Variations in the Impact of Gingerols' Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents.

The polyphenol-starch complex has become a hot research topic since it is evident that this modification method can alter the physicochemical properties of starch as well as improve its nutritional value. This work aimed to evaluate the effect of ginger polyphenol gingerols (GNs) and shogaols (SNs) on the structure of starch with different amylose content (WCS, CS, G56, G80). Textural and rheological results indicated that GNs and SNs had more pronounced inhibitory retrogradation effects for relative low-level amylose starches (WCS and CS) compared to relative high-level amylose starches (G56 and G80).

Improved toughening attributes of coix seed oil high internal phase Pickering emulsion gel via the carrageenan and super-deamidated wheat gluten microparticles interfacial network fotified by the acid-heat induction strategy.

The toughening coix seed oil (CSO) high internal phase Pickering emulsion (CSO-HIPES) and gel (CSO-HIPESG) comprised of carrageenan (CR)/super-deamidated-gluten (SDG) micro-particles (CR/SDG) were investigated via acid-heat induction. Results showed polysaccharide natural deep eutectic solvent (P-NADES) by citric acid-glucose-carrageenan ((CGCR), molar ratio at 1:1:0.035) was the crucial for the preparation of SDG (deamidation degree, 99.

Development of starch-based films with enhanced hydrophobicity and antimicrobial activity by incorporating alkyl ketene dimers and chitosan for mango preservation.

Using hydrophobic antimicrobial food packaging films offers significant opportunities to extend the shelf life of food. This study developed a hydrophobically modified starch-based film incorporating alkyl ketene dimers (AKDs) and chitosan (CS) for mango preservation. The film's physicochemical properties and structural characteristics were comprehensively analyzed.

Nutraceutical tablets: Manufacturing processes, quality assurance, and effects on human health.

Consumers are increasingly focused on food products' nutritional content and health aspects. Nutraceutical tablets containing nutritional supplements have seen remarkable progress and are well-known for their precise dosage, which can improve consumer health by increasing the intake of bioactive compounds and vital nutrients. Oral nutraceuticals are frequently used to enhance consumer well-being, with around 80% of products being in solid form.

Mechanochemical activation of 2D MnPS for sub-attomolar sensing.

Molecular detection is important in biosensing, food safety, and environmental surveillance. The high biocompatibility, superior mechanical stability, and low cost make plasmon-free surface-enhanced Raman scattering (SERS) a promising sensing technique, the ultrahigh sensitivity of which is urgently pursued for realistic applications. As a proof of concept, we report a mechanochemical strategy, which combines the wrinkling and chemical functionalization, to fabricate a plasmon-free SERS platform based on 2D MnPS with a sub-attomolar detection limit.

Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science.

Sweetness is a crucial taste component in Baijiu. However, comprehensive research on the sweetness of Baijiu remains limited, and traditional methods for flavor analysis are not well-suited for identifying the sweet compounds. To address this, a multi-stage molecular distillation method, combined with molecular sensory science, was developed to more effectively and scientifically analyze the key sweet compounds in Baijiu.

Revealing the synergistic antibacterial mechanisms of resveratrol (RES) and pulsed electric field (PEF) against Acetobacter sp.

In the wine industry, Acetobacter sp. is a typical spoilage microorganism responsible for increased volatile acids and wine spoilage. This study investigated the impact of combined treatment using varying concentrations of resveratrol (RES) and pulsed electric field (PEF) on the bactericidal efficacy, intracellular enzyme activities, and cellular metabolism of Acetobacter sp.

Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow.

Kuey teow is one of the delicacies of Guangdong, China and is a gluten-free noodle dish made from rice. It has a short storage period and extending the shelf life by quick freezing induces quality deterioration due to temperature fluctuations. To improve its freeze-thaw frozen storage quality, this paper examined the effects of hydroxypropyl corn starch (HCS), guar gum (GG), and compound phosphates (CP) on the quality of quick-frozen kuey teow during freeze-thaw cycles.

Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability.

This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of fish broth mainly include protein, fat, total sugar, 5'-nucleotide and free amino acid content.

Physicochemical, structural and functional properties of pomelo peel pectin extracted by combination of pulsed electric field and cellulase hydrolysis.

In this study, pectin extracted from pomelo peel was investigated using three different combination methods of pulsed electric field (PEF) and cellulase. Three action sequences were performed, including PEF treatment followed by enzymatic hydrolysis, enzymatic hydrolysis followed by PEF treatment, and enzymatic hydrolysis simultaneously treated by PEF. The three corresponding pectins were namely PEP, EPP and SP.

Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review.

Soy protein is a promising nutritional source with improved functionality and bioactivities due to conjugation with polyphenols (PP)-the conjugates between soy protein and PP held by covalent and noncovalent bonds. Different approaches, including thermodynamics, spectroscopy, and molecular docking simulations, can demonstrate the outcomes and mechanism of these conjugates. The soy protein, PP structure, matrix properties (temperature, pH), and interaction mechanism alter the ζ-potential, secondary structure, thermal stability, and surface hydrophobicity of proteins and also improve the techno-functional properties such as gelling ability, solubility, emulsifying, and foaming properties.

Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu.

Light-flavor Baijiu (LFB) is widely cherished for its flavor. This study identified the thresholds of 14 aroma compounds in a 52% ethanol-water matrix and conducted a comprehensive analysis of the interactions among key aroma compounds in LFB using the Feller additive model and odor activity values approach. Among them, the interactions of β-damascenone with ester and alcohol compounds were primarily promotive, while the interaction with acid compounds was predominantly masking.

Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification.

This study aims to investigate the effect of pulsed electric field (PEF) assisted OSA esterification treatment on the multi-scale structure and digestive properties of cassava starch and structure-digestion relationships. The degree of substitution (DS) of starch dually modified at 1.5-4.

Catechins and caffeine absorption, and antioxidant activity of tea-macerated wine in a Caco-2 intestinal cell culture model.

A novel style of flavored wine was developed via infusion of either black tea or green tea into Chardonnay wine. The bioaccessibility and bioavailability of phenolic substances in green/black tea-infused Chardonnay wine were investigated. Catechin, caffeine, and epicatechin gallate, originating from the tea, displayed high absorption rates with apparent permeability coefficient values above 10 × 10cm/s in a human Caco-2 intestinal cell model.

Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat.

The search to improve the quality of meat while maintaining its nutritional value and flavor profile has driven the investigation of emerging clean-label non-thermal technologies in the field of meat processing. Ultrasound (US) and pulsed electric field (PEF) treatments have emerged as promising tools for producing high-quality meat products. This study investigated the combined effects of ultrasound and PEF on chicken breast meat quality, focusing on cooking loss, texture, and taste-related amino acids.

Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activities.

The interactions among small molecular functional components (FCTs) within a food matrix have become a focal point for enhancing their stability and bioactivities. Jiuzao glutelin (JG) is a mixed plant protein within Jiuzao (a protein-rich baijiu distillation by-product). This study aimed to explore the interactions between JG and selected FCTs, including resveratrol (RES), quercetin (QUE), curcumin (CUR), and azelaic acid (AZA), and the consequential impact on stability and antioxidant activity of the complexes.

Construction of resveratrol and quercetin nanoparticles based on folic acid targeted Maillard products between Jiuzao glutelin isolate and carboxymethyl chitosan: Improved stability and function.

Advanced targeted nanoparticles (NPs) were designed to enhance the targeted delivery of resveratrol (RES) and quercetin (QUE) by utilizing carboxymethyl chitosan (CTS) and Jiuzao glutelin isolate (JGI) conjugates. Briefly, RES and QUE were encapsuled within CTS-JGI-2 (CTS/JGI, m/m, 2:1). The carrier's targeting properties were further improved through the incorporation of folic acid (FA) and polyethylenimine (PEI).

Using GC-O-MS, GC-IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process.

The volatile compounds in Dacha liquor (DL) and Ercha liquor (EL) from Niulanshan Erguotou Baijiu (NEB) were analyzed. The results demonstrated that a total of 34 odorants were identified. For the first time, the products of different brewing stages were analyzed using temperature-programmed headspace gas chromatography-ion mobility spectrometry (TP-HS-GC-IMS).

Glutenin-chitosan 3D porous scaffolds with tunable stiffness and systematized microstructure for cultured meat model.

A glutenin (G)-chitosan (CS) complex (G-CS) was cross-linked by water annealing with aim to prepare structured 3D porous cultured meat scaffolds (CMS) here. The CMS has pore diameters ranging from 18 to 67 μm and compressive moduli from 16.09 to 60.