Food Chemistry-X
·
2024
·
IF 6.5
Xuyan Zong,Xianjiang Zhou,Xinyue Cao,Shun Gao,Dongyang Zhang,Haoran Zhang,Ran Qiu,Yi Wang,Jianhang Wu,Li Li
Craft beer brewers need to learn process control strategies from traditional industrial production to ensure the consistent quality of the finished product. In this study, FT-IR combined with deep learning was used for the first time to model and analyze the Plato degree and total flavonoid content of Qingke beer during the mashing and boiling stages and to compare the effectiveness with traditional chemometrics methods. Two deep learning neural networks were designed, the effect of variable input methods on the effectiveness of the models was discussed. The experimental results showed that the CARS-LSTM model had the best predictive performance, not only as the best quantitative model for Plato in the mashing (R 2 p = 0.9368) and boiling (R 2 p = 0.9398) phases but also as the best model for TFC in the boiling phase (R 2 p = 0.9154). This study demonstrates the great potential of deep learning and provides a new approach to quality control analysis in beer brewing.
研究领域:
食品科学
·
化学计量学
·
人工智能
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Mengzi Nie,Jiaxin Li,Ran Lin,Xue Gong,Bin Dang,Wengang Zhang,Xijuan Yang,Lili Wang,Fengzhong Wang,Li-Tao Tong
In this study, five C18 fatty acids (FA) with different numbers of double bonds and configurations including stearic acid (SA), oleic acid (OA), elaidic acid (EA), linoleic acid (LA), and α-linolenic acid (ALA), were selected to prepare highland barely starch (HBS)-FA complexes to modulate digestibility and elaborate the underlying mechanism. The results showed that HBS-SA had the highest complex index (34.18 %), relative crystallinity (17.62 %) and single helix content (25.78 %). Furthermore, the HBS-C18 FA complexes were formed by EA (C18 FA with monounsaturated bonds) that had the highest R 1047/1022 (1.0509) and lowest full width at half-maximum (FWHM, 20.85), suggesting good short-range ordered structure. Moreover, all C18 FAs could form two kinds of V-type complexes with HBS, which can be confirmed by the results of CLSM and DSC measurements, and all of them showed significantly lower digestibility. HBS-EA possessed the highest resistant starch content (20.17 %), while HBS-SA had the highest slowly digestible starch content (26.61 %). In addition, the inhibition of HBS retrogradation by fatty acid addition was further proven, where HBS-SA gel firmness (37.80 g) and aging enthalpy value were the lowest, indicating the most effective. Overall, compounding with fatty acids, especially SA , could be used as a novel way to make functional foods based on HBS.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Wu Yingying,Liu Yanan,Wang Shanshan,Zhang Yuhong,Hou Dianzhi,Ren Feiyue,Zhou Sumei
The study aimed to examine the nutritional composition, polyphenolic content, antioxidant properties and hypoglycemic activity of ten land-race colored highland barley varieties. The results indicated that highland barley exhibited significant levels of protein (ranging from 9.33 to 16.71%), fiber (ranging from 11.59 to 15.26%), and β-glucans (ranging from 4.07 to 6.42%), with comparatively lower fat content (ranging from 1.73 to 2.79%). The colored barley exhibited a noteworthy concentration of polyphenols, whereas the yellow barley variety 1128 displayed surprisingly elevated levels of polyphenols. The identified polyphenols encompassed naringenin, salicylic acid in the unbound fraction, and ferulic acid, epicatechin, and salicylic acid in the bound fraction across all ten varieties. Both the free and bound fractions of polyphenols in highland barley demonstrated exceptional antioxidant activity. Nevertheless, there is currently limited data regarding the hypoglycemic effects of highland barley polyphenols. In this study, it was determined that the polyphenols found in highland barley possess the capability to impede the enzymatic activities of α-amylase and α-glucosidase. The individual phenolic compounds significantly contributed to the antioxidant capacity, as well as the inhibition of α-amylase and α-glucosidase. These findings suggest that the ten varieties of highland barley hold promise as a functional supplement for regulating blood glucose levels and preventing diabetes.
研究领域:
食品科学
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植物化学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 2
·e17660
·
IF 3.4
Junyi Wang,Ruifang Wang,Yan Gao,Jing Wang,Lina Qiao,Huijuan Li,Guohua Zhao,Ning Zhang,Hitao Chen,Jie Sun,Shuqi Wang
Qingke ( Hordeum vulgare L. var. nudum Hook. f.) is a cereal of Gramineae, and it is an indispensable food crop for people in the Qinghai—Tibetan Plateau of China. This work focused on the dynamic changes of volatile and non-volatile fractions of qingke (Heilaoya), that is, black qingke, during steaming, and the flavor variations were discussed combined with their correlation. According to the results of sensory analysis, it revealed that the rice and sweet aroma of black qingke increased with the extension of steaming time and reached the maximum at 60 min, whereas the grassy aroma decreased. Besides, a total of 43 aroma fractions were identified by gas chromatography–olfactometry–mass spectrometry, with the largest quantity showing up at 60 min. In addition, the overall flavor of black qingke became more abundant after steaming for 40–60 min. Furthermore, combined with the changes of the non-volatile substances, it was inferred that Maillard and Strecker reactions occurred between reducing sugars and amino acids, and the fractions, such as 2-acetylthiazole, 2-methylpyrazine, 2-pentylfuran, and furfural, were generated. These components mainly presented notes of baked, rice, and grain. In addition, the fatty acids undergo oxidative degradation to generate hexanal and ( E,E )-2,4-decadienal. These results can provide a theoretical basis for the flavor quality control and industrial production of qingke.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 15
·2316
·
IF 4.7
Hong Zhu,Wenjie Xu,Tianyu Zhang,Tao Jin,Bing Fang,Ju Qiu
The aim of this study was to assess the advantages of an industry-scale microfluidizer system (ISMS) to prepare whole-grain highland barley pulp (WHBP) compared with colloid milling. Storage stability was evaluated by particle size, gravity separation stability, and rheological properties, as well as the microstructure observation by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLMS). The results showed that colloid milling failed to effectively homogenize the material, while ISMS sample surfaces were compact and smooth at higher pressures according to visual observation and SEM. The Turbiscan stability index of WHBP by ISMS was much lower as a result of colloid milling, demonstrating ISMS can improve WHBP stability. WHBP by colloid milling displayed a three-peak particle size distribution pattern, while a single-peak pattern was evident after ISMS treatment. A higher shear rate decreased the apparent viscosity, suggesting that WHBP was a shear-thinning fluid. According to CLMS, ISMS can successfully improve homogenization by disrupting the structures of oil bodies, proteins, and starches. The WHBP prepared by ISMS exhibited a higher β-glucan level than that prepared by colloid milling, and showed a significant increase in β-glucan level with ISMS pressure. These findings indicate that using ISMS to produce WHBP is viable for enhancing its storage stability and nutritional value.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Ruifang Wang,Qingzhen Zhu,Lina Qiao,Jing Wang,Shengbao Feng,Hailang Sun,Ning Zhang,Baoguo Sun,Jinyuan Sun,Hehe Li,Haitao Chen
Qingke baijiu is a typical light-flavor baijiu and considered as one of the geographical indication products in China. The aroma of newly fermented original Qingke baijiu is unique and popular with consumers. In this work, the key aroma-active compounds of original Qingke baijiu (QKJ) were characterized by combined instrument analysis with sensory analysis. A total of 54 aroma compounds with high flavor dilution factors (FD values≥ 9) were screened out by gas chromatography–olfactometry (GC–O) combined with aroma extract dilution analysis (AEDA). After quantitation, 28 aroma-active compounds had odorant activity values (OAVs) > 1 in QKJ. Recombinant and omission experiments further proved that the esters and alcohols, especially ethyl lactate, phenylethyl acetate, ethyl hexanoate , 2-methyl-1-butanol, ethyl acetate , γ -nonalactone and 2,3-dimethyl-5-ethyl pyrazine were critical to the flavor of QKJ. Consequently, this research reveals the characteristics of QKJ and provides theoretical support for production and quality control assurance.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2025
·
IF 3.7
Lu Wang,Qingyue Hong,Huijing Chen,Xiaowei Peng,Zhirong Wang,Jianquan Kan
Qingke, a special crop, is primarily cultivated in Chinese plateau. Qingke is rich in bioactive compounds, but different thermal processes alter the structure and contents of these bioactive compounds. And the characteristics of in vitro simulated digestion and fermentation also changed under the consumption of processed qingke. This study investigated the effects of traditional roasting, steam explosion, steaming, and microwave baking on qingke's bioactive compounds contents during in vitro digestion, and their effects on intestinal environment and gut microbiota for human during in vitro fermentation. Results indicated that traditional roasted and steam-exploded qingke exhibited higher bioactive compounds contents and antioxidant activity during in vitro digestion. Additionally, decreased pH, reduced ammonia nitrogen production, and increased short-chain fatty acids (SCFAs) contents in steam-exploded qingke during in vitro fermentation. And traditional roasted and steam-exploded qingke can better regulated the gut microbiota. These findings highlight traditional roasting and steam explosion as the optimal processing methods for qingke.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Bioactive Carbohydrates and Dietary Fibre
·
2025
·
IF 3.6
Lan Zhao,Xinran Yang,Peijie Ye,Zhihai Lan,Jiale Cheng,Li Li,Jia Wu,Wei Xu,Huibin Chen
Qingke β-glucan (QBG), a gastrointestinal indigestible grain polysaccharide, is used as prebiotic and delivery carrier to mediate gut microbiota, while the mechanism of QBG of different MWs degraded by the gut microbiota remain uncertain. In this study, we investigated the impacts of QBG with different MWs on gut microbiota, SCFAs, and the degrading degree of polysaccharides in vitro fermentation. QBG groups significantly increased the total SCFAs, which is consistent with the results predicted by PICRUSt2 based on the KEGG pathway. The 27 functional genes associated with SCFAs metabolism were identified. Acetate and propionate synthesis was primarily mediated by the pta, ackA , and ACSS genes, whereas butyrate production mediated by the ptb, buk , and atoA genes. The low-MW QBG produced more SCFAs than the high-MW QBG after fermentation, suggesting that polysaccharide MW influences its biological functionality. These findings support polysaccharide-based gut microbiota-targeting drug and food development.
研究领域:
食品科学
·
微生物学
·
营养学
·
分子生物学
·
生物技术
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Linyao Gan,Jing Han,Chenyao Li,Jing Tang,Xuebing Wang,Yue Ma,Yefu Chen,Dongguang Xiao,Xuewu Guo
Tibetan highland barley fiber (T-Fiber) contains high dietary fiber (DF) and beta-glucose. Highland barley has been shown to reduce the risk of diseases associated with high-fat diets (HFD). In the present research, we studied whether T-Fiber could ameliorate HFD-induced obesity in mice and explored its regulatory effects on intestinal microbes . Our findings revealed that T-Fiber feeding significantly reduced weight gain and dyslipidemia , improved glucose tolerance and insulin resistance, alleviated chronic systemic inflammation, and increased short-chain fatty acids (SCFA) in feces in mice. Histological observations confirmed that T-Fiber alleviated Epididymal fat (EF) and lipid accumulation in the liver. In addition, 16s rRNA sequencing analysis of mice cecum contents showed that T-Fiber restored the HFD-induced gut microbiota. T-Fiber supplementation increased the abundance of potentially beneficial bacteria Muribaculaceae , Akkermansiaceae , and Lachnospiraceae_NK4A136_groups , while significantly reducing the abundance of Bacteroidaceae , Prevotellaceae , Rikenellaceae , and Alloprevotella . Furthermore, the increase in the production of SCFA may be related to the abundance of Lachnospiraceae_NK4A136_group . In conclusion, T-Fiber has some anti-obesity abilities under high-fat feeding and can be developed as a relevant anti-obesity product.
研究领域:
营养学
·
微生物学
·
代谢学
·
肥胖研究
·
胃肠科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）