Examination of the Bioavailability and Bioconversion of Wheat Bran-Bound Ferulic Acid: Insights into Gastrointestinal Processing and Colonic Metabolites.

The postingestion journey and bioconversion of wheat bran-bound ferulic acid, a known beneficial phytochemical, remain insufficiently understood. This study aims to systematically investigate its bioaccessibility, bioavailability, excretion, and colonic metabolism, both and . Initial analysis confirmed the abundance and bioactivity of ferulic acid in wheat bran.

Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran.

To investigate the optimal delivery system of quercetin, in this paper, cellulose nanocrystals (CNCs) extracted from rice bran were used to stabilize the Pickering emulsion and Pickering emulsion gels (PEGs) with quercetin. To compare the emulsion properties, stability, antioxidation activity, encapsulation rate, and bioaccessibility of the quercetin, four emulsions of CNC Pickering emulsion (C), CNC Pickering emulsion with quercetin (CQ), CNC Pickering gel emulsion (CG), and CNC Pickering gel emulsions with quercetin (CQG) were prepared. All four emulsions exhibited elastic gel network structure and good stability.

Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze-Thaw Cycles.

Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze-thaw cycles (FTC) that may occur during the cold chain process of frozen oatmeal cooked noodles (FOCN) production to consumption.

Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism.

Utilizing natural hypoglycemic ingredients in staple foods is a safe and effective way to improve diabetes. High Tartary buckwheat noodles have garnered research interest due to their hypoglycemic properties. However, increasing the Tartary buckwheat content poses challenges in noodle processing and affects their edible quality.

Multi-scale structure characterization of ozone oxidized waxy rice starch.

The elucidation of multi-scale structural variation and oxidation reaction mechanism of ozone oxidized waxy rice starch molecules remains a big challenge, limiting its development of intensive processing. In the present work, the changes in the structure of waxy rice starch after ozone treatment were systematically researched by various characterization methods. The study has shown that with the increase in ozone oxidation time, the granules of oxidized starch were polygons with multiple face depressions.

Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy.

Multiple sensor technologies including electronic nose (E-nose), electronic tongue (E-tongue), colorimeter and texture analyzer combined with chemometrics and dada fusion strategies were applied to characterize the flavor quality of traditional Chinese fermented soybean paste. Principal components analysis (PCA) was performed to divide the selected soybean pastes into three clusters which was not completely consistent with geographical regions of selected samples. Support vector machine regression (SVR) outperformed partial least squares regression (PLSR) in quantitatively predicting sensory attributes.

Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs.

The maturity level of eggs during pickling is conventionally assessed by choosing few eggs from each curing batch to crack open. Yet, this method is destructive, creates waste and has consequences for financial losses. In this work, the feasibility of integrating electronic nose (EN) with reflectance hyperspectral (RH) and transmittance hyperspectral (TH) data for accurate classification of preserved eggs (PEs) at different maturation periods was investigated.

Applications of surface functionalized FeO NPs-based detection methods in food safety.

Food safety has always been an issue of great concern to people. The development of rapid, sensitive and specific detection technology of food pollutants is one of the hot issues in food science field. The rapid development of functionalized FeO nanoparticles (NPs) provides unprecedented opportunities and technical support for the innovation of food safety detection.

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread.

The fermentation process is crucial to the production of Chinese steamed bread (CSB). In order to select suitable indicators as the basis for further research of establishing intelligent monitoring method for dough fermentation state, this study investigated the dynamic characteristics of dough during fermentation. Indicators included water mobility and distribution, starch-pasting properties, content of free amino acid (FAA), volatile organic compounds (VOCs) and electronic nose (E-nose) response value.

A multiplexed FRET aptasensor for the simultaneous detection of mycotoxins with magnetically controlled graphene oxide/FeO as a single energy acceptor.

Aflatoxin B1 (AFB1) and fumonisin B1 (FB1) are the most common mycotoxins and often coexist in agricultural products, and are known to form a toxic superposition and even have carcinogenic effects on humans. We propose a multiplexed fluorescence resonance energy transfer (FRET) aptasensor for the simultaneous detection of mycotoxins with magnetically controlled graphene oxide (GO)/Fe3O4 as the single energy acceptor. CdTe quantum dots emitting green (GQDs) and red (RQDs) fluorescence were modified by aptamers that are specific for AFB1 and FB1 and used as dual energy donors.