Photooxidation stability of phytosterols with different relative spatial positions in different particles

The aim of this study was to investigate the effects of relative spatial position of stigmasterol on its photooxidation stability in different particles.Phytosterol oxidation products(POPs)from phytosterol oxidation were successfully isolated and studied using solid phase extraction(SPE)technology in conjunction with GC-MS.The photooxidation stability of stigmasterol in four particles was as follows:zein stabilized particles(ZPs)≈zein-pectin stabilized particles(ZPPs)>soy protein isolate(SPI)-pectin stabilized particles(SPPs)>SPI stabilized particles(SPs).7β-Hydroxy and 5β,6β-epoxy was the main POPs in the first and second oxidation stages,respectively,which reached 8,945±43μg/g and 6,010±289μg/g after 240 min UV light exposure treatment in SPs.When stigmasterol was hydrophobically adsorbed on the surface of SPs,the network gel generated by pectin outside SPPs prevented photooxidation of stigmasterol.When stigmasterol was encapsulated in the interior of ZPs,the blocking effect of pectin in ZPPs became insignificant.The study provided a feasible development direction for the storage and quality control of phytosterols as dietary supplements.

Comparative analysis of volatile compounds in different muskmelon cultivars in Xinjiang based on HS-SPME-GC-MS and transcriptomics

Volatile flavor has prompted a great amount of influence in acceptance and view points in fruit products.Melon(Pyrus communis)is an aromadense fruit,thus,the evaluation of volatile flavor is crucial to melon-breeding.The volatile compounds present in nine varieties of Xinjiang muskmelons were identified and analyzed using the headspace solid-phase microextraction and gas chromatography-mass spectrometry methods.In addition,transcriptomics were used to discover the differential genes in fatty acid degradation pathways.It was found that a total of 170 volatile substances,including 52 alcohols,41 esters,24 aldehydes,32 ketones,14 acids and seven phenols,were identified in the nine melons.Results of PCA showed that 3-nonanol,2-nonanol,bis(2-ethylhexyl)adipate,and 2-methylpropanal contributed more to the flavor of melon.It was verified that high activities of acyl-coenzyme A cholesterol acyltransferase(AAT)promoted the conversion of alcohols to esters,so that the melons have a high content of esters.Four genes of long-chain acyl-CoA synthetase were mainly responsible for the large difference in volatile substances.This practice may further undermine the primary rationale for the breeding and promotion in different cultivars of muskmelon.

Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing

Not from concentrate(NFC)fruit juice is the crucial clean label ingredient for new-style tea-making due to its pleasant color and fresh aroma.Here,we compared the effects of mild heating(MH)and high pressure processing(HPP)on physicochemical characters and phytochemicals in NFC spine grape juice based on metabolomics analysis.Similar compound profiles were observed between HPP-treated and fresh juices.The richer phytochemical compounds comprised malvidin-3-O-glucoside,malvidin-3,5-di-O-glucoside,quercetin-3-O-rhamnoside,quercetin-3-Oglucuronide,catechin,caffeic acid,ferulic acid,procyanidin B1,procyanidin B2 were obtained after MH treatment.Nine marker phenolics and two marker tripeptides(i.e.,Glu-Val-Phe and Leu-Leu-Tyr)were identified to differentiate MH from HPP treatment,of which higher contents occurred in the MH group.Storage time experiments showed that the Glu-Val-Phe could serve as potential markers for monitoring storage of spine grape juice.These results provide new insights into the effects of processing on individual phytochemical changes and the guide for commercial application of production of spine grape NFC juice.

Biochemical and physical investigations on detoxification of ginkgo kernel juice using probiotic fermentation with macroporous resin addition

The toxicity of ginkgo kernel is a global concern,restricting its consumption as a medicinal food.This study focuses on eliminating the toxic components,specifically ginkgolic acid,from ginkgo kernel juice.The approach used was probiotic fermentation with autochthonous lactic acid bacteria combined with macroporous resin.Compared to using lactic acid fermentation alone,adding macroporous resin during probiotic fermentation significantly enhanced the removal of toxic ginkgolic acid and 4'-O-methylpyridoxine from ginkgo kernel juice.After 48 h of fermentation with macroporous resin,the contents of ginkgolic acid and 4'-O-methylpyridoxine decreased by more than 69%and 61%,respectively.Interestingly,the adsorption of microbial growth inhibitors,such as ginkgolic acid,4'-O-methylpyridoxine,and phenolics,by the resin did not hinder the growth of lactic acid bacteria or their metabolic activities involving organic acids and monosaccharides.The study further confirmed that microbial adsorption was the primary reason for removing ginkgolic acid during probiotic fermentation.Also,the adsorption mechanism of ginkgolic acid during probiotic fermentation with macroporous resin was explored.From a mass transfer perspective,incorporating macroporous resin during the probiotic fermentation of ginkgo kernel juice reduced the mass transfer resistance for surface diffusion.Consequently,this lowered the contribution of surface diffusion to the overall diffusion process and facilitated the efficient removal of toxic ginkgolic acid.This work can help to understand the physical mechanism regarding detoxification of ginkgo kernel juice by probiotic fermentation,and offer potential strategies to enhance the safety of ginkgo kernel products.

Development of active packaging films utilized natural colorants derived from plants and their diverse applications in protein-rich food products

With the increasing demand for environmentally friendly,safe,preservative and intelligent food packaging,there is a growing trend towards using plant-derived natural colorants that posses green,non-toxic,antioxidant,antibacterial,and pH-sensitive properties.As a result,the development of active intelligent packaging films containing plant-derived natural colorants has become a research priority in the realm of food packaging.As a novel packaging approach,it can serve as an active and intelligent packaging system to prolong shelf life and monitor food quality.On the basis of introducing several widely used natural colorants derived from plants,this review examines the preparation,structural characterization,physical properties,and functional aspects of these plant-derived pigments.The preparation procedures of various film forming substrates and natural pigment based films are also comprehensively discussed.Furthermore,the utilization of natural pigment-based films as active and intelligent packaging materials in food is discussed in depth,providing valuable insights into the future development of this cuttingedge research area.

Innovative packaging materials and methods for flavor regulation of prepared aquatic products:Mechanism,classification and future prospective

Prepared aquatic products refer to ready-to-eat,heated,ready-to-cook,and paired food derived from marine products,which are growing as attractive convenience food.Flavor is a vital factor for consumers in choosing prepared aquatic products.Suitable packaging materials and methods are the crucial pathways used to maintain the flavor and control the off-flavor of prepared aquatic products.Compared to vacuum packaging and modified atmosphere packaging,innovative packaging,including biodegradable,edible,active,and intelligent packaging,has received attention due to the potential advantages of flavor regulation.The mechanism of flavor change in package-associated prepared aquatic products is surveyed in this paper according to the reaction of lipids,proteins,microorganisms,and enzymes.Further,the effects of innovative packaging materials and methods on the flavor regulation of prepared aquatic products are summarized under the investigation of typical packaging.Moreover,prospects for innovative packaging materials and methods for flavor regulation in prepared aquatic products are proposed.This review provides references and bases for developing innovative packaging that maintain the flavor and wipes off-flavor.

A review on protein based nanocarriers for polyphenols:interaction and stabilization mechanisms

Protein has been used as the carrier for protecting and targeting polyphenols and increasing their shelf-life.Interactions of a protein molecule with polyphenols are important,which change functions and physiochemical properties of the complex and provide protection to polyphenols.Interactions between proteins and polyphenols are largely non-covalent.Factors that affect such interactions include pH,temperature,and the structure of both proteins and polyphenols.Moreover,excellent stability of polyphenols can be achieved by using nanoencapsulation techniques such as emulsion,nanohydrogel,and nanocomplex formation.The use of protein combined with other compounds such as lipids and carbohydrates was found to be the most suitable carrier for polyphenols encapsulation.This review aims to describe the interaction between proteins and polyphenols,focusing on applying nanoencapsulation for increasing stability and targeted delivery of phenolic compounds.

Novel nanobubble technology in food science:Application and mechanism

Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raises growing interest due to their high stability,internal pressure,and an enormous surface-to-volume ratio.Also,they can increase surface area,alter the physicochemical characteristics of the medium,and facilitate mass transfer.Along with their size and stability,air,nitrogen,and carbon dioxide,NBs are widely recognized for their significance in food processing.The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory.In this review,fundamental properties,and several generation methods of NBs have been described along with their mechanism.Moreover,NBs generation methods can produce fine and undeviating gas diffusion characteristics,which can be used to control the uniformity and textural qualities of various creamy and gel-based foods.Thus,we also described the possible applications of NBs along with their mechanism of action in extraction,freezing,foams,and film formation.The ability of NBs to impart health benefits makes them new,improved,and environmentally safe green techniques.

Seagrass proteins: Sources of health-promoting agents awaiting exploration?

Seagrasses are marine plants that form economically and ecologically important ecosystems in coastal seas around the world.Unlike seaweeds,another group of marine flora,seagrasses are flowering and seed-bearing plants.Globally,there are only 72 known species of seagrasses,distributed over six bioregions,spanning from the Temperate North Atlantic to the Temperate Southern Ocean[1].This contrasts with 295,383 species of terrestrial flowering plants[2]and 225,000 species of seaweeds known to science[3].

Anti-aging activity and their mechanisms of natural food-derived peptides:current advancements

Recently,there has been a growing focus on researching ways to delay aging and protect against age-related illnesses.Small molecular exogenous peptides,sourced from dietary elements like animals,plants,and microorganisms,have demonstrated considerable potential in exerting anti-aging effects.Notably,natural food-derived peptides have exhibited enhanced stability,safety,absorption efficiency,and heightened biological activity.These attributes position them with a greater potential for mitigating aging-related disorders compared to alternative anti-aging drugs or phytochemicals.This review summarizes the origins,structural attributes,and isolation methods of natural foodderived peptides with anti-aging properties.It also explores how these external peptides improve aging-related conditions such as neurodegenerative diseases,skin aging,and metabolic disorders.The underlying mechanisms dictating their impact on well-conserved signaling pathways—encompassing oxidative stress,inflammation,apoptosis,and collagen synthesis—are meticulously elucidated.This paper engages in an insightful exploration of the key challenges and pivotal trajectories,grounded in ongoing research endeavors.As a result,this review is poised to offer authoritative scientific guidance and invaluable support for the practical implementation of natural food-derived peptides in the realm of anti-aging applications within the food,pharmaceutical,and cosmetic industries.

The effect of kiwi berry(Actinidia arguta)on preventing and alleviating loperamide-induced constipation

This research aimed to study the preventive and relieving outcomes of kiwi berry on constipation.The administration of kiwi berries to mice resulted in a significant increase in body weight gain of 148.2%compared to mice that were constipated.The number of stools and the water content of stools both increased by 138.5%and 106.5%,respectively.The gastrointestinal transit rate increased by 45.3%,and the time it took for the first dark stool to form decreased by 57.5%.The levels of the excitability neurotransmitters were found to be higher in the group that had been given kiwi berries in comparison to the group that had been given loperamide.The opposite results were produced by vasoactive intestinal peptide(VIP)and aquaporin-3(AQP3).In addition,kiwi berry consumption may lessen epithelial cell apoptosis and promote colon health.All the results point to kiwi berries as an extremely promising food supplement for the prevention and relief of constipation in the future since they successfully prevent and alleviate constipation brought on by loperamide.

Modeling of pulsed electric field processing

Herein,we discuss the modeling of the pulsed electric field(PEF)process,with attention focused on the originally intended application of pasteurization of liquid foods.We review literature on three classes of models.First are the models for electroporation(of molecular scale),derived from physics and physical chemistry considerations,and their extension to probabilistic approaches which treat pore formation as a random process.We discuss the more recent approaches involving molecular dynamics.Then,we consider treatment-chamber and system scale models,which are based on continuum physics approaches,and rely on computational Multiphysics codes for their solution.We then discuss the base assumptions for several modeling studies.Next,we consider models for inactivation kinetics for bacteria exposed to PEF,including the first order,Hulsheger,Peleg and Weibull models.We close with discussions of other models and experimental approaches for model verification and obtaining kinetic parameters from continuous flow PEF systems.

Dietary phytochemicals: As a potential natural source for treatment of Alzheimer's Disease

Alzheimer's disease(AD)is a common neurodegenerative disease,which seriously impairs human health and life.At present,scientists have proposed more than a dozen hypotheses about the pathogenesis of AD,including the tau propagation hypothesis.However,the exact ultimate pathogenic factor of AD remains unknown.Based on the current hypotheses,some anti-AD drugs(e.g.,donepezil and Ketamine)have been developed and used in clinical treatment,which fall into two main categories,acetylcholinesterase inhibitors(AChEIs)and N-methyl-D-aspartate(NMDA)receptor antagonists,the former representative drug is donepezil,and the latter representative drug is memantine.Since these drugs have undesirable side effects,it is necessary to find safer alternatives for AD treatment.Interestingly,dietary phytochemicals have the advantages of wide source,safety,and high biological activity,which is the natural route for screening anti-AD drugs.In this study,several representatives’dietary phytochemicals with anti-AD effect,including resveratrol,lycopene,gallic acid,berberine,ginsenoside Rg1,pseudoginsenoside-F11,ginsenoside Rh2,artemisinin,and torularhodin were selected from the published data over the last 10 years and their potential molecular mechanisms and clinical applications reviewed in the treatment of AD.

Combinate effect of antimelanosic agents(acerola fruit extract and sodium metabisulphite)with the modified atmosphere packaging on the quality of white shrimp(Litopenaeus vannamei)stored under refrigeration

The current study set out to find out how shrimp quality in cold storage(4°C)for 21 d was impacted by antimelanosic treatments(10%acerola fruit extract(AF)and 1.25%sodium metabisulphite(SMS)solutions for 10 min)in combination with modified atmosphere packaging(MAP,including vacuum):Atmospheric air(AIR),MAP1[70%N_(2):25%CO_(2):5%O_(2)],MAP2[25%N_(2):70%CO_(2):5%O_(2)],and vacuum(VAC).Untreated samples were considered as Control(C).Every three days,microbiological,physicochemical,and sensory investigations were conducted.Overall,the findings show that MAP improve the shelf-life of shrimp stored under 4°C.In the battle to control melanosis,SMS's effectiveness–either alone or in combination with MAP–was overwhelming.Notwithstanding,the AF was also efficient and can be an effective and a natural substitute in the control of melanosis.When considering the results of the physico-chemical and microbiological results,the SMS often did not differ from the treatment with AF,demonstrating the excellent viability of the AF on the quality of the shrimp stored under refrigeration.However,given that acerola's high levels of vitamin C and phenolic compounds are known to have antioxidant activity,it is advised that additional studies be conducted.Preferably,these studies should aim to isolate specific fruit parts(peel,pulp,seeds)to determine where the highest concentration of phenolic compounds is found,or even to purify acerola extracts to comprehend the fruit's true antimelanosic potential.

Development ofκ-carrageenan hydrogels with mechanically stronger structures via a solvent-replacement method

Strongκ-carrageenan(KC)hydrogels were fabricated via solvent replacement with sorbitol,and the effects of KC mass fraction and solvent replacement on the structural characteristics encapsulation capability of the hydrogels were evaluated.Microstructural observation showed that the 3D network structures of hydrogels exhibited a complete and continuous skeleton.FTIR spectra of KC hydrogels revealed the formation of intermolecular hydrogen bonds after sorbitol replacement.The stability against heating and freeze-thawing of hydrogels was enhanced due to the addition of sorbitol and the rise in KC mass fraction.The hydrogel with 1.5 wt%KC after sorbitol replacement presented the best stability.Frequency sweep tests suggested that storage modulus of the samples were influenced by sorbitol replacement and KC concentration.Swelling tests revealed that the hydrogels after replacement with a higher KC content(1.25,1.50 wt%)presented higher swelling capacity,and they were more stable in alkaline and acidic solutions.When epigallocatechin gallate(EGCG)was incorporated within the hydrogels,the hydrogels after sorbitol replacement offered higher protection capability.The information obtained in this study indicated that sorbitol replacement strengthened KC hydrogels,and they could act more appropriately as accountable carriers for bioactives.

Color myth:anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine

Color is a crucial sensory indicator of wine quality.However,changes in anthocyanin concentration and profile occur during wine aging,resulting in noticeable reductions in chroma and shifts in hue from purple to brick red.This is because monomeric anthocyanins degrade and derivative anthocyanins form.The rate of color changes can vary depending on complex factors,such as the anthocyanin content of the must,oenological technology,and environmental conditions,which makes the management of red wine color evolution challenging.To address this issue,appropriate winemaking techniques are required to achieve an elegant wine color.This review summarizes the mechanisms related to anthocyanin stability,including glycosylation,acetylation,and derivatization.The review also discusses factors influencing red wine color fading for specific grape varieties and wine appellations,offering time-and cost-efficient techniques to accelerate anthocyanin derivatization and color stabilization.

Potential beneficial effects of functional components of edible plants on COVID-19: Based on their anti-inflammatory and inhibitory effect on SARS-CoV-2

COVID-19,caused by severe acute respiratory syndrome coronavirus 2(SARS-CoV-2),is a major public health threat.Edible plants are rich in bioactive components,with a variety of functions,such as enhancing immunity,antiviral,anti-inflammatory and so on.Thus,the intake of edible plants to boost the body's resistance to COVID-19 is a promising and possibly affordable strategy.This review revisits the effects of functional components from edible plants(such as polyphenols,polysaccharides,lectin,alkaloids,polyunsaturated fatty acids,terpenoids,and saponins)on COVID-19.The inhibitory effects of bioactive components on the virus's entrance and replication,anti-inflammatory and immune enhancement are discussed.And finally,we present the prospects of using edible plant functional ingredients as vaccine adjuvants and the prospects and problems in the use of edible plant functional components for the prevention of COVID-19.Functional components of edible plants interacted with structural proteins of SARS-CoV-2 virus and key enzymes in virus recognition and replication,thereby inhibiting virus entry and replication in the host.Meanwhile,these bioactive components had anti-inflammatory effects and could inhibit cytokine storms.Therefore,we believe that functional components from edible plants can enhance human resistance to COVID-19 and can be applied in the development of new therapies.

Isomerization and bioaccessibility of cypermethrin and fenpropathrin in Pacific oyster during simulated digestion as influenced by domestic cooking methods

Pyrethroids can be ingested by humans through eating contaminated oysters,which is potentially harmful to health.This study aimed to investigate the effects of raw,steaming,and roasting on cypermethrin(CP)and fenpropathrin(FP)in oysters during simulated digestion.Results showed that the amount of released CP and FP was different from raw(CP:0.617μg·g−1,FP:0.266μg·g−1),steaming(CP:0.498μg·g−1,FP:0.660μg·g−1),and roasting(CP:1.186μg·g−1,FP:0.588μg·g−1)at the end of simulated digestion.The share of cis-CP and low-efficiency CP increased significantly(p<0.05),and the share of high-efficiency trans-CP did not maintain a high level for a long time during simulated digestion.The fluorimetric titration and isothermal titration calorimetry confirmed that CP and FP could spontaneously interact with oyster actin,and CP could bind with oyster actin more tightly than FP.This study reveals that cooking methods affect the binding capacity of CP and FP to oyster tissues and influence the changes of CP and FP in oysters during digestion.Furthermore,the current study provides a reference for assessing the potential harm of pyrethroids in oysters to consumers.

Characteristics and mechanism of Leuconostoc citreum as a novel bioflocculant for starch granules in starch production

The Leuconostoc citreum SJ-57 strain isolated from the sweet potato starch production showed great potential as a microbiological flocculant,but its underlying flocculation mechanisms are yet unknown.In this study,infrared spectroscopy and thermodynamic analysis were performed to elucidate the short-range and long-range interactions between Leuc.citreum SJ-57 and starch granules,revealing that bacteria cells bond starch granules via metal-bridging ionic bonds.A high repulsive energy barrier of~8×10^(−18)J must be overcome to initiate the flocculation process.Heat,protease,lipase,lysozyme,dextranase,and guanidine hydrochloride were used to treat the bacterial cell,confirming that its flocculation ability originated from surface proteins,including GW structural domain proteins,DnaK,GroEL,elongation factor Tu,and lysozyme M1.The primary flocculation mechanisms of Leuc.citreum was proposed to provide a deep understanding of microbiological flocculants and a foundation for future industrial applications in starch production.

Inaugural Editorial

Food is a basic human need and right.Ensuring the sufficient supply and safety of food is vitally important for sustainable development.Over the last few decades,the efficiency of food production has improved by virtue of developments of science and technology in the food industry.