Characterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis.

Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.

Amadori compounds: analysis, composition in food and potential health beneficial functions.

Amadori compounds (ACs) are key intermediates of the Maillard reaction, and found in various thermally processed foods. Simultaneous analysis of multiple ACs is challenging due to the complex amino acid and carbohydrate compositions, and the different food matrices. Most studies focus on the effects of ACs on food flavor and related sensory properties, but not their biological functions.

Study on stability of rose anthocyanin extracts and physicochemical properties of complex with whey protein isolate after spray drying.

Pingyin rose is an edible flower rich in anthocyanins. In this study, antioxidant capacity and color were used as the main evaluation indexes to investigate the effects of common physical and chemical factors on the stability of rose anthocyanin extracts (RAEs). In addition, the physicochemical properties of the whey protein isolate (WPI)-RAEs complex after spray drying were studied.

Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes.

Lycopene, a carotenoid with numerous physiological benefits, particularly in its -isomer form, faces challenges in its application due to low chemical stability. To address this limitation, high internal phase emulsion was successfully synthesized using ovalbumin-chitosan complexes. The aim was to enhance the stability of lycopene including -lycopene.

Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction.

This study was conducted to formulate a conjugate of soy protein isolate (SPI) and peach gum (PG) with improved functional properties, interacting at mass ratios of 1:1, 1:2, 1:3, 2:1, and 2:3 by Maillard reaction via wet heating method. Conjugation efficiency was confirmed by grafting degree (DG) and browning index (BI). Results indicated that DG increased with increasing concentration of PG, and decreased with increasing pH, whereas no remarkable change was observed with increasing reaction time.

Aqueous preparation of arginyl-fructosyl-glucose (a maltose-arginine AC) and determination of Amadori compounds (ACs) in red ginseng by ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS).

Amadori compounds (ACs) are key Maillard intermediates in various foods after thermal processing, and are also important non-saponin components in red ginseng. Currently, due to the difficulty in obtaining AC standards, the determination of multiple ACs is limited and far from optimal. In this study, an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed and validated.

Effects of Low Temperature-Ultrasound-Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value.

A combined pretreatment method of "low temperature-ultrasound-papain" (LTUP) was proposed to remove the purine of pork loins. Compared with untreated pork loin, under optimal conditions (temperature 58 °C, ultrasound density 100 W/cm, and papain concentration 0.085%), the purine removal rate of treated pork loin could reach 59.

Preparation of red jujube powder with high content of Amadori compounds and higher antioxidant activity by controlling the Maillard reaction.

Amadori compounds (ACs) are stable compounds produced in the early stage of the Maillard reaction (MR) with health benefits such as immunomodulatory, antithrombosis, and tumor-preventive effects. Jujube is a medicinal and edible fruit in China. It is rich in free amino acids and reducing sugar, but traditionally, little attention was paid to the formation of ACs when jujube was processed, neither the influence of ACs on health effects.

Resveratrol augments paclitaxel sensitivity by modulating miR-671-5p/STOML2/PINK1/Parkin-mediated autophagy signaling in A549 cell.

Paclitaxel (PTX) resistance has become a notable clinical concern of Non-small cell lung cancer (NSCLC). Our study aim is to investigate the effects of Resveratrol (RES) on NSCLC cells that have developed resistance to PTX. The NSCLC cell line A549 was employed in this investigation to establish a PTX-resistant NSCLC cell line, denoted as A549/PTX, and established tumor transplantaton model.

Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents.

Amadori compounds (ACs), the first stable products of Maillard reaction, are detected in various products of fruits and vegetables, and show an antioxidant activity which can be related to beneficial effects in human health. In order to optimize the nutritional quality of a multi-ingredient tomato sauce (tomato puree - onion - olive oil - dried pepper), the fate of ACs during processing (drying, heating) and gastrointestinal digestion of a model meal was assessed as well as that of other microconstituents, i.e.

Application of 3D Slicer Combined With Simple Coordinate Method in Operation of Cerebral Arteriovenous Malformations in Functional Areas.

The authors report a case of intracranial arteriovenous malformation in functional areas, initially presenting with symptomatic epilepsy was surgically excised by the Neurosurgery Department of our hospital. The patient's head computed tomography, magnetic resonance imaging, and digital subtraction angiography examination suggested intracranial arteriovenous malformations in the left frontal functional area. A preoperative 3D-reconstruction technique was used to reconstruct the malformed vascular mass, supplying arteries, draining veins, and precise surgical resection was performed.

Effect of flocculant dosage on the settling properties and underflow concentration of thickener for flocculated tailing suspensions.

Flocculation is important in the thickening process to improve the underflow concentration in thickeners for tailing suspensions. Traditional zone settling velocity (ZSV) functions ignore the effect of flocculant dosage on the ZSV and the thickening behavior of thickeners. To investigate the effect of flocculant dosage on the settling flux function, a series of batch settling tests were conducted at various flocculant dosages for unclassified and fine tailings.

Oxidation of Cathepsin D by Hydroxy Radical: Its Effect on Enzyme Structure and Activity against Myofibrillar Proteins Extracted from .

In this study, cathepsin D was oxidized in vitro with different concentrations of HO, and the activity, structure, and extent of myofibrillar protein degradation by oxidized cathepsin D were evaluated. The sulfhydryl content of cathepsin D decreased to 9.20% after oxidation, while the carbonyl content increased to 100.

Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism.

Preheating proteins have the potential to improve anthocyanin stability. Our aim was to investigate the effect of preheated whey protein isolate (WPI) on the color stability and astringency of the beverage model system in the presence of rose anthocyanin extracts (RAEs), and to explore the mechanism of interaction between preheated WPI and RAEs. The secondary structure, particle size and transparency of WPI were obviously changed by preheating.

Formation of Amadori compounds in LIGAO (concentrated pear juice) processing and the effects of Fru-Asp on cough relief and lung moisturization in mice.

LIGAO (concentrated pear juice) has been used for more than 1000 years to treat respiratory complaints such as cough and expectoration in China, but the study of the mechanism of its antitussive effects and ability to moisten the lungs is limited. This study found that the content of Amadori compounds (ACs) and other nutrients changed during LIGAO processing. Furthermore, -(1-deoxy-D-fructos-1-yl)-aspartic acid (Fru-Asp), the most abundant and characteristic AC in LIGAO, was prepared and studied.

Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations.

Protein-polyphenol interactions can improve the physicochemical properties of proteins. The objective of this study was to investigate the influence of rose anthocyanin extracts (RAEs) on the physicochemical properties and digestibility of whey protein isolate (WPI) sol/gel at different pHs and protein concentrations. Hydrophobicity interaction and ionic bonding were the main forces for the formation of acidic WPI and WPI-RAEs sol/gel.

Study on the Drying Technology of Tomato Pulp with Phytoene, Phytofluene and Lycopene Retention as Inspection Indexes.

The objective was to design a feasible drying method to increase the retention rates of phytoene (PT), phytofluene (PTF) and lycopene (LYC) in tomato powder. The method was to compare the effects of vacuum freeze-drying (FD), vacuum drying (VD) and hot-air drying (HAD) technologies on tomato pulp rich in PT, PTF and LYC. When dried by HAD, the retention rates of PT, PTF and LYC decreased significantly (p < 0.

Alginate-based nanocarriers for the delivery and controlled-release of bioactive compounds.

Alginate-based nanocarriers are propitious vehicles used for the delivery of bioactive compounds (bioactives). In this area, calcium alginate and sodium alginate are the most promising wall materials because they are nontoxic, comparatively cheap, simple in production, biocompatible and biodegradable. In this review, we have highlighted different alginate-based nanocarriers such as nanoparticles, nanofibers, nanoemulsions, nanocomplexes, and nanohydrogels; also entrapment of different bioactives within alginate nanocarriers and their bioavailability in the gastric environment has been comprehensively discussed.

Preparation of Cellulose Nanocrystals from Jujube Cores by Fractional Purification.

Jujube cores are fiber-rich industrial waste. Dewaxing, alkali treatment, bleaching, and sulfuric acid hydrolysis were used to generate cellulose nanocrystals (CNCs) from the jujube cores in this study. The morphological, structural, crystallinity, and thermal properties of the fibers were investigated using FE-SEM, TEM, AFM, FT-IR, XRD, and TGA under various processes.

Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.

Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS), and odor activity value (OAV) calculation were applied simultaneously. The results showed that there were 17 aroma-active compounds in tomato juice samples.

Oxidative Stress Contributes to Cytoskeletal Protein Degradation of through Activation of Mitochondrial Apoptosis during Postmortem Storage.

This study investigated the role of oxidative stress in the mitochondrial apoptotic pathways and structural protein degradation of fish during postmortem storage by measuring oxidative stress levels, mitochondrial antioxidant enzyme activity, mitochondrial dysfunction, apoptotic factors, and structural protein degradation (n = 3). The results revealed that reactive oxygen species (ROS) increased gradually within the first 12 h and then decreased (p < 0.05) in mitochondria.

Droplet Dispersion States of Cyclodextrin-Based Emulsions from Nonlinear Rheological Properties.

Polymers are desirable to improve emulsion stability by stuffing them into the continuous phase. How to get information on the droplet dispersion states of the emulsions remains a challenge, as the emulsion characteristics are dictated by two intertwining components, the polymer matrix and the droplets. Herein, we use an amphiphilic polymer, gum arabic (GA), to mediate the droplet flocculation of cyclodextrin (CD)-based emulsions and compare them with our previous studies on the stabilization of CD-based emulsions by a nonamphiphilic polymer, methylcellulose (MC).

Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics.

With growth of confectionery industry, there is a great demand for candy shape, and 3D printing technology is way to achieve it. The printing properties of gummy, which is formed of gelatin and low acyl gellan as gel, maltol, erythritol, sorbitol, and xylitol as sweeteners, were tested in this study. Gummies' rheological properties, 3D printing properties, and textural qualities were measured using a rheometer, FTIR, and SEM in this study.

Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions.

The non-covalent interaction between anthocyanin and dietary protein had an impact on their physicochemical property. The purpose of this study was to study the non-covalent interaction mechanism between rose anthocyanin extract (RAEs) and whey protein isolate (WPI), and further compare the interaction mechanism with pure anthocyanin (PC) and WPI. At pH 3.

Angiotensin-Converting Enzyme (ACE) Inhibitory Activity and Mechanism Analysis of -(1-Deoxy-d-fructos-1-yl)-histidine (Fru-His), a Food-Derived Amadori Compound.

-(1-Deoxy-d-fructos-1-yl)-histidine (Fru-His), one of the Amadori compounds, widely presents in processed foods, and its potential functional activities have attracted extensive attention in recent years. In this work, the angiotensin-converting enzyme (ACE) inhibitory activity and mechanism of Fru-His were investigated. The IC value of Fru-His was 0.