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

The aim of this study was to isolate strains with excellent fermentation performance from pickles, thus enhancing the quality of rapid, low-salt fermented mustard leaves (Brassica juncea var. multiceps) through process optimization and inoculation fermentation. A high-throughput screening method for acid-producing strains was developed, significantly improving screening efficiency. Lactiplantibacillus plantarum CS8 and Saccharomyces cerevisiae CX1, were selected for their superior fermentation performance and used in subsequent fermentation. Four fermentation methods (spontaneous fermentation, optimized spontaneous fermentation, co-fermentation, and two-phase fermentation) were compared for fermenting fresh mustard leaves at 30 °C for 5 days. Compared to spontaneous fermentation, the other methods resulted in lower pH, higher acid production, and reduced nitrite content, thereby enhancing food safety. Significant variations in metabolites (volatiles, organic acids, and free amino acids) were observed among the groups, with the two-phase fermentation method showing the most favorable changes. Sensory evaluation and microbial community analysis further indicated that the two-phase fermentation achieved higher scores for flavor, taste and overall acceptability, while also shortening the fermentation period and improving both flavor and safety. Therefore, inoculation with these two strains using the two-phase fermentation method can efficiently produce high-quality pickle products in a short time. This research contributes to the industrial production of fermented vegetables, enhancing both pickle quality and economic benefits.

The effect of partial gelatinization (PG) treatment on the structural, gelatinization, and retrogradation characteristics of maize starch (MS)-dietary fiber (pectin, PE; konjac glucomannan, KG) complex was conducted. The result suggests that PG treatment shows an obvious effect in improving thermal stability, decreasing the viscoelastic, inhibiting starch gelatinization and retrogradation of the MS-PE/KG complex. The decreased breakdown viscosity, storage modulus, apparent viscosity, setback value, and hardness value could confirm these results. Furthermore, PG treatment had a better effect on inhibiting the gelatinization and retrogradation of the MS-0.3 %PE complex than other complexes. This result was proved by reduced setback value (by 78.96 %) and hardness value (by 54.46 % and 44.00 % during cold storage at 1 and 14 days, respectively). 0.3 %PE interacts with starch molecules through hydrogen bonding and electrostatic forces during PG treatment forming a strong starch granule structure to impede starch gelatinization and retrogradation. Moreover, the lighter iodine staining, the obvious coating thin layer, and the thicker fluorescence layer have appeared in the MS-PE/KG complex. The relative crystallinity and the short-range order degree of the MS-PE/KG complex were significantly decreased. The current findings provide the theoretical basis for MS modification to improve the quality and prolong the shelf-life of starch-based foods.

Specific spoilage organisms (SSOs) are the key factors affecting the deterioration of large yellow croaker. This study investigated the antibacterial activity and mechanism of Zinc oxide nanoparticles (ZnO-NPs) against Shewanella putrefaciens. The effects of different concentrations of ZnO-NPs (0.5, 1, 2 mg/mL) combined with seawater slurry ice preservation on storage quality and microbial community of large yellow croaker were further investigated. The results showed that ZnO-NPs had a strong antibacterial effect on Shewanella putrefaciens, which destroyed the integrity of the cell membrane, resulting in nucleic acid leakage and increased electrical conductivity. In addition, ZnO-NPs could effectively inhibit the proliferation of microorganisms, slow down the rate of lipid oxidation, delay the rise of pH value and total volatile basic nitrogen, and maintain the color of fish. Among them, 2 mg/mL ZnO-NPs treatment showed the best preservation effect on large yellow croaker. High-throughput sequencing results showed that Pseudoalteromonas and Shewanella became the dominant spoilage bacteria with the extension of storage time. ZnO-NPs significantly reduced the relative abundance of dominant spoilage bacteria and changed the microbial composition of fish. Inhibition of the growth of SSOs was important for delaying spoilage and prolonging the shelf-life of large yellow croaker. Therefore, ZnO-NPs combined with seawater slurry ice preservation could be used as a new storage method, which provides a new idea for food quality and safety control.

The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods. The amphiphilic gum arabic (GA), soy hull polysaccharides (SHP) and their emulsions containing ginger essential oil were used to induce the NaCl to migrate to the droplet surface with the technique of spray drying. The formation mechanism, microstructure, size distribution, powder properties and sensory evaluation of the hollowed salt particles were investigated. It was found that both the SHP and its emulsion showed excellent interfacial activity at air/water (A/W) interface, resulting in good interface migration of the solutes to the droplet surface; therefore, salt particles with desired spherical hollow architecture were obtained. Whereas the formations of hollow salt particles in the samples of GA and its emulsion were worse due to their poor interfacial activities. The salt hollow particles prepared with SHP emulsions were monodisperse and had the smallest particle size (9.7 ± 0.3 μm). Their powder properties including flowability, solubility and adhesiveness showed the best among the samples. It was proved by the sensory evaluation that these salt particles received the highest score and exerted effective function in saltiness enhancement and flavor retaining. These findings could provide a new strategy for salt reduction in solid foods.

Authentication of gelatin sources are required for cultural beliefs and food integrity. This paper describes a sensitive and rapid detection of gelatin sources using liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. The specific peptide markers were adopted to accurately identify bovine and porcine gelatin in pharmaceutical capsules and jellies. Multiple reaction monitoring (MRM) was employed to identify and quantify over five specific peptide markers, each characterized by its unique precursor and product ion transitions. The developed method was validated at three concentration levels in gelatin-containing products to assess its accuracy and precision. The recovery (accuracy) of the proposed method was between 80 % and 107 %, and relative standard deviation (precision) was in the range of 5.16-9.97 %. Linearity was obtained ≥ 0.99 (R²). To ensure the accuracy of ingredient labeling, the LC-MS/MS results were compared with those obtained from PCR assays. The LC-MS/MS method demonstrated exceptional sensitivity, reliably detecting gelatin adulteration at concentrations as low as 0.01 %. The developed LC-MS/MS method provides a rapid and accurate results for authenticating gelatin sources in various food products within 4 hours.

Isotope Ratio Mass Spectrometry (IRMS) is a promising tool in organic authentication cases. Premium-priced Italian rice varieties (Carnaroli, Arborio, Baldo) are used in cuisines worldwide for their unique qualitative properties. Organic authentication of rice by morphological assessment is unfeasible, while its market availability at different refining stages (brown, white) further increases the data variability. In this study, bulk and compound-specific (CS) - IRMS analysis of nine rice amino acids (AAs), by elemental analyser (EA) - IRMS and gas chromatography (GC) - combustion (C) - IRMS, respectively, were applied in order to explore their organic authentication potential in cases involving different rice varieties and refining types. The individual and interactive effects of the different variables were assessed on the δ¹³C_AAs, δ¹⁵N_AAs, δ¹³C_bulk and δ¹⁵N_bulk, and the sample classification was attempted by linear discriminant analysis (LDA) and decision tree analysis (DTA). Organic authentication of brown rice was achieved by CS-IRMS. Generic rice was differentiated from all Italian organic and conventional varieties (δ¹⁵N_leucine < 2.5 ‰). The δ¹³C values of glutamic acid, glycine, phenylalanine and proline, significantly contributed to the complete LDA separation of conventional Arborio, conventional Carnaroli and organic Carnaroli samples. This study showcases the interplay between refining type, variety and cultivation, which should be considered in cases of organic authentication by IRMS methods.

Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A. pasteurianus, and T. delbrueckii D1-3), showed significant increases in protein and free amino acid (FAA) content, recording values of 9.02 ± 0.01 mg/g and 5468.33 ± 20.31 µg/g, respectively. Proanthocyanidin and β-carotene contents were significantly higher in the mixed SBCB compared to the control, particularly in samples containing A. pasteurianus. Interestingly, the fermentation process also resulted in the reduction and absence of butanoic acid, which was higher in the control, and the complete degradation of phthalates present in the control. Phenylethyl alcohol emerged as the dominant alcohol in SBCB, particularly in the mixed starter fermented samples, while lactic acid was the most prevalent acid in the mixed starter samples except S-APLA (SBCB inoculated with A. pasteurianus and Lactobacillus acidophilus). Ultimately, a functional beverage with enhanced nutritional value and an improved aroma profile can be developed through fermentation with these strains.

This study investigated the effect of glycosylation on the antioxidant capacities of luteolin by analyzing the differences in in vitro bioaccessibility, bioavailability, and bioactivity based on glucose anomers. Luteolin, luteolin 4'-O-alpha-glucoside (L4αG), and luteolin 4'-O-beta-glucoside (L4βG) were used to obtain clear and direct research results, excluding the influence of complex food matrices. L4αG exhibited lower water solubility, digestive stability, and aglycone-releasing ability compared to L4βG. However, L4αG most effectively alleviated intracellular oxidative stress in H₂O₂-induced Caco-2 cells by inhibiting the mitogen-activated protein kinases and activating nuclear factor erythroid-2-related factor signaling pathways. The findings suggested that the alpha-anomer of glucose in L4αG significantly (p < 0.05) enhanced intracellular antioxidant capacity by activating the cellular antioxidant enzyme systems rather than acting as an exogenous scavenger compared to L4βG. This study highlights a new approach for exploring natural antioxidants based on flavonoid aglycones with high cell affinity and electron-donating capacity.

This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu. A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu, while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.