CARBOHYDRATE POLYMERS
·
2015
·
IF 4.074
Suling Sun,Ganwei Zhang,Chaoyang Ma
Acetylated lotus rhizome starches were prepared, physicochemically characterized and used as food additives in puddings. The percentage content of the acetyl groups and degree of substitution increased linearly with the amount of acetic anhydride used. The introduction of acetyl groups was confirmed via Fourier transform infrared (FT-IR) spectroscopy. The values of the pasting parameters were lower for acetylated starch than for native starch. Acetylation was found to increase the light transmittance (%), the freeze–thaw stability, the swelling power and the solubility of the starch. Sensorial scores for puddings prepared using native and acetylated lotus rhizome starches as food additives indicated that puddings produced from the modified starches with superior properties over those prepared from native starch.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 18
·3181
·
IF 5.1
Fuwei Guo,Yuanfang Jiao,De Zhang,Zhi Yu,Dejiang Ni,Han Huang,Yuqiong Chen
The genusCitrusconsists of Tangerines (Citrus × reticulata), Mandarins (Citrus × reticulata), Oranges (Citrus × sinensis), Grapefruits (Citrus maxima), Lemons (Citrus × limon), and other citrus fruits. This study investigated the effects of 74 different citrus species and harvesting time on the quality of citrus dark tea using Hubei green brick tea as the raw material. Oranges (Citrus × sinensis) were found to outperform other species in improving the quality of citrus dark tea. Additionally, the impact of orange harvesting time (August to December) on the quality of orange dark tea was investigated by using the Peach leaf orange with the highest sensory score as the subject of the study. Results revealed that harvesting time can considerably impact the flavor quality of orange dark tea, but not its infusion color or scent. Specifically, the orange dark tea processed with September-harvested Peach leaf orange exhibited a strong fruity scent, a sweet and smooth flavor, and a harmonious tea and fruit aroma. With the delay of harvesting time, a downtrend was observed in the content of soluble proteins, flavonoids, hesperidin, synephrine, and limonin, as well as total volatile components, with the largest decrease in synephrine and flavonoids. However, the polysaccharide content increased in the peel of Peach leaf orange. Functional analysis revealed that the delay of harvesting time can diminish the inhibitory capacity of orange-dark tea on α-glucosidase and α-amylase. Organoleptic quality and physiological activity analysis demonstrated September as the optimal time for harvesting Peach leaf oranges for processing orange dark tea.
研究领域:
食品科学
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茶叶化学
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天然产物化学
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功能食品
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植物生理学
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农产品加工
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Qian Ning,Zhen Guo,Qinhua Zhang,Wanxin Hong,Huiyue Zhang,Yilan Sun,Jie Pang
The persistent fishy odor in kelp ( Laminaria japonica ) has significantly hindered its industrial applications. Although biofermentation serves as a common deodorization method, its non-reusable nature remains a notable limitation. This study investigated the precise degradation kinetics of key fishy compounds in kelp by a yeast immobilization system during five consecutive fermentation rounds. Under optimized conditions (3.8 h, 33°C, yeast inoculation 0.58 g/kg) in the immobilization system, the first round of kelp fermentation (KF1) achieved a sensory score of 90.3. Scanning electron microscopy (SEM) results indicated that the structural integrity of the yeast and the fiber membrane remained well-preserved during the first three cycles. However, a progressive flattening of both the yeast and the membrane structure was observed after the fourth and fifth cycles. Gas Chromatography-Mass Spectrometry/Odor Activity Value (GC-MS/OAV) analysis revealed that after the first fermentation round, the OAVs of critical fishy compounds 1-octen-3-one and ( E )-2-nonenal decreased significantly by 69.43% and 72.55%, respectively. Even after five round of kelp fermentation (KF5), their OAVs remained low, showing sustained reductions of 31.12% and 69.58% compared to the unfermented (UF) control. Further Partial Least Squares Discriminant Analysis (PLS-DA) identified 1-octen-3-one, ( E )-2-nonenal, and decanal as key fishy markers. These results demonstrate that the immobilization system maintains efficient multi-cycle deodorization, significantly reducing the contribution of key fishy compounds, thereby providing a critical foundation for developing recyclable and stable kelp processing technologies.
研究领域:
食品科学
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应用微生物学
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生物催化
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风味化学
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农产品加工
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·786
·
IF 4.7
Yixuan Ding,Yueqin Liao,Jiangyue Xia,Disha Xu,Menghua Li,Hongli Yang,Huimin Lin,Soottawat Benjakul,Bin Zhang
This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration,Achromobacter,Escherichia-Shigella, andPseudomonasemerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples,AchromobacterandPsychrobacterexhibited positive correlations with theL* value,a* value, and sensory scores. Conversely, they displayed negative correlations with pH,b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Yingrui Gao,Yanping Wang,Linhai Hu,Nan Wang,Fang Cui,Shiping Ying,Fangdi Hu
Background Biogenic amines (BA) are hazardous components in Huangjiu (HJ). To ensure the quality of Dangshen Huangjiu, an orthogonal experiment L 9 (3 3 ) was proposed to optimize the process by the main brewing factors (pre-fermentation temperature, pre-(post-) fermentation time) that may affect BA and functional factors in Dangshen Huangjiu. Dangshen Huangjiu (DSHJ) was produced with low BA and high functional factors. Gas chromatography-ion mobility spectrometry combined with a multivariate statistical method (GC-IMS-MSM) was used to analyze the volatile components in the DSHJ brewing process of DSHJ. Results The optimum brewing process parameters of DSHJ were as follows: pre-fermentation temperature 28°C, pre-fermentation time 9 days, and post-fermentation time 18 days. The average content of BA in DSHJ was 33.12 mg/L, and the sensory score, total phenol content, and DPPH free radical scavenging rate of DSHJ were significantly higher than HJ. A total of 14 esters, 7 acids, 7 alcohols, 1 ketones, 5 aldehydes, and 1 pyrazine in DSHJ and HJ were identified by GC-IMS. There were no significant differences ( P >0.05) in DSHJ and HJ in the soaking rice and saccharification stage. 11 components, such as ethyl acetate, and 12 components, such as acetic acid, were the different components of HJ and DSHJ in pre-fermentation and post-fermentation stages, respectively. In the post-fermentation stage, the content of 8 components of DSHJ such as ethyl acetate were higher than in HJ. Conclusion The preparation process parameters of DSHJ optimized by orthogonal experiments can ensure that DSHJ has the advantages of low BA, high total phenol content, and good antioxidant activity. Sensory score and GC-IMS-MSM analysis found that DSHJ prepared by the optimal process had the characteristics of good taste and rich aroma. This article is protected by copyright. All rights reserved.
研究领域:
食品科学
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饮料技术
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）