Publications by authors named "Xiuzhu Yu"

Olives are prone to deterioration during storage, and suitable storage conditions must, therefore, be established to maintain the quality of the fruit and oil. This study investigated the effect of storing olives at room temperature (23 ± 2 °C), refrigerated (4 °C), and frozen (-20 °C) conditions for 7 d on the quality of virgin olive oil (VOO). No significant differences (p < 0.

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Herein, oxidation and carboxymethylation were employed to improve the dispersibility and stability of starch nanocrystal (SNC) in aqueous solution by enhancing intermolecular electrostatic repulsion between SNCs, as well as to promote their protein loading capacity. FT-IR, XPS, and NMR analyses confirmed the successful surface modification of SNC, with oxidation likely occurring at the C6-OH position of anhydroglucose units. Oxidation selectively degraded the amorphous parts with small molecular weight, while carboxymethylation removed surface hydrocarbons, promoting relative crystallinity, crystalline lamellae thickness, and structural compactness in the oxidized and carboxymethylated SNC (OSNC and CSNC).

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Lipids are essential sources of carbon and energy during flaxseed germination; however, the dynamic changes in key lipid metabolites, pathways, and their locations remain unclear. This study revealed that oil bodies migrated from well-distributed locations to the cell wall between 0-2 d, with cell contours gradually blurring during 2-3 d, initiating the germination process. Subsequently, the order of oil body migration was leaf > stem > root during 4-7 d.

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Butyrospermol, a minor yet important compound in camellia oil, has anti-inflammatory effects. However, its absorption, elimination, and the influence of oil on its bioavailability remain unclear. This study investigated the logP, stability in simulated digestive fluids and liver tissue, absorption parameters of different forms of butyrospermol, and binding of butyrospermol to the Niemann-Pick C1-like 1-N-terminal domain (NPC1L1-NTD).

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Background: Proso millet bran protein (PMBP), derived from agricultural by-products, possesses high nutritional value, despite its challenging extraction process. The present study proposes an extraction method for PMBP using ultrasound-assisted cellulase technology (UAE), and optimizes the process parameters. Non-waxy (N-PMBP) and waxy (W-PMBP) PMBPs, extracted through alkaline solubilization and acid precipitation (conventional treatment, CT), served as control groups to assess the impact of UAE on the structure and functionality of PMBP, as well as the distinctions between N-PMBPs and W-PMBPs.

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β-Cyclodextrin (β-CD) enhances functional properties by forming inclusion complexes (ICs). This study employed β-CD to form IC with fatty acid ethyl ester (FAEE) for concentrating α-Linolenic acid ethyl ester (ALAEE) from flaxseed oil FAEE, and investigated the interaction mechanisms between β-CD and ALAEE. Using the single-factor method, optimal inclusion conditions yielded an inclusion rate of 61.

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Chloropropanol esters are major contaminants in food, but their formation during traditional Chinese cooking remains unclear. In this study, a method based on lipase hydrolysis pretreatment was developed and validated to determine 4 chloropropanol esters. The formation of these esters during stir-frying and hotpot cooking under various conditions was investigated.

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Article Synopsis
  • The quality of fried foods is negatively impacted by the breakdown of frying oils, causing harmful oxidation products to form.
  • This study analyzed how the degradation of triacylglycerol (TAG) affects both non-volatile and volatile oxidation products in different frying oils.
  • Findings indicated that soybean oil exhibited higher levels of certain harmful compounds after 32 hours of frying, while rapeseed oil had its own distinct set of oxidation products, highlighting the role of unsaturated fatty acids in thermal oxidation.
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Article Synopsis
  • This study investigated different types of nanocelluloses derived from millet bran, focusing on their structures and properties through various isolation methods.
  • The researchers found that cellulose nanocrystals (MCNCs) had needle-like forms, cellulose nanofibrils (MCNFs) appeared fibrous, and cellulose nanospheres (MCNSs) were spherical, each exhibiting distinct crystallinities and thermal properties.
  • The findings reveal how the morphologies of these nanocelluloses relate to their physical properties, providing insights for potential applications in various fields.
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The production process of fermented black wheat steamed bread is closely related to the overall quality and nutritional content. In this study, we investigated the accuracy, product texture profile and antioxidant activity of fermented black wheat steamed bread samples produced by piston and spiral three-dimensional (3D) printers. The steaming process generally increased the total phenolic content and flavonoid content of the samples.

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Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsaturated fatty acids, sugars, protein-bound amino acids, and glucosinolates.

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This study examined the influence of various pretreatment methods, frying durations, and temperatures, as well as the type of frying oil, on the formation and structure of starch-lipid complexes in fried potato chips. Potato starch was processed into dough, sliced, and subjected to deep frying following various pretreatments. Structural analysis showed that steaming as a pretreatment facilitated the generation of V-type starch-lipid complexes, whereas resistant starch type III (RS3) materialized in the desiccated samples instead of the anticipated complexes.

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Ultrasonic assisted acetic acid hydrolysis was applied to prepare starch nanocrystals (SNCs) from native starches with different crystalline structures (A, B, and C types). The structure properties, morphology, Pickering emulsion stability and curcumin deliver capacity of both SNCs and native starches were investigated and compared. Compared with native starches, SNCs showed smaller size and higher crystallinity.

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Germinated flaxseed (Linum usitatissimum L.) is an essential potential food ingredient, but the major energy substances (proteins, lipids, and carbohydrates) metabolites and metabolic pathways are unknown. Comprehensive metabolomic analyses were performed using Fourier transform infrared spectroscopy and high-performance liquid chromatography mass spectrometry on flaxseed from 0 to 7 d.

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The cause and trend of color change and their links to oxidative properties were investigated by simulating shelf storage conditions for fragrant rapeseed oils (FROs). Under illumination, the L* value gradually increased with the storage time. The a* and b* values showed different trends depending on brands.

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Ethanol-acid penetration and drying-heating treatment was developed to shorten the preparation time and improve the quality of starch nanocrystals (SNCs). After treatment by optimized parameters, including 40 % ethanol solution, 10.6 mM chloric acid, and heating time of 1.

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The rheological properties of dough closely correlate to a dough's ability to be three-dimensionally (3D) printed, but only weakly characterize its fermentation and baking process. This study aimed to use rheo-fermentation properties to predict rheological properties of dough, thereby obtaining indirect information on both 3D printing properties and post-processing characteristics. The 3D printing behavior and baking quality of the dough were measured.

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To prevent starch nanocrystals (SNCs) that are generated at an early stage from being hydrolyzed excessively, this study proposed a new separation method, named "neutral dispersion and acidic precipitation." SNCs were prepared from waxy potato starch by sulfuric acid hydrolysis. Based on the results of kinetics and molecular weight, the hydrolysis was divided into three stages, e.

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Quinoa starch nanoparticles (QSNPs) prepared by nanoprecipitation had a uniform particle size of 191.20 nm. QSNPs with amorphous crystalline structure had greater contact angle than QS with orthorhombic crystalline structure, which can therefore be utilized to stabilize Pickering emulsions.

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Wheat A- starch was subjected to single and combined CaCl and annealing (ANN) treatments. The influence of the treatment on wheat A- starch's structural, rheological, pasting, and digestive characteristics were studied. The results indicated that the application of CaCl treatment caused the removal of the outer layer of wheat A-starch, disrupted the integrity of the growth ring structure, and lowered the molecular weight of amylopectin and relative crystallinity.

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Edible oils are indispensable for human life, providing energy and necessary fatty acids. Nevertheless, they are vulnerable to oxidation via a number of different mechanisms. Essential nutrients deteriorate as well as toxic substances are produced when edible oils are oxidized; thus, they should be retarded wherever possible.

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The physicochemical, structural and functional properties of proso millet protein from waxy and non-waxy proso millet were investigated. The secondary structures of proso millet proteins consisted mainly of a β-sheet and ɑ-helix. The two diffraction peaks of proso millet protein appeared at around 9° and 20°.

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Starch nanoparticles (SNPs) were produced by nanoprecipitation combined with ultrasonication with the use of different starches (corn, potato and sago starch) and used to stabilize Pickering emulsions. The orthogonal experiment was used to optimize preparation conditions of gelatinization pretreatment duration of 30 min, ultrasonic power of 600 W, and ultrasonic time of 40 min. Compared with native starch, the SNPs were spherical in shape and displayed a V-type crystalline structure with low relative crystallinity and higher degree of double-helix.

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This study investigated the effects of germination pretreatment on the physicochemical properties, lipid concomitants, and antioxidant activity of flaxseed oil in three varieties. The results indicated that the oil content of flaxseed decreased by 2.29-7.

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Starch nanocrystals (SNCs) were prepared from waxy rice starch via sulfuric acid hydrolysis. The objective focused on the following: i) the hydrolysis kinetics and structural properties of SNCs; ii) the effects of differential centrifugation on the yield and size distribution of SNCs. The hydrolysis was divided into a rapid hydrolysis stage in the initial two days and a slow hydrolysis stage after two days.

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