Article
Thermodynamics
Dawei Yu, Diantao Jing, Fang Yang, Pei Gao, Qixing Jiang, Yanshun Xu, Peipei Yu, Wenshui Xia
Summary: The study revealed that the size of ice crystals has a significant impact on flavor-related compounds in pufferfish fillets, with smaller crystals reducing accumulation of off-flavor compounds and increasing umami-associated FAA and inosine monophosphate. Control pretreatments of endogenous proteolysis and oxidation were both beneficial for maintaining flavor quality, with liquid nitrogen freezing showing the best preservation effect.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2021)
Article
Food Science & Technology
Yao Zheng, Xichang Wang
Summary: The effect of different pre-freezing handling methods on the frozen quality of farmed obscure pufferfish was investigated. The results showed that spinal cord cutting and precooling method contributed to better quality retention compared to commercial slaughter method, and different handling methods significantly affected certain metabolic pathways, inhibiting protein denaturation and ice crystal growth.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yao Zheng, Fen Zhou, Long Zhang, Hongli Wang, Xi-chang Wang
Summary: This study explored the frozen storage stability of muscle protein of the obscure pufferfish using a semi-model system based on light exposure, oxygen concentration, and multiple freeze-thaw cycles. The results showed that light exposure and oxygen concentration significantly accelerated protein loss and changes in protein structure, indicating a correlation between protein oxidation levels and structural changes during freeze-thaw cycles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Weiqing Lan, Yuqing Sun, Haojie Feng, Jing Xie
Summary: The effects of slightly acidic electrolyzed water combined with polylysine hydrochloride and rosemary extract on the quality and microbiota of obscure pufferfish were studied. The results showed that the treatments reduced microbial counts, slowed down quality degradation, and extended the shelf life of the fish.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Food Science & Technology
Mohammed Obadi, Jiyao Zhang, Yanan Shi, Bin Xu
Summary: This paper summarizes the impact of raw materials, additives, and production processes on the quality of frozen cooked noodles (FCNs), highlighting how the noodle manufacturing process significantly affects FCN quality. Ice crystal formation in the internal structure of FCNs during frozen storage is identified as an important factor influencing noodle quality. Additives play a crucial role in reducing the freezable water content of noodles during frozen storage.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Noman Walayat, Wei Tang, Xinping Wang, Minghua Yi, Li Guo, Yuting Ding, Jianhua Liu
Summary: This research compared the antioxidant effects of konjac oligosaccharides (KOG) and conventional cryoprotectant (4% sucrose + 4% sorbitol) mixture on silver carp proteins during fluctuated frozen storage. It was found that KOG (3%) showed stronger interactions with protein molecules, leading to reduced surface hydrophobicity, decline in SH groups and Ca2+-ATPase, and enhanced gel strength of surimi. These findings suggest that KOG (3%) has potential as a substitute for conventional cryoprotectant in seafood frozen preservation, providing commercial benefits.
FOOD HYDROCOLLOIDS
(2022)
Review
Materials Science, Multidisciplinary
Feng Zhao, Lin Lin, Jian Zhang, Jing Liu, Junyou Shi, Yann Le Godec, Alexandre Courac
Summary: Ice-templating technique combines with other materials' processing technologies to regulate pore morphology, and it opens up a new avenue for improving material properties and developing new materials.
ADVANCED MATERIALS TECHNOLOGIES
(2023)
Review
Food Science & Technology
Alan L. Digvijay, Alan L. Kelly, Prabin Lamichhane
Summary: Temperature-mediated preservation techniques provide a simple and effective method for long-term storage of food products. However, the effects of sub-zero temperatures and freezing on the properties of heterogeneous systems like cheese are not well understood. Ice crystallization during freezing can cause undesirable changes in texture and functionality of cheese, but the findings vary due to experimental conditions. Different types of cheese may have different effects and suitability for frozen storage, with most cases adversely affecting texture and functional attributes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Fangfei Li, Xin Du, Bo Wang, Nan Pan, Xiufang Xia, Yihong Bao
Summary: The study showed that ice structuring protein (ISP) significantly improved the solubility and gel properties of myofibrillar protein in frozen pork patty, leading to higher gel whiteness and strength, reduced water loss, and preserved gel microstructure during frozen storage.
Article
Food Science & Technology
David Oppong, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
Summary: The study investigated the effects of deep-frying and oven-baking on the properties of cassava croaker nuggets during frozen storage. The results showed that oven-baked nuggets had higher free fatty acid content and peroxide value compared to deep-fried ones.
Article
Food Science & Technology
Ting Zhou, Yi-Xuan Ding, Soottawat Benjakul, Shan -Shan Shui, Bin Zhang
Summary: This study investigated the changes in trypsin, calpain, and cathepsin activity and their effects on muscle proteins in intact and beheaded shrimp during frozen storage. The result showed that the beheading treatment effectively prolonged the shelf-life of stored shrimp products by inhibiting the degradation of muscle proteins. The beheaded shrimp samples exhibited more stable characteristics and significantly lower activities of trypsin, calpain, and cathepsin compared to intact shrimp samples throughout the storage period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Madison P. Wagoner, Tristan M. Reyes, Virgina E. Zorn, Madison M. Coursen, Katie E. Corbitt, Barney S. Wilborn, Charles W. Starkey, Terry D. Brandebourg, Aeriel D. Belk, Tom Bonner, Jason T. Sawyer
Summary: The study evaluated the fresh characteristics of previously frozen steaks during a simulated retail display and found that vacuum packaging films can delay the detrimental effects caused by frozen storage on steaks.
Review
Food Science & Technology
Alejandra Castillo Arias, Carlos Alberto Fuenmayor Bobadilla, Carlos Mario Zuluaga Dominguez
Summary: Dough is the first step to create baked goods with various presentations, textures, and flavors. The frozen storage of dough has been investigated to improve the quality by using cryoprotectants, as low temperatures affect the sensory attributes and shelf life. This review analyzes the advances in the use of additives and scientific evidence for the frozen storage of dough.
Article
Food Science & Technology
Shanshan Shui, Huicheng Yang, Baiyi Lu, Bin Zhang
Summary: Phosphorylated trehalose has protective effects on the quality and characteristics of peeled shrimp during frozen storage, improving water-holding capacity, reducing protein denaturation and oxidation, and preserving the integrity of the microstructure.
Article
Food Science & Technology
Qixing Jiang, Pei Gao, Jiatong Liu, Dawei Yu, Yanshun Xu, Fang Yang, Bin Wang, Peipei Yu, Wenshui Xia
Summary: The study investigated the effects of endogenous enzymes on texture deterioration of Macrobrachium rosenbergii during frozen storage, finding that inhibitors of cysteine proteases and trypsin effectively alleviated softening and reduced the accumulation of peptides and amino nitrogen. The results suggest that endogenous cysteine proteases in the muscle of giant freshwater prawns play a crucial role in texture deterioration during cryopreservation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.