Food research international (Ottawa, Ont.)最新文献

The objective of this study was to understand the microstructure, textural properties, and in-vitro starch digestibility of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch (CLWRS4). Pasting viscosity results showed that CLWRS4 granule had low swelling and high resistance to rupture during high-temperature steaming and frying. Scanning electron microscopic images showed that instant fried noodles prepared using wheat flours containing 20% and 40% CLWRS4 exhibited denser structure and lower porosity than their respective counterparts. The CLWRS4-enriched instant fried noodles had higher cooking resistance, harder texture of cooked noodles at 40% CLWRS4 level, and longer cooking time than their respective counterparts. The starch digestibility of uncooked/cooked instant fried noodles enriched with 20% and 40% CLWRS4 (82.5%/87.3% and 74.7%/78.8%, respectively) was lower than that of their respective counterparts (92.4%/94.6% and 94.5%/96.1%, respectively). Light microscopic images showed that the wheat starch granules were gelatinzed and broken into pieces, while the CLWRS4 granule remained as granular ghost shapes. The result suggested that low swelling ability of CLWRS4 remained after steaming and frying, which limited the accessibility of digestive enzymes and then reduced the starch digestibility of instant fried noodles. The study provides useful information for developing instant fried noodles with reduced starch digestibility by incorporating CLWRS4.

To explore the effect of oleic acid, linoleic acid, and linolenic acid on "glucose-glutathione" Maillard reaction initial stage and meaty flavor compounds formation pathways, glutathione-Amadori compound was synthesized, and identified by Q/TOF and NMR. Depending on the concentration of glutathione and glutathione-Amadori compound quantified by UPLC-MS/MS, the unsaturated C18 fat acids inhibited glutathione Amadori compound formation or accelerated degradation, and oleic acid inhibited most markedly. The results showed that 65 volatile compounds were detected by GC-MS-O in four model systems. Particularly, following the addition of unsaturated C18 fatty acids, the content of meaty flavor compounds sequentially decreased from oleic acid to linoleic acid and then to linolenic acid. The CAMOLA (carbohydrate module labeling) demonstrated the 2-methylthiophene, 2-thiophenecarboxaldehyde, 4-mercaptophenol, 2-acetylthiazole, and thieno[3,2-b]thiophene formation pathways. Particularly, we found for the first time that the skeleton of 4-mercaptophenol generated from glucose. The volatile compounds of reaction systems were discriminated by heatmap and PCA analysis. These results highlights the effect of lipid composition on Maillard reaction and contributes to the control of savory flavor.

Tea is a widely consumed beverage worldwide due to its rich secondary metabolites. Gallotanin: 1-O-galloyl-6-O-luteoyl-α-D-glucose (GLAG) has strong antioxidant activity and good resistance to a wide range of bacteria and malaria. Despite its potential, there have been few reports on GLAG in plants. In this study, we identified and validated the presence of GLAG in tea plants using UPLC-qTOF MS/MS and ESI-MS. We also identified a GLAG-rich tea variety, 'ZM2807', for the first time and observed significant variations in GLAG content across seasons and leaf positions. In addition, our analysis explored the variations and correlations of GLAG, catechin, and caffeine contents in a hybrid population (LJ43 × BHZ) consisting of 327 F₁ individuals over three consecutive years. These results provided new insights into the potential applications of GLAG in food and medicine and offered a valuable reference for studying the dynamics of GLAG, catechin, and caffeine contents in adult tea plants.

Chicken processing by-products, such as meat left over on bones, skin, frames and connective tissues, are great sources of functional proteins that offer significant potential for value-added applications, contributing to both waste reduction and environmental sustainability. By transforming the recovered proteins from by-products into hydrogels, new materials can be developed for use in various industries, including food. However, understanding the chemical composition of these by-products and optimizing hydrogel production techniques are critical to producing hydrogels with desirable properties. This review examines the latest techniques for isolating proteins from chicken by-products and transforming them into functional hydrogels. It highlights methods of hydrogel preparation, crosslinking, and characterization, with a focus on their conformational properties and applications in food systems. The review also addresses the current scope of health benefits and future potential of these hydrogels in enhancing food product quality. Advances in protein extraction and hydrogel formation show that these hydrogels can retain water, improve gelation, and maintain stability, making them ideal for food products. Specifically, they can be used as edible coatings in fried foods to reduce fat uptake and limit the formation of harmful compounds. Chicken protein-based hydrogels hold great potential for future food processing applications, promoting sustainability and consumer well-being.

The effects of temperature, humidity, and UV irradiation on the accelerated oil oxidation of chicken seasoning (CS) were investigated, aiming to establish a method for evaluating its storage stability. Key oxidation indicators, such as peroxide value (POV), fatty acid profile, and volatile aldehydes, were measured to assess the degree of oil oxidation. The results indicated that oil oxidation of CS is not significantly accelerated by temperatures of 50-80 °C due to the inhibitory effects of the Maillard reaction. The effect of humidity on accelerating oil oxidation of chicken seasoning was insignificant, either, due to the high barrier properties of the packaging material. The oil oxidation rate was greatly accelerated by UV irradiation. However, the mechanism of photosensitive oxidation reaction is inconsistent with that of auto-oxidation reaction under actual storage conditions. Ultimately, UV irradiation combined with constant temperature storage was used to induce auto-oxidation of CS, and the suitable accelerating conditions were 18 h of UV irradiation, followed by 50 °C of constant temperature storage. The storage stability of 6 commercially available CS was successfully evaluated using this method. The established method provides a reliable approach for assessing the storage stability and shelf life of CS.

Water-in-oil high internal phase emulsions (W/O-HIPEs) typically rely on large amounts of surfactants to disperse water droplets and usually use crystalline saturated triacylglycerides (TAGs) to enhance processing properties. However, these practices conflict with consumer demands for 'natural' ingredients. This study seeks to develop novel crystal fractions similar to saturated TAGs for the preparation of W/O-HIPEs as low-calorie fat mimetics, focusing on their mechanical and mouthfeel properties, which have received little attention thus far. This study explored using an all-nature crystal scaffold to stabilize W/O-HIPEs as fat mimetics under surfactant-free conditions, featuring multi-sensorial attributes. The crystal scaffold was designed by varying the ratios (10:0, 8:2, 6:4, 4:6, 2:8, and 0:10, w/w) of beeswax (BW) and phytosterol (PS), two sustainable crystal fractions. The optimal stabilization of W/O-HIPEs (φ = 0.75) was achieved at a BW/PS ratio of 6:4, with only a slight increment in droplet size for either static storage (30 days) or freeze-thaw (3 cycles) treatment. Crystal particles of BW and PS performed a synergistic effect to stabilize W/O-HIPEs by forming a network in the bulk phase and adsorbing onto droplet surfaces as a Pickering stabilizer. The crystalline layer on the droplet surfaces also generated bridging networks, providing a dual stabilization mechanism for W/O-HIPEs. Incorporating 3.0 wt% of BW and PS (BW/PS = 6:4, w/w), W/O-HIPEs exhibited the required modulus of 1 × 10⁵ Pa to mimic fat. Moreover, these W/O-HIPEs exhibited superior lubrication behavior (friction coefficients below 0.06) compared to pure liquid oil at low sliding speeds (0-2.5 mm/s), enhancing mouthfeel. However, increasing the BW and PS crystals content to 4.0 wt% led to increased brittleness, with a reduction in the emulsion's lubricity at the hydrodynamic region. These findings highlight the potential of natural crystals to develop low-calorie W/O-HIPEs as fat mimetics in the food industry.

Based on the huge blank of thickened fluid staple food for people with dysphagia, multiple in vitro simulations were utilized to develop the thickened fermented rice milk. Here, the effect of amylase content, hydrolysis time and thickener content were considered. The rheological study and Cambridge throat evaluation revealed that hydrolysis could significantly reduce the viscosity and yield stress of fermented rice milk, accompanied by the decreased swallowing residue. The addition of thickeners increased the viscosity and cohesion of the fermented rice milk due to the entanglement network formation, which facilitated the formation of lubricating film, decreased the coefficient of friction, and improved the sensory score. Increasing thickener content from 0 % to 0.5 % induced the longer oral transition time (0.26 s to 0.45 s), more residue (0.85 g to 2.07 g) and shorter stretching length (850.42 mm to 313.62 mm) shown in the Cambridge throat simulation. Among them, the fermented rice milk with 0.40 % thickener showed the best sensory properties, and its swallowing properties evaluated by computer simulation also suggested concentrated frequency distribution of velocity, shear rate and viscosity without splashing or choking compared with the normal fermented rice milk, showing excellent swallowing safety.

Despite the diverse industrial applications and health benefits of plant gums, significant variations in quality among different types remain underexplored. This study investigates the differences in antioxidant activity, mineral elements, and metabolic profiles among peach, acacia, and karaya gums. Our findings reveal significant differences in total phenol content, with peach gum exhibiting the highest (20.41 μmol/g), followed by acacia gum (3.94 μmol/g) and karaya gum (1.24 μmol/g). Metabolomics and ionomics show that these gums were rich in a variety of small molecular metabolites, including amino acids, organic acids, flavonoids, and lipids, as well as numerous mineral elements. However, the concentrations of these compounds varied significantly across the different gum types. Specifically, peach gum contained higher levels of small-molecule organic acids (such as citric, quinic, and azelaic acids) and flavonoids. In contrast, acacia gum was characterized by a higher content of central amino acids (glutamic and aspartic acids), aromatic amino acids (tyrosine, phenylalanine and tryptophan) and alkaloids (trigonelline, spermidine and spermine). Karaya gum exhibited higher levels of lipids (including palmitic, linoleic, and tetradecanoic acids) and minerals (such as Ca, S, Mg and Fe). Notably, pesticide residues, including thiamethoxam, propiconazole, and difenoconazole, were detected in peach gum, indicating potential health risks. These findings provide valuable insights into the quality analysis of plant gums and the exploration of their functional components.

This study constructed a composite system with different ratios (100:0, 95:5, 90:10, and 80:20) of glutein compounded with various esterified starch (3 % and 6 %). The results demonstrated that the esterification process enhanced the viscosity of the starch gel system. Furthermore, the optimal esterification level (3 %) facilitated the formation of a dense composite gel network, as observed through microstructure observation. Conversely, elevated esterification levels (6 %) resulted in reduced gel system ordering, a loss of crystal structure, and a decline in thermal stability (ΔH reduction). The introduction of glutein promotes interactions within systems, conferring a more continuous structure and positively improving the gel's oil adsorption capacity. NMR images and oil-water distribution curves can verify the ameliorative effect. However, an excessive protein ratio (≥10 %) leads to a double decrease in adsorption performance and rheological properties. This porous and lipophilic gel network structure can provide insights for designing solid fats for food products and developing adsorbent templates for chemical industries.

In this work, the functional activities including α-glucosidase, α-amylase, angiotensin converting enzyme (ACE) inhibitory activity, and antioxidant activity of mixed grains (mung beans, cowpeas, and quinoa) fermented with Bacillus amyloliquefaciens SY07 were investigated. The volatile flavor of the mixed grains collected every 12 h during 72 h-fermentation were further detected as well. The inhibition on α-glucosidase and α-amylase reached up to 89.34 % and 50.03 % with the sample concentration of 5.17 and 9.38 mg/mL, respectively. Moreover, the ACE inhibitory activity reached to 93.66 % with the sample concentration of 0.59 mg/mL. The antioxidant capacity of the mixed grains, evaluated by ABTS and DPPH radical scavenging capacities and ferric ion reducing power, was also significantly improved (p < 0.05) during fermentation. The maximum of ABTS and DPPH radical scavenging capacities increased to 8.64 and 3.21 mg TE/g DW, respectively, and the maximum ferric ion reducing power reached to 5.73 mg TE/g DW. Twenty-one volatile flavor compounds with odor activity values (OAVs) ≥ 1 were detected, and six key volatile flavor substances were identified by OPLS-DA analysis, namely, isovaleric acid, acetoin, phenylacetic acid, (Z)-2-nonenol, 1-hexanol, and 1-octen-3-ol, with overall strong creamy, sweet, baked-potato, and cocoa flavors upon fermentation. These findings revealed a favorable pathway for B. amyloliquefaciens SY07 to be used to improve the functional and flavor properties of fermented grains, which would also be of great value for further elucidating the mechanism of the formation of the volatile flavor differences and developing novel quality cereal-based products.