations of functional fillers (cinnamaldehyde and α-tocopherol) were fabricated by using the layer-by-layer casting method to preserve refrigerated scallop adductor muscle. The films demonstrated excellent bonding, with functional fillers creating a porous cross-section, a slightly rough surface, and increased hydrophobicity while maintaining thermal stability. The crystallinity, water contact angle, thickness, opacity, antioxidant activity, and antibacterial activity of the films were increased, while the water vapor permeability and mechanical properties were decreased with increasing concentrations of the functional fillers. The film with 1.2% active fillers showed over 82% free radical scavenging activity and significant inhibition zones (24.7 ± 1.2 to 43.9 ± 1.8 mm) against five foodborne pathogens and spoilage bacteria. Both cinnamaldehyde and α-tocopherol demonstrated controlled release properties in four food simulants, with the maximum release and minimum release times observed in 95% ethanol (9.0 h) and distilled water (2.0 h), respectively. Overall, the introduction of 1.2% of active fillers into the films significantly enhanced the chemical and microbiological stability of refrigerated scallops and prolonged their shelf life by 6 days. Furthermore, the developed films showed excellent controlled release, antibacterial, and antioxidant properties, making them potential candidates for preserving seafood.
本研究采用逐层浇铸法制作了基于明胶/明胶-葡聚糖/明胶和不同浓度功能填料(肉桂醛和α-生育酚)的三层薄膜,用于保存冷藏的扇贝内收肌。薄膜显示出良好的粘合性,功能填料形成了多孔的横截面,表面略微粗糙,疏水性增强,同时保持了热稳定性。随着功能填料浓度的增加,薄膜的结晶度、水接触角、厚度、不透明度、抗氧化活性和抗菌活性都有所提高,而水蒸气渗透性和机械性能则有所下降。含有 1.2% 活性填料的薄膜对五种食源性致病菌和腐败菌的自由基清除活性超过 82%,抑制区明显(24.7 ± 1.2 至 43.9 ± 1.8 mm)。肉桂醛和α-生育酚在四种食品模拟物中都表现出控制释放特性,在 95% 乙醇(9.0 小时)和蒸馏水(2.0 小时)中分别观察到最长和最短释放时间。总之,在薄膜中引入 1.2% 的活性填料可显著提高冷藏扇贝的化学和微生物稳定性,并将其保质期延长 6 天。此外,所开发的薄膜还具有出色的控释、抗菌和抗氧化特性,因此有望用于海鲜的保鲜。
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引用次数: 0
Evaluation of carrot and agroindustrial residues for obtaining Tenebrio molitor (yellow mealworm) powder enriched in bioaccessible provitamin A and colourless carotenoids
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-17 DOI: 10.1016/j.lwt.2024.117011
Ana M. Benítez-González , José Raúl Aguilera-Velázquez , J. Bautista Palomas , Antonio J. Meléndez-Martínez
In this pilot study Tenebrio molitor larvae were fed with two residues (olive leaf meal and spent Pleurotus ostreatus substrate meal) and wheat flour (control). Carrot was used to provide a source of water and carotenoids. The objectives were to compare the effect of residues on growth and proximate composition of the flours and their carotenoid profile, by providing carotenoids and/or affecting their absorption by larvae. Additionally, the carotenoid bioaccessible content in Tenebrio molitor powder was evaluated. The powder obtained from larvae fed with the residues had a similar proximal composition to the control and residue meals tested did not affect negatively larval survival nor growth. Larvae accumulated significant amounts of carotenoids, especially when fed with olive leaf meal, followed by spent Pleurotus ostreatus substrate meal, even though the latter lacked detectable amounts of carotenoids. This suggests that the composition of the fungal substrate may favour a higher carotenoid uptake mechanism in mealworms compared to control. The colourless carotenoids phytoene and phytofluene exhibited the highest carotenoid bioaccessible content, followed by the provitamin A carotenoids β-carotene and α-carotene. Summarizing, T. molitor fed on agri-food residues can accumulate bioavailable and health-promoting carotenoids, that can contribute to alleviating global problems such as vitamin A deficiency.
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引用次数: 0
Investigation of self-assembly of daucosterol from eleocharis dulcis peel with γ-oryzanol for stabilized water-in-oil emulsion gels 榄香果皮中的龙葵甾醇与 γ-oryzanol 自组装用于稳定油包水型乳胶的研究
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-17 DOI: 10.1016/j.lwt.2024.117070
Yipeng Gu , Liang Shuai , Jinfeng Yang , Wenxuan Jiang , Xiaomei Yang
This study investigated the novel application of daucosterol, a natural saponin from eleocharis dulcis peel, in stabilizing emulsion gels with γ-oryzanol. While daucosterol has known health benefits, its ability to stabilize emulsion gels had not yet been explored. This research examined the emulsification properties, microstructure, rheological behavior, stability, and intermolecular interactions of the resulting emulsion gels. Results showed that daucosterol effectively stabilized the emulsion gels, forming structured networks at higher concentrations. FT-IR analysis revealed significant intermolecular hydrogen bonding between daucosterol and γ-oryzanol, and XRD profiles indicated a transition from crystalline to amorphous structures. SEM images displayed denser network formations with increased daucosterol levels. Contact angle measurements demonstrated enhanced hydrophobicity with rising daucosterol concentration, which favored stable water-in-oil emulsions. Rheological assessments confirmed strong thermal stability, robust mechanical properties, and partial thixotropic recovery at higher daucosterol levels. Additionally, daucosterol-stabilized emulsions showed remarkable stability through storage, freeze-thaw cycles, and heat treatments. This stability was attributed to dense, network-like structures that effectively inhibited phase separation and droplet coalescence. Molecular interaction simulations further supported the formation of stable complexes between daucosterol and γ-oryzanol, sustained by hydrogen bonds and van der Waals forces. This study highlights daucosterol's potential as an innovative stabilizer for oil-water emulsion gels.
本研究调查了榄香脂中的天然皂甙--龙葵甾醇在稳定γ-oryzanol乳液凝胶中的新应用。众所周知,龙葵甾醇对健康有益,但其稳定乳液凝胶的能力尚未得到研究。这项研究考察了所产生的乳液凝胶的乳化特性、微观结构、流变行为、稳定性和分子间相互作用。结果表明,龙葵甾醇能有效稳定乳液凝胶,在浓度较高时能形成结构化网络。傅立叶变换红外光谱分析显示,daucosterol 和 γ-oryzanol 之间存在明显的分子间氢键,XRD 图谱显示了从晶体结构到无定形结构的转变。扫描电子显微镜图像显示,随着龙葵甾醇含量的增加,形成的网络更加密集。接触角测量结果表明,随着褐藻糖胶浓度的增加,疏水性增强,这有利于形成稳定的油包水乳剂。流变学评估证实,在较高的褐藻糖胶含量下,褐藻糖胶具有较强的热稳定性、稳健的机械性能和部分触变恢复能力。此外,经过贮藏、冻融循环和热处理的龙葵甾醇稳定乳液也表现出显著的稳定性。这种稳定性归功于致密的网状结构,它能有效抑制相分离和液滴凝聚。分子相互作用模拟进一步证明,在氢键和范德华力的作用下,daucosterol 和 γ-oryzanol 之间形成了稳定的复合物。这项研究凸显了龙胆甾醇作为油水乳剂凝胶创新稳定剂的潜力。
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引用次数: 0
Exploring local edible plants as potential prebiotic sources for their synbiotic applications 探索当地可食用植物作为潜在益生元来源的合成益生元应用
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117063
Sirikhwan Tinrat , Mullika Traidej Chomnawang
This study investigates the identification of local edible plants as sources of inulin and evaluates their potential to promote probiotic growth and inhibit pathogenic bacteria, with the goal of advancing synbiotic development. Prebiotics, defined as dietary fibers that are selectively fermented by probiotics to confer health benefits, have garnered increasing attention in recent research. This study aimed to identify local edible plants as sources of inulin and assess their potential for functional food applications. Histochemical microscopic analysis revealed the presence of inulin crystals in fifteen edible plants. Crude inulin extracts from Pachyrhizus erosus and Psidium guajava L. showed notable prebiotic activity, promoting probiotic growth more effectively than standard inulin. Moreover, the cell-free supernatants of Lactobacillus plantarum ATCC14917, combined with the crude inulin extracts from P. erosus and P. guajava L., demonstrated significant bacteriostatic activity against Staphylococcus aureus ATCC25923. The synbiotic cultures exhibited strong bactericidal effects on S. aureus ATCC25923 and Escherichia coli ATCC25922, achieving a >90% inhibition rate (3–5 log CFU/mL reduction) after incubation. Notably, specific combinations, such as L. plantarum ATCC14917 with P. guajava L. and Bifidobacterium longum MTC1007 with P. erosus, yielded the highest prebiotic activity scores. These findings suggest that Pachyrhizus erosus and Psidium guajava L. are promising local sources of inulin, with the potential to support probiotic growth and contribute to the development of effective synbiotic formulations.
本研究调查了作为菊粉来源的本地可食用植物,并评估了它们促进益生菌生长和抑制病原菌的潜力,目的是推动益生菌的发展。益生元被定义为经益生菌选择性发酵而产生健康益处的膳食纤维,在最近的研究中越来越受到关注。本研究旨在确定当地可食用植物作为菊粉的来源,并评估其在功能性食品中的应用潜力。组织化学显微分析表明,在 15 种可食用植物中存在菊粉结晶。Pachyrhizus erosus 和 Psidium guajava L. 的粗菊粉提取物显示出显著的益生元活性,比标准菊粉更有效地促进益生菌生长。此外,植物乳杆菌(Lactobacillus plantarum ATCC14917)的无细胞上清液与茯苓和番石榴的粗菊粉提取物相结合,对金黄色葡萄球菌(Staphylococcus aureus ATCC25923)具有显著的抑菌活性。合生素培养物对金黄色葡萄球菌 ATCC25923 和大肠杆菌 ATCC25922 有很强的杀菌作用,培养后抑制率达 90%(减少 3-5 log CFU/mL)。值得注意的是,特定的组合,如植物乳杆菌 ATCC14917 与番石榴菌、长双歧杆菌 MTC1007 与糜烂杆菌的组合,产生了最高的益生元活性分数。这些发现表明,糜烂茯苓和番石榴是很有前景的菊粉本地来源,具有支持益生菌生长的潜力,有助于开发有效的益生菌配方。
{"title":"Exploring local edible plants as potential prebiotic sources for their synbiotic applications","authors":"Sirikhwan Tinrat ,&nbsp;Mullika Traidej Chomnawang","doi":"10.1016/j.lwt.2024.117063","DOIUrl":"10.1016/j.lwt.2024.117063","url":null,"abstract":"<div><div>This study investigates the identification of local edible plants as sources of inulin and evaluates their potential to promote probiotic growth and inhibit pathogenic bacteria, with the goal of advancing synbiotic development. Prebiotics, defined as dietary fibers that are selectively fermented by probiotics to confer health benefits, have garnered increasing attention in recent research. This study aimed to identify local edible plants as sources of inulin and assess their potential for functional food applications. Histochemical microscopic analysis revealed the presence of inulin crystals in fifteen edible plants. Crude inulin extracts from <em>Pachyrhizus</em> <em>erosus</em> and <em>Psidium</em> <em>guajava</em> L. showed notable prebiotic activity, promoting probiotic growth more effectively than standard inulin. Moreover, the cell-free supernatants of <em>Lactobacillus</em> <em>plantarum</em> ATCC14917, combined with the crude inulin extracts from <em>P.</em> <em>erosus</em> and <em>P.</em> <em>guajava</em> L., demonstrated significant bacteriostatic activity against <em>Staphylococcus</em> <em>aureus</em> ATCC25923. The synbiotic cultures exhibited strong bactericidal effects on <em>S.</em> <em>aureus</em> ATCC25923 and <em>Escherichia</em> <em>coli</em> ATCC25922, achieving a &gt;90% inhibition rate (3–5 log CFU/mL reduction) after incubation. Notably, specific combinations, such as <em>L.</em> <em>plantarum</em> ATCC14917 with <em>P.</em> <em>guajava</em> L. and <em>Bifidobacterium</em> <em>longum</em> MTC1007 with <em>P.</em> <em>erosus</em>, yielded the highest prebiotic activity scores. These findings suggest that <em>Pachyrhizus</em> <em>erosus</em> and <em>Psidium</em> <em>guajava</em> L. are promising local sources of inulin, with the potential to support probiotic growth and contribute to the development of effective synbiotic formulations.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117063"},"PeriodicalIF":6.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Detection of tea seed oil adulteration based on near-infrared and Raman spectra information fusion 基于近红外和拉曼光谱信息融合的茶籽油掺假检测
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117064
Jiajun Zan, Hanlin Li, Lexiao Cai, Chengzhao Wu, Zhengxin Fan, Tong Sun
The adulteration of tea seed oil severely harms consumer interests, such as affecting the taste experience and economic losses, creating an urgent need for a rapid, efficient, and non-destructive detection method. In this study, near-infrared and Raman spectroscopy were used to detect the adulteration of tea seed oil with four common edible vegetable oils. After preprocessing the raw spectral data, three variable selection methods namely uninformative variable elimination, competitive adaptive reweighted sampling, and successive projections algorithm were used individually and consecutively to select key spectral variables. And the NIR and Raman characteristic variables were then fused to develop a discrimination model. The results indicate that normalization is the superior preprocessing method and consecutive variable selection methods are generally superior to single ones. The best NIR and Raman models, based on consecutive variable selection methods, achieve accuracy and F1 score of the prediction set of 95.652%, 97.479% and 92.754%, 95.868%, respectively. Spectral information fusion can fully utilize the spectral information, the accuracy and F1 score of the optimal binary adulteration discrimination model based on information fusion for calibration and prediction sets are all 100%. Meanwhile, the accuracy and F1 score of the multiple adulteration discrimination model are 98.225% and 98.932%, respectively. Therefore, the fusion of NIR and Raman spectral information can enable highly accurate discrimination of adulterated oil. The proposed method in this study will aid in developing portable detection devices for tea seed oil adulteration.
茶籽油掺假严重损害了消费者的利益,如影响口感体验和经济损失,因此迫切需要一种快速、高效、无损的检测方法。本研究采用近红外光谱和拉曼光谱检测茶籽油与四种常见食用植物油的掺假情况。在对原始光谱数据进行预处理后,分别使用无信息变量消除、竞争性自适应加权采样和连续投影算法三种变量选择方法来选择关键光谱变量。然后融合近红外和拉曼特征变量,建立判别模型。结果表明,归一化是较好的预处理方法,连续变量选择方法一般优于单一变量选择方法。基于连续变量选择方法的最佳近红外和拉曼模型的预测集准确率和 F1 分数分别达到 95.652%、97.479% 和 92.754%、95.868%。光谱信息融合可以充分利用光谱信息,基于信息融合的最优二元掺假判别模型对标定集和预测集的准确率和 F1 分数均为 100%。同时,多重掺假判别模型的准确率和 F1 分数分别为 98.225% 和 98.932%。因此,融合近红外光谱和拉曼光谱信息可实现对掺假油的高精度判别。本研究提出的方法将有助于开发茶籽油掺假的便携式检测设备。
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引用次数: 0
Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies 通过汽爆对鞑靼荞麦粉进行改良以及相应无筋全麦饼干的质量特性
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117066
Feng Kong , Yue Li , Xinru Qiu , Yuanshuai Jiang , Qinghua Zeng , Xingfeng Guo
Steam explosion (SE, at 0.3–0.7 MPa for 3–7 min) was employed to modify the physicochemical properties of Tartary buckwheat (TB) flour, and the eating quality and starch digestibility of corresponding gluten-free whole-grain TB cookies was assessed. The results illustrated that SE enhanced the water-extractable arabinoxylans content in TB flour by 24%–152%. SE increased the random coil content while decreasing the α-helix content, and starch of SE flours had lower relative crystallinity and degree of short-range order. The water-holding capacity significantly increased with SE at moderate conditions. Additionally, SE flours enhanced the spread ratio of the cookies. Compared to cookies made with native TB flour, the digestibility of starch in cookies made with SE flour was significantly lower, and their resistant starch content was higher. The sensory evaluation attributes of SE cookies were superior to those of native cookie in terms of texture, smell, and form attributes. This study elucidates the action mechanism of SE modification on the properties of TB flours and cookies, offering a reference for the application of SE treatment on whole grain processing.
采用蒸汽爆破(SE,0.3-0.7 兆帕,3-7 分钟)来改变鞑靼荞麦粉(TB)的理化性质,并评估了相应的无麸全麦 TB 饼干的食用品质和淀粉消化率。结果表明,SE 使鞑靼荞麦粉中的水提取阿拉伯木聚糖含量提高了 24%-152%。SE 增加了无规线圈的含量,同时降低了 α-螺旋的含量,而且 SE 面粉中淀粉的相对结晶度和短程有序度较低。在中等条件下,SE 能显著提高持水量。此外,SE 粉还能提高饼干的铺展率。与使用原生TB面粉制作的饼干相比,使用SE面粉制作的饼干中淀粉的消化率明显较低,抗性淀粉含量较高。SE 饼干的感官评价属性在质地、气味和形状属性方面均优于本地饼干。这项研究阐明了 SE 改性对 TB 粉和饼干特性的作用机理,为 SE 处理在全谷物加工中的应用提供了参考。
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引用次数: 0
Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages 仅用麦角固醇稳定的皮克林乳液作为一种新的脂肪替代品,可提高猪肉香肠的质量
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117061
Yaxin Wang , Pengya Du , Kai Lin , Pengfei Dong , Yuanhao Guo , Jinling Cao , Yanfen Cheng , Feier Cheng , Shaojun Yun , Cuiping Feng
The present study aimed to develop healthier sausages by utilizing ergosterol-stabilized Pickering emulsion as a substitute for animal fat. In this context, a Pickering emulsion stabilized with ergosterol was developed, and its impact on the sausage quality was investigated by replacing 25%–100% of pork backfat. Our findings revealed that the W/O emulsion exhibited superior freeze-thaw stability. All meat pastes displayed distinct gel-like rheological behavior, with the highest values observed at 50% fat substitution. Notably, sausages reformulated with 50% emulsion showed enhanced uniformity and compactness, resulting in a significant reduction in cooking loss, L∗ values, and b∗ values, while exhibiting a notable increase in a∗ values. The texture properties reached their maximum at 50% fat substitution. Furthermore, 50% fat replacement decreased the relaxation time of T2b and increased the proportion of bound and immobilized water. Reformulation with 50% emulsion not only generated novel flavor substances but also led to an increased PUFA/SFA ratio as well as decreased atherogenic index and thrombogenic index. In conclusion, reformulating with 50% emulsion significantly improved the physicochemical characteristics and fatty acid composition of pork sausages, which highlights the promising potential of ergosterol-stabilized Pickering emulsion as an effective alternative for fats in meat products.
本研究旨在利用麦角固醇稳定的皮克林乳液替代动物脂肪,从而开发出更健康的香肠。在此背景下,我们开发了一种用麦角固醇稳定的皮克林乳液,并通过替代 25%-100% 的猪背脂研究了它对香肠质量的影响。我们的研究结果表明,W/O 型乳液具有优异的冻融稳定性。所有肉酱都表现出明显的凝胶状流变特性,脂肪替代率为 50%时,流变特性值最高。值得注意的是,用 50%乳液重新配制的香肠显示出更高的均匀性和致密性,从而显著降低了蒸煮损失、L∗ 值和 b∗ 值,同时 a∗ 值也明显增加。脂肪替代率达到 50%时,质地特性达到最大值。此外,50% 的脂肪替代降低了 T2b 的弛豫时间,增加了结合水和固定水的比例。用 50%乳液重新配制不仅能产生新的风味物质,还能提高 PUFA/SFA 比率,降低动脉粥样硬化指数和血栓形成指数。总之,用 50%的乳液重新配制可明显改善猪肉香肠的理化特性和脂肪酸组成,这凸显了麦角甾醇稳定的皮克林乳液作为肉制品中脂肪的有效替代品的巨大潜力。
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引用次数: 0
Evaluating protein quality in edible insects: A comparative analysis of house cricket, yellow mealworm, and migratory locust using DIAAS methodologies 评估食用昆虫的蛋白质质量:使用 DIAAS 方法对家养蟋蟀、黄粉虫和蝗虫进行比较分析
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117062
Barbora Lampová , Anežka Kopecká , Petr Šmíd , Martin Kulma , Michal Kurečka , Nives Ogrinc , David Heath , Lenka Kouřimská , Ivo Doskočil
Edible insects have garnered attention as a sustainable and nutritious food source, offering a solution to food security challenges. They are rich in protein, healthy fats, and essential nutrients like vitamins and minerals. This study investigated the protein quality of three edible insect species—Acheta domesticus (house cricket), Tenebrio molitor (yellow mealworm), and Locusta migratoria (migratory locust). The results demonstrated that all insects are rich in protein, ranging from 67.49 to 72.36 g per 100 g of dry weight, with a complete profile of essential amino acids, notably high in leucine. The total protein digestibility, reflecting the percentage of absorbed protein, ranged from 74.47% to 85.18%, indicating efficient utilization by the human body. In order to provide a more comprehensive assessment of protein quality, this study employed the digestible indispensable amino acid score (DIAAS), offering a comprehensive approach to protein quality assessment based on the human body's requirements for essential amino acids. For DIAAS, three calculation methods were used, incorporating a universal conversion factor of 6.25, an insect-specific conversion factor of 5.33, and the sum of amino acids. Using a conversion factor of 5.33 for protein calculation resulted in higher DIAAS values than using a factor of 6.25. The method based on the sum of individual amino acids in the dry matter provided the DIAAS values in the following order: 96.61 ± 8.86% for house cricket, 89.71 ± 9.22% for migratory locust, and 103.32 ± 10.11% for yellow mealworm, indicating good to excellent protein quality for all insect species. These findings highlight the importance of accurate protein content determination and its impact on assessing the nutritional quality of edible insects.
食用昆虫作为一种可持续的营养食物来源,为解决粮食安全挑战提供了一种解决方案,因而备受关注。它们富含蛋白质、健康脂肪以及维生素和矿物质等必需营养素。本研究调查了三种可食用昆虫--蟋蟀、黄粉虫和蝗虫--的蛋白质质量。结果表明,所有昆虫都富含蛋白质,每 100 克干重的蛋白质含量从 67.49 克到 72.36 克不等,必需氨基酸种类齐全,尤其是亮氨酸含量较高。总蛋白质消化率反映了吸收蛋白质的百分比,从 74.47% 到 85.18% 不等,表明人体对蛋白质的利用率很高。为了更全面地评估蛋白质质量,本研究采用了可消化不可缺少氨基酸评分(DIAAS),根据人体对必需氨基酸的需求,提供了一种全面的蛋白质质量评估方法。DIAAS 采用了三种计算方法,包括 6.25 的通用换算系数、5.33 的昆虫专用换算系数和氨基酸总和。使用 5.33 转换系数计算蛋白质的 DIAAS 值高于使用 6.25 转换系数的 DIAAS 值。基于干物质中单个氨基酸总和的方法提供的 DIAAS 值依次为家蟋的 DIAAS 值为 96.61 ± 8.86%,蝗虫的 DIAAS 值为 89.71 ± 9.22%,黄粉虫的 DIAAS 值为 103.32 ± 10.11%。这些发现凸显了准确测定蛋白质含量的重要性及其对评估食用昆虫营养质量的影响。
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引用次数: 0
Spruce, pine and fir needles as sustainable ingredients for whole wheat bread fortification: Enhancing nutritional and functional properties 云杉、松树和冷杉针叶作为全麦面包强化剂的可持续配料:增强营养和功能特性
IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117055
Marina Fidelis , Jenni Tienaho , Francesco Meneguzzo , Juha-Matti Pihlava , Magnus Rudolfsson , Eila Järvenpää , Haruhiko Imao , Jarkko Hellström , Jaana Liimatainen , Petri Kilpeläinen , Baoru Yang , Tuula Jyske
This study investigated green needles and fine twigs (NT) from spruce, pine, and fir, widely available forest by-products, as potential functional ingredients and natural preservatives for whole wheat bread fortification. The effects of replacing water with NT extracts at 0, 35, and 70% levels were assessed on bread's secondary metabolite profiling, bioactivity, nutrition, and quality. The NT-bread demonstrated good stability of compounds analyzed by HPLC-DAD after 24 and 72 h, with a notable increase in the content of several polyphenols after 72 h of storage. This increase was correlated closely with an over 80% enhancement in antioxidant activity during storage, suggesting extended shelf-life. A total of 115 compounds were identified by UHPLC-QTOF-MS/MS, including flavonoids, phenolic acids, alkaloids, stilbenes, lignans, resin acids, and gibberellins. Among the substitution levels, 35% , particularly pine NT-fortified bread, was sufficient to enhance functionality while preserving bread quality and sensory acceptability, making it a strong candidate for further development as a bioactive product. Overall, the findings demonstrate the valorization potential of underutilized NT as natural antioxidants and will help provide the industry with phytochemical compositional information. This study highlights the broader applicability of these side streams by employing a green extraction technique (hydrodynamic cavitation) that yields valuable compounds, promotes sustainability, and supports the circular economy through a cost-effective and efficient process.
本研究调查了云杉、松树和冷杉的绿针叶和细枝(NT),这些广泛存在的森林副产品是全麦面包强化的潜在功能成分和天然防腐剂。我们评估了以 0%、35% 和 70% 的 NT 提取物代替水对面包的次生代谢物分析、生物活性、营养和质量的影响。经过 24 小时和 72 小时的 HPLC-DAD 分析,NT 面包中的化合物表现出良好的稳定性。这种增加与贮藏期间抗氧化活性提高了 80% 以上密切相关,表明贮藏期延长了。通过超高效液相色谱-QTOF-MS/MS,共鉴定出 115 种化合物,包括黄酮类、酚酸类、生物碱类、二苯乙烯类、木脂素类、树脂酸类和赤霉素类。在各种替代水平中,35% 的替代水平(尤其是松树 NT 强化面包)足以在保持面包质量和感官可接受性的同时增强其功能性,使其成为进一步开发生物活性产品的有力候选。总之,研究结果证明了未充分利用的有色金属作为天然抗氧化剂的价值潜力,并将有助于为业界提供植物化学成分信息。本研究通过采用绿色萃取技术(流体动力空化),强调了这些侧流更广泛的适用性,该技术可产生有价值的化合物,促进可持续发展,并通过具有成本效益的高效工艺支持循环经济。
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引用次数: 0
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LWT - Food Science and Technology
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