Mechanism of salt effect on flavor formation in fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses.

Improving the flavor and texture of low-salt fermented products addresses the demands of the health-conscious era and consumers' preferences. In this study, the characteristic flavor formation of dry-cured tilapia fermented by with different concentrations of NaCl was studied using flavor omics. The results showed that an appropriate concentration of NaCl improved the sensory and texture properties of the product.

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility.

In starch-based food where proteins and polyphenols coexist, the impact of protein on the inhibition of starch digestion by polyphenols is unclear. Therefore, the aim of this study was to investigate the impact of whey protein isolate (WPI) on the inhibition of rice starch digestion by gallic acid (GA) from the aspects of multiscale structure and enzyme activity. Rice starch-gallic acid-whey protein isolate complex (RS-GA-WPI) was formed predominantly by hydrogen bonding and hydrophobic interactions.

Systematic evaluation of the meat qualities of free-range chicken (Xuan-Zhou) under different ages explored the optimal slaughter age.

Meat qualities of free-range chicken (Xuan-Zhou) (XZ-FRC) are closely associated with slaughter age and directly influence the economic benefits of supplier and consumer's preference. Understanding of the relationship between meat qualities and ages will be of prime important to explore a better slaughter age of XZ-FRC. In this study, the quality traits of breast and thigh muscles from XZ-FRCs at 9 to 14 wk were analyzed to establish a relatively reliable method for selecting a better slaughter age.

Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism.

This study aimed to probe the bioavailability of myofibrillar protein (MP) gels in mice as affected by incorporating anionic xanthan (XMP) and sodium alginate (SMP)/cationic chitosan (CSMP)/neutral curdlan (CMP) and konjac (KMP), respectively. The results showed that the numbers of peptides absorbed were obviously higher in anionic XMP and SMP groups (88 and 126, respectively) than in the cationic CSMP (51) group. The contents of free amino acids absorbed in SMP and XMP were significantly greater than that in CSMP and CMP groups (P < 0.

Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities.

The metabolic activities of microorganisms play a crucial role in the quality development of fermented sausage. This study investigated the effect of inoculation with different combinations of starter cultures (Lactiplantibacillus plantarum YR07, Latilactobacillus sakei L.48, Staphylococcus xylosus S.

Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles.

The purpose of this study was to reveal the effect of inoculating autochthonous bacterial strains (Lactobacillus and Staphylococcus simulans) on the flavor profiles, microbial community, and metabolites, and to elucidate the potential mechanism of flavor formation in dry-cured duck. The results indicated that the inoculation of bacterial strains could improve the amount of lactic acid bacteria and Staphylococcus and reduce the counts of Enterobacteria. There was a significant difference in flavor profiles between samples inoculated with different strains.

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions.

The impact of particle concentration (0.5-2.5%) on the stability of Pickering emulsions was investigated in this work.

Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties.

Green hydrophobically modified butyrylated dextrin (BD) was used to modulate casein (CN). The CN/BD complex nanoparticles were formed at different CN-to-BD mass ratios based on a pH-driven technology. The interaction force, stability, and emulsifying properties of complex nanoparticles were investigated.

Green Synthesis, Surface Activity, Micellar Aggregation, and Foam Properties of Amide Quaternary Ammonium Surfactants.

A series of amide quaternary ammonium surfactants with the formula C HCONH(CH)N(CH)·CHCO ( = 9, 11, 13, 15) were synthesized using a fatty acid, ,-dimethylethylenediamine, and a green reagent dimethyl carbonate. A comparative study of the four surfactants in terms of surface activity, aggregation characteristics, and foam properties was conducted. The results show that these amide quaternary ammonium surfactants reduce the surface tension of water to a minimum value of 23.

OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability.

The pea protein isolate nanoparticles/octenyl succinic anhydride linear dextrin (PPINs/OSA-LD) composite particles were fabricated by heating at acidic condition. Heating treatment not only made OSA-LD dissolve, but also promoted the hydrophobic interactions between PPINs and OSA-LD. With the increase of OSA-LD content, the average diameter of composite particles decreased due to the avoidance of hydrophobic aggregation between PPINs during heating, and the composite particles became more compact and regular.

Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions.

The interaction between high-density lipoprotein hydrolysate hydrolyzed by trypsin (EHT) and carboxymethyl dextrin (CMD) at pH 7.0, and in vitro digestibility of high internal phase emulsions (HIPEs) were studied. The particle size of EHT/CMD mixtures increased from 207.

Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective.

The purpose of this work was to reveal the relationship between the microbial diversity and flavor profiles of traditional dry-cured duck from a metabolomic perspective. Enterococcus, Psychrobacter, Macrococcus, Salinivbrio, and Staphylococcus were the dominant bacterial genera, while Trichophyton, Kurtzmaniella, Blumeria, Cladosporium, Lysurus, Aspergillus, Starmerella and Debaryomyces were the dominant fungal genera of dry-cured duck. The results showed that aldehydes, alcohols, furan, and ketone compounds were the main volatile flavor compounds of dry-cured duck.

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages.

Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl dextrin were served as fat substitute in sausages. Color, pH, texture, rheology, microstructure, cooking loss and antioxidant activity of sausages were assessed. The replacement of emulsion gels increased L* and decreased a* of sausages.

Copper-Catalyzed Aldehyde Exchanged Amidation.

The synthesis of bioactive amides has been the pursuit of chemists. Herein secondary amides incorporated with an aldehyde group were first generated using aldehydes and secondary amines. Various (hetero)aryl aldehydes and even aliphatic aldehydes (>40 examples) were converted into the desired products in moderate to excellent yields (up to 89%).

Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature.

The oil-in-water high internal phase emulsions (HIPEs) could be stabilized by pea protein isolate nanoparticles (PPINs) induced by potassium metabisulfite (KSO). Confocal laser scanning microscope proved that PPINs were attached on the oil-water interface, indicating characteristic of Pickering HIPEs. The HIPEs stabilized by PPINs of higher concentration had smaller droplet size, better storage and centrifugal stability than that of PPINs of low concentration because there were enough particles to constitute the thick interface film.

Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk.

High-density lipoprotein (HDL) was extracted from hen eggs and enzymatic hydrolysates were formed by neutral protease, trypsin and alkaline protease, which were named as EHN, EHT and EHA, respectively. The solubility of hydrolysates was significantly higher than that of HDL, especially that of EHA significantly increased from 7.69% to 27.

Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions.

In this study, the influence of pH on the conformational state of EHT, which was obtained from the enzymatic hydrolysis of trypsin, and the stabilizing properties of high internal phase emulsions have been demonstrated. Critical micelle concentration and transmission electron microscopy results exhibited the formation of micellar nanoparticles with mean diameters ranging from 108 to 1359.5 nm.

Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism.

Pea protein isolate nanoparticles (PPINs) were successfully prepared by potassium metabisulfite (KSO). The disulfide bonds were disrupted by KSO, and then the PPINs were formed through self-assembly. The average diameter of PPINs increased from 124.

Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis.

In this study, modified whey protein hydrolysates (WPH) were obtained after succinic anhydride succinylation and linear dextrin glycation, and emulsion gels were prepared on the basis of unmodified/modified WPH stabilized emulsions with sugar beet pectin (SBP) addition and laccase-catalyzed cross-linking. The influences of emulsifier types and SBP contents on the texture of emulsion gels were estimated. The texture and rheological properties of emulsion gels were characterized.

Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes.

Peptides extracted from Xuanwei ham (XHP) can prevent free radical-induced diseases. The aim of the present study was to isolate and identify bioactive peptides from Xuanwei hams that rescue the oxidative stress damage induced by alcohol in HHL-5 hepatocytes. Alcohol-treated HHL-5 human hepatocytes were utilized as the alcohol-induced hepatocyte damage model to evaluate the effects of XHP on amounts of aminotransferase (ALT), aspartate aminotransferase (AST) and malondialdehyde (MDA).

Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice.

The sensitivity of meat gel to digestive enzymes and the overall digestion pattern of the meat product is vital, and exerts an important influence on the growth and metabolism of mice. In order to provide a comprehensive understanding for better usage of resistant starch (RS) in functional meat products, the effects of a mixed gel (MS, a cooked mixture) of lean pork meat and RS on the gastrointestinal digestion and cecal fermentation of mice were investigated via comparing with those of RS-free meat gel (M) and the addition of RS to meat gel (M + S). The results showed that both M + S and MS promoted gastrointestinal digestion and cecal fermentation in mice.