Characterization, stability, and curcumin bioaccessibility of buckwheat flower polysaccharide conjugate emulsion.

In this study, buckwheat flower polysaccharide conjugates (BFPCs) were synthesized and evaluated for their emulsification properties. The stability of BFPC-stabilized emulsions was assessed through particle size analysis, zeta potential measurements, microscopic observations, and rheological tests. Gum Arabic served as a control to compare BFPC's emulsifying efficacy across varying storage conditions, including exposure to metal ions, pH variations, and different heat treatment temperatures.

Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China.

Daqu is of great significance to the brewing process of Baijiu, and there are variations in the light-flavor Baijiu Daqu in different regions. However, few studies have been conducted on light-flavor Daqu from the north and south regions of China. In this study, the physicochemical indices, volatile flavor components, and microbial community structure of two types of Daqu from the north and south regions of China were comparatively analyzed.

The ester production capacity of Pichia kudriavzevii based on functional annotation of genes.

Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain Pichia kudriavzevii, renowned for its high capacity to produce esters. Whole genome sequences were annotated and analyzed using the GO, KEGG, KOG, CAZy, and Pfam databases to determine the genetic basis underly the enhanced ester production capacity.

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging.

cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box-Behnken design response surface experiment.

Adding glucose delays the conversion of ethanol and acetic acid to caproic acid in Lacrimispora celerecrescens JSJ-1.

Caproic acid is an important fatty acid with diverse applications. In this study, the biomass growth and metabolites of Lacrimispora celerecrescens JSJ-1 were investigated under different carbon sources (ethanol, starch, sucrose, and glucose), with a focus on the effect of the coexistence of glucose and ethanol on the synthesis of caproic acid. The results showed that starch, glucose, and sucrose all contributed to the biomass of L.

Improving the catalytic characteristics of phenolic acid decarboxylase from Bacillus amyloliquefaciens by the engineering of N-terminus and C-terminus.

Background: 4-vinylphenols produced by phenolic acid degradation catalyzed by phenolic acid decarboxylase can be used in food additives as well as flavor and fragrance industry. Improving the catalytic characters of phenolic acid decarboxylase is of great significance to enhance its practical application.

Results: A phenolic acid decarboxylase (P-WT) was created from Bacillus amyloliquefaciens ZJH-01.

GUITAR-enhanced facile discrimination of aged Chinese Baijiu using electrochemical impedance spectroscopy.

The presented research demonstrated a method to evaluate aged Chinese Baijiu by measuring their electrochemical impedance spectrums (EIS) according to the distinctive colloidal impedance phenomena of verities' aged Baijiu. Graphite from the University of Idaho Thermolyzed Asphalt Reaction (GUITAR) electrode was employed for EIS data collection to achieve enhanced resolution. The obtained EIS Nyquist plots were simulated with the corresponding equivalent circuit to extract the numerical values of parameters which characterize the physicochemical properties of aged Baijiu.