journal
https://read.qxmd.com/read/38519179/quantitative-effects-of-formulation-and-process-parameters-on-the-structure-of-food-emulsions-stabilized-with-an-unrefined-by-product-powder-a-statistical-approach
#21
JOURNAL ARTICLE
Charlotte Hollestelle, Delphine Huc-Mathis, Camille Michon, David Blumenthal
Apple pomace powder is a sustainable food ingredient, but its more complex composition compared to commonly purified ingredients could curb its valorization. This study assesses how physicochemical properties, formulation and process factors influence the physical properties of the emulsion. The two main objectives were to: 1) unravel the structuring and stabilizing mechanisms of such complex systems and 2) account for interactions between various parameters instead of studying them separately. Thirty-one experimental samples were formulated to produce a variety of microstructures with droplet diameters ranging from 28 to 105 µm, textures with viscosity ranging from 135 to 2,490 mPa...
April 2024: Food Research International
https://read.qxmd.com/read/38519178/enhancing-acid-stability-of-citral-through-internal-structure-modulation-in-nanostructured-lipid-carriers-with-solid-lipids-and-phospholipids
#22
JOURNAL ARTICLE
Simin Feng, Jialu Sheng, Jiahao Yu, Yang Lin, Ping Shao
In this current study, the internal structure of nanostructured lipid carriers was modulated by phospholipids (lecithin PC, hydrogenated soybean phospholipid HPC) and solid lipids to achieve stable encapsulation of citral. The presence of high melting point HPC could construct α-crystalline type with more lattice defects and effectively inhibit β-ization. The HPC group could maintain the particle size at 155.9-186.9 nm, the polydispersity index (PDI) at 0.182-0.321, the Zeta potential at -57...
April 2024: Food Research International
https://read.qxmd.com/read/38519177/influence-of-process-conditions-of-alkalization-on-quality-of-cocoa-powder
#23
JOURNAL ARTICLE
Sultan Demirci, Ceren Elmaci, İlyas Atalar, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar
In this study, the effects of independent variables such as alkaline (NaOH) salt concentration (3.0-6.0 g/100 mL), alkalization temperature (60-90 °C), and time (20-40 min) on cocoa powder (low-fat) properties were investigated by using Central Composite Design. The physicochemical and color properties of samples, powder characteristics, volatile component profile, total polyphenol content (TPC), as well as antioxidant activity potentials using different methods (DPPH and ABTS) were determined...
April 2024: Food Research International
https://read.qxmd.com/read/38519176/in-vitro-protein-digestion-and-carbohydrate-colon-fermentation-of-microbial-biomass-samples-from-bacterial-filamentous-fungus-and-yeast-sources
#24
JOURNAL ARTICLE
Nordlund Emilia, Silventoinen-Veijalainen Pia, Hyytiäinen-Pabst Tiina, Nyyssölä Antti, Valtonen Anniina, Ritala Anneli, Lienemann Michael, Rosa-Sibakov Natalia
This study evaluated the nutritional quality of different microbial biomass samples by assessing their protein digestibility and carbohydrate fermentability in the colon using in vitro methods. Four microbial samples were produced: one hydrogen-oxidizing bacterial strain (Nocardioides nitrophenolicus KGS-27), two strains of filamentous fungi (Rhizopus oligosporus and Paecilomyces variotii), and one yeast strain (Rhodotorula babjevae). The microorganisms were grown in bioreactors, harvested and dried before analysis...
April 2024: Food Research International
https://read.qxmd.com/read/38519175/unraveling-the-significance-of-calcium-as-a-biofilm-promotion-signal-for-bacillus-licheniformis-strains-isolated-from-dairy-products
#25
JOURNAL ARTICLE
Luyao Fan, Hongchao Dai, Wenyuan Zhou, Lei Yuan, Jia Yang, Zhenquan Yang, Xin-An Jiao
Bacillus licheniformis, a quick and strong biofilm former, is served as a persistent microbial contamination in the dairy industry. Its biofilm formation process is usually regulated by environmental factors including the divalent cation Ca2+ . This work aims to investigate how different concentrations of Ca2+ change biofilm-related phenotypes (bacterial motility, biofilm-forming capacity, biofilm structures, and EPS production) of dairy B. licheniformis strains. The Ca2+ ions dependent regulation mechanism for B...
April 2024: Food Research International
https://read.qxmd.com/read/38519174/unlocking-the-power-of-lactoferrin-exploring-its-role-in-early-life-and-its-preventive-potential-for-adult-chronic-diseases
#26
REVIEW
Wenli Wang, Qin An, Kunlun Huang, Yunping Dai, Qingyong Meng, Yali Zhang
Nutrition during the early postnatal period exerts a profound impact on both infant development and later-life health. Breast milk, which contains lactoferrin, a dynamic protein, plays a crucial role in the growth of various biological systems and in preventing numerous chronic diseases. Based on the relationship between early infant development and chronic diseases later in life, this paper presents a review of the effects of lactoferrin in early life on neonates intestinal tract, immune system, nervous system, adipocyte development, and early intestinal microflora establishment, as well as the preventive and potential mechanisms of early postnatal lactoferrin against adult allergy, inflammatory bowel disease, depression, cancer, and obesity...
April 2024: Food Research International
https://read.qxmd.com/read/38519173/exploration-of-markers-in-oxidized-rancidity-walnut-kernels-based-on-lipidomics-and-volatolomics
#27
JOURNAL ARTICLE
Jiaying Huo, Wu Peng, Hui Ouyang, Xiaolong Liu, Ping Wang, Xiongwei Yu, Tingting Xie, Shugang Li
Walnut kernels are prone to oxidation and rancidity due to their rich lipid composition, but the existing evaluation indicators are not sensitive enough to promote their industrial development. This study aims to investigate the potential markers in oxidative rancidity walnut kernels using lipidomics and volatolomics. The results showed that the antioxidant capacity of walnut kernels significantly decreased after oxidation, with the decreasing of total phenolic content from 36276.34 mg GAE/kg to 31281...
April 2024: Food Research International
https://read.qxmd.com/read/38519172/integrated-dna-barcoding-methods-to-identify-species-in-the-processed-fish-products-from-chinese-market
#28
JOURNAL ARTICLE
Shu Zhao, Han Zhang, Ziyi Zhao, Yizheng Zhang, Jinhui Yu, Yongtao Tang, Chuanjiang Zhou
DNA-based methods are reliable for a precise identification of species in processed products. In this study, we assessed five typical DNA extraction methods from multiple aspects. Full-length and mini-length DNA barcoding were performed to detect the species substitution and mislabeling of 305 processed fish products from the Chinese market covering six processed fish products. The salt extraction method that exhibited the best overall performance was applied. All samples were successfully extracted; however, only 19...
April 2024: Food Research International
https://read.qxmd.com/read/38519171/study-on-the-saltiness-enhancing-mechanism-of-chicken-derived-umami-peptides-by-sensory-evaluation-and-molecular-docking-to-transmembrane-channel-like-protein-4-tmc4
#29
JOURNAL ARTICLE
Jingcheng Zhang, Wei He, Li Liang, Baoguo Sun, Yuyu Zhang
The previously obtained chicken-derived umami peptides in the laboratory were evaluated for their saltiness-enhancing effect by sensory evaluation and S-curve, and the results revealed that peptides TPPKID, PKESEKPN, TEDWGR, LPLQDAH, NEFGYSNR, and LPLQD had significant saltiness-enhancing effects. In the binary solution system with salt, the ratio of the experimental detection threshold (129.17 mg/L) to the theoretical detection threshold (274.43 mg/L) of NEFGYSNR was 0.47, which had a synergistic saltiness-enhancing effect with salt...
April 2024: Food Research International
https://read.qxmd.com/read/38519170/metabolomic-changes-in-culture-media-with-varying-passage-numbers-of-pig-muscle-stem-cell-culture-for-cultured-meat-production
#30
JOURNAL ARTICLE
Doo Yeon Jung, Hyun Jung Lee, Minsu Kim, Kyeong Min Na, Do Yup Lee, Cheorun Jo
Selecting the primary cells in an optimal state for cultured meat production is a crucial challenge in commercializing cultured meat. We investigated the metabolomic changes in culture media according to passage numbers for indirectly assessing the state of primary cells. Pig skeletal muscle stem cells (PSCs) harvested from the biceps femoris muscles of 7-d-old crossbred pigs (Landrace × Yorkshire × Duroc, LYD) were used for cell characterization. Fresh media (FM) and spent media (SM) of PSCs during passages 1 to 3 in vitro culture were prepared for metabolomics analysis...
April 2024: Food Research International
https://read.qxmd.com/read/38519169/blackcurrant-press-cake-by-product-increased-chemical-bioaccessibility-and-reduced-antioxidant-protection-after-in-vitro-simulation-of-gastrointestinal-digestion
#31
JOURNAL ARTICLE
Amanda Dos Santos Lima, Vinicius G Maltarollo, Mariana Araújo Vieira do Carmo, Lucas Cezar Pinheiro, Thiago Mendanha Cruz, Frederico Augusto Ribeiro de Barros, Nora Pap, Daniel Granato, Luciana Azevedo
This study describes the bioaccessibility in terms of total phenolic content (TPC) and antioxidant capacity before and after in vitro digestion from blackcurrant press cake extracts (BPC) and the bioactivity in cell culture, human erythrocytes as well as the in silico analysis. Chemical analysis of BPC presented an increase in TPC (270%) and anthocyanins (136%) after in vitro digestion, resulting in an improvement of antioxidant activity (DPPH 112%; FRAP: 153%). This behavior may be related to the highest activity of cyanidin-3-rutinoside, as confirmed by in silico analysis...
April 2024: Food Research International
https://read.qxmd.com/read/38519168/exploring-correlations-between-soy-sauce-components-and-the-formation-of-thermal-contaminants-during-low-salt-solid-state-fermentation
#32
JOURNAL ARTICLE
Feng Li, Yuting Wang, Hongxia Liao, You Long, Qiang Yu, Jianhua Xie, Yi Chen
Soy sauce is a traditional seasoning in Asia and provides a unique flavor to food. However, some harmful Maillard reaction products (MRPs) were inevitably formed during the manufacturing process. Fermentation is a critical step of soy sauce manufacturing and has a significant impact on MRPs formation. Therefore, this study investigated the formation of some characteristic MRPs (e.g., furan, carboxymethyl lysine (CML), 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl compounds) and their correlation with major quality indicators (e...
April 2024: Food Research International
https://read.qxmd.com/read/38519167/review-of-fruits-flavor-deterioration-in-postharvest-storage-odorants-formation-mechanism-and-quality-control
#33
REVIEW
Huiyu Zhao, Suling Zhang, Di Ma, Zhenzhen Liu, Peipei Qi, Zhiwei Wang, Shanshan Di, Xinquan Wang
Fruits flavor deterioration is extremely likely to occur during post-harvest storage, which not only damages quality but also seriously affects its market value. This work focuses on the study of fruits deterioration odorants during storage by describing their chemical compositions (i.e., alcohols, aldehydes, acids, and sulfur-containing compounds). Besides, the specific flavor deterioration mechanisms (i.e., fermentation metabolism, lipid oxidation, and amino acid degradation) inducing by factors (temperature, oxygen, microorganisms, ethylene) are summarized...
April 2024: Food Research International
https://read.qxmd.com/read/38519166/identification-of-dynamic-changes-in-volatile-compounds-and-metabolites-during-the-smoking-process-of-zhenba-bacon-by-gc-ims-combined-metabolomics
#34
JOURNAL ARTICLE
Shuai Han, Meiling Ke, Ling Wang, Haidong Ma, Guofei Wu, Lianxu Zhu, Tao Zhang, Hongzhao Lu
Zhenba bacon is a traditional cured bacon product with a rich history that originated from Zhenba County, Shaanxi Province. This study aimed to investigate the patterns of volatile compound formation and changes in metabolites during the smoking process in Zhenba bacon. Firstly, the sensory properties and physicochemical properties of Zhenba bacon were analyzed. Gas chromatography-ion mobility spectrometry (GC-IMS) and nontargeted metabolomics technology were used to analyze Zhenba bacon from different smoking stages...
April 2024: Food Research International
https://read.qxmd.com/read/38519165/single-droplet-drying-with-stepwise-changing-temperature-time-trajectories-influence-on-heat-sensitive-constituents
#35
JOURNAL ARTICLE
N M Eijkelboom, K Gawronska, J M Vollenbroek, G J C Kraaijveld, R M Boom, P F C Wilms, M A I Schutyser
Optimization procedures for industrial spray drying processes mainly rely on empirical understanding. Mechanistic understanding of the process is limited, but can be enhanced by studying the drying of single droplets. We here report on a new sessile single droplet drying platform, using two air streams to represent the inlet and outlet air of a spray dryer to simulate changing conditions in a spray dryer. Accurate temperature measurements confirmed the temperature profiles and their imposition onto a drying droplet...
April 2024: Food Research International
https://read.qxmd.com/read/38519164/elucidating-the-mechanisms-of-ultrasound-treatment-combined-with-%C3%AE%C2%BA-carrageenan-addition-enhancing-the-gelling-properties-of-heat-induced-myofibrillar-protein-gel
#36
JOURNAL ARTICLE
Shiwen Lin, Xue Liang, Zihan Zhao, Baohua Kong, Chuanai Cao, Fangda Sun, Qian Liu
This work investigated the effect of ultrasound (US) treatment synergized with κ-carrageenan (KC) on the gel properties, structural characteristics and microstructures of myofibrillar protein (MP) gel. The results demonstrated that simply adding KC enhanced the gel strength and water holding capacity (WHC) of MP gels. Moreover, the gel strength and WHC of MP gels were increased by 56.67 % and 76.19 % via 20 min US treatment synergized with KC, which was mainly attributed to the changes in sulfhydryl content, surface hydrophobicity, and fluorescence intensity of MP gels...
April 2024: Food Research International
https://read.qxmd.com/read/38519163/demystifying-wine-expertise-through-the-lens-of-imagination-descriptions-and-imagery-vividness-across-sensory-modalities
#37
JOURNAL ARTICLE
Ilja Croijmans, Robert Pellegrino, Qian Janice Wang
For most untrained novices, talking about wine or imagining the smells and flavours of wine is difficult. Wine experts, on the other hand, have been found to have better imagery for wine, and are also more proficient in describing wine. Some scholars have suggested that imagery and language are based on similar underlying processes, but no conclusive evidence has been found regarding mental imagery and language production. In this study, we examined the relationship between imagery and language use in both novices and experts...
April 2024: Food Research International
https://read.qxmd.com/read/38519162/a-comprehensive-multi-omics-analysis-integrating-proteomics-and-metabolomics-was-employed-to-elucidate-tea-induced-stewed-beef-quality-change-mechanisms
#38
JOURNAL ARTICLE
Shiquan Zhang, Duoduo Zhang, Majida Al-Wraikat, Yang Jiao, Yongfeng Liu
To better understand the functional mechanism of four types of tea (green tea, black tea, jasmine tea, and dark tea) on the quality of stewed beef, changes in quality characteristics, proteomics, and metabolomics were investigated. Adding these four tea types decreased the pH value, L* value, shear force, and hardness of the stewed beef. Among these groups, black tea (BT) significantly improved the tenderness of the stewed beef. They have substantially impacted pathways related to protein oxidative phosphorylation, fatty acid degradation, amino acid degradation, and peroxisomes in stewed beef...
April 2024: Food Research International
https://read.qxmd.com/read/38519161/metabolomics-reveals-factors-affecting-the-radical-reaction-of-sulfides-during-thermal-processing-for-meaty-aroma
#39
JOURNAL ARTICLE
Zeyu Zhang, Huiyu Kuang, Bei Wang, Yanping Cao
The effects of cysteine (Cys), glutathione (GSH) and cystine (GCys) on sulfides and meaty aroma were studied based on concentration monitoring and metabolomics. In multi-component models, Cys and GSH demonstrated a greater capacity to decrease dimethyl trisulfide (DMTS) levels and increase the proportion of 2-methyl-3-furanthiol (MFT), compared with GCys. Moreover, no discernible difference between Cys and GSH in dynamic profiles of volatiles to further analyze the synergistic effect of both. Results of single factor experiment and optimization revealed that the optimal thermal processing was a second-order thermal procedure...
April 2024: Food Research International
https://read.qxmd.com/read/38519160/innovative-vs-classical-methods-for-drying-heterotrophic-chlorella-vulgaris-impact-on-protein-quality-and-sensory-properties
#40
JOURNAL ARTICLE
Simon Van De Walle, Imma Gifuni, Bert Coleman, Marie-Christin Baune, Alexandre Rodrigues, Helena Cardoso, Fabio Fanari, Koenraad Muylaert, Geert Van Royen
Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation of the end product. Depending on the differences in applied temperature and treatment time, the process of drying can have a substantial impact on protein quality and aroma, important characteristics determining the incorporation potential in food products. In this study, we compared the drying of heterotrophic Chorella vulgaris with both innovative (agitated thin film drying (ATFD), pulse combustion drying (PCD) and solar drying (SolD)) and commonly used drying techniques (spray drying (SprD) and freeze drying (FD))...
April 2024: Food Research International
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