Physicochemical, structure properties and hypoglycemic activity of soluble dietary fiber from adlay ( L. var. Stapf) bran treated by steam explosion.

To enhance the content of adlay bran soluble dietary fiber (SDF) and improve its functionality, we investigated the influences of steam explosion (SE) on the physicochemical, structural properties, and hypoglycemic activities of adlay bran SDF. The cellulose, hemicellulose, and lignin contents of adlay bran decreased significantly after SE treatment. When the SE strength was 0.

Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein.

Qingke protein rich in restricted amino acids such as lysine, while the uncoordination of ratio of glutenin and gliadin in Qingke protein has a negative impact on its processing properties. In this study, the effect of multiple-frequency ultrasound combined with transglutaminase treatment on the functional and structural properties of Qingke protein and its application in noodle manufacture were investigated. The results showed that compared with the control, ultrasound-assisted transglutaminase dual modification significantly increased the water and oil holding capacity, apparent viscosity, foaming ability, and emulsifying activity index of Qingke protein, which exhibited a higher storage modulus G' (P < 0.

In vitro bioaccessibility evaluation of pheophytins in gelatin/polysaccharides carrier.

The type of carrier agent could impact pheophytin stability and bioaccessibility. Hence, it is important to have an elaborate understanding on the extent and type of pheophytin transformation during in vitro digestion of microcapsules. Four kinds of protein/polysaccharides complex were used to fabricate pheophytin microcapsules and investigated for pigments bioaccessibility.

Screening of dephytinization reaction of chlorophyll pigments with citrus acetone powder by UPLC-DAD-MS.

The preparation of dephytylated chlorophyll standards is inefficient and the process is complicated, which hinders chlorophyll determination and related bioactive property investigation. In this paper, chlorophyll derivatives from four phytylated chlorophylls (chlorophyll a, chlorophyll b, pheophytin a, and pheophytin b) before and after the enzymatic reaction were qualitatively and quantitatively characterized by UPLC-DAD-MS. A simple index was proposed to characterize chlorophyll pigments from their oxidized counterparts by the λ of the typical peak of chlorophyll derivatives in UV-visible spectrum and their signal intensity ratios.

Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure.

Huajiao (Zanthoxylum) from different regions varies in pungency features. The objective of this study was to explore the reasons for the differences. Temporal check-all-that-apply (TCATA) and time-intensity (TI)) were used to determine time-related pungency features of huajiao and sanshools.

Multiomics strategy reveals the accumulation and biosynthesis of bitter components in Zanthoxylum schinifolium Sieb. et Zucc.

The perceptible bitterness of Zanthoxylum schinifolium Sieb. et Zucc is an important factor limiting its consumption. Metabolomics was used to identify potentially bitter metabolites during the development of Z.

Antifungal mechanisms of volatile organic compounds produced by Pseudomonas fluorescens ZX as biological fumigants against Botrytis cinerea.

To explore the antifungal mechanisms of volatile organic compounds (VOCs) produced by Pseudomonas fluorescens ZX against Botrytis cinerea, biochemical analyses and transcriptomic techniques were employed in this work. The results showed that P. fluorescens ZX-producing VOCs can increase the cell membrane permeability of B.

A comprehensive study on physicochemical properties, bioactive compounds, and emulsified lipid digestion characteristics of Idesia polycarpa var. Vestita Diels fruits oil.

Idesia polycarpa var. vestita Diels fruits oil (IPO) has the potential to broaden the availability of healthy vegetable oil and relieve pressure on the edible oil supply. In this study, we compared the physicochemical, bioactivity, and digestive properties of IPO, olive oil (OO), and soybean oil (SO) to comprehensively evaluate the edible potential of IPO.

Characterization and in vitro simulated gastrointestinal digestion and fermentation of Mentha haplocalyx polysaccharide.

An acidic polysaccharide (PMHP-3) obtained from the Mentha haplocalyx was structurally characterized, and in vitro simulated digestion and fermentation were investigated. PMHP-3 was mainly composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and arabinose with molecular weight of 21.82 kDa.

Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles.

Background: The present study aimed to investigate the effects of the thermo-mechanical and rheological properties of a wheat gluten-sonicated model dough and noodles, as well as the effects of ultrasonic frequency (20, 28, 40, 68 and 80 kHz) on the functional properties and structural features of gluten.

Results: Water absorption, stability and developmental time, and viscoelastic behavior of gluten-sonicated model dough were all found to be improved. Water absorption, tensile resistance and stretching distance of noodles increased markedly, whereas cooking loss decreased.

Evaluation of cultivars diversity and lipid composition properties of Idesia polycarpa var. vestita Diels.

Idesia polycarpa var. vestita Diels is a perennial deciduous tree widely distributed throughout China. Four I.

Determination of main alkylamides responsible for Zanthoxylum bungeanum pungency through quantitative analysis of multi-components by a single marker.

The pungency of Chinese pepper (Zanthoxylum bungeanum) is mainly attributed to the alkylamides contained therein. However, the quantitation and application of these alkylamides are hindered by the lack of commercially available standards. Herein, five alkylamides mainly responsible for the pungency of Z.

Evaluation of bitter compounds in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses.

As a common food seasoning in China, Zanthoxylum schinifolium Sieb. et Zucc. is desired by consumers for its special aroma; however, its bitter taste has a negative economic impact on the food industry.

Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein.

Phenolic compounds are effective means of promoting the release of fishy odor compounds, thereby significantly decreasing the fishy odor of fish products. In this study, the mechanisms underlying the promotion of fishy odor release by three phenolic compounds, rosmarinic acid (RA), carnosic acid (CA), and carnosol (CS), through interactions with the myofibrillar protein (MP) of silver carp were investigated. The addition of phenolic compounds (5, 25 and 125 μmol/g protein) was found to significantly alter the conformation of MP and decrease the fishy odor compound binding sites through the formation of phenolic compound-protein complexes.

Distribution and natural variation of free, esterified, glycosylated, and insoluble-bound phenolic compounds in brocade orange (Citrus sinensis L. Osbeck) peel.

Brocade orange (Citrus sinensis L. Osbeck) peel, a by-product which is usually discarded in large amounts, is rich in a broad spectrum of phenols. Accordingly, this study investigated the distribution and natural variation of free, esterified, glycosylated and insoluble-bound phenols (FPs, EBPs, GBPs, and IBPs) in the peels.

Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components.

Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp (Hypophthalmichthys molitrix), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%.

Kinetic study on soybean hydration during soaking and resulting softening kinetic during cooking.

This work evaluated the hydration kinetics of three yellow soybeans and one black soybean (Glycine max (Linn.) Merr.) at five temperatures (5-40°C), as well as the softening kinetics of steamed and boiled soybeans after hydration.

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS.

Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste.

Bioeffector ZX Elicits Biosynthesis and Accumulation of Functional Ingredients in Citrus Fruit Peel: A Promising Strategy for a More Sustainable Crop.

Preharvest application of biocontrol agents is a promising strategy for promoting biosynthesis and accumulation of functional ingredients in fruit crops. In this study, we sought to evaluate the potential of ZX in stimulating the primary and secondary metabolism of citrus fruit peel. Pretreatment with ZX was found to significantly affect the concentrations and profiles of both primary and secondary metabolites.

Potential of Volatile Organic Compounds Emitted by ZX as Biological Fumigants to Control Citrus Green Mold Decay at Postharvest.

In this study, volatile organic compounds (VOCs) were generated by ZX with incubation in nutrient broth (NB), on NA (NB with agar), and on healthy orange fruits, and pure individual components of VOCs were used to manage citrus green mold infected by . At a concentration of 1 × 10 cfu/mL, the VOCs from antagonist-containing NA plates inhibited conidial germination and mycelial growth by about 60%, while the VOCs from bacterial fluid exhibited approximately 75% inhibitory effect. Biofumigation by VOCs significantly reduced the disease index, with a higher biocontrol efficacy by VOCs from bacterial fluid (about 51%) than from antagonist-containing NA plates (around 40%) or from antagonist-infested fruit (approximately 24%).

Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique.

Zanthoxylum Bungeanum Maxim. is an important seasoning in Chinese cooking, but its bitter taste limits its use by some consumers. In this study, metabolomic analysis based on ultra-high-performance liquid chromatograph-tandem mass spectrometry (UPLC-MS) was used to screen out a vast number of potential non-volatile bitter compounds in Z.

Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid.

In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in the star anise volatile oil (TA-O)) and flavor components of star anise (Illicium verum Hook.f.), we tested five different methods (hot air drying (HAD), heat pump drying (HPD), far infrared radiation drying (FIRD), microwave drying (MD), and sun drying (SD)) with or without blanching to dry fresh star anise.

Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments.

Ultrasonication, microwave, heat, and light treatments, as well as storage conditions, were investigated for their effects on the stability of carotenoids and capsaicinoids in water/oil chili systems. The stability of carotenoids and capsaicinoids were found to vary in response to different processing treatments. Carotenoid and capsaicinoid contents in chili juice (CJ, water system) were increased by low-power ultrasonic and microwave treatments, but decreased by high-power treatments.

The immunomodulatory effects of Carapax Trionycis ultrafine powder on cyclophosphamide-induced immunosuppression in Balb/c mice.

Background: There are abundant resources of Carapax Trionycis from soft-shelled turtle processing wastes each year in China. Our preliminary work showed that Carapax Trionycis ultrafine powder (CTUP) obtained using ball-milling with a particle size of 2.24 μm (D0.

Zanthoxylum alkylamides improve amino acid metabolism in type 2 diabetes mellitus rats.

To investigate the effect of Zanthoxylum alkylamides (ZA) on amino acid metabolism of type 2 diabetes mellitus (T2DM), the present study was performed with T2DM rats model induced with high fat and sugar fodder combined with low-dose of streptozotocin. ZA were fed to rats at three different doses of 2, 4, and 8 mg/kg for 28 days and metformin was fed to rats at 135 mg/kg as positive control. The results showed that compared with the normal control, the amino acid levels and the expression of related carrier genes were disordered in T2DM rats.