Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta).

Unlabelled: The effects of high hydrostatic pressure (HHP) treatments (200, 300, and 400 MPa for 1, 3, 5 and 10 min) on the shelling efficacy (the rate of shelling, the rate of integrity and yield of razor clam meat) and the physicochemical (drip loss, water-holding capacity, pH, conductivity, lipid oxidation, Ca -ATPase activity, myofibrillar protein content), microbiological (total viable counts) and microstructural properties of fresh razor clam (Sinonovacula constricta) were investigated. HHP treatments significantly (P < 0.05) increased shelling efficiency, water-holding capacity, pH, conductivity, and lipid oxidation, and HHP-treated razor clam showed lower levels of microorganisms and drip loss than untreated razor clam.

Phytochemicals, Anti-Inflammatory, Antiproliferative, and Methylglyoxal Trapping Properties of Zijuan Tea.

Unlabelled: Zijuan tea (Camellia sinensis var. assamica) is a unique anthocyanin-rich tea cultivar in China. Although chemical component analysis of Zijuan tea and extraction technology of anthocyanins was widely documented, its functional properties have not been extensively explored.

Fishy Odor and TMA Content Levels in Duck Egg Yolks.

Unlabelled: The differences between the trimethylamine (TMA) content levels in duck and chicken egg yolks under normal dietary conditions were compared. Moreover, the association between the polymorphisms of the duck FMO3 gene and TMA content levels in duck egg yolks was analyzed. Then, to detect the mutations associated with the fish-flavor trait, duck populations were selected for a high-choline diet experiment, which was followed by full-length sequencing of the FMO3 exons.

Phenolic Analysis and Theoretic Design for Chinese Commercial Wines' Authentication.

Unlabelled: To develop a robust tool for Chinese commercial wines' varietal, regional, and vintage authentication, phenolic compounds in 121 Chinese commercial dry red wines were detected and quantified by using high-performance liquid chromatography triple-quadrupole mass spectrometry (HPLC-QqQ-MS/MS), and differentiation abilities of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were compared. Better than PCA and PLS-DA, OPLS-DA models used to differentiate wines according to their varieties (Cabernet Sauvignon or other varieties), regions (east or west Cabernet Sauvignon wines), and vintages (young or old Cabernet Sauvignon wines) were ideally established. The S-plot provided in OPLS-DA models showed the key phenolic compounds which were both statistically and biochemically significant in sample differentiation.

Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet.

Rennet-induced gelation crucially impacts cheese structure. In this study, effects of the size and stability of native fat globules on the kinetics of rennet-induced coagulation were revealed by determining the caseinomacropeptide release rate and rheological properties of milk. Moreover, the mobility and stability of fat globules during renneting was revealed using diffusing wave spectroscopy and confocal laser scanning microscopy.

Effect of Different Solvents on the Measurement of Phenolics and the Antioxidant Activity of Mulberry (Morus atropurpurea Roxb.) with Accelerated Solvent Extraction.

The effects of 9 different solvents on the measurement of the total phenolics and antioxidant activities of mulberry fruits were studied using accelerated solvent extraction (ASE). Sixteen to 22 types of phenolics (flavonols, flavan-3-ols, flavanol, hydroxycinnamic acids, hydroxybenzoic acids, and stilbenes) from different mulberry extracts were characterized and quantified using HPLC-MS/MS. The principal component analysis (PCA) was used to determine the suitable solvents to distinguish between different classes of phenolics.

Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice.

Purple sweet potato (PSP) is widely grown in Asia and considered as a healthy vegetable. The objective of the current study was to determine the anti-obesity effect of the PSP on high fat diet induced obese C57BL/6J mice. The mice were administrated with high fat diet supplemented with the sweet potato (SP) or PSP at the concentration of 15% and 30% for 12 wk, respectively.

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review.

Food proteins, polysaccharides, and polyphenols are 3 major food constituents with distinctly different functional attributes. Many proteins and polysaccharides are capable of stabilizing emulsions and foams, thickening solutions, and forming gels, although they differ considerably in their abilities to provide these functional attributes. Many plant polyphenols exhibit beneficial physiological functions, such as antitumor, antioxidant, antibacterial, and antiviral properties.

Effect of Surface Properties on Colloid Retention on Natural and Surrogate Produce Surfaces.

Bacterial contamination of fresh produce is a growing concern in food industry. Pathogenic bacteria can attach to and colonize the surfaces of fresh produce and cause disease outbreaks among consumers. Surface properties of both bacteria and produce affect bacterial contamination; however, the effects of produce roughness, topography, and hydrophobicity on bacterial retention are still poorly understood.

Phenolic Profiles, Antioxidant Activities, and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages.

The present work investigated the phenolic profiles (including nonanthocyanin and anthocyanin phenolics), antioxidant activities, and neuroprotective potential of mulberry fruit (MF) (Morus atropurpurea Roxb.) grown in China at different ripening stages. High-performance liquid chromatography-tandem mass spectrometry method (HPLC-MS/MS) was used to identify and quantify the phenolic compounds.

Mechanism of Different Stereoisomeric Astaxanthin in Resistance to Oxidative Stress in Caenorhabditis elegans.

As a potent antioxidant in human diet, astaxanthin (AST) may play important roles in alleviating oxidative stress-driven adverse physiological effects. This study examined the effects of different stereoisomers of AST in protecting Caenorhabditis elegans from chemically induced oxidative stress. Three stereoisomers of AST investigated herein included 3S,3´S (S) AST, 3R,3´R (R) AST, and a statistical mixture (S: meso: R = 1:2:1) (M) AST.

Water Diffusion from a Bacterial Cell in Low-Moisture Foods.

We used a Fick's unsteady state diffusion equation to estimate the time required for a single spherical shaped bacterium (assuming Enterococcus faecium as the target microorganism) in low-moisture foods to equilibrate with the environment. We generated water sorption isotherms of freeze-dried E. faecium.

Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese.

The effect of carrageenan (κ-carrageenan, ι-carrageenan, and λ-carrageenan) on the physiochemical and functional properties of low-fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored.

The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic.

Black garlic is produced through thermal processing and is used as a healthy food throughout the world. Compared with fresh garlic, there are obvious changes in the color, taste, and biological functions of black garlic. To analyze and explain these changes, the contents of water-soluble sugars, fructan, and the key intermediate compounds (Heyns and Amadori) of the Maillard reaction in fresh raw garlic and black garlic were investigated, which were important to control and to evaluate the quality of black garlic.

The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.

In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation.

Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation.

High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars ("Hongguo2ˮ Morus nigra, black and "Baiyuwangˮ Morus alba, white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end.

Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers.

Spores of some Bacillus species are responsible for food spoilage and foodborne disease. These spores are highly resistant to various interventions and cooking processes. In this study, the sporicidal efficacy of acidic electrolyzed oxidizing (EO) water (AEW) and slightly acidic EO water (SAEW) with available chlorine concentration (ACC) of 40, 60, 80, 100, and 120 mg/L and treatment time for 1, 2, 3, 4, 5, and 6 min were tested on Bacillus subtilis and Bacillus cereus spores in suspension and on carrier with or without organics.

Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils.

To investigate the effects of chilling and partial freezing on rigor mortis changes in bighead carp (Aristichthys nobilis), pH, cathepsin B, cathepsin B+L activities, SDS-PAGE of sarcoplasmic and myofibrillar proteins, texture, and changes in microstructure of fillets at 4 °C and -3 °C were determined at 0, 2, 4, 8, 12, 24, 48, and 72 h after slaughter. The results indicated that pH of fillets (6.50 to 6.

Comparison of Polyphenol Profile and Inhibitory Activities Against Oxidation and α-Glucosidase in Mulberry (Genus Morus) Cultivars from China.

Unlabelled: Mulberry (genus Morus) is a significant source of polyphenols, which can promote positive effects on human health. China has various mulberry cultivars, however, many Chinese mulberry cultivars have been only minimally studied. To solve this lack of research, 8 mulberry cultivars (Da10, Tang10, Yueshen74, Yuefenshen, Longsang, Ningxia1hao, Taiwanguosang, and Baiyuwang) from 4 regions of China were assessed to determine their polyphenol profiles using HPLC-MS/MS and then tested for their antioxidant and anti-α-glucosidase activities in vitro.

Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree.

Unlabelled: High hydrostatic pressure (HHP) is used for microbial inactivation in foods. Addition of carbon dioxide (CO2) to HHP can improve microbial and enzyme inactivation. This study investigated microbial effects of combined HHP and CO2 on Escherichia coli, Bacillus subtilis, and Saccharomyces cerevisiae, and evaluated sensory attributes of treated feijoa fruit puree (pH 3.

Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety.

Unlabelled: The profiles of phenolic acids and flavan-3-ols for the selected Chinese red wines and the potential of using phenolic acids and flavan-3-ols to differentiate the geographic origin and grape variety of wines from China are investigated in this study. Significant differences and markers could be found according to the geographical origin and grape variety. Through a canonical discriminant analysis a good differentiation was developed according to the geographic origin or grape variety, and the accuracy of the discriminant model was 88.

The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress.

Proanthocyanidins (PAs) derived from the grape skin, as well as from grape seeds, grape stems, are an important group of polyphenols in wine. The aim of this study was to understand the effect of PAs (0.1, 1.

Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.).

Mulberry (Morus atropurpurea Roxb.) is a popular and desirable fruit that is widely cultivated in China. Despite its popularity, the free volatile chemicals and glycosidically bound volatiles (GBVs) of mulberry have been minimally studied.

Association between modification of phenolic profiling and development of wine color during alcohol fermentation.

To solve the problem of wine color instability in western China, different additives (the maceration enzymes Vinozym G and Ex-color, yeasts VR5 and Red Star, and commercial tannins) were added during alcoholic fermentation of Syrah (Vitis vinifera L.). The phenolic profile and color characteristics of wine were examined using high performance liquid chromatography mass spectrometry and CIELAB, respectively.