MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Yufan Zhang,Li Luo,Siyue Tian,Bingjian Zhang,Qiang Li
Archaeobotany plays a vital role in understanding the origins and development of agriculture. Given the different primary crops in northern and southern China, developing a method for distinguishing between millet and rice residues is crucial. Enzyme-linked immunosorbent assay (ELISA) has unique advantages in detecting animal organic residues, but its effectiveness in detecting plant residues remains uncertain. Therefore, this study devised an optimized ELISA method for the rapid, high-throughput identification of millet and rice residues in archaeological samples. The method exhibited satisfactory sensitivity and specificity, effectively detecting plant organic residues in both categories of archaeological samples. The method’s applicability and accuracy were cross-validated through documentary records, iodine–potassium iodide testing, and phytolith analysis. This study also represents a preliminary application of ELISA in archaeobotany. With further research, this technology has the potential to become a valuable tool in plant archaeology.
研究领域:
植物考古学
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生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Yuan Li,Limin Wang,Lu Xue,Qianfei Jia,Shufen Li,Yuxi Qin,Zijian Wu
Recently, research on the plant-based oleogels, has gained significant attention as a promising approach for oil formulation. In this research, emulsion-templated technique utilizing millet prolamin (MP) as oleogelator was employed for crafting edible oleogels from various vegetable oils of varying degree of unsaturation. The focus of the study was to examine the formation process, structural characteristics, rheological properties, and lipid digestion of these oleogels. The results indicated that MP-based oleogels exhibited uniform morphology and low oil loss. The construction of the oleogel network could be attributed to hydrogen bonding between oleogelator molecules, hydrophobic interactions among the oleogelator molecules and between the oleogelator and oil, as well as van der Waals forces between the oil molecules themselves. Increasing MP concentration formed a denser oleogel network, and exhibited greater elastic moduli (G′) and viscous moduli (G′′). Additionally, 8 % MP oleogel prepared from flaxseed oil with high linolenic acid showed low oil loss, high hardness and efficient release of free fatty acids. These results indicated the potential of MP as an oleogelator in creating oleogels, and it is promising for fabricating trans-free and low-saturated oleogel-based products.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Jiaxi Chu,Haizhen Zhao,Zhaoxin Lu,Fengxia Lu,Xiaomei Bie,Chong Zhang
Millet bran was fermented with Bacillus natto and the changes of structural, physicochemical and functional properties of its dietary fiber were investigated. Results showed that B. natto fermentation enhanced soluble DF content from 2.3% to 13.2%, and soluble DF/insoluble DF ratio from 3.1% to 19.9%. SEM and FTIR assay indicated that fermentation led to the degradation of cellulose and hemicellulose, thereby forming more porous and loose structure and polysaccharides. The binding capacities such as water and oil holding capacity, swelling capacity as well as cholesterol, bile salts, nitrite ion and glucose adsorption capacity were improved, while cation exchange capacity was not significantly changed. The total phenolic content and DPPH free radical scavenging capacity increased significantly. Overall, fermentation of millet bran by B. natto improved the structural and functional properties of its DF, which could be applied as a functional ingredient in food products.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yuting Ye,Lixia Wang,Ping Zhan,Honglei Tian,Jianshu Liu
Millet Huangjiu (MHJ), a type of northern Huangjiu with a long history, has attracted considerable attention in China and East Asia for its unique flavor. To elucidate the changing course of aroma components during the fermentation process of MHJ, 15 MHJ samples prepared at different fermentation stages were assessed by gas chromatography–olfactometry (GC–O) and odor activity value (OAV) coupled with multivariate data analysis. A total of 66 volatile compounds were identified, among which 21 odorant active substances were regarded as the main aroma components (OAVs ≥ 1). The numbers and contents of esters in MHJs accumulated with the extension of fermentation time. Ethanol, ethyl acetate, phenylethyl alcohol and other 7 aromatic substances are the key flavoring agents in the final fermented MHJ. Orthogonal partial least squares-discriminant analysis (OPLS-DA) showed that 14 volatile compounds (formic acid, ethanol, etc.) are supposed to be the key substances that cause significant differences in MHJ flavor at different fermentation stages.
研究领域:
食品科学
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发酵工程
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 3
·417
·
IF 5.1
Yu Guo,Yuewei Luo,Zhiyuan Ren,Xinpeng Zhang,Huiling Duan,Zhizong Liu,Xiaowen Wang
To date, extensive studies have focused on developing proteins as stabilizers to fabricate food-grade emulsions for encapsulating bioactive compounds aimed at targeted delivery. This paper aimed to develop a novel stabilizer using foxtail millet prolamin (FMP) to fabricate medium internal-phase Pickering emulsions (MIPEs) and investigate the stability andin vitrorelease behavior of curcumin (Cur) encapsulated within the MIPEs. Ultrasound treatment modified the secondary and tertiary structures of FMP, along with its particle size, zeta potential, and wettability, enhancing its functionality as a stabilizer for MIPEs. The MIPEs stabilized by 65% ultrasound-treated FMP (FMP-U) exhibited better rheological properties and stability, significantly improving the storage stability and antioxidant activity of Cur.In vitrodigestion results demonstrated that the MIPEs delayed the release of Cur, achieving a final release rate of 84.0 ± 1.47% after 4 h of gastrointestinal digestion and the DPPH radical scavenging activity (RSA) of 39.9 ± 1.31%, which was notably higher than the RSA of free Cur in oil at only 5.8 ± 1.37%. Moreover, MIPEs with Cur increased the bioaccessibility of Cur. This study provides new insights into a novel delivery system designed with FMP-U for encapsulating hydrophobic compounds, thereby enhancing their stability, sustained release, and bioaccessibility.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Hongli Zhang,Wenting Zhao,Tao Bai,Lihong Fu,Zhenjia Chen,Xu Jing,Xiaowen Wang
In this study, polyphenols were extracted from millet with a high hydrostatic pressure (HHP) pretreatment combined with switchable deep eutectic solvent (DES) extraction. The antioxidant activity of the extract was evaluated, and the switchable DESs were recycled and reused. HHP pretreatment destroyed the cell structure of millet to facilitate the extraction of polyphenols. The grinding-assisted extraction was used as the extraction method by taking switchable DES (octanoic acid-linalool) as the extraction solvent and β-cyclodextrin as the auxiliary extraction reagent. The hydrophilic DES was switched to the hydrophobic DES to recover millet polyphenols. The hydrophobic DES was recycled and switched to the hydrophilic DES for extracting new millet samples. After being reused five times, the yield of millet polyphenols using recycled DESs did not decrease significantly. In conclusion, HHP pretreatment combined with switchable DES extraction is considered as a green, efficient, and sustainable method for bioactive compounds.
研究领域:
食品科学
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环境科学
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DOI
高影响因子
Food Science & Nutrition
·
2024
·
IF 3.5
Likun Cheng,Shuang Qu,Yueying Yun,Yan Ren,Fucheng Guo,Yakun Zhang,Guoze Wang
Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high-quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir-frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high-speed automatic amino acid analyzer, headspace solid-phase microextraction method, combined with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet ( p < .05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet.
研究领域:
食品科学
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营养学
·
化学工程
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产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2022
·
IF 5.304
Hongli Zhang,Wenting Zhao,Li Liu,Wenjun Wen,Xu Jing,Xiaowen Wang
Switchable deep eutectic solvents (DESs) were combined with phenolic antioxidants to extract β-carotene from millet, and the recovery and reuse capacities of DESs were evaluated. The pre-treatment of millet using ultrafine grinding is beneficial to the extraction of β-carotene. The hydrophobic DESs synthesized from N, N -dimethylcyclohexylamine and n -butanol were used as the extractants for grinding-assisted extraction of β-carotene from millet, and phenolic antioxidants were used to improve the stability of β-carotene. The hydrophobic DESs were switched to hydrophilic DESs by adjusting pH to recover the hydrophobic β-carotene solid. The remaining hydrophilic DESs could be switched to hydrophobic DESs by adjusting pH to extract new millet samples. In five DES recovery and reuse processes, the yield did not decrease, and more than 91.0% of β-carotene from millet could be directly recovered in solid state each time. In summary, a rapid, efficient, and sustainable method for β-carotene extraction was developed.
研究领域:
化学工程
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食品科学
·
可持续化学
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产品关联
DOI
高影响因子
Journal of Functional Foods
·
2019
·
IF 3.197
Sen Li,Wenwen Yu,Xiao Guan,Kai Huang,Jing Liu,Dandan Liu,Ruiqian Duan
To evaluate the hypolipidemic effects of millet, we investigated the function of millet ethanol extract and whole grain millet on lipid metabolism by in vitro and in vivo models in this study. Results showed that millet ethanol extract significantly decreased lipid accumulation, total cholesterol and triglyceride levels in cells. Millet supplementation dramatically decreased total cholesterol levels, altered lipid profiles, and down-regulated the expression of genes SREBP-1C, FAS, HMGCR that related to hepatic lipid metabolism in rat fed with high fat diet (HFD). In addition, we also examined the level of short-chain fatty acids (SCFAs) and the composition of gut microbiota in rats. SCFAs including acetate, propionate and butyrate were increased in millet supplemented HFD rat cecum. High dose millet supplementation decreased the population of Firmicutes and increased Actinobacteria. In conclusion, our findings suggested that millet may exhibit hypolipidemic effect by regulating lipid metabolism related genes expression or gut microbiota composition.
研究领域:
营养学
·
微生物学
·
分子生物学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yidan Zhang,Xuebing Zhang,Zhiheng Zhang,Zhenjia Chen,Xu Jing,Xiaowen Wang
The main purpose of this study was to investigate the effects of HHP pressure on the structure and physicochemical properties of millet gliadin. The effects of HHP pressure on its physicochemical properties, structure, and conformation were systematically studied by ultraviolet second derivative spectroscopy, fluorescence spectroscopy, Fourier transform infrared spectroscopy, and particle size analysis. HHP pressure treatment changed the spatial conformation of millet gliadin and increased the hydrophilicity of gliadin, but it did not alter the distribution of subunits. HHP pressure treatment changed the surface charge distribution of protein and increased the aggregation degree of protein, leading to the increase in protein particle size. After treatment, the α-helices and random coil ratio of the protein decreased, and some disulfide bonds formed, which made the protein structure more orderly and led to an increase in denaturation temperature. This phenomenon helped improve the limitation that millet gliadin cannot be directly used in the field of food production due to its strong hydrophobicity.
研究领域:
食品科学
·
蛋白质化学
·
生物物理学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 45
·期 6
·e15556
·
IF 2.19
Suping Li,Jingjing Liang,Yanli Ma,Yufeng Ding,Jiancheng Luo,Haiyan Yu,Jianfeng Sun,Yaqiong Liu
Red millet is a novel raw material for brewing Chinese rice wine. The physicochemical and structural properties of red millet (R1) were compared with those of five other brewing materials during pretreatment (soaking and steaming). Significant differences in physicochemical characteristics were found among raw grain varieties ( p < .05). R1 had the highest protein content (18.36/100 g). The total acid and amino nitrogen contents of all grains showed a fluctuating upward trend during the soaking process. The reduction in setback viscosity of most grains after soaking indicated that soaking treatment slowed the retrogradation of starch. The grains changed into a gelatinized form with expanded pores after steaming. Further brewing might be beneficial due to the high acidity of soaking water (12.77 g/L), low setback value (336.50 cp), and large pore structure of R1 after pretreatment. Novelty impact statement In this study, some new findings were as follows: (1) the protein and fat content of red millet was the most outstanding; (2) red millet soaked water showed the highest total acid and amino nitrogen contents; (3) during steaming, grain morphological transformed into expanded porous structure. These results would improve our comprehending of the raw material characteristics of red millet, thereby providing theoretical guidance for the production and brewing of red millet wine.
研究领域:
食品科学
·
酿造技术
·
农业化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Yidan Zhang,Xu Jing,Zhenjia Chen,Xiaowen Wang
In this paper, the preparation, purification, and identification of the antioxidant peptides of millet gliadin after high hydrostatic pressure (HHP) treatment were studied to broaden the utilization range of millet and provide certain theoretical basis for its further processing and utilization. Millet gliadin treated with 300 MPa was enzymatically hydrolyzed by pepsin, and the optimal hydrolysis time was determined to be 50 min by in-vitro antioxidant activity evaluation method [1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical, hydroxyl radical, and superoxide anion scavenging activity]. The enzymatic hydrolysate was separated and purified by gel filtration and RP-HPLC, and the fraction with the strongest antioxidant activity (S4) was obtained. The scavenging ability of DPPH, •OH, and O 2 − were 53.96% ± 0.86%, 31.30% ± 0.90%, and 52.73% ± 0.99%, respectively. However, it still had lower antioxidant capacity compared with VC. Seven peptide sequences, namely, SLSHLTVQ, SLAHVTVQ, LHALTLQ, SGILAPSPVL, SHLTVQ, VSAAAA, and SPAAF, were identified from S4. The presence of certain amino acids, such as Glycine, Leucine, Phenylalanine, and Proline , is considered to induce high antioxidant activity against lipid peroxidation. Therefore, the antioxidant peptide extracted from millet gliadin after HHP treatment may be used as a natural antioxidant component in functional food.
研究领域:
食品科学
·
生物化学
·
农业加工
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）