Journal of the Science of Food and Agriculture

BACKGROUND: The wild variety Fritillaria taipaiensis E. B (EB) is known for its superior therapeutic effects, but its limited production cannot meet the demands. As a result, the cultivated variety F. taipaiensis P. Y. Li (PY) has been widely grown. In this study, we conducted a comprehensive analysis comparing EB and PY in terms of external features, Sipeimine content, metabolome, and chloroplast genome to differentiate these two varieties. RESULTS: Our research revealed that the petals and pods of EB are green, while those of PY have purple markings...

BACKGROUND: Oyster polypeptide (OP) is a mixture of oligopeptides extracted from oysters through enzyme lysis, separation and purification. OP is associated with immunomodulatory effects, but the underlying mechanisms are not known. Therefore, this study combined 1 H-NMR urinary metabolomics and 16S rRNA gene sequencing of the gut microbiome to determine the immunoprotective mechanisms of OP in rats subjected to cyclophosphamide-induced immunosuppression. RESULTS: OP can restored the body weight and the structure of spleen and thymus in cyclophosphamide-induced immunosuppression rats...

BACKGROUND: Rice vinegar is a worldwide popular cereal vinegar worldwide and is typically produced in an open environment, and the ecosystem of solid-state fermentation is complicated and robust. This study aimed to reveal the shaping force of the establishment of the ecosystem of Beijing rice vinegar, the core function microbiota, and their correlation with critical environmental factors. RESULTS: The experimental findings revealed the changes in environmental factors, major metabolites, and microbial patterns during Beijing rice vinegar fermentation were obtained...

BACKGROUND: Sugarcane juice, which has a short shelf life, is a popular thirst-quenching and rejuvenating beverage worldwide. The limited shelf life is due to changes in polyphenol oxidase (PPO) activity, total plate count (TPC) and color attributes (L*, a* and b* values). We hypothesized that chemical kinetics and thermodynamics of blanched sugarcane cane juice causing alterations in PPO, TPC and L, a*, b* values shall address the challenges of sugarcane juice preservation. RESULT: Sugarcane billets were blanched at variable time-temperature combinations in the range of 0-20 min and 70-90°C...

BACKGROUND: Ulcerative colitis (UC) refers to an idiopathic chronic inflammatory bowel disease that start with inflammation of the intestinal mucosa. Dietary fiber plays a crucial role in maintaining the normal architecture of the intestinal mucosa. In this study, the protective effect and potential mechanism of soluble dietary fiber from Rosa roxburghii Tratt residue (SDFR) on dextran sulfate sodium (DSS)-induced UC mice were explored. RESULTS: The results revealed that SDFR could ameliorate the body weight loss and pathological injury, improve the structure and crypt destruction in colon in DSS-induced mice...

BACKGROUND: Physically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca, and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze-thaw stability. RESULTS: During mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules...

BACKGROUND: Industrial starch hydrolysis allows to produce syrups with varying functionality depending on their Brix value and dextrose equivalent (DE). As the current methods for evaluating these products are labor-intensive and time-consuming, the objective of this study was to investigate the potential of NIR spectroscopy for classifying the different tapioca starch hydrolysis products. RESULTS: NIR spectra of samples of seven products (n = 410) were recorded in transflectance mode in the 12 000-4000 cm-1 range...

BACKGROUND: Mung beans are abundant in nutrition, but their leguminous flavor limits their development. Lactic Acid Bacteria (LAB) fermentation can decrease unwanted bean flavors in legumes and enhance their flavor. This study examined the influence of Lactobacillus fermentation on the flavor characteristics of mung bean flour (MBF) using volatile compounds and non-targeted metabolomics. RESULTS: Lactobacillus plantarum LP90, Lactobacillus casei LC89, and Lactobacillus acidophilus LA85 eliminated 61...

Xylooligosaccharides (XOS) are considered a potent source of prebiotics for humans. The global prebiotic market is expanding in size, was valued at USD 6.05 billion in 2021, and is expected to grow at a 14.9% compound annual growth rate (CAGR) between 2022 and 2030, indicating a huge demand. These XOS are non-digestible pentose sugar oligomers comprising mainly xylose. Xylose is naturally present in the lignocellulosic biomass (LCB), fruits, and vegetables. Apart from the prebiotic effect, these XOS have been reported to reduce blood cholesterol, antioxidant effect, increase calcium absorption, reduction of colon cancer risk, and benefit diabetic patients...

BACKGROUND: Grape peels, the main by-products of wine processing, are rich in bioactive ingredients of phenolics, including proanthocyanidins, flavonoids and anthocyanins. Phenolics have the function of regulating intestinal microbiota and promoting intestinal health. From the perspective of the dietary nutrition of grape peel phenolics (GPP), this study was to investigate the influence of GPP on the composition and metabolism of human gut microbiota during in vitro fermentation. RESULTS: The results indicated that GPP could decrease pH and promote the production of short-chain fatty acids (SCFAs)...

BACKGROUND: Understanding the enhancement of salt tolerance and crop growth in agricultural system through magnetized-ionized water irrigation is crucial for advancing agricultural practices. METHOD: This study examined the impacts of fresh water (F), brackish water (B), magnetized-ionized fresh water (MIF), and magnetized-ionized brackish water (MIB) on soil properties and the growth of cotton seedlings through microbial analysis during the cotton seedling period...

BACKGROUND: The material composition significantly influences the oil absorption and quality characteristics of fried food products. The oil absorption of restructured potato chips is highly dependent on the structural properties of the restructured potato-based dough produced prior to frying. In this study, three types of starch were added to modify the structure of the restructured potato-based dough, allowing the production of potato chips with less oil absorption. RESULTS: Distinct differences were observed among the three types of starch in terms of amylose content, chain length distribution, swelling power, solubility, crystalline structure, and pasting properties...

BACKGROUND: Sea buckthorn has the functions of anti-oxidation, anti-tumor, anti-inflammation and regulating energy metabolism. In order to investigate the effects of sea buckthorn powder and sea buckthorn flavonoids on the antioxidant properties, immune function, and muscle fatty acid composition of common carp, an oral feeding experiment was carried out. RESULTS: The administration of glucose significantly reduced the levels of GSH and the activity of T-AOC enzyme in serum and hepatopancreas, while concurrently up-regulating the level of MDA (P < 0...

BACKGROUND: Understanding the relationship between the perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of textured vegetable protein (TVP) and 10%, 20%, and 30% TVPs were substituted with fibers from the sweet potato stem (SPS), and their instrumental texture and sensory properties were evaluated. RESULTS: Samples with 20% SPS showed hardness, cohesiveness, and chewiness, which are the mechanical indicators most similar to those of meat...

Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This paper reviews the characteristics of chickpea (composition, health properties and techno-functionality) of the chickpea grain which influence its use as a whole food or an ingredient in formulated food. It covers the exploitation of traditional and emerging food processes for conversion of chickpea into value-added differentiated food ingredients...

BACKGROUND: Monascus pigment (MP) is a natural food coloring with vital physiological functions but prone to degradation and color fading under light conditions. RESULTS: This study investigated the effect of complex formation of soybean protein isolate (SPI), maltodextrin (MD), and MP on the photostability of MP. Light stability was assessed through retention rate and color difference. Fluorescence spectroscopy (FS), circular dichroism (CD), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) explored MP, SPI, and MD interactions, clarifying the MP-SPI-MD complex mechanism on MP's light stability...

BACKGROUND: The influences of abscisic acid (ABA) applications on precursors and genes expression in 3-alkyl-2-methoxypyrazines (MPs) biosynthetic pathway, MPs concentration and sensory evaluation of its derived peculiar odors in Cabernet Sauvignon grapes and wines were studied. At the vineyard, ABA solution with 25, 100 and 400 mg/L (AT1, AT2 and AT3, respectively) and an aqueous solution (Control) were sprayed three times from veraison to pre-harvest. RESULTS: Higher concentration ABA applications (AT2 and AT3) in grapes could significantly reduce MPs concentration and its derived peculiar odors in grapes and wines than lower concentration ABA application (AT1) and control, with AT2 application having the strongest effect...

BACKGROUND: The adhesion of probiotics to the intestine is crucial to their probiotic function. Tremella polysaccharides (TPS) (with sodium casein) have shown the potential in previous studies to encapsulate probiotics and protect them in the simulated gastrointestinal tract. This paper further explored the effect of TPS (with sodium casein) on the adhesion of probiotics. RESULTS: Lactobacillus plantarum was coated in different proportions in TPS and sodium casein and then freeze-drying...

BACKGROUND: Conventional petroleum-based packaging films cause severe environmental problems. In this work bio-edible film as a safe to replace petroleum-based polymers was introduced. A food application for edible sachets and a composite edible film (EF) from marine algae, Gracilaria fisheri (GF) extract were proposed. RESULTS: Carbohydrates were the most prevalent component in fresh GF fronds. Under neutral conditions at 90 °C for 40 min, the extract's structure was determined by FTIR to be a carrageenan-like polysaccharide...

BACKGROUND: High internal phase emulsions (HIPEs) are unique emulsion systems, which transform liquid oil into solid-like fats, thus avoiding the use of saturated fat and leading to a healthier and more sustainable food system for consumers. HIPEs with oil volume fraction (ϕ) of 75%-85% were fabricated with mung bean protein isolate (MPI) under different pH shift treatments at 1.0% concentration through the one-step method. We investigated the physical properties, microstructures, processing properties, storage stability and rheology properties of HIPEs in the present work...