Innovative Food Science & Emerging Technologies
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2024
·
IF 6.3
Qian Lin,Wei Liang,Mengting Yan,Wenqing Zhao,Wenhao Li
To improve the processing suitability of sorghum flour for staple food applications of sorghum, this study uses E -beam irradiation (EBI) to pre-treat it to investigate the influence of EBI dose on the structure and properties of the mixed flour-dough-bread. The results showed that EBI enhanced mixed flour solubility by improving the components' structure or functionality of sorghum flour, reducing its swelling power, viscosity, and thermal properties. The fermentation properties of the mixed dough reached optimal at 4 kGy, and were almost identical to those of wheat dough. In addition, the microstructure of the mixed flour dough was optimized at 4 kGy, and the textural properties of its bread were also improved. Low-dose EBI can improve the processing suitability of sorghum flour and reduce the destruction of the gluten network of mixed doughs by miscellaneous grains , which is a promising application for processing other cereal-based products.
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Frontiers in Pharmacology
·
2024
·
IF 4.4
Zhang Jinju,Lin Danlin,Wu Yuting,Chen Lixia,Ma Zhiguo,Wu Menghua,Liu Xindan,Zhang Ying,Cao Hui
Background: Equus asinus L. [Equidae; Asini Corri Colla] (donkey-hide gelatin, E-Jiao) is a traditional Chinese medicine renowned for its exceptional blood-supplementing effect. However, the specific components that contribute to its efficacy remain elusive. This study aimed to demonstrate that peptides are responsible for E-Jiao’s blood-supplementing effect and to explore the specific peptides contributing to its efficacy.Methods: The low molecular weight peptides of E-Jiao (LMEJ) were obtained using an in vitro digestion method. LMEJ and peptides in the rat bloodstream were characterized by peptidomics analysis. The blood-supplementing effect of LMEJ was assessed using blood-deficient zebrafish and mouse models. The effect of the peptides detected in rat blood was evaluated using the same zebrafish model, and network pharmacology analysis was performed to investigate the underlying mechanisms.Results: A total of 660 unique peptides were identified within LMEJ. Both E-Jiao and LMEJ significantly alleviated myelosuppression in mice but only LMEJ attenuated myelosuppression in zebrafish. After the administration of E-Jiao to rats, 67 E-Jiao-derived peptides were detected in the bloodstream, 41 of which were identical to those identified in LMEJ. Out of these 41 peptides, five were synthesized. Subsequent verification of their effects revealed that two of them were able to alleviate myelosuppression in zebrafish. Network pharmacology study suggested that E-Jiao may exert a blood-supplementing effect by regulating signaling pathways such as JAK-STAT, IL-17 and others. These results indicated that peptides are at least partially responsible for E-Jiao’s efficacy.Conclusion: This study provides a crucial foundation for further exploration of the bioactive components of E-Jiao.
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Food & Function
·
2018
·Vol. 9
·期 10
·5103-5114
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IF 3.289
Zongyuan Wu,Zumeng Xia,Bangfu Wu,Fang Wei,Xin Lv,Ya Xie,Shuling Xu,Jiqu Xu,Hong Chen,Fenghong Huang
Atherosclerosis is a chronic disease associated with oxidative stress and inflammatory activation and is the main underlying trigger for cardiovascular disease. There are many cardiovascular health products in the market; in order to evaluate the effect of these products, in this paper, a novel lipid profiling platform was established using the shot-gun mass spectrum method for the analysis of free fatty acid and phospholipids, and the high performance liquid chromatography coupled with mass spectroscopy method for the analysis of lipid mediators and triacylglycerol, respectively, in serum from male apolipoprotein E-knock out mice after different diet interventions. Changes in the four lipids above, and pathways and regulation of lipid metabolism in mice from different groups were further investigated. The result showed that all cardiovascular health products showed some certain potential to alleviate atherogenesis and ameliorate inflammation; among them, lemon apple cider vinegar drink and seal oil could significantly decrease triacylglycerol in mouse serum. The establishment of this lipidome profiling platform helps to better understand the metabolism regulation and intervention mechanism of different cardiovascular health products in chronic diseases, such as atherogenesis. This platform could be applied to other cardiovascular health products and provide reliable lipid profiling data for their potential effect.
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FlatChem
·
2026
·
IF 5.7
Jian Yang,Zhixiang Liu,Xiang Liu
We report a green approach of preparing cationic surfactant with starch. • None of any organic solvent is used during the whole procedure. • The cationic surfactant differs entirely with conventional one in structure. Renewable carbohydrates provided abundant resources for the preparation of carbon dots (CDs), which could serve as a starting material for synthesis of fine chemicals. In this work, soluble starch was first formulated into an aqueous dispersion and then converted into starch-derived CDs (designated as SCDs) via hydrothermal treatment. Subsequently, SCDs were facilely and efficiently modified with n -dodecylamine in an aqueous medium (the modified product was denoted as SCDs-C12). Experimental results demonstrated that a dilute solution of SCDs-C12 reduced the surface tension of water from 72.0 to 31.9 mN·m −1 (25 °C), and its surface activity was comparable to that of some novel gemini surfactants. Additionally, the positively charged SCDs-C12 exhibited excellent performance in inhibiting the growth of E. coli , with a minimum inhibitory concentration of only 0.05 mg·mL −1 , outperforming many previously reported CD-based materials. In summary, this work developed an environmentally friendly and green strategy for the fabrication of multifunctional cationic surfactants. Download: Download high-res image (74KB) Download: Download full-size image
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Na Wang,Xiangyang Zhang,Li Xue,Zhen Zhang,Li Fu,Xuejiao Ren,Hui Zhang,Bo Zhang,Xiaoyu Jiang,Lili Zhang,Mei Wang
Daoguang nianwu (DGNW), a representative Chinese Chenxiang-type baijiu stored in wooden Jiuhai, features the distinctive “three aroma-types in one sip” profile. Six vintages (0, 1, 3, 5, 10 and 20 years) were analyzed via GC-E-Nose, GC-IMS, GC-MS-O, ROAV and chemometrics to characterize its aging aroma. A total of 130 aroma compounds were identified, with esters dominant at 43.08%. Young DGNW (0Y) exhibited more numerous key aroma-active components including ethyl 2-methylbutyrate, furfural, 4-ethylguaiacol and dimethyl trisulfide (DMTS), presenting “fruity”, “floral”, and “caramel” notes alongside “herbal, smoky” and “pickle” off-odors. In contrast, aged DGNW (5Y) displayed richer diversity with enhanced “sour”, “woody, fresh” notes attributed to hexanoic acid, ethyl octanoate, phenylethyl alcohol and heptanol, with complete elimination of off-odors. OPLS-DA revealed three aging stages: young (0Y), low-aged (1Y–3Y) and high-aged (5Y–20Y), identifying 5 years as the critical turning point with stabilization after 10 years. Cluster analysis (CA) validated 12 dual-functional key aging markers. Notably, most of 51 screened markers decreased during storage, including furfural—a pattern contrary to pottery-jar-aged baijiu. Based on these findings, we propose an “initial alkalinity to late acidity” hypothesis for the wooden Jiuhai aging environment, providing theoretical insights for optimizing wooden Jiuhai storage technology in Chinese baijiu production.
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Food Chemistry-X
·
2023
·
IF 6.1
Jun Li,Fangbo Yuan,Jiayou Teng,Fang Li,Penghui Zhou,Yanlan Bi
The effects of tea polyphenols (TP) on the quality of palm oils (PO) and losses of endogenous vitamin E during batch frying of instant noodles as well as oxidative stability of fried instant noodles were investigated. PO without antioxidant addition was negative control and with tertiary butylhydroquinone (TBHQ) addition positive control. TP and TBHQ addition inhibited the increase of peroxide, p -anisidine, and total oxidation values of PO and reduced tocopherol and tocotrienol losses with 200 mg/kg of TP having the best performance, but didn’t affect acid value and triglyceride composition. 200 mg/kg of TP and 100 mg/kg of TBHQ inhibited unsaturated fatty acid losses. During frying, TBHQ was mainly volatilized but TP transformed. TP more effectively reduced tocopherol and tocotrienol losses than TBHQ, reducing PO deterioration. The extended lifecycles of PO and shelf life of fried instant noodles are attributed to nonvolatility of TP and antioxidative properties of its transformation products.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Ke Zhang,Jinhuan Cheng,Qidi Hong,Wenjiang Dong,Xiaoai Chen,Guiping Wu,Zhenzhen Zhang
In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic-nose (E-nose) analyses were performed to examine the comprehensive flavor profiles of robusta coffee during heat air drying. A total of 62 volatile compounds were identified by HS-SPME/GC-MS, the level of acids, aldehydes, alcohols and esters decreased during drying process, however, the relative content of hydrocarbons and acids increased. Principal component analysis of the E-nose results clearly differentiated the samples related to drying time, and it was found that samples of initial stages (0 h, 3 h, and 6 h) had strong positive with different sensors. Partial least squares-discriminant analysis (PLS-DA) indicated that alcohols, ketones, and esters were the main contributing compounds to the flavour of coffee beans. The VIP score of PLS-DA larger than one illustrated that T30/1, T70/2, PA/2, and P30/2 were positive with ketones, sulfur compounds, and esters. These results could provide theoretical evidence about the change rule in volatile compounds of coffee beans during drying process, and could be applied to other thermally sensitive tropical agricultural products.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Dan Ye,Liyan Shen,Ying Sun,Di Zhang,Xiao Tan,Panpan Jing,Min Zhang,Qingping Tian
Herein, we have designed an alcohol-free and low-surfactant microemulsion to safely and effectively supply α-linolenic acid (ALA) and vitamin E (VE). Ternary phase diagrams show that the use of medium- or short-chain alcohols as the co-surfactant (CoS) was unfavorable for the formation of the ALA microemulsion due to the competitive hydrogen bonding effect and vitamin E succinate (VES) significantly increased the ALA microemulsion region by improving the hydrophilicity of the oil phase. The optimal microemulsion formulation (M av ) was 6.86% ALA, 1.14% VES, 12% surfactant and 80% water, with uniformly dispersed spherical particles with diameters of ~ 25.41 nm and viscosity of 35.17 mPa·s. The M av was stable to high temperature, ionic strength and pH, and exhibited good physical and anti-oxidation stability. The M av facilitated the release and hydrolysis of VES, indicating that the CoS-free microemulsion with low surfactant content is promising for the safe and effective supply of ALA and VE.
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APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
·
2016
·Vol. 181
·期 4
·1347-1359
·
IF 1.606
Dai Yong,Huan Bin,Zhang Hai-Sheng,He Yu-Cai
To increase the biocatalytic activity of Escherichia coli CCZU-T15 whole cells, choline chloride/glycerol ([ChCl][Gly]) was firstly used as biocompatible solvent for the effective biotransformation of ethyl 4-chloro-3-oxobutanoate (COBE) into ethyl ( S )-4-chloro-3-hydroxybutanoate [( S )-CHBE]. Furthermore, L-glutamine (150 mM) was added into [ChCl][Gly]–water ([ChCl][Gly] 12.5 vol%, pH 6.5) media instead of NAD + for increasing the biocatalytic efficiency. To further improve the biosynthesis of ( S )-CHBE (>99 % e.e. ) by E. coli CCZU-T15 whole cells, Tween-80 (7.5 mM) was also added into this reaction media, and ( S )-CHBE (>9 % e.e. ) could be effectively synthesized from 2000 and 3000 mM COBE in the yields of 100 and 93.0 % by whole cells of recombinant E. coli CCZU-T15, respectively. TEM image indicated that the cell membrane was permeabilized and lost its integrity and when the cell was exposed to [ChCl][Gly]–water media with Tween-80. Clearly, this bioprocess has high potential for the effective biosynthesis of ( S )-CHBE (>99 % e.e. ).
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Foods
·
2024
·Vol. 13
·期 24
·3984
·
IF 4.7
Zhenbao Shi,Wenzhe Li,Ziqiang Chen,Zhengcong Peng,Mingtao Ma,Jinglong Zhang,Dianhui Wu,Guangfa Xie,Jian Lu
Greengage alcoholic beverage (GAB) is gaining popularity for its distinctive fruity aroma and nutritional benefits. TheSaccharomyces cerevisiaestrain applied for fermentation significantly influences the metabolic production of aroma compounds, making the selection ofS. cerevisiaestrains to be critical for enhancing the unique flavor profile of the GAB in commercial production. In this study, the effects of two common commercialS. cerevisiaestrains (SY, EC-1118) and two laboratory-derived strains (ET008-c54, NM-8) on the flavor profile of the GAB were investigated. Volatile organic compounds (VOCs) of the GAB samples were analyzed using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS. Results showed significant differences in the flavor compound content of the GAB fermented by different strains. Nine VOCs were identified as potential markers by partial least squares–discriminant analysis (PLS-DA) combined with variable importance in projection (VIP), with ethyl esters playing a key role in distinguishing the aroma characteristics of different groups. Consequently, 13 aromatic compounds were selected and considered to be the typical VOCs of the GAB. Notably, β-ionone and ethyl octanoate emerged as representative aroma compounds, both showing the highest concentrations in the SY sample. These findings will provide valuable insights into the aroma differences of the GAB fermented by different strains and offer theoretical guidance for selecting suitable strains in the industrial production of the GAB.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Dianhui Wu,Ziqiang Chen,Mingtao Ma,Wenzhe Li,Zhengcong Peng,Zhenbao Shi,Jinglong Zhang,Hua Liu,Guangfa Xie,Jian Lu
Aging plays a crucial role in enhancing the flavor of Huangjiu. This study aims to elucidate the changes in taste attributes of aged Huangjiu and explore the correlation between non-volatile compounds. It showed that aging made the sourness, bitterness, and astringency more pronounced. The content of organic acids and amino acids exhibited specific patterns with aging years. The total taste activity value of organic acids showed an increasing trend, peaking at 54.40 in Huangjiu aged 15 years, which served as a key indicator of sourness intensity. A total of 22 potential contributors to umami and 18 to bitterness were screened based on weighted gene coexpression network analysis. The total content of potential umami contributors was significantly higher in fresh Huangjiu and aging stage I, but declined in later periods, while bitterness contributors increased gradually throughout the aging process. This study provided theoretical support for the taste characteristics of aged Huangjiu.
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JOURNAL OF APPLIED MICROBIOLOGY
·
2025
·
IF 3.2
Luo Yuwei,Zhang Yonghua,Chen Xiumei,Che Jinxin,Tao Nengguo
AimsTo overcome the hydrophobicity and effumability restriction of the essential oil in practice, we aim to fabricate the (E)-2-octenal-β-cyclodextrin inclusion complex (O/β-CDIC) and investigate its encapsulation mechanism.Methods and ResultsThe O/β-CDIC was fabricated using saturated aqueous solution method combined with freeze-dried method. The encapsulation efficiency and loading content of O/β-CDIC were 45.61 ± 1.37% and 2.97 ± 0.08%. In vitro assays, the MIC (Minimum Inhibitory Concentration) and MFC (Minimum Fungicidal Concentration) of the O/β-CDIC were 2.00 and 8.00 mg·mL⁻¹ for P. italicum XX5 mycelial growth, respectively. In addition, the O/β-CDIC effectively reduced the incidence of blue mold in citrus fruit and maintained fruit quality. The detailed structure characterization combined with the molecular docking study, molecular electrostatic potential, and independent gradient model based on Hirshfeld analysis collectively demonstrated that (E)-2-octenal was entrapped successfully within the β-CD cavity.ConclusionsThe O/β-CDIC significantly enhanced the thermal stability and phase solubility of (E)-2-octenal while effectively preserving its antifungal activity. Characterization analyses confirmed the presence of non-covalent interactions between β-CD and (E)-2-octenal.
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危险品化学品经营许可证（带存储）