Article
Agriculture, Multidisciplinary
Jianan Zhang, Guowan Su, Tiantian Zhao, Jiangping Fan, Chi-Tang Ho, Mouming Zhao
Summary: This study confirmed the better umami-enhancing abilities of Amadori rearrangement products (ARPs) of peptides through synthesis and sensory experiments. ARPs showed a synergistic effect with umami substances and had a stronger umami-enhancing capacity compared to the corresponding peptides. RFPHADF-ARP, despite being a bitter peptide initially, exhibited good umami-enhancing properties.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Huayang Wang, Tongxun Liu, Tiantian Zhao, Guowan Su, Mouming Zhao, Jianan Zhang
Summary: This study successfully increased the umami-enhancing capability of pea protein hydrolysate (PPH) using the Maillard reaction with the integration of NADES. By changing reaction conditions and adding xylose, the umami-enhancing ability of PPH was significantly improved. This research is of great importance to industrial production.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yaqi Zhao, Xuan Zhao, Dongxiao Sun-Waterhouse, Geoffrey Ivan Neil Waterhouse, Mouming Zhao, Jiahui Zhang, Fang Wang, Guowan Su
Summary: This study highlighted the contribution of peptides to umami taste in soy sauce, particularly identifying Asn-Pro and Ala-His as important umami-enhancing peptides. A two-stage hydrolysis process was established to produce protein hydrolysates rich in umami-tasting peptides, which significantly increased umami when added to original soy sauce.
Article
Food Science & Technology
Xue Zhou, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi-Tang Ho
Summary: The Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of pea protein, prepared at a low temperature, reduced bitterness and increased umami taste. The concentration of MRIs positively correlated with umami and saltiness intensity, making them a potential substitute for salt reduction. Increased MRIs also promoted aldosterone secretion in saliva, enhancing human perception of saltiness.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Xinyu Meng, Huan Liu, Yongmei Xia, Xueyi Hu
Summary: In this study, a natural resource platform of polysaccharide-peptide conjugates was constructed through Maillard reaction, leading to conjugates with improved emulsifying ability and higher antioxidant capacity. These conjugates provided stable emulsion systems with effective encapsulation, protection, and controlled release of curcumin.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Guowan Su, Zixiang Yu, Huayang Wang, Mouming Zhao, Tiantian Zhao, Jianan Zhang
Summary: This study prepared natural deep eutectic solvents (NADES) using proline, glucose, and water, and investigated the effects of physicochemical properties of NADES on the Maillard reaction. The results showed that water had a dual function in promoting the formation of hydrogen bonding networks within NADES at optimal levels, but could disturb its structure when exceeding a certain proportion, further impacting the accumulation of Maillard reaction products. The study also demonstrated the feasibility of modulating the Maillard reaction by adjusting NADES properties for flavor enhancer development.
Article
Chemistry, Applied
Yue Zhang, Xinchang Gao, Daodong Pan, Zhiguo Zhang, Tianqiong Zhou, Yali Dang
Summary: Fourteen novel umami peptides were isolated and identified from Ruditapes philippinarum, with KSAEN and QIEELEGK having higher sensory evaluations, and PAATIPE and HNESQN showing the best umami-enhancing taste in a 0.35% MSG solution. Molecular docking showed that certain amino acids may play important roles in the interaction of peptides with taste receptors, contributing to the umami taste of the shellfish.
Article
Food Science & Technology
Gengxin Hao, Shuting Lin, Yafei Jiang, Wenhong Cao, Ya Liu, Zhaohua Chen
Summary: The study found that 600W ultrasound can increase the water content of eel muscle, while exceeding 400W can increase hardness and chewiness. Ultrasound treatment helps to form more pores and homogeneous network, and increase the content of umami amino acids and volatile organic compounds.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Chemistry, Applied
Jawhar Hafsa, Mohammed Ali Smach, Reda Ben Mrid, Mansour Sobeh, Hatem Majdoub, Abdelaziz Yasri
Summary: The Maillard reaction enhances the functional properties of chitosan, leading to improved antimicrobial, antioxidant, and emulsifying capabilities that effectively extend the shelf life and quality of food products.
Article
Agriculture, Multidisciplinary
Xuefeng Wang, Dan Zhang, Qihong Guo, Yuehong Pu, Aixiang Huang, Jiangping Fan
Summary: This study aimed to explore umami peptides derived from protein hydrolysates of Morchella esculenta. The researchers found that the ultrafiltration fractions of the protein hydrolysates exhibited the strongest umami taste and the overall flavor was significantly improved after the Maillard reaction. They also identified 37 peptides from the fractions and screened out two novel umami peptides through bioinformatics and molecular docking. The study provides insights into the development and utilization of Morchella esculenta in flavored foods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Mengdi Chen, Xinchang Gao, Daodong Pan, Shenlu Xu, Haihua Zhang, Yangying Sun, Jun He, Yali Dang
Summary: The study identified ten novel peptides from chicken hydrolysate, with HGEDKEGE and SEASNNK showing a prominent umami taste, while AGDDAPR and IGPGLGR had better umami-enhancing effects. Molecular docking results revealed key residues such as Arg303, Ser123, and His121 playing critical roles in enhancing umami taste, with Ser146 and Ser123 being decisive in the umami taste.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Duanquan Lin, Le-Chang Sun, Yu-Lei Chen, Guang-Ming Liu, Song Miao, Min-Jie Cao
Summary: This paper provides an update on the current knowledge of peptide-based emulsifiers in the field of foods, including the surface behavior of surface-active peptides and peptide assemblies, factors affecting the stability of peptide-stabilized emulsions, and the potential applications of peptide-stabilized emulsions in the food industry.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Jingwen Zhu, Xue Xia, Foxin Zhang, Shiqing Song, Heping Cui, Khizar Hayat, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho
Summary: Traditionally, it is difficult to achieve integration of light color and savory flavor in 'Thermal Process Flavoring' through the Maillard reaction. However, a light-colored seasoning was successfully prepared from a gluten peptide-glucose system using a gradient temperature-elevating Maillard reaction with additional L-cysteine. The addition of L-cysteine resulted in weaker fluorescence and UV-VIS absorption intensities of the Maillard reaction products (MRPs), inhibiting browning and reducing the concentration of alpha-dicarbonyls. Furthermore, the addition of L-cysteine increased the peptide content below 500 Da and decreased the cross-linking products in the 1-3 kDa range, leading to superior umami and gentle kokumi attributes in the light-colored products compared to those without L-cysteine.
Article
Food Science & Technology
K. Arihara, I Yokoyama, M. Ohata
Summary: Bioactive peptides are released from meat proteins through enzymatic hydrolysis from meat and meat by-products. These peptides have diverse physiological functions, affecting circulatory, nervous, alimentary, and immune systems. It is important to consider the impact of the Maillard reaction on these peptides during processing, cooking, and storage.
Article
Food Science & Technology
Ying Bu, Wei He, Lunwei Zhu, Wenhui Zhu, Jianrong Li, He Liu, Xuepeng Li
Summary: This study investigated the preparation of microcapsules with different wall materials via spray drying and analyzed their characteristics and umami release. The results showed that microcapsules with C + GA as the wall material exhibited the best stability and sustained umami release effect.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jianan Zhang, Jucai Xu, Lei Liu, Yang Liu, Tiantian Zhao, Changping Wu, Dongxiao Sun-Waterhouse, Mouming Zhao, Guowan Su
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2016)
Article
Food Science & Technology
Jianan Zhang, Dongxiao Sun-Waterhouse, Yunzi Feng, Guowan Su, Mouming Zhao, Lianzhu Lin
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Chemistry, Applied
Jianan Zhang, Mouming Zhao, Guowan Su, Lianzhu Lin
Article
Agriculture, Multidisciplinary
Jianan Zhang, Mouming Zhao, Nanxi Gao, Guowan Su, Baoguo Sun, Jiahui Zhang, Chi-Tang Ho
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
