Food chemistry advances最新文献

Evaluation of the effect of saffron pollen and saffron pollen/gallic acid microcapsule on oxidative stability of sunflower oil 评估藏红花花粉和藏红花花粉/甘氨酸微胶囊对葵花籽油氧化稳定性的影响

Food chemistry advances

Pub Date : 2024-09-25 DOI: 10.1016/j.focha.2024.100816

This research aimed to identify an environmentally friendly, cost-effective, and biocompatible carrier for drugs or nutraceuticals without modification. Saffron pollen (SP) was selected and evaluated for its potential use as a carrier for gallic acid (GA), chosen as a model nutraceutical. The SP/GA microcapsules were prepared, and their adsorption and release isotherms were evaluated. SEM images demonstrated the loading of GA into the surface cavities and interior of the SP. The absorption isotherm revealed a maximum encapsulation yield (EY) of 42.4 %. The release isotherm showed that only 30 % of the GA-loaded microcapsules were released in oil over 72 h. The results of the antioxidant activity test indicated that SP significantly enhanced the oxidative stability of sunflower oil compared to GA alone, as evidenced by the peroxide value (PV) after 45 days of storage at 30 °C. The loading of GA into SP did not positively affect its antioxidant activity in oil due to its very slow release pattern. Given its high potential as an oxidative stabilizer, high EY, controlled release pattern, and extensive historical use as food and medicine, SP is proposed as a novel carrier for a wide range of potential applications.

这项研究旨在为药物或营养保健品寻找一种环境友好型、经济高效且生物兼容的载体。研究人员选择并评估了藏红花花粉（SP）作为没食子酸（GA）载体的潜力。制备了 SP/GA 微胶囊，并对其吸附和释放等温线进行了评估。扫描电子显微镜图像显示，GA 被载入了 SP 的表面空腔和内部。吸附等温线显示最大封装率（EY）为 42.4%。释放等温线显示，72 小时内只有 30% 的 GA 微胶囊在油中释放出来。抗氧化活性测试结果表明，与单独使用 GA 相比，SP 能显著提高葵花籽油的氧化稳定性，这一点可以从 30 °C 下储存 45 天后的过氧化值（PV）中得到证明。由于 GA 的释放速度非常缓慢，在 SP 中添加 GA 并不会对其在油中的抗氧化活性产生积极影响。鉴于 SP 作为氧化稳定剂的巨大潜力、高 EY 值、可控释放模式以及作为食品和药物的广泛历史用途，建议将其作为一种新型载体，用于广泛的潜在应用领域。

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引用次数: 0

Phenolic composition, antioxidant activity and health benefits of Tartary (Fagopyrum tataricum Gaerth) and common (F. esculentum Moench) buckwheat grains: A review 鞑靼荞麦（Fagopyrum tataricum Gaerth）和普通荞麦（F. esculentum Moench）的酚类成分、抗氧化活性和健康益处：综述

Food chemistry advances

Pub Date : 2024-09-24 DOI: 10.1016/j.focha.2024.100820

Buckwheat (BW) grains are excellent suppliers of polyphenols with important health promoting qualities. The phenolic acids (protocatechuic, p-hydroxybenzoic, gallic, p-coumaric, chlorogenic, syringic, ferulic, vanillic and caffeic acids), flavonoids (rutin, quercetin, kaempferol, vitexin) and anthocyanins have been identified as phenolic compounds from common BW (CBW) and Tartary BW (TBW) grains. The outer hull and bran section of BW contains majority of these compounds. The amount of flavonoids (rutin and quercetin) and antioxidant activity were higher for all fractions of TBW than the CBW grains. This review consolidates and critically evaluates the current knowledge on the phenolic composition in BW grains, effect of different processing methods on phenolic composition and discussion of antioxidant activity and therapeutic benefits of BW grains. By comparing CBW and TBW, the review provides valuable insights into how their distinct phenolic profiles contribute to their bioactivities, such as anti-inflammatory, anti-diabetic, anti-cancer, and cardiovascular protective effects. Furthermore, the review highlights the impact of various processing methods on these bioactive compounds, thus offers guidance to food processing industries in optimizing the nutritional and therapeutic value of BW-based products. This review is essential for food scientists, nutritionists, and health professionals aiming to develop and promote BW-enriched functional foods.

荞麦（BW）谷物是多酚类物质的极佳来源，具有促进健康的重要品质。酚酸（原儿茶酸、对羟基苯甲酸、没食子酸、对香豆素、绿原酸、丁香酸、阿魏酸、香草酸和咖啡酸）、类黄酮（芦丁、槲皮素、山柰酚、牡荆素）和花青素已被确定为普通荞麦（CBW）和鞑靼荞麦（TBW）谷物中的酚类化合物。谷物外皮和麸皮部分含有大部分此类化合物。TBW 谷物所有部分的类黄酮（芦丁和槲皮素）含量和抗氧化活性均高于 CBW 谷物。本综述综合并批判性地评估了目前有关 BW 谷物中酚类成分的知识、不同加工方法对酚类成分的影响，并讨论了 BW 谷物的抗氧化活性和治疗功效。通过比较 CBW 和 TBW，该综述提供了宝贵的见解，让人们了解它们各自不同的酚类成分是如何促进其生物活性的，如抗炎、抗糖尿病、抗癌和心血管保护作用。此外，这篇综述还强调了各种加工方法对这些生物活性化合物的影响，从而为食品加工业优化基于 BW 的产品的营养和治疗价值提供了指导。这篇综述对于旨在开发和推广富含 BW 的功能食品的食品科学家、营养学家和保健专业人士来说至关重要。

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引用次数: 0

Geometrical isomers of lutein and fucoxanthin: Unveiling their antioxidant potentials and skin-related biological activities 叶黄素和狐黄素的几何异构体：揭示它们的抗氧化潜力和与皮肤相关的生物活性

Food chemistry advances

Pub Date : 2024-09-24 DOI: 10.1016/j.focha.2024.100817

Although carotenoids are most commonly found in dietary sources as all-E-isomers, some carotenoids accumulate in the skin as Z-isomers; their roles are largely unknown. This study investigated the effects of E/Z-isomers of lutein and fucoxanthin, two xanthophyll carotenoids, on their antioxidant potential and skin-related biological activities. Evaluation of ultraviolet (UV)-blocking abilities demonstrated the superior performance of Z-isomer-rich lutein and fucoxanthin against UV-A and UV-B radiation, with Z-isomer-rich lutein exhibiting higher UV-B protection. Antioxidant assays revealed that all-E- and Z-isomer-rich lutein and fucoxanthin had potent singlet oxygen and hydroxyl radical scavenging activities. Moreover, Z-isomer-rich lutein and fucoxanthin exhibited enhanced lipid peroxidation scavenging compared with their all-E counterparts. Both isomers of lutein and fucoxanthin exhibited potent skin-antiaging and skin-whitening effects in several in vitro assays, including anti-elastase and anti-tyrosinase activities. These findings suggest that geometric isomers may enhance the therapeutic efficacy of carotenoids in skin care applications.

虽然类胡萝卜素在膳食来源中最常见的是全E-异构体，但有些类胡萝卜素在皮肤中积聚为Z-异构体；它们的作用在很大程度上还不为人所知。本研究调查了叶黄素和岩藻黄素这两种类黄素的 E/Z 异构体对其抗氧化潜力和皮肤相关生物活性的影响。对紫外线（UV）阻隔能力的评估表明，富含 Z-异构体的叶黄素和福柯黄素在抵御 UV-A 和 UV-B 辐射方面表现出色，其中富含 Z-异构体的叶黄素具有更高的 UV-B 防护能力。抗氧化试验表明，富含全E和Z-异构体的叶黄素和福柯黄素具有很强的清除单线态氧和羟自由基的活性。此外，富含 Z 异构体的叶黄素和福柯黄素与全 E 异构体相比，具有更强的脂质过氧化清除能力。在几种体外实验中，叶黄素和狐黄素的两种异构体都表现出有效的皮肤抗衰老和皮肤美白效果，包括抗弹性蛋白酶和抗酪氨酸酶活性。这些研究结果表明，几何异构体可提高类胡萝卜素在护肤应用中的疗效。

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引用次数: 0

Analysis of antioxidant nutrients, anti-HIV and anticancer metabolic fingerprints of Pelargonium quercifolium (L.f) L'Hér 天竺葵（L.f）L'Hér 的抗氧化营养素、抗艾滋病毒和抗癌代谢指纹分析

Food chemistry advances

Pub Date : 2024-09-24 DOI: 10.1016/j.focha.2024.100804

Pelargonium quercifolium is an aromatic herb with a strong resinous scent. It is used traditionally to treat heart disease, hypertension, stress, rheumatism, combat hidden hunger, and inhibit HIV-1. The present study aimed to evaluate the toxicity, anti-HIV, antioxidant nutrients and anticancer potentials of the ethanol extract of P. quercifolium. In this study, high-resolution ultra-performance liquid chromatography-mass spectrometry (UPLC-MS), high-performance liquid chromatography with diode-array detection (HPLC-D AD), xCELLigence real-time cell analyser single plate (RTCA-SP), MTT assays and luciferase-based assay were employed to elucidate the phytochemicals, cytotoxicity, anti-HIV, antioxidant nutrients and anticancer metabolites in P. quercifolium. Results show that the characterized metabolites in P. quercifolium most of which were flavonoids, phenolic derivatives, alkaloids and coumarins could arrest cancer cell proliferation and inhibit HIV infection given the high level of cytotoxicity of the tested plant extract. It was also observed and reported for the first time, the nutrient profile of P. quercifolium is higher than most vegetables consumed as a staple food. This study underpins the potential of using anticancer and antiviral metabolites from leaf extract of P. quercifolium as a pharmacological option.

天竺葵（Pelargonium quercifolium）是一种芳香草本植物，具有强烈的树脂气味。它在传统上被用于治疗心脏病、高血压、压力、风湿病、对抗隐性饥饿和抑制 HIV-1。本研究旨在评估槲寄生乙醇提取物的毒性、抗 HIV、抗氧化营养成分和抗癌潜力。本研究采用高分辨超高效液相色谱-质谱联用仪（UPLC-MS）、高效液相色谱-二极管阵列检测器（HPLC-D AD）、xCELLigence实时细胞分析仪单板（RTCA-SP）、MTT检测法和荧光素酶检测法来阐明槲寄生中的植物化学物质、细胞毒性、抗HIV、抗氧化营养素和抗癌代谢物。结果表明，槲寄生中的代谢物主要是黄酮类化合物、酚类衍生物、生物碱和香豆素，由于测试植物提取物具有较高的细胞毒性，因此可以抑制癌细胞增殖和艾滋病病毒感染。研究还首次发现并报告，槲寄生的营养成分高于大多数作为主食食用的蔬菜。这项研究证明了从槲皮树叶提取物中提取抗癌和抗病毒代谢物作为药理选择的潜力。

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引用次数: 0

Acute cardiorenal dysfunctions induced by isoprenaline in Wistar rats: Mitigating potential of Juglans regia hull extract 异丙肾上腺素诱发 Wistar 大鼠急性心肾功能障碍：胡桃壳提取物的缓解潜力

Food chemistry advances

Pub Date : 2024-09-23 DOI: 10.1016/j.focha.2024.100811

The present study aimed to determine the attenuating properties of Juglans regia hull extract (JRHE) in mitigating isoprenaline (ISO) induced cardiorenal dysfunctions in Wistar rats. Thirty adult Wistar rats were randomly allocated to five groups with six animals in each group. Group I served as control; group II animals were administered ISO and group III received JRHE alone whereas group IV and V received JRHE and quercetin along with ISO, respectively. Administration of ISO in rats induced cardiac and renal tissue damage as reflected by significantly (p < 0.05) increased plasma activities of creatine kinase-myocardial band, lactate dehydrogenase, acetylcholinesterase, arylesterase, blood urea nitrogen, creatinine along with altered antioxidant biomarkers viz. total antioxidant status, total thiols, superoxide dismutase, catalase, glutathione reductase, glutathione peroxidase and increased (p < 0.05) lipid and protein peroxidation in cardiac and renal tissues. Histopathological findings corroborated that ISO has inflicted significant damage on cardiac and renal tissues. Repeated administration of JRHE significantly (p < 0.05) reduced the severity of ISO-induced alterations in blood, cardiac and renal biomarkers. In addition to restoring the levels of altered cardio-renal antioxidant enzymes, JRHE also ameliorated histopathological lesions in cardiac and renal tissues in ISO-treated rats.

本研究旨在确定胡桃壳提取物（JRHE）在减轻异丙肾上腺素（ISO）诱导的 Wistar 大鼠心肾功能障碍方面的减弱特性。将 30 只成年 Wistar 大鼠随机分为五组，每组六只。I 组为对照组；II 组大鼠服用 ISO，III 组大鼠仅服用 JRHE，而 IV 组和 V 组大鼠在服用 ISO 的同时分别服用 JRHE 和槲皮素。给大鼠注射 ISO 会诱发心脏和肾脏组织损伤，表现为血浆中肌酸激酶-心肌带、乳酸脱氢酶、乙酰胆碱酯酶、芳香族酯酶、血尿素氮、肌酐的活性显著增加（p < 0.05），以及抗氧化生物标志物的改变，即总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态、总抗氧化状态。心脏和肾脏组织中的总抗氧化状态、总硫醇、超氧化物歧化酶、过氧化氢酶、谷胱甘肽还原酶、谷胱甘肽过氧化物酶以及脂质和蛋白质过氧化物增加（p < 0.05）。组织病理学研究结果证实，ISO 对心脏和肾脏组织造成了严重损害。重复给药 JRHE 能明显（p < 0.05）减轻 ISO 引起的血液、心脏和肾脏生物标志物变化的严重程度。除了恢复心肾抗氧化酶的水平变化外，JRHE 还能改善 ISO 处理大鼠心脏和肾脏组织的组织病理学病变。

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引用次数: 0

Optimizing alginate extraction using Box-Behnken design: Improving yield and antioxidant properties through ultrasound-assisted citric acid extraction 利用盒式贝肯设计优化海藻酸提取：通过超声辅助柠檬酸提取提高产量和抗氧化性能

Food chemistry advances

Pub Date : 2024-09-22 DOI: 10.1016/j.focha.2024.100813

The Box-Behnken Design was employed to optimize the extraction of alginate (ALG) from Sargassum cymosum C. Agardh using ultrasound-assisted treatment and substituting hydrochloric acid with citric acid during the acidic step. The study aimed to maximize yield and enhance the functional properties of the polysaccharide. The effects of pH of the citric acid (CA) solution, ultrasound power, and treatment time were evaluated in terms of yield, viscosity-average molecular weight (Mw), dynamic viscosity (µ_dyn), and antioxidant capacity (AC) of the ALG. The optimized conditions (176 W, 15 min, pH 1) resulted in a yield of 54.20 %, Mw of 202.56 kDa, µ_dyn of 10.43 mPa•s, and AC of 80.81 µM Trolox g^-1. The lowest pH was found to be optimal for enhancing alginate extraction efficiency and improving its properties (viscosity and antioxidant capacity). Under optimized conditions, the CA solution resulted in a higher ALG yield with minimal changes in Mw and µ_dyn, while also retaining the main functional groups and chemical bonds, and doubling the AC compared to hydrochloric acid. The results indicate that ultrasound-assisted extraction is a promising method for extracting alginate from brown algae and that CA can satisfactorily replace the conventional solvent used in the acidic treatment.

本研究采用方框-贝肯设计法（Box-Behnken Design），利用超声波辅助处理，并在酸性步骤中用柠檬酸代替盐酸，对从马尾藻（Sargassum cymosum C. Agardh）中提取海藻酸（ALG）进行了优化。该研究旨在最大限度地提高产量并增强多糖的功能特性。研究评估了柠檬酸（CA）溶液的 pH 值、超声功率和处理时间对 ALG 产率、粘度-平均分子量（Mw）、动态粘度（µdyn）和抗氧化能力（AC）的影响。优化条件（176 瓦、15 分钟、pH 值为 1）的产量为 54.20%，分子量为 202.56 kDa，µdyn 为 10.43 mPa-s，AC 为 80.81 µM Trolox g-1。研究发现，最低 pH 值是提高海藻酸提取效率和改善其特性（粘度和抗氧化能力）的最佳值。在优化条件下，与盐酸相比，CA 溶液在 Mw 和 µdyn 变化最小的情况下获得了更高的 ALG 产量，同时还保留了主要官能团和化学键，并使 AC 增加了一倍。结果表明，超声辅助萃取是从褐藻中萃取海藻酸盐的一种很有前景的方法，CA 可以令人满意地替代酸性处理中使用的传统溶剂。

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引用次数: 0

Elimination of industrial Trans Fatty Acids from the food supply chain: With a focus on India 消除食品供应链中的工业反式脂肪酸：以印度为重点

Food chemistry advances

Pub Date : 2024-09-21 DOI: 10.1016/j.focha.2024.100802

With the growing health concerns of Industrial Trans Fatty Acids (i-TFAs) present in food, efforts are being made to eliminate these Trans Fatty Acids (TFAs) from food chain. Even after three decades of research which linked the i-TFAs and human health, getting rid of these from food supply chain is still a dream for major countries around the globe. Countries are struggling hard to convey the related scientific findings to the common public aiming to eliminate i-TFAs from food supply chain. Government and non-government organisations throughout the globe have implemented several regulatory measures to get rid of the Industrial i-TFAs from the diet. In the case of India, removing these TFAs from the food supply chain would need a multi-sectoral, proactive effort at the consumer and production levels. The paper aims to assess and give an overview of the i-TFAs to critically analyse the elimination efforts of i-TFAs from the dietary supply chain with a focus on India. The obstacles and challenges in the elimination process of industrial Trans Fatty acids from food chain are discussed which are relevant to the developing countries like India.

随着人们对食品中工业反式脂肪酸（i-TFAs）健康问题的日益关注，人们正努力从食物链中消除这些反式脂肪酸（TFAs）。即使经过三十年将工业反式脂肪酸与人类健康联系在一起的研究，从食品供应链中消除这些物质仍然是全球主要国家的一个梦想。各国都在努力向公众传达相关的科学发现，以消除食品供应链中的 i-TFAs 为目标。全球各地的政府和非政府组织已经实施了多项监管措施，以消除饮食中的工业 i-TFAs 。就印度而言，要从食品供应链中消除这些反式脂肪酸，需要在消费者和生产层面做出多部门的积极努力。本文旨在对 i-TFAs 进行评估和概述，以印度为重点，批判性地分析从膳食供应链中消除 i-TFAs 的工作。本文讨论了消除食物链中工业反式脂肪酸过程中的障碍和挑战，这些障碍和挑战与印度等发展中国家相关。

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引用次数: 0

Antioxidant potentials of Acanthus ilicifolius leaves from Southwest Coastal Region of Bangladesh 孟加拉国西南沿海地区刺桐叶的抗氧化潜力

Food chemistry advances

Pub Date : 2024-09-18 DOI: 10.1016/j.focha.2024.100807

This research delves into the antioxidant potential of Acanthus ilicifolius leaves harvested from the southwestern coastal region of Bangladesh. Four distinct solvents—methanol, ethanol, acetone, and ethyl acetate—were utilized to determine antioxidant activities. Initial phytochemical screening unveiled the existence of many secondary metabolites, including as flavonoids, phenols, alkaloids, and others. Total phenolic content, total flavonoid content, and total proanthocyanidin content were determined using quantitative analysis. The assessment of antioxidant activity was conducted using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging assays. Notably, the acetone extract of Acanthus ilicifolius exhibited the highest total phenolic content (24.75 mg of GA/g), total flavonoid content (12.9 mg of catechin/g), and total proanthocyanidins content (11.47 mg of catechin/g). The ethanol extract displayed the most robust antioxidant activity in both DPPH (91.41 %) and ABTS (66.78 %) scavenging assays among the crude extracts, underscoring its potential as a valuable source of antioxidants. The results emphasise the crucial importance of choosing the appropriate solvent in the extraction procedure and suggest that Acanthus ilicifolius leaves, particularly when extracted with ethanol, acetone, or methanol, hold promise as a natural source of antioxidants. This study offers valuable insights into the bioactive potential of Acanthus ilicifolius leaves.

本研究探讨了从孟加拉国西南沿海地区采摘的 Acanthus ilicifolius 叶片的抗氧化潜力。研究利用四种不同的溶剂--甲醇、乙醇、丙酮和乙酸乙酯--来测定抗氧化活性。初步的植物化学筛选揭示了黄酮类、酚类、生物碱等多种次生代谢物的存在。通过定量分析确定了总酚含量、总黄酮含量和总原花青素含量。抗氧化活性的评估采用了 1,1-二苯基-2-苦基肼（DPPH）和 2,2-叠氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）清除试验。值得注意的是，Acanthus ilicifolius 的丙酮提取物显示出最高的总酚含量（24.75 毫克 GA/克）、总黄酮含量（12.9 毫克儿茶素/克）和总原花青素含量（11.47 毫克儿茶素/克）。在 DPPH（91.41 %）和 ABTS（66.78 %）清除试验中，乙醇提取物在粗提取物中显示出最强大的抗氧化活性，凸显了其作为宝贵的抗氧化剂来源的潜力。研究结果强调了在萃取过程中选择适当溶剂的重要性，并表明刺桐叶，尤其是用乙醇、丙酮或甲醇萃取时，有望成为抗氧化剂的天然来源。这项研究为了解刺桐叶的生物活性潜力提供了宝贵的见解。

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引用次数: 0

Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluation 利用气相色谱-质谱（GC-IMS）、电子鼻（E-Nose）技术和感官评价，全面分析华东、华中和华西地区对红烧鸡肉风味的地理影响

Food chemistry advances

Pub Date : 2024-09-16 DOI: 10.1016/j.focha.2024.100808

The geographical influence on the flavor profiles and color differences of Braised Chicken from Eastern, Central, and Western China was investigated using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose (E-nose) analysis, color-measuring instruments and sensory evaluation. To ensure the reproducibility and reliability, five types of braised chicken varieties were collected for five batches across six months. The model of E-nose PCA can effectively distinguish the five braised chicken samples. The five types of braised chicken showed distinct color differences. A total of 54 volatile compounds were identified by HS-GC-IMS, including 18 aldehydes,14 alcohols,10 ketones,5 esters,1 acid,1 furan, and 5 terpenes. The PLS-DA analysis revealed that the flavor of Daokou Braised Chicken (DZ) was significantly associated with aldehydes and ketones, Jingning Braised Chicken (JN) flavor characteristics were linked to alcohols such as heptanol and 1-pentanol, Fuli Ji Braised Chicken (FLJ) flavor was attributed to terpenes including 1,8-cineole and linalool. The flavor profiles of Professor Huang Braised Chicken (PH) were similar to that of Daokou Braised Chicken (DK), with green, fruity, and pungent aromas. The sensory analysis showed that the five types braised chicken had significant differences (P < 0.05), with PH Braised Chicken, DZ Braised Chicken, and JN Braised Chicken exhibiting a more intense meat flavor. This comprehensive analysis of the geographical influence on the flavor profiles and color variations of braised chicken provided a theoretical foundation for enhancing its flavor and overall quality.

采用顶空气相色谱-离子迁移谱（HS-GC-IMS）、电子鼻（E-nose）分析、色度测定仪和感官评价等方法，研究了地理因素对华东、华中和华西红烧鸡风味特征和色泽差异的影响。为确保重现性和可靠性，在 6 个月内收集了 5 个批次的 5 种红烧鸡肉。电子鼻 PCA 模型能有效区分五种红烧鸡肉样品。五种红烧鸡肉呈现出明显的颜色差异。HS-GC-IMS 共鉴定出 54 种挥发性化合物，包括 18 种醛、14 种醇、10 种酮、5 种酯、1 种酸、1 种呋喃和 5 种萜烯。PLS-DA 分析表明，道口红烧鸡（DZ）的风味与醛类和酮类显著相关，景宁红烧鸡（JN）的风味特征与庚醇和 1-戊醇等醇类相关，福利记红烧鸡（FLJ）的风味特征与 1,8-蒎烯和芳樟醇等萜烯类化合物相关。黄教授红烧鸡（PH）的风味特征与道口红烧鸡（DK）相似，具有绿色、果香和刺激性香气。感官分析表明，五种红烧鸡的肉质风味差异显著（P < 0.05），其中 PH 红烧鸡、DZ 红烧鸡和 JN 红烧鸡的肉质风味更为浓郁。通过对地理因素对红烧鸡肉风味和色泽变化的影响进行综合分析，为提高红烧鸡肉的风味和整体质量提供了理论依据。

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引用次数: 0

Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis 通过基于槟榔叶精油的纳米乳液对 Idli 面糊的保存进行创新：评估发酵动力学和理化分析

Food chemistry advances

Pub Date : 2024-09-13 DOI: 10.1016/j.focha.2024.100805

Extending shelf life while maintaining quality of traditional fermented foods is a major challenge. This study aimed to investigate betel leaf essential oil nanoemulsions (BLEONE) as a clean-label preservative for fermented Idli batter. BLEONE (1–10 %) was incorporated into Idli batter and evaluated for physicochemical properties, sensory quality, and shelf life during ambient (30 °C) and refrigerated (4 °C) storage. Kinetic modeling and analysis of variance (ANOVA) were used to quantify BLEONE's effects on fermentation dynamics and assess statistical significance. At 5 % concentration, BLEONE significantly (p < 0.05) maintained pH (4.5 vs 3.8 in control), restricted acidity increases (1.2 % vs 1.8 % in control), and limited viscosity loss (15 % vs 40 % in control) during fermentation compared to untreated and sodium benzoate-treated samples. Sensory analysis showed acceptable attributes up to 5 % BLEONE. Optimally fermented Idli batter with 5 % BLEONE extended shelf-life to 7 days at 30 °C and 25 days at 4 °C storage. The nanoemulsion's enhanced antimicrobial efficacy and controlled release of active compounds significantly improved safety and quality preservation during storage. This research demonstrates the potential of essential oil nanoemulsions as effective clean-label preservatives for traditional fermented foods, offering a promising solution to extend shelf life while maintaining product quality.

在保持传统发酵食品质量的同时延长其保质期是一项重大挑战。本研究旨在调查槟榔叶精油纳米乳剂（BLEONE）作为发酵 Idli 面糊的清洁标签防腐剂的情况。将槟榔叶精油纳米乳液（1%-10%）加入 Idli 面糊中，并对其理化特性、感官质量以及在常温（30 °C）和冷藏（4 °C）条件下的保质期进行了评估。采用动力学建模和方差分析（ANOVA）来量化 BLEONE 对发酵动力学的影响，并评估其统计意义。与未经处理和苯甲酸钠处理的样品相比，5%浓度的 BLEONE 在发酵过程中显著（p < 0.05）维持了 pH 值（4.5 vs 对照组的 3.8），限制了酸度的增加（1.2 % vs 对照组的 1.8 %），并限制了粘度的下降（15 % vs 对照组的 40 %）。感官分析表明，5% 的苯乙酮含量以下的样品均可接受。含有 5 % BLEONE 的最佳发酵 Idli 面糊在 30 °C 下的保质期延长至 7 天，在 4 °C 下的保质期延长至 25 天。纳米乳液增强的抗菌功效和活性化合物的可控释放大大提高了贮藏期间的安全性和质量保证。这项研究证明了精油纳米乳液作为传统发酵食品的有效清洁标签防腐剂的潜力，为延长保质期同时保持产品质量提供了一种前景广阔的解决方案。

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引用次数: 0