Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids.

Starch-lipid complexes with functional properties have gained extensive attention; however, little attention has been paid to how oleic acid-based lipid types and thermomechanical treatment affect the functional characteristics of starch. This study investigated the effects of five oleic acid-based lipids (oleic acid, monoolein, diolein, triolein, and rapeseed oil) and thermomechanical treatment on the structural and physicochemical properties of wheat starch. The crystal patterns and complexing indices showed that thermomechanical treatment promoted the formation of oleic acid, monoolein, and diolein V-type starch-lipid complexes with an intact granular structure, whereas triolein and rapeseed oil formed complexes with starch.

Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles.

The impact of xanthan gum (XG), sodium alginate (ALG), and carrageenan (CGN) on the gelatinization, rejuvenation, microstructure, and noodle quality of highland barley was investigated. The XG-HBS mixture demonstrated superior dilatancy, gelatinization viscosity, and dynamic moduli compared to ALG and CGN, suggesting that XG enhances starch water absorption and swelling. Furthermore, LF-NMR results indicated that hydrophilic colloids reduced T and increased T, signifying a shift from free water to bound water, this also indicates that the hydrophilic colloids can inhibit the formation and long-term regeneration of short-range ordered structures.

Treatment of cold pressed Zanthoxylum schinifolium oil wastewater: Process, sludge characteristics, and microbial diversity analysis using biochemical methods.

Cold-pressed Zanthoxylum schinifolium oil wastewater (ZOW), rich in organic pollutants, poses serious environmental challenges. This study examined ZOW treatment using a biochemical process, analyzing changes in activated sludge (AS) characteristics and microbial diversity to clarify pollutant removal pathways. Optimal parameters were established for biological treatment: a temperature of 30 °C, mixed liquor suspended solids (MLSS) of 4000 mg/L, initial pH of 7.

Comparative Study of Human Milk and Infant Formulas at Different Stages Based on Dynamic Infant Gastrointestinal Digestion: The Effect of Polar Lipids on Lutein Digestion.

The efficiency of the absorption and digestion of lutein in infant formulas (IFs) is remarkably lower than that in human milk. This work compared the simulated dynamic digestive characteristics of lutein in three stages of human milk and six IFs, with a special emphasis on how polar lipids affect lutein digestion. Compared with colostrum (CM), IF2 had a significantly higher lutein loss rate but significantly lower micellarization and bioaccessibility rates.

Application of nanomaterials in the detection of pesticide residues in spices.

With the development of global trade and the improvement of consumer safety awareness, the problem of pesticide residues in spices has received considerable attention. At the same time, with the advancement of nanotechnology, nanomaterials have shown great potential in pesticide residue detection. Given the wide variety of spices and their complex matrices, there has been a lack of a comprehensive review on the application of nanomaterials in pesticide residue detection in spices until now.

A preliminary study of combined toxicity and underlying mechanisms of imidacloprid and cadmium coexposure using a multiomics integration approach.

Imidacloprid (IMI) and cadmium (Cd) have been shown to be harmful to mammals separately, but their combined toxicity to mammals remains largely unknown. In this study, biochemical analysis (oxidative stress and serum indicators of liver and kidney function), pathological sections and multiomics (metabolomics and transcriptomics) methods were used to investigate the changes and mechanisms of liver and kidney in mice coexposed to IMI and Cd. Biochemical analysis and pathological section results showed that oxidative stress, organ function, and cell damage were aggravated after the combination of the two methods.

In vitro digestion and fermentation characteristics of soluble dietary fiber from adlay (Coix lacryma-jobi L. var. ma-yuen Staft) bran modified by steam explosion.

Adlay bran is known for its nutrient-rich profile and multifunctional properties, and steam explosion (SE) is an emerging physical modification technique. However, the specific effects of SE on the activity composition and antioxidant capacity of adlay bran soluble dietary fiber (SDF) during in vitro digestion, as well as its influence on gut microbiota during in vitro fermentation, remain inadequately understood. This paper reports the in vitro digestion and fermentation characteristics of soluble dietary fiber from adlay bran modified by SE (SE-SDF).

Anti-fungal effects of lactic acid bacteria from pickles on the growth and sterigmatocystin production of Aspergillus versicolor.

Sterigmatocystin (STC) is an emerging mycotoxin that poses a significant threat to the food security of cereal crops. To mitigate STC contamination in maize, this study employed selected lactic acid bacteria as biocontrol agents against Aspergillus versicolor, evaluating their biocontrol potential and analyzing the underlying mechanisms. Lactiplantibacillus plantarum HJ10, isolated from pickle, exhibited substantial in vitro antifungal activity and passed safety assessments, including antibiotic resistance and hemolysis tests.

Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough.

Some wheat-based foods require different doses of oil to moderate quality of dough during processing and the influence mechanisms remain unclear. Therefore, the effect of rapeseed oil addition on physicochemical characteristics and fine structure of dough and underlying mechanism were elucidated by rheometer, scanning microscope and molecular spectroscopic method. Results showed that compared with native dough (without exogenous rapeseed oil), the addition of rapeseed oil changed the fine structure, improved extensibility, but reduced viscoelasticity of the dough.

Degradation and transformation mechanisms of pungent substances in huajiao (Zanthoxylum bungeanum) oil during storage: Induced by ultraviolet irradiation.

The pungency of huajiao (scientifically known as Zanthoxylum bungeanum) oil (ZBO), a crucial seasoning oil, is notably influenced by storage conditions, an aspect insufficiently explored in current research. Through the use of high-performance liquid chromatography and liquid chromatography-mass spectrometry, this study systematically investigated the stability of pungent compounds in ZBO under various storage conditions. It also elucidated the degradation and transformation mechanisms of these substances when exposed to ultraviolet (UV) irradiation.

Impact of salt content on Douchi metabolites: biogenic amines, non-volatile compounds and volatile compounds.

Background: The excessive salt intake associated with Douchi has become a topic of controversy. Addressing this concern and enhancing its market competitiveness necessitates the application of salt reduction fermentation in Douchi. Therefore, to promote the application of salt reduction fermentation in Douchi, a comprehensive study was undertaken aiming to investigate the differences in biogenic amines, volatile compounds and non-volatile compounds in Douchi with varying salt content.

Isolation and evaluation of probiotics from traditional Chinese foods for aflatoxin B detoxification: Geotrichum candidum XG1 (yeast) and mechanistic insights.

Identifying aflatoxin-detoxifying probiotics remains a significant challenge in mitigating the risks associated with aflatoxin contamination in crops. Biological detoxification is a popular technique that reduces mycotoxin hazards and garners consumer acceptance. Through multiple rounds of screening and validation tests, Geotrichum candidum XG1 demonstrated the ability to degrade aflatoxin B (AFB) by 99-100%, exceeding the capabilities of mere adsorption mechanisms.

Antifungal mechanisms of binary combinations of volatile organic compounds produced by lactic acid bacteria strains against Aspergillusflavus.

Aspergillus flavus（A. flavus）, a common humic fungus known for its ability to infect agricultural products, served as the subject of investigation in this study. The primary objective was to assess the antifungal efficacy and underlying mechanisms of binary combinations of five volatile organic compounds (VOCs) produced by lactic acid bacteria, specifically in their inhibition of A.

Effects of synchronous intermissive multi-ultrasound and esterification dual modification on functionalities of starch and its emulsion stabilization ability.

Dodecenylsuccinic anhydride (DDSA) has been widely used to obtain amphiphilic starches. In this study, we investigated the functionalities of synchronous intermissive multi-ultrasound-assisted esterified starch. Compared to native starch (NS), it was deduced that multi-ultrasound-modified starch (US), esterified starch (ES), and multi-ultrasound-assisted esterified starch (UES) exhibited increased viscosities but reduced gelatinization temperatures and thermal stabilities.

Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC-MS, and descriptive sensory evaluation.

In order to enhance the aromatic profile of industrial Douchi, a comprehensive investigation was undertaken to assess the impact of aroma-enhancing microorganisms on the sensory attributes of Douchi. This evaluation utilized a combination of analytical techniques, including electronic nose analysis, gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and descriptive sensory analysis (DA). Both GC-IMS and GC-MS revealed significant changes in the volatile composition of Douchi following the addition of aroma-enhancing microorganisms (p < 0.

Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough.

Octenyl succinic anhydride (OSA)-modified starches have gained widespread interest, but the modification can produce two starches with different states ignored. Herein, the two types of starches, esterified starch (ES) and pregelatinized esterified starch (PES), prepared by OSA modification were separated, and their structural and functional characteristics were comprehensively explored. Results showed that compared with native starch (NS), ES and PES exhibited high water-holding capacity, solubility, and swelling power and significantly decreased pasting temperature and thermal stability.

Characterization of key bitter compounds in Idesia polycarpa var. vestita Diels fruit by sensory-guided fractionation.

Idesia polycarpa var. vestita Diels (I. vestita) has become a promising oil crop due to its easily digestible and highly nutritious fruit oil.

Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough.

Oil has crucial applications for improving the quality of some wheat products during dough formation and heat-processing. Herein, the influence of oil modification and thermal-mechanical treatment on dough prepared mainly with wheat starch and gluten was investigated. Oils with different structures addition reduced the hardness but improved the tensile strength of dough and inhibited starch retrogradation.

Safety assessment of based on comparative genomics and phenotypic analysis.

is sometimes used in food production; however, its acquisition of antibiotic resistance has become an alarming health concern. The species is closely related to and has good probiotic potential. This study aimed to investigate the antibiotic resistance of We analyzed the antibiotic resistance phenotype and whole-genome sequences of 60 isolates (23, 29, and 8 isolates from dairy products, Rice wine Koji, and human feces, respectively).

Determination of multiple mycotoxins in chili powder using cold-induced liquid-liquid extraction and FeO@MWCNTs-NH coupled with UPLC-Q-TOF/MS.

Food matrix interference is still a big challenge in analyzing multiclass mycotoxins. Herein, a novel cold-induced liquid-liquid extraction-magnetic solid phase extraction (CI-LLE-MSPE) coupled with ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-Q-TOF/MS) method was explored for the simultaneous determination of multiple mycotoxins in chili powders. FeO@MWCNTs-NH nanomaterials were prepared and characterized, and the factors affecting the MSPE process were investigated.

Profile of Human Milk Phospholipids at Different Lactation Stages with UPLC/Q-TOF-MS: Characterization, Distribution, and Differences.

Human milk phospholipids are important for the regular growth and development of infants. Ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC/Q-TOF-MS) was employed to qualitatively and quantitatively analyze 277 phospholipid molecular species in 112 human milk samples to obtain a detailed profile of human milk phospholipids along the lactation stage. MS/MS fragmentation patterns of sphingomyelin, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine were characterized in detail.

Structural and physicochemical properties of the different ultrasound frequency modified Qingke protein.

There is a burgeoning demand for modified plant-based proteins with desirable physicochemical and functional properties. The cereal Qingke is a promising alternative protein source, but its use has been limited by its imperfect functional characteristics. To investigate the effect of ultrasound treatment on Qingke protein, we applied single- (40 kHz), dual- (28/40 kHz), and tri- (28/40/50 kHz) frequency ultrasound on the isolated protein and measured subsequent physicochemical and structural changes.