Exploring the salty peptides of enzymatically hydrolyzed Volvariella volvacea protein: Structural analysis and taste perception insights.

This study aimed to prepare and screen salty peptides and elucidate the factors triggering their saltiness properties and saltiness-enhancing effects. Electronic tongue results indicated that samples treated with Alcalase (AJ) exhibited the highest saltiness intensity (5.05 ± 0.

Generation of Olfactory Compounds in Cat Food Attractants: Chicken Liver-Derived Protein Hydrolysates and Their Contribution to Enhancing Palatability.

The present study investigated the impact of four chicken liver protein hydrolysate-based cat food attractants on palatability. Aroma compounds were analyzed in these attractants, which were subsequently sprayed onto four different types of cat foods. Results revealed that CF4 exhibited the highest intake ratio and the first choice ratio, followed by CF2 sample.

Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type.

Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others. This study selected wheat flour made from three different wheat varieties and investigated their contribution to the CSB flavor profile in terms of metabolism. Thirteen aroma-active compounds identified by GC-O were determined as the main contributors to the different aroma profiles of three CSBs.

Unraveling the binding mechanism between soybean protein isolate and selected bioactive compounds.

The present study was aimed to investigate the interactions between soybean protein isolate (SPI) with resveratrol (RESV) and lutein (LUT). The binding forces, molecular interactions and functional properties were explored by multi-spectroscopic analysis, molecular docking and functional property indexes between SPI and RESV/LUT. The RESV/LUT quenched SPI chromophore residues with static mechanism and the endothermic reaction.

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review.

Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains.

Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property.

This study aimed to screen peptides with saltiness-enhancing effects from enzymatic hydrolyzed Agaricus bisporus protein and quantify their salt-reduction. The saltiness evaluation standard curve was first established to evaluate salinity. The peptide fractions (U-1, U-2, and U-3) were obtained from enzymatic hydrolyzed Agaricus bisporus protein by ultrafiltration.

Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review.

Protein is one of the most important components of food which significantly contributes to the structure, functionality, and sensory properties which may affect consumer acceptability of processed products. Conventional thermal processing affects protein structure and induce undesirable degradation of food quality. This review provides an overview of emerging pretreatment and drying technologies (plasma treatment, ultrasound treatment, electrohydrodynamic, radio frequency, microwave, and superheated steam drying) in food processing by assessing protein structural changes to enhance functional and nutritional properties.

Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review.

Antioxidant peptides obtained through enzymatic hydrolysis of food proteins exhibit a broad range of bioactivities both in vitro and in vivo models. The antioxidant peptides showed the potential to fight against the reactive oxygen species, free radicals and other pro-oxidative substances which are considered the source of various chronic diseases for humans. Both animals and plants have been recognized as natural protein sources and attracted much research interest over the synthetic ones in terms of safety.

Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology.

To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The fatty acid analysis showed a decrease in the ratio of polyunsaturated fatty acids, such as linoleic acid, which decreased from 2.60 % in RB to 0.

Integrating Biochar, Bacteria, and Plants for Sustainable Remediation of Soils Contaminated with Organic Pollutants.

The contamination of soil with organic pollutants has been accelerated by agricultural and industrial development and poses a major threat to global ecosystems and human health. Various chemical and physical techniques have been developed to remediate soils contaminated with organic pollutants, but challenges related to cost, efficacy, and toxic byproducts often limit their sustainability. Fortunately, phytoremediation, achieved through the use of plants and associated microbiomes, has shown great promise for tackling environmental pollution; this technology has been tested both in the laboratory and in the field.

Mechanistic insights of CRISPR/Cas nucleases for programmable targeting and early-stage diagnosis: A review.

Conventional and routine diagnostics such as polymerase chain reaction (PCR) and serological tests are less sensitive, costly, and require sample pretreatment procedures. CRISPR/Cas systems that inherently assist bacteria and archaea in destroying invading phage genetic materials via an RNA-mediated interference strategy have been reconstituted in vitro and harnessed for nucleic and non-nucleic acid diagnostics. CRISPR/Cas-based diagnostics (CRISPR-Dx) are cost-effective, possess excellent sensitivity (attomolar) and specificity (single base distinction), exhibit fast turnaround response, and support nucleic acid extraction-free workflow.

Advance in dietary polyphenols as dipeptidyl peptidase-IV inhibitors to alleviate type 2 diabetes mellitus: aspects from structure-activity relationship and characterization methods.

Dietary polyphenols with great antidiabetic effects are the most abundant components in edible products. Dietary polyphenols have attracted attention as dipeptidyl peptidase-IV (DPP-IV) inhibitors and indirectly improve insulin secretion. The DPP-IV inhibitory activities of dietary polyphenols depend on their structural diversity.

Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications.

Cinnamaldehyde is an essential oil extracted from the leaves, bark, roots and flowers of cinnamon plants (genus ). Cinnamaldehyde has shown biological functions such as antioxidants, antimicrobials, anti-diabetic, anti-obesity and anti-cancer. However, poor solubility in water as well as molecular sensitivity to oxygen, light, and high temperature limit the direct application of cinnamaldehyde.

Integrated eco-strategies towards sustainable carbon and nitrogen cycling in agriculture.

To meet the ever-growing human demands for food, fuel, and fiber, agricultural activities have dramatically altered the global carbon (C) and nitrogen (N) cycles. These biogeochemical cycles along with water, phosphorus, and sulfur cycles are fundamental features of life on Earth. Human alteration of the global N cycle has had both positive and negative outcomes.

Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking.

Low-environment-sensitive nanoparticles were prepared by enzymatic cross-linking of electrostatic complexes of dextran-grafted whey protein isolate (WPI-Dextran) and chondroitin sulfate (ChS). The effect of transglutaminase (TG) and laccase cross-linking on nanoparticle stability was investigated. Covalent TG cross-linking and grafted dextran cooperatively contributed to the stability of nanoparticles against dissociation and aggregation under various harsh environmental conditions (sharply varying pH, high ionic strength, high temperature, and their combined effects).

Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications.

The microencapsulation of essential oils by complex coacervation continues to attract considerable attention due to high payload, increased thermal stability and sustained release of core materials. This review recapitulates the thermal properties of coacervates and essential oil microcapsules prepared by complex coacervation method using protein/polysaccharide and polysaccharide/polysaccharide. The authors discussed the factors affecting coacervation and the thermal properties of coacervates.

Preparation of phytosteryl ornithine ester hydrochloride and improvement of its bioaccessibility and cholesterol-reducing activity in vitro.

In this work, synthesis of phytosteryl ornithine ester hydrochloride was studied for the first time using an intermediate phytosteryl N,N'-bis[tert-butoloxycarbonyl(BOC)]-ornithine ester. This method also involved esterification of phytosterols with N,N'-bis(BOC)-ornithine and deprotection. The maximum yield was 90% and deprotection of BOC group was more than 99% using the HCl/ethyl acetate method.

Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat.

The aim of this study was to investigate the effect of microwave and traditional water bath on physical and chemical properties of grass carp meat and the impact on saltiness perception. The surface hydrophobicity and Fourier transform infrared spectroscopy (FTIR) results showed that microwave made meat proteins unfold less than water bath. The low degree of protein unfolding of meat cooked by microwave caused the changes in water distribution and the formation of a compact microstructure, which were related to the enhancement of saltiness perception.

Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems.

In this study, the flavour-enhancing properties of the Maillard reaction products (MRPs) for different systems consisted of different peptides (sunflower, SFP; corn, CP and soyabean SP) with, xylose and cysteine were investigated. Maillard systems from peptides of sunflower, corn and soyabean with xylose and cysteine were designated as PXC, MCP and MSP, respectively. The Maillard systems were prepared at pH of 7.