FOOD HYDROCOLLOIDS
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2024
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IF 11
Chengcheng Liu,Wenyue Li,Caixia Li,Xia Zhang,Guidan Wang,Yajun Shen,Yutang Wang,Xuebo Liu,Lijun Sun
The modification effects of Cyperus esculentus milk (CEM) on the sensory and gel properties of set yogurt were elucidated in this study. It was found that a suitable CEM addition adjusted the color, moderated the acidity, and enriched the aroma of compound yogurt. Interestingly, the internal network structures of yogurt gel were strengthened at a low CEM addition, causing the improvement of yogurt textural properties, viscoelasticity and water-holding-capacity. However, a high CEM addition induced the incompact gel structures, unbeneficial to the expected textures and rheology of compound yogurt. Then, starch (CES) and proteins (CEP) were isolated to elucidate their influence on the gelation behaviors of casein. The results showed that CES always promoted the formation of CES-casein gel, improving its textural, elastic and morphological characters. This resulted from the presence of branchy side chains of amylopectin and the viscosity of starch molecules, making CES tightly anchor with casein gel and thus fill in the gel pores. However, the CEP-casein gel properties described an enhanced-weakened trend with CEP addition increasing. Notably, at a low addition, CEP well-dispersed and interacted with casein, filling into gel pores and thus strengthening gel network, while at a high addition, the self-gelling CEP gradually separated from casein gel due to few branchy structures and insufficient viscosity. It was the characteristic behaviors of CEM components that affected the gelling properties of compound yogurt. Conclusively, a moderate addition of CEM (<20%) is recommended to enrich the flavor of set yogurt with simultaneously-improved or maintained textural and gelling properties.
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
高影响因子
Biomass Conversion and Biorefinery
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2024
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IF 3.5
Ijaz Hira,Sun Shangde
The objective of this work was to utilize tiger nut oil as a new raw material to produce advanced structured lipids that are beneficial for human health. Behenic acid was also used as another raw material to make novel structured lipids. Enzyme screening on the reaction was scrutinized. The effect of different conditions (time, temperature, substrate ratio, and enzyme load) on the yield of structured lipids was evaluated and optimized by response surface methodology. Authentication of the response surface model was confirmed by the excellent acquiescence between the experimental and the predicted values of structured lipids yield. Furthermore, the kinetic model was applied based on the Ping-Pong Bi Bi method. Results showed that the novel structured lipids were successfully prepared using tiger nut oil as raw material, and Lipozyme RMIM as a green cleaner catalyst showed good performance for this reaction. The maximum yield of the product (78.8%) was obtained at a temperature of 85℃; time, 1.25 h; substrate ratio, 1:6 (w/w); and enzyme load, 12.5%. In addition, the reaction’s calculated activation energy ( Ea ) was estimated to be 17.302 kJ/mol. This study also summarized that response surface methodology helps to optimize the reaction conditions. The optimized production process offers a scalable method for creating structured lipids with specific health benefits, potentially benefitting the food, and nutraceutical industries by providing new chances for making health-promoting products. Graphical Abstract
研究领域:
食品科学
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生物化学
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营养学
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产品关联
DOI
高影响因子
Applied Food Research
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2025
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IF 6.2
Hira Ijaz,Shangde Sun,Gholamreza Abdi,Rana Muhammad Aadil
The objective of the present study was to produce one novel low-calorie structured lipids (SLs), that can be used as a healthy alternative of shortening fat. SLs were produced by the interesterification of tiger nut oil (TNO) and methyl behenate using Lipozyme RMIM at a temperature of 85 °C, an agitation speed of 300 rpm, and a reaction time of 1.25 hours. Resulting SLs characterized through a comprehensive set of advanced physicochemical analysis including AV, slip melting point, solid fat content, total fatty acid composition, x-ray diffraction, differential scanning calorimetry, and triacylglycerol composition were analyzed for both SLs and formulated blends. Results showed that novel SLs had high melting point and solid fat content, to further optimize functionality, unique blend formulations of SLs and TNO were prepared, and the best ratio was selected. This blend demonstrated reduced slip melting point and solid fat content than SLs, suggesting its potential for developing low-calorie, health-friendly shortening fats.
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
高影响因子
CHINESE JOURNAL OF CHEMICAL ENGINEERING
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2023
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IF 3.8
Alexander Nti Kani,Evans Dovi,Aaron Albert Aryee,Runping Han,Zhaohui Li,Lingbo Qu
Access to fresh water, its availability, and its quality are a global challenge to humanity, largely due to human activities in the environment. Thus, global water security has been jeopardized, requiring urgent remediation to safeguard our very existence. Hence, a novel and facilely engineered zirconium and polyethylenimine adsorbent based on tiger nut residue (TNR) was prepared, and its adsorptive capabilities towards a model dyestuff and nutrient were invested through a batch adsorption method. The developed adsorbent, zirconium-polyethylenimine-engineered tiger nut residue (TNR@PEI–Zr) was characterised by scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction analysis, and X-ray photoelectron spectroscopy to understand its morphology and surface chemistry and predict its adsorption mechanism. TNR@PEI–Zr had a pH point of zero charge (pH zpc ) of 6.7. The introduction of salts inhibited the removal efficiency of Alizarin red (AR) and phosphate (PO 4 3– ) in the order of HCO 3 – > SO 4 2– > Cl – . Increasing temperatures (293–313 K) favoured the adsorption process at pH 3. The Langmuir model suited the adsorption processes of both AR and PO 4 3– , implying homogenous and monolayer removal of pollutants with a maximal capacity of 537.8 mg·g −1 and 100.5 mg·g −1 at a dose of 0.01 g, respectively. The rate-determining steps of AR and PO 4 3– followed a pseudo-second-order kinetic model and were thermodynamically spontaneous with an increase in randomness at the solid-solution interface. The adsorbent’s recyclability was notable and outperformed most adsorbents in terms of removal efficiency. TNR@PEI–Zr was found to be stable, and its use in practical wastewater decontamination was effective, ecologically acceptable and free of secondary pollution problems.
研究领域:
环境科学
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材料科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Xinyu Jiang,Yongliang Ma,Feng Gao,Yali Yu
Tiger nut protein fibrils (TNPFs) were prepared through three pathways: self-assembly (TNPF), Homogeneous nuclei (HN)-induced (HN-TNPF), and Secondary nuclei (SN)-induced (SN-TNPF). Differences in morphology, structure, and formation mechanisms among the three TNPFs were examined. HN and SN, serving as fibrillation seeds, enhanced both fibril production and fibrillation rate. Compared to TNPF, the addition of HN and SN shortening the lag time from 3 (TNPF) to 2.2 (HN-TNPF) and 1.89 h (SN-TNPF), respectively. All three TNPFs exhibited fibril structures, notably, SN-TNPF displayed bifurcations on the trunk. Regarding secondary structure, a transition from α-helix to β-sheet was observed in all samples. The dynamic evolution of tertiary structure demonstrated that fibrillation was driven by non-covalent interactions and disulfide bond. After hydrolysis, the identification of specific peptides by LC-MS/MS and core region prediction using AMYLPRED2 showed 89.29 %, 82.22 %, and 89.74 % of peptide sequences in TNPF, HN-TNPF, and SN-TNPF, respectively, possessed fibril forming potential.
研究领域:
生物化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
FUEL
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2019
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IF 5.128
Ye Tian,Feng Wang,Long-Fei Xie,Yu-Ping Xu,Pei-Gao Duan
Lewis acid-catalyzed in situ transesterification/esterification of tigernut ( Cyperus esculentus ) was conducted in sub/supercritical ethanol. An L 16 (4 4 ) orthogonal design with four factors at four levels was employed to investigate the influence of the process variables on the product distribution and the composition of crude biodiesel (CBD). The four factors were temperature (230–290 °C), time (0–90 min), ethanol to feedstock ratio (E/F) (4/3–16/3 mL/g), and catalyst type (ZnCl 2 , FeCl 3 , SnCl 2 , and H 3 PO 4 ). The results showed that the catalyst type and E/F ratio were the two most influential variables affecting the yield and composition of the CBD. Of the Lewis acids tested, SnCl 2 showed the highest performance in terms of the CBD yield and its esters content. Increasing the E/F ratio essentially led to a higher CBD yield and higher ester content of the CBD. A higher temperature and longer reaction time resulted in an obvious increase in the gas yield but had no significant effect on the yield and quality of the CBD. The produced CBDs had extremely low N and S contents (0.2–0.6 wt% and less than 0.1 wt%, respectively) and were abundant in fatty acid esters (∼70%), mainly ethyl oleate and ethyl palmitate, making it more suitable for subsequent biofuel production.
研究领域:
生物能源
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化学工程
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植物学
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DOI
高影响因子
JOURNAL OF STORED PRODUCTS RESEARCH
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2025
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IF 2.8
Jia-Ke Li,Deng-Ju Cai,Hang-Yu Zhao,Yu-Xiang Ma,Xiao-Shuang Cai,Hua-Min Liu,Run-Yang Zhang
Tiger nut is a valuable source of vegetable oil. Storage is a crucial factor that influences the retention of its quality during industrial processing. This study aims to investigate the effects of storage (0–180 days, and 15 °C–35 °C) on lipids in tiger nut. Results indicated that oil yield remained stable (18 %–19 %) throughout the storage period. At higher temperatures (35 °C), the content of phospholipids decreased more significantly. Overall, the levels of endogenous compounds, i.e., phospholipids, tocopherols and total phenols, in the tiger nut slightly declined during storage. The oil extracted from stored tiger nut retained strong physicochemical properties and exhibited high oxidative stability (induction period: 51.04–58.50 h). These findings provide a valuable data foundation for comprehensively understanding the lipid profile of tiger nut and oxidative stability in tiger nut oil.
研究领域:
食品科学
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油脂化学
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采后技术
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植物生物化学
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DOI
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
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2025
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IF 1.8
Run-Yang Zhang,Jing-Ru Jia,Peng-Xiao Chen,Wen-Xue Zhu,Hua-Min Liu
Tiger nut ( Cyperus esculentus L.) is a promising oilseed for its high-oleic oil with superior oxidative stability. However, the oxidative stability of crude tiger nut oil varies significantly between extraction batches, a phenomenon hypothesized to correlate with the raw material's moisture content. In this study, tiger nut oil (labeled as TO-4, TO-8, TO-12, TO-16, and TO-20) was obtained by solvent extraction from tiger nuts with varying moisture contents (4%–20%). All oils exhibited no obvious difference in the major triacylglycerol and fatty acids, with low acid values (1.30–1.35 mg/g) and peroxide values (0.14–0.15 mmol/kg). Phospholipids (0.71–8.61 mg/g) and phenolic compounds (24.34–70.83 mg/kg) exhibited significant inter-sample variations, whereas tocopherols, carotenoids, and sterols showed no significant differences. Notably, phospholipids and phenolic compounds demonstrated a significant positive correlation with oxidative stability as measured by induction period (21.9–105.2 h), with TO-12 displaying the longest induction period (105.2 h). Centrifugation of oils confirmed phospholipid and phenolic removal decreased induction periods. Therefore, targeted moisture adjustment for tiger nuts enhanced the oxidative stability of solvent-extracted oil through elevated levels of phospholipids and phenolic compounds in the oil. This work provides a green strategy for improving oil quality of tiger nut. Practical Applications : In this study, how the moisture content of tiger nuts influences the oxidative stability of tiger nut oil was explored, offering guidance for selecting the optimal moisture parameters during oil processing. Employing tiger nuts with 12% moisture content during oil extraction produces crude oil exhibiting optimal oxidative stability. This moisture adjustment strategy not only enhances oil quality through an environmentally benign process but also reduces production and refining expenditures.
研究领域:
食品科学
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农产品加工
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油脂技术
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绿色化学
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植物生物化学
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产品关联
DOI
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Yali Yu,Xinyu Jiang,Xiaoyu Lu,Rongcan Cai,Yuer Shan,Minglong Tang,Quan Wang,Ye Song,Feng Gao
In this study, the structural characteristics, functional properties, and in vitro gastrointestinal digestibility of glutenin from Tiger nut seed meal (TNSMG) treated by microwave (140–700 W, 20–60 s) and water-bath heating (40–100 °C, 10–30 min) were investigated. Analysis of the surface hydrophobicity, intrinsic fluorescence spectroscopy and Fourier transform infrared spectroscopy indicated that both microwave and water-bath heating treatments caused structure changes of TNSMG. The results showed an increase in the exposure of sulfhydryl groups and the content of β-sheet, coupled with a decrease in the content of α-helix and β-turn. These structural changes contributed to the improved solubility, foamability, emulsification properties, and digestibility of TNSMG under proper thermal treatment conditions. TNSMG exhibited the best solubility (68.48%) and foamability (85.56%) after water-bath heating treatment for 20 min at 80 °C. Furthermore, TNSMG showed the best emulsification property (9.61 m 2 /g) and digestibility (78.58%) when treated by microwave treatment at 560 W for 40 s.
研究领域:
食品科学
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生物化学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Xinyu Jiang,Feng Gao,Yongliang Ma,Ning Huo,Yujie Guo,Yali Yu
Protein from tiger nut meal (TNP) performance high nutritional value. This study optimized the extraction parameters for TNP (DES-TNP) using deep eutectic solvent, with HBD: HBA = 5:1, Liquid: Solid = 11:1, and the moisture content was 15 %. A comprehensive comparison was conducted with the protein extracted using alkali-soluble acid precipitation (ASAE-TNP). DES-TNP demonstrated significantly higher purity (76.21 ± 2.59 %) than ASAE-TNP (67.48 ± 1.11 %). Density functional theory confirmed the successful synthesis of DES and its strong interaction with TNP. Moreover, DES-TNP and ASAE-TNP were different in structure (microscopic, secondary, and tertiary) and molecular weight distribution. The discrepancy contributed to the different functional properties, DES-TNP exhibiting better solubility, emulsification and foaming properties at pH13 compared to ASAE-TNP. For nutritional properties, DES-TNP and ASAE-TNP exhibited similar amino acid composition and digestibility, but the total amino acid content of DES-TNP was higher. This study presented a novel method for the extraction and comprehensive utilization of TNP.
研究领域:
食品科学
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营养学
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生物化学
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化工
✓ 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）