Article
Agriculture, Multidisciplinary
Necati Cetin, Cevdet Saglam
Summary: In this study, different drying methods were compared for three types of apple cultivars. The results showed that microwave and hybrid drying had better outcomes in terms of bioactivity and drying characteristics of the apples.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agronomy
Qin Zhang, Chunhui Shan, Wen Song, Wenchao Cai, Fake Zhou, Ming Ning, Fengxian Tang
Summary: Temperature control is a key factor in maintaining postharvest fruit quality and extending shelf life. The study found that storage temperature significantly influenced gene expression in Gold Queen Hami melon fruit, particularly genes involved in starch and sucrose metabolism pathways. Lower temperatures, such as 3 degrees C and 0.5 degrees C, were associated with increased sweetness loss and promoted starch degradation in the melons.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yeliz Tekgul Barut, Gulsah Caliskan Koc, Ahsen Rayman Ergun, Hamza Bozkir, Ravi Pandiselvam
Summary: Roasting is a common process to improve the properties of chickpeas. This study investigated the effects of different roasting methods on the composition, texture, and sensorial properties of chickpeas. The results showed that roasting methods significantly influenced the amino acid content and did not affect the nutritional quality of proteins. The combined group (300W-250 degrees C) showed the highest sensory scores in terms of general appeal.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Bo Wang, Xue Bai, Xin Du, Nan Pan, Shuo Shi, Xiufang Xia
Summary: This study compared the effects of vacuum thawing, ultrasound thawing, and microwave thawing on the quality, protein and lipid oxidation, internal temperature distribution, and microstructure of porcine longissimus lumborum. The results showed that all thawing methods led to a decrease in quality, with microwave thawing having the greatest impact. Protein and lipid oxidation were observed in the thawing samples, and the internal temperature distribution became less uniform. The microstructure of the thawing samples was found to be looser compared to the fresh meat samples.
Review
Biochemistry & Molecular Biology
Meghna Malik, Vinay Narwal, C. S. Pundir
Summary: Ascorbic acid plays a significant regulatory role in neurotransmitters and enzymes in the central nervous system. The concentration of ascorbic acid in biological fluids is a metric for assessing oxidative stress. Biosensing methods have advantages over other detection methods, such as being precise, rapid, simple, economical, and sensitive.
PROCESS BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Bing Chen, Min Zhang, Yuchuan Wang, Sakamon Devahastin, Dongxing Yu
Summary: Combined microwave-and infrared-assisted thawing can shorten thawing time and reduce thawing loss, with infrared heating being superior to microwave heating. By using this strategy, losses of ascorbic acid in thawed products can be minimized, cell damage can be reduced, and the taste can be improved.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shuang Li, Yan Zhou, Liming Sun, Yanjie Wang, Shuang Song, Chunqing Ai, Jingfeng Yang
Summary: The research aimed to find an effective storage method to maintain the quality of processed sea cucumbers. Various methods were tested, including freezing and oxygen treatment, and it was found that these methods had a minimal impact on the quality of the sea cucumbers, with the frozen and oxygen groups showing the best results after storage.
Article
Acoustics
Magdalena Dadan, Anna Grobelna, Stanislaw Kalisz, Dorota Witrowa-Rajchert
Summary: Ultrasound-assisted thawing of blue honeysuckle berry can reduce the losses of bioactive components and increase the extraction efficiency during juice processing. Both ultrasound and enzymatic treatment significantly improved the extraction efficiency, content, and acidity of the juices, especially when ultrasound was applied at 50 degrees Celsius.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Engineering, Chemical
Washiela Arendse, Victoria Jideani
Summary: This study aimed to find alternatives to sulphite as a preservative for dried fruits. The results showed that an increase in citric acid concentration significantly increased the lightness and decreased the redness of the dried apple slices.
Article
Food Science & Technology
Raha Farahnak, Moloud Nourani, Elnaz Riahi
Summary: The study compared the effects of different ultrasound-assisted thawing methods on the thawing process of button mushroom, finding that sonication in the temperature range of -5-0 degrees C significantly reduced thawing time. The 250 W probe-type ultrasound not only minimized protein denaturation but also increased water holding capacity and hardness, while high-power ultrasound thawing had the best effect on color indices and textural properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Energy & Fuels
Dominik Mierzwa, Justyna Szadzinska, Elzbieta Radziejewska-Kubzdela, Tomasz Lenartowicz
Summary: Vacuum impregnation (VI) is a process used to modify or enrich porous food products. This study evaluated the effect of starch on mass transfer during VI and the potential of ultrasound to enhance mass transfer. The results showed that starch hindered mass transfer, but ultrasound increased the flow of the impregnating solution. However, the effects depended on the application stage. Importantly, VI did not negatively affect the analyzed quality parameters. The study suggests that ultrasound can improve the effectiveness of VI in low-porous and starch-rich materials, but further research is needed.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
(2023)
Article
Chemistry, Physical
Dobrawa Kwasniewska, Justyna Kiewlicz
Summary: The interactions between the cationic surfactant CTAB and ascorbic acid and its derivatives in aqueous media were investigated. Surface tension isotherms were used to determine the critical micelle concentration and adsorption parameters. Infrared analysis contributed to estimating the existence of interactions in the systems. The effect of CTAB-ascorbic acid/ascorbic acid derivatives interactions on antioxidant activity was analyzed.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Biotechnology & Applied Microbiology
Hanna Harrysson, Johanna Liberg Krook, Karin Larsson, Cecilia Tullberg, Annelous Oerbekke, Gunilla Toth, Henrik Pavia, Ingrid Undeland
Summary: This study evaluated the changes in lipid oxidation products, fatty acids, ascorbic acid, and color of Porphyra and Ulva during oven-drying and storage. The results showed that light storage and freeze-drying caused loss of fatty acids and pigment bleaching, while pre-coating with whey protein mixture reduced oxidation product formation and protected fatty acids. Pre-soaking in freshwater had little effect on seaweed stability but increased the relative content of ascorbic acid and fatty acids.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2021)
Article
Agronomy
Wen Song, Panling Zhang, Haoyu Zhang, Qin Zhang, Ming Ning, Xinxin Zhao, Wenchao Cai, Xiumin Liu, Xue Zhang, Fengxian Tang, Chunhui Shan
Summary: The study found that application of appropriate concentrations of salicylic acid (SA) under cold storage conditions can improve cold injuries in Hami melons, while endogenous SA also promotes cold injuries.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Qin Wei, Yubao Guo, Kang Tu, Xiuling Zhu, Dan Xie, Xinyu Liu
Summary: The effects of ascorbic acid treatment alone and in combination with degreasing or hydrothermal treatment on improving the poor mouthfeel and low digestibility of brown rice were studied. The results showed that combining degreasing with ascorbic acid hydrothermal treatment significantly improved the texture of cooked brown rice, reducing hardness and chewiness to the level of polished rice, increasing stickiness, and enhancing sensory score and in vitro digestibility. The study also found that treated brown rice had reduced relative crystallinity and water contact angle, and increased water uptake. Scanning electron microscope showed starch granule separation in cooked brown rice grain. The improved eating quality and digestibility of brown rice is beneficial for consumer acceptance and human health.
Article
Chemistry, Applied
Yu Peng, Tianming Yao, Qin Xu, Srinivas Janaswamy
Summary: Corn, one of the top three consumed grains worldwide, has been developed into ready-to-eat flour with variable starch digestion through high-temperature processing. The study found that processing temperature and moisture levels can modulate the starch structure in the flour, and the presence of oil further influences the digestion of starch.
Article
Chemistry, Applied
Yu Peng, Konstantina Kyriakopoulou, Julia K. Keppler, Paul Venema, Atze Jan van der Goot
Summary: The study found that replacing NaOH with Ca(OH)2 during the process of soy protein-rich fractionation did not affect the protein and oil content of the obtained soy protein-rich fractions (SPFs). However, higher calcium content in the SPF resulted in significant changes in the properties of the protein-rich fractions, leading to larger particle size, higher thermal stability, lower NSI and WHCP values, and weaker gel networks. This highlights the importance of maintaining calcium content within a certain threshold to preserve the desired functional properties of the protein-rich fractions.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Qian-Yun Han, Fang Liu, Yuan-Ying Ni
Summary: The gene sequence of membrane-bound polyphenol oxidase (mPPO) was successfully cloned using PCR method, revealing a highly conserved di-copper binding region. The three-dimensional structure of mPPO showed two catalytic copper ions coordinated with histidine residues, with smaller ligands exhibiting higher affinity. Molecular dynamic simulation highlighted the significance of Phe 353 in influencing enzymatic activity through substrate coordination in the active site.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Kunli Wang, Bei Li, Rao Fu, Zefang Jiang, Xin Wen, Yuanying Ni
Summary: This study aimed to investigate the effects of Bentong ginger oleoresin (BGO) on nonalcoholic fatty liver disease (NAFLD) and its underlying mechanism. The results showed that BGO treatment reduced obesity induced by a high-fat diet (HFD), decreased serum total cholesterol levels, and improved liver fat accumulation. Furthermore, BGO exhibited anti-inflammatory activity and regulated the gut microbiota in NAFLD mice. These findings suggest that BGO may serve as an effective dietary supplement for the improvement of NAFLD-related metabolic diseases.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Mo Li, Xin Wen, Kunli Wang, Yuxiao Wang, Zihao Liu, Yuanying Ni
Summary: In this study, S-casein micelles (G-CGDNs) were modified using Maillard reaction and genipin crosslinking to enhance stability and achieve time-release capability. The modified G-CGDNs showed increased resistance to protease hydrolysis and the ability to reassemble into uniform micelles. This research contributes to improving the stability and delayed reaction of nano-carriers.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yu Peng, Jinhong Zhao, Xin Wen, Yuanying Ni
Summary: This study investigates different thawing methods for frozen mangoes and finds that innovative microwave thawing can significantly shorten thawing time, improve mango quality, and achieve higher sensory scores.
Article
Multidisciplinary Sciences
Hongyi Cai, Sander Biesbroek, Xin Wen, Shenggen Fan, Pieter van 't Veer, Elise F. Talsma
Summary: To accurately estimate the impact of food consumption and potential dietary changes on environment and climate change, this study developed a Chinese Food Life Cycle Assessment Database. By collecting data and applying conversion factors, the environmental footprints of Chinese diets can be more accurately estimated.
Review
Chemistry, Applied
Qian-Yun Han, Xin Wen, Jing-Yu Gao, Chong-Shan Zhong, Yuan-Ying Ni
Summary: Plasma-activated water (PAW) is a liquid treated with plasma that exhibits antimicrobial activity and has various applications in the food industry. This article reviews the effects of PAW treatment parameters on microbial inactivation efficiency, pesticide dissipation, meat curing, food functional characteristics, seed germination, and plant growth. It also discusses the interaction of PAW with other technologies and highlights future challenges in the application of PAW.
Article
Chemistry, Applied
Yuxiao Wang, Mo Li, Xin Wen, Haiteng Tao, Kunli Wang, Rao Fu, Hongxun Tao, Fuying Wang, Nan Chen, Yuanying Ni
Summary: This study explored a green and rapid strategy to engineer robust nanoemulsions using electrostatic complexes of whey protein isolate (WPI) and chondroitin sulfate (CS) induced by ultrasonication and acidic conditions. The optimized CS:WPI ratio of 4:6 resulted in nanoemulsions with desired particle size and high crystallinity.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Yu Peng, Dandan Zhao, Mo Li, Xin Wen, Yuanying Ni
Summary: Plant-based products produced from soy protein isolate (SPI) have higher sodium (Na) content compared to animal-based products. Alternative soy fractionation processes using KOH as a replacement for NaOH have been established to produce low-sodium soy protein fractions (SPFs). The application of KOH increases the protein content, water holding capacity (WHC), and thermal stability of SPFs, while reducing the yields and protein solubility. Overall, the use of KOH provides the possibility to develop low-sodium high-potassium soy protein ingredients for healthy soy-based foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Nutrition & Dietetics
Zefang Jiang, Shiyue Zhou, Yu Peng, Xin Wen, Yuanying Ni, Mo Li
Summary: Biofortification through foliar fertilization and breeding strategies successfully increased the zinc concentration and soluble zinc content in wheat. The nutritional components including macronutrients and micronutrients were improved, except for vitamins B-2 and B-5. Dietary fiber decreased in coarse bran, while starch increased in break and reduction flour. The molar ratio of phytates: zinc did not significantly improve zinc bioaccessibility. These findings are valuable for developing micronutrient-rich wheat varieties with improved nutritional traits.
Article
Nutrition & Dietetics
Kunli Wang, Linghua Kong, Xin Wen, Mo Li, Shan Su, Yuanying Ni, Junlian Gu
Summary: The study aims to evaluate the positive influence of 6-gingerol (6G) on glucose regulation in mice with prediabetes and elucidate the mechanisms involved. Results show that 6G intervention significantly reduced fasting glucose levels, improved insulin resistance, glucose tolerance, and liver and pancreatic health. 6G also altered the gut microbiota and activated specific pathways to regulate glucose metabolism and oxidative stress. These findings demonstrate 6G's potential as a dietary supplement for individuals with prediabetes.
Review
Biochemistry & Molecular Biology
Yu Peng, Dandan Zhao, Mo Li, Xin Wen, Yuanying Ni
Summary: Consumers who are environmentally and health conscious are increasingly seeking plant-based alternatives to replace animal-based products in their diets, particularly meat analogues that resemble the taste and texture of meat. This study discusses the use of soy protein and wheat gluten in creating fibrous structures for meat analogues. The formation of soy protein and wheat gluten networks relies on a combination of covalent and non-covalent interaction bonds, contributing to the fibrous structure. This review serves as a valuable reference for further research and advancements in the development of fibrous structures.
