Preparation of Soybean Fiber/Sodium Alginate Microgel and Its Application in Low-Fat Yogurt.

This study investigates the oral processing characteristics and application of soybean fiber and sodium alginate microgel in enhancing the texture and sensory attributes of low-fat yogurt. By combining soybean fiber with sodium alginate, a stable composite microgel system was developed with a uniform particle-size distribution. Oral lubrication performance was assessed by evaluating particle size, texture, friction coefficient and rheological properties, providing insights into how microgels improve food lubricity.

Fructooligosaccharides for Relieving Functional Constipation: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.

Fructooligosaccharides (FOS) are prebiotics with great potential to improve constipation. This study set out to investigate the usefulness of consuming FOS as a dietary supplement on bowel movement frequency, stool consistency, abundance of Bifidobacteria, gastrointestinal transit time, and gastrointestinal symptoms through a systematic review and meta-analysis of randomized controlled trials (RCTs). We searched the Cochrane Library, PubMed, EMBASE, and Web of Science databases up to 2 March 2024.

Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetate.

Vitamin A is an essential micronutrient crucial for human health, but it is susceptible to degradation when exposed to light, oxygen, and heat, reducing its effectiveness in food production. This study aims to develop vitamin A acetate (VA) emulsion microparticles under an acidic condition using electrostatic complexation and the viscosifying effect to enhance VA physicochemical stability. The stability, encapsulation efficiency (EE), microstructure, and rheological properties of VA emulsion microparticles at different sodium alginate concentrations were investigated.

Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds.

To understand flavor formation mechanisms in complex meat-like Maillard systems, effect of lysine on cysteine-xylose reaction to form flavors was studied. GC-MS and GC-O analyses found lysine of 1 times cysteine concentration led to the greatest amount of sulfur-containing meaty compounds while more additional lysine caused more pyrazine compounds. LC-MS analysis showed lysine competed with cysteine to form the early-stage intermediate of Lys-Amadori compounds and accelerated conversion of 2-threityl-thiazolidine-4-carboxylic acids to Cys-Amadori compounds from the cysteine-xylose reaction.

Untargeted metabolite profiling reveals metabolic disorders in livers of rats with mepiquat exposure.

Mepiquat is a contaminant produced in thermal-processed food. It can induce spleen and liver injury. However, the mechanism that mepiquat induced hepatotoxicity remains unclear.

Investigation of noncovalent interaction between chelate-soluble pectin from muskmelon and selected volatile during thermal processing using multiple spectroscopy and molecular dynamics.

The effect of thermal processing on the binding between methional and chelated-soluble pectin obtained from muskmelon was investigated. Particle size measurements demonstrated that the formed complex between methional and chelated-soluble pectin exhibited small sizes after thermal processing. Pyrene fluorescence analysis showed that the interaction between methional and pectin occurred in the hydrophilic region.

Enzyme Engineering: Performance Optimization, Novel Sources, and Applications in the Food Industry.

This review summarizes the latest progress in enzyme preparation, including enzyme design and modification technology, exploration of new enzyme sources, and application of enzyme preparation in food processing, detection, and preservation. The directed evolution technology improved the stability and catalytic efficiency of enzymes, while enzyme immobilization technology enhanced reusability and industrial applicability. Extremozymes and biomimetic enzymes exhibit excellent performance under harsh conditions.

Encapsulation of Monascus pigments in gel in oil in water (G/O/W) double emulsion system based on sodium caseinate and guar gum.

In this study, a gel in oil in water (G/O/W) double emulsion system was developed with the objective of effectively encapsulating Monascus pigments and enhancing its stability. To this end, various formulations were prepared using guar gum co-dissolved with Monascus pigments in the internal phase and sodium caseinate as an outer phase surfactant. Different parameters were examined, including emulsion stability, encapsulation efficiency, rheological and tribological properties, as well as the light and thermal stability of the encapsulated Monascus pigments.

Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsification.

Approximately 70 % of the calcium intake in the adult diet worldwide is derived from dairy products. However, insoluble calcium salts, which are usually added directly during dairy production, have poor suspension stability and are prone to precipitation. The current study aimed to address the constraints of conventional production methods by utilizing solid dispersion emulsification technology to inhibit the aggregation of calcium salts.

Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver.

Monosodium glutamate (MSG) is a basic representative of umami taste, but it exerts adverse effects as reported in several studies. Enhancing umami perception through aroma-taste interactions is a potentially useful approach as a flavor enhancer to reduce future MSG intake. We identified the aroma compounds in fried Takifugu obscurus liver, then studied the effect of aroma compounds on perceived umami taste using the sensomics approach.

Interactions between food matrices and odorants: A review.

Currently, although odorants of various foods have been thoroughly studied, the regulation of food aromas is still difficult due to the interaction between odorants and food matrices. These complex matrices in food may interact with odorants to change the volatility of odorants, which in turn affect food aroma. Clarifying the interaction between them are promising for predicting food aroma formation, which will provide valuable support for a high-efficiency food industry.

Unlocking curcumin's revolutionary: Improvement of stability and elderly digestion by soybean oil bodies and soybean protein-chitosan complex based Pickering emulsion.

Curcumin shows promise for disease prevention and health improvement, but its limited water solubility and vulnerability to degradation reduce its bioavailability, while its biological fate in elderly is unclear. Oil bodies are natural pre-emulsified oil droplets that serve as carriers for functional nutrients. In this study, soybean protein isolate (SPI) was complexed with chitosan (CS) for the purpose of stabilizing the soybean oil body-curcumin emulsion, resulting in the formation of the soybean isolate protein-chitosan-soybean oil bodies-curcumin Pickering emulsion (SPI-CS-SOB-C).

Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties.

This research explored the development of composite systems using konjac gum (KGM) and soy lecithin at concentrations of 1% KGM-0.01% lecithin and 1% KGM-0.2% lecithin.

Recent advances in the plant protein-polyphenol interactions for the stabilization of emulsions.

Proteins from plant sources including legumes, cereals and oilseeds are gaining attention due to their suitability for sustainable production, functionality, and positive consumer perception. On the other hand, polyphenols (PPs) are receiving considerable attention as natural ingredients in the human diet due to their potent antioxidant and anti-inflammatory properties. Recent studies indicate that the emulsifying properties of plant proteins (PLPs) can be improved after modification through covalent and/or non-covalent interactions with PPs due to the changes in the conformation and/or the surface chemistry of the proteins.

Comprehensive Insights into Microbial Lipases: Unveiling Structural Dynamics, Catalytic Mechanism, and Versatile Applications.

Microbial lipases (MLs) are pivotal biocatalysts in lipid biotechnology due to their diverse enzymatic properties and substrate specificity, garnering significant research attention. This comprehensive review explores the significance of MLs in biocatalysis, providing insights into their structure, catalytic domain, and oxyanion hole. The catalytic mechanism is elucidated, highlighting the molecular processes driving their efficiency.

Functional Verification of Transcription Factor comp54181_c0 in Monascus purpureus.

Monacolin K is a valuable secondary metabolite produced after a period of fermentation by Monascus purpureus; however, our current understanding of the regulatory mechanisms of its synthesis remains incomplete. This study conducted functional analysis on the key transcription factor, comp54181_c0, that is involved in the synthesis of monacolin K in Monascus. Mutant strains with either knockout or overexpression of comp54181_c0 were constructed using CRISPR/Cas9.

Insights into the fabrication and antibacterial effect of fibrinogen hydrolysate-carrageenan loading apigenin and quercetin composite hydrogels.

Escherichia coli and Staphylococcus aureus are the most prevalent pathogenic bacteria, often resulting in the foodborne disease outbreaks through food spoilage and foodborne infections. To prevent and control food spoilage and foodborne infections induced by Escherichia coli and Staphylococcus aureus, the antibacterial hydrogels were fabricated using fibrinogen hydrolysate-carrageenan (AHs-C) and flavonoids (apigenin and quercetin), and the antibacterial effect of the composite hydrogels against Escherichia coli and Staphylococcus aureus was further investigated. The results of mechanical property exhibited that the composite hydrogels with 0.

Medicine and food homology substances: A review of bioactive ingredients, pharmacological effects and applications.

In recent years, the idea of medicine and food homology (MFH), which highlights the intimate relationship between food and medicine, has gained international recognition. Specifically, MFH substances have the ability to serve as both food and medicine. Many foods have been reported to have good nutritional and medical values, not only for satiety but also for nourishing the body and treating diseases pharmacologically.

Pickering emulsions stabilized by prolamin-based proteins as innovative carriers of bioactive compounds.

Pickering emulsions (PEs) can be used as efficient carriers for encapsulation and controlled release of different bioactive compounds. Recent research has revealed the potential of prolamins in development of nanoparticle- and emulsion-based carriers which can improve the stability and bioavailability of bioactive compounds. Prolamin-based particles have been effectively used as stabilizers of various PEs including single PEs, high internal phase PEs, multiple PEs, novel triphasic PEs, and PE gels due to their tunable self-assembly behaviors.

Hyaluronic Acid-Coated Nanoliposomes as Delivery Systems for Fisetin: Stability, Membrane Fluidity, and Bioavailability.

Fisetin has shown numerous health benefits, whereas its food application is constrained by water insolubility, poor stability, and low bioaccessibility. This work investigated the potential of hyaluronic acid (HA)-coated nanoliposomes for the encapsulation and delivery of fisetin. It was observed that HA can adsorb onto the liposomal membrane through hydrogen bonding and maintain the spherical shape of nanoliposomes.