Food Production Processing and Nutrition
·
2024
·Vol. 6
·期 1
·1-17
·
IF 4
Wu Han,Li Bin,Corradini Maria,Zhong Liang,Zhou Jianzhong,Liu Xiaoli
Soybean protein is of plant origin and is commonly appropriate for improving the processing characteristics of foods. This study aimed to explore a novel functional ingredient that contained soybean protein isolate (SPI) and blueberry anthocyanins (BANs). The spatial conformation and secondary structure of SPI-BANs complexes were analyzed using circular dichroism and fluorescence spectroscopy, the processing properties were investigated as well as the retention of antioxidant activity during thermal treatments. Results showed that the contents of free sulfhydryl and free amino groups in complexes increased to 3.50 and 1.19 folds than those of SPI, respectively, while the surface hydrophobicity decreased by 74.23%. Compared with SPI, the BANs-modified SPI had a smaller particle size of 29.12 nm and a lower zeta-potential of -8.73 mV and on the other hand, the complexes possessed higher solubility (83.08%) and foaming and emulsifying properties (115.08% and 54.03 m 2 /g). After fortification with SPI-BANs, the baking loss rate and adhesiveness of chiffon cake were reduced by 10.82% and improved to 0.24 N.mm, respectively. The high antioxidant activities of SPI-BANs under heat led to the cake’s bioactivities largely enhanced by 1.99 ~ 12.71 folds, being 345.19 µg Trolox/g for the DPPH radical scavenging activity. This study developed the functional food ingredients as antioxidants and a substitute for animal-based proteins in bakery products, which was safe and sustainable by using the dietary components from plant resources. Graphical Abstract
研究领域:
食品科学
·
营养学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF MEMBRANE SCIENCE
·
2023
·
IF 9.5
Yunxuan Chen,Jun Nan
Membrane fouling has always been a problem hindering the practicability of ultrafiltration . Direct regulation of the structure of the cake layer formed by rapid deposition of flocs as a “secondary barrier” in the in-line coagulation ultrafiltration (C-UF) process has acquired importance as a research topic in comparison to membrane modification and standard coagulation ultrafiltration. In this study, membrane fouling was controlled in the C-UF process via coagulation/nano-scale Fe 3 O 4 load (C/FL-UF) and coagulation/nano-scale Fe 3 O 4 @SiO 2 load (C/FSL-UF). The promotion effects of these two processes (C/FL-UF and C/FSL-UF) on the reduction of membrane fouling and improvement of water quality were systematically studied employing simulated surface water. Floc characteristics, XDLVO theory, and the Hermia model, etc were employed to explain the optimization of cake layer. For coagulation/Fe 3 O 4 load, the floc size was large and loose, whereas, for coagulation/Fe 3 O 4 @SiO 2 load with high recoverability., the floc size was slightly loose. The newly constructed cake layer had improved porosity, structural stability and capacity of water transport. Meanwhile, decrease of unit adhesion free energy and secondary minimum depth along with the substantial increase of energy barrier between the reconstructed cake layers and membranes or colloids explained the mechanism of reduced membrane fouling from the surface energetics. The gradual decrease of water contact angle and the optical images proved that the affinity of the cake layer was significantly reduced. Hermia model further validated the accuracy of this study in controlling membrane fouling by regulating the formation of the cake layer. Finally, the study concluded by analyzing the practicability and efficacy of the procedure to further elucidate the applicability of this research.
研究领域:
环境科学
·
水处理工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Fang Wang,Wenwen Liu,Yumeng Jin,Wenyu Zou,Shouyan Zhu,Hangyu Shen,Xiaoying Wang,Ziqiang Xu,Fangong Kong
The amphipathic property of paper inhibits its applications in cake packaging. Herein, sodium alginate, calcium chloride, and cinnamaldehyde were mixed, and the process was precisely controlled to maintain homogenously aqueous coating solution. Sodium alginate and Ca 2+ chelation is helpful to the intermolecular hydrogen bonding, which improves oil resistance of the coated papers. Kit number of the coated papers were 12 at 30, 45, 60, 75, 90, 105 and 120 °C, and soybean oil resistance time was over 24 h. The coated papers exhibited good biocompatibility, and the bacterial inhibition zones reached 28 ( Escherichia coli ) and 34 mm ( Staphylococcus aureus ). Additionally, the mechanical property, air permeability, ultraviolet and high-energy blue light blocking, and antioxidative property were all improved. Cake preservation results showed that the coated paper inhibited oil penetration and bacterial proliferation. This biomass-based coated papers can be an alternative for grease food packaging.
研究领域:
材料科学
·
食品科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Yuanyuan Fu,Renyong Zhao,Lu Zhang,Yanlan Bi,Hong Zhang,Cuihong Chen
The effect of the structure and composition of acylglycerol emulsifiers on the functionality of a palm-based shortening and quality of layer cake was investigated. The emulsifiers evaluated were distilled monoacylglycerol (DMG) and four acylglycerols (40% monoacylglycerol content) of octanoic acid (8:0), palmitic acid (16:0), stearic acid (18:0), and linoleic acid (18:2), designated as GMOct40, GMP40, GMS40, and GML40, respectively. The addition of GMP40 and GMS40 led to shortening with a higher solid fat content, finer crystals, and higher proportion of β’ form. These changes enhanced shortening’s function in aiding air incorporation and retention in cake batter, which improved the cake’s volume and crumb structure. However, the high monoacylglycerol content in DMG did not improve the properties of shortening and cake as compared to GMP40. In contrast, GML40 and GMOct40 had adverse effects on the functionality of shortening, which generated cakes with inferior crumb structure.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jie Jia,Dandan Xiong,Jie Bai,Yirong Yuan,Qi Song,Tian Lan,Liangjie Tian,Chunfeng Guo,Xuebo Liu,Caixia Wang,Xiang Duan
Our recent research revealed that moderate lactic acid fermentation endowed egg white with stronger foaming properties. This inspired us to further investigate the potential application of lactic acid fermented egg white in food system. In this paper, we systematically investigated the flavor and physicochemical properties of angel food cakes prepared by egg white fermented for different times (0, 3, 6 and 9 h). Results proved the utilization of 6 h-fermented egg white decreased the baking loss of cakes. And the flavor profiles of cakes with fermented egg white were significantly improved, resulting from the changed composition of egg white. The lightness, redness and yellowness were higher in cakes with 9 h-fermented egg white compared with control cakes. Meanwhile, the cakes with fermented egg white showed a lower volume and less resilient. These results suggested that fermented egg white could endow angel food cakes with improved aroma, and verified our previous viewpoint that lactic acid fermentation has a potential to be applied in egg products.
研究领域:
食品科学
·
发酵工程
✓ 已验证
DOI
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2022
·
IF 4.831
Dan Li,Peipei Zhou,Yufei Hu,Gongke Li,Ling Xia
Triphenylamine functionalized polyhedral oligomeric silsesquioxane (POSS@TPA) was prepared using the Friedel-Crafts reaction with tris(4-bromophenyl)amine (TPA) as the functional monomer and polyhedral oligomeric silsesquioxane (POSS) as the framework. The as-prepared POSS@TPA has a stable structure and accomplished pore performance, allowing for the selective adsorption of Sudan I and result in the fluorescence quenches of POSS@TPA. Thus, the POSS@TPA could be used as sensors to fluorescence detect 0.12–7.4 mg/L Sudan I, with a detection limit of 0.091 mg/L. Moreover, the POSS@TPA have good reuseability can be reused more than 5 cycles after washing. Noteworthily, the response time of POSS@TPA for determination was as short as 1 min. Furthermore, the sensor was effectively used to determine Sudan I in cakes with excellent recoveries (86.4–108.8 %) and relative standard deviations (2.5–4.9 %). The results matched those of high-performance liquid chromatography (HPLC). Our work shows great potential in terms of the rapid detection of food safety.
研究领域:
食品安全
·
分析化学
✓ 已验证
DOI
高影响因子
Frontiers in Sustainable Food Systems
·
2024
·
IF 3.7
Tusneem Kausar,Salah Laaraj,Ashiq Hussain,Younes Noutfia,Mohamed Bouhrim,Ramzi A. Mothana,Omar M. Noman,Aymen Mubashar,Nida Firdous,Shafiqa Ali,Shazia Yaqub,Kaoutar Elfazazi
Introduction: Carrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is a by-product of the juice extraction procedure, which is recognized a source of phytochemicals and functional components. Almonds (Prunus dulcis) are packed with a decent amount of nutrients and bioactives.Methods: This study investigates the utilization of carrot pomace powder (CPP) and almond powder (AP) as partial substitutes for straight grade white flour (SGWF) in cakes to enhance their nutritional value and sensory appeal, while reducing waste from carrot processing. The aim is to assess the effects of incorporating CPP (at 5%, 10%, and 15%) and AP (at 5%) on the chemical composition and properties of cakes.Results and discussion: Comparative analysis reveals that AP is rich in fat (13.8 ± 0.6%) and protein (31 ± 0.6%), while CPP excels in ash (5.0 ± 0.5%) and fiber (43.3 ± 3.3%) content. Furthermore, SGWF exhibits the highest moisture content. Water holding capacities for CPP and AP are 5.2 ± 0.2% and 5.0±0.1%, respectively, and oil holding capacities are 1.3 ± 0.1% and 1.8 ± 0.2%, respectively. Additionally, CPP contains higher levels of sodium, potassium, and calcium, while AP contains higher levels of magnesium, iron, and zinc compared to SGWF. The addition of CPP and AP increases the ash, fat, fiber, and protein contents of the cakes. Notably, cakes containing 80% SGWF, 15% CPP, and 5% AP show significantly higher total phenolic content (TPC) (125.5 ± 3.8 mg GAE/100 g), total flavonoid content (TFC) (58.4 ± 1.4 mg QE/100 g), and DPPH activity (17.6 ± 2.7%) compared to control cakes. Furthermore, a significant increment in mineral content is observed in cakes with high levels of CPP and AP. Sensory evaluations reveal high acceptance of cakes containing 15% CPP and 5% AP. In conclusion, this study suggests that the incorporation of CPP and AP into cakes can improve their nutritional profile, antioxidant activity, and sensory characteristics, offering a sustainable approach to bakery product development.
研究领域:
食品科学
·
营养学
·
植物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Shanshan Liu,Yadong Zhong,Mingyue Shen,Yuxuan Yan,Yanpeng Yu,Jianhua Xie,Shaoping Nie,Mingyong Xie
This study investigated the effects of frying of foods on the fatty acids and formation of carbonyl compounds in frying soybean oils. Rice cakes and hairtails were selected as typical starch/protein-based foods for frying using soybean oil. In this study, fifteen carbonyl compounds were detected by an efficient high performance liquid chromatography (HPLC) developed by this paper. During frying with rice cakes or hairtails, the linolenic acid in frying oils was reduced by approximately 20 % compared with that in the no-food frying system. Fewer types of carbonyl compounds (frying without food: 11; frying of rice cakes: 9; frying of hairtails: 6) were detected, and the levels of some carbonyl compounds such as trans-2-nonenal were decreased. Results suggested that frying rice cakes or hairtails can substantially influence the contents of fatty acids and the formation of carbonyl compounds in frying oils. This study provides references for evaluating the quality of fried oil and food.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 102
·期 14
·6555-6565
·
IF 4.125
Nitong Bu,Liying Huang,Guoyu Cao,Jie Pang,Ruojun Mu
BACKGROUND The stabilization of oil-in-water (O/W) emulsions has long been explored. Assembly of polymer networks is an effective method for stabilizing O/W emulsions. Konjac glucomannan (KGM) is a plant polysaccharide and the network of KGM gel is a good candidate for stabilizing O/W emulsions based on its high viscosity and thickening properties. However, natural KGM has strong hydrophilicity and is not able to offer interfacial activity. Octenyl succinic anhydride (OSA) is a hydrophobic molecule, which is widely used as thickener and stabilizer in food emulsions. In this work, the amphiphilic biopolymer (OSA-KGM) was fabricated by modifying the KGM with OSA. Furthermore, OSA-KGM biopolymer was used to prepare O/W emulsions, which were then freeze-dried and used to prepare oleogels as fat substitute for bakery products. RESULTS OSA-KGM had advanced hydrophobicity with water contact angle 81.13° and adsorption behavior at the oil–water interface, with interfacial tension decreasing from 18.52 to 13.57 mN m −1 within 1 h. The emulsification of OSA-KGM remarkably improved the stability of emulsions without phase separation during storage for 31 days. Oleogels with OSA-KGM showed good thixotropic and structure recovery properties (approximately 100%) and low oil loss (from 69.5% to 50.4%). Cakes made from oleogels had a softer texture than cakes made from peanut oil and margarine. CONCLUSION Amphiphilic biopolymer OSA-KGM shows advanced interfacial activity and hydrophobicity. This paper provides an insight into preparing stable O/W emulsions with a new biopolymer and oleogels potentially applied as fat substitute in bakery products. © 2022 Society of Chemical Industry.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2024
·Vol. 55
·期 6
·e12870
·
IF 2.8
Xiaorui Zhou,Ying Jiang,Mahmoud Youssef,Yongxin Teng,Jing Li,Bin Li,Fuchao Zhan
The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na-Cas)/tannic acid (TA)/octenyl succinate starch (OSA-Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na-Cas/TA/OSA-Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na-Cas/TA/OSA-Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na-Cas/TA/OSA-Starch. Compared to the control, 25% Na-Cas/TA/OSA-Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na-Cas/TA/OSA-Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na-Cas/TA/OSA-Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Shenwan Wang,Xiaoyan Zheng,Lili Zheng,Yang Yang,Dao Xiao,Haide Zhang,Binling Ai,Zhanwu Sheng
Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products. In this study, the effects of six hydrocolloids on the formation of AGEs were evaluated in the lysine–glucose model, with κ-carrageenan exhibited the highest inhibitory activity. Mechanistic investigations indicated that κ-carrageenan conjugated with the key intermediates of AGEs, namely glyoxal (GO) and methylglyoxal (MGO). Subsequently, the inhibitory effect of κ-carrageenan on AGEs formation in cakes was verified. The data showed that κ-carrageenan in cakes significantly inhibited the formation of fluorescent and non-fluorescent AGEs. In addition, analysis of cake characteristics and sensory evaluation showed that cakes with 1% (w/w) κ-carrageenan had the highest quality and overall acceptance. Overall, κ-carrageenan is an effective inhibitor of AGEs formation in heat-processed food.
研究领域:
食品科学
·
生物化学
·
医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Hongwei Cao,Xiaoxue Wang,Yu Zhang,Hongdong Song,Caiyun Liu,Kai Huang,Jun Lu,Nabil Grimi,Xiao Guan
This study investigated the effects of microwave treatment combined with lysine and arginine on gluten-free quinoa sponge cakes. The results indicated that the addition of these amino acids during microwave treatment significantly increased the cakes' specific volume by 49 %. X-ray diffraction analysis revealed that cake crystallinity reached 56.23 % and 49.17 % when lysine and arginine were used, respectively. Fourier Transform Infrared spectroscopy showed confirmed the absence of new functional groups or chemical bonds under different treatments, but the absorbance ratio at 1047 cm −1 to 1022 cm −1 was higher in microwave-treated cakes with lysine compared to traditionally steamed cakes. Simulated digestion experiments demonstrated that microwave-treated cakes, especially with added amino acids, exhibited higher protein digestibility but lower starch digestibility. Confocal Laser Scanning Microscopy observations further showed that proteins formed a denser network structure around starch granules during in vitro digestion, suggesting improved protein functionality and structure in microwave-treated quinoa sponge cakes.
研究领域:
食品科学
·
烘焙技术
·
营养科学
·
分子生物学
✓ 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）