The effect of in vitro digestion on the interaction between polysaccharides derived from and intestinal mucus.

polysaccharides (PEPs) have been proven to display multiple activities through digestive system action, from which the digestion products should first interact with intestinal mucus (MUC), followed by the function of intestinal cells. Hence, possible interacting characterizations between MUC and in vitro simulated digestion products of polysaccharides (DPEPs) and PEP were carried out in the present study. Results showed that both PEP and DPEP could significantly interact with MUC.

Fabrication and characterization of tea polyphenol W/O microemulsion-based bioactive edible film for sustained release in fish floss preservation.

A coated nanoemulsion (CNE)-based edible film was fabricated on the surface of fish floss (FF) to extend its shelf life during storage. The antioxidant tea polyphenol (TPP) was embedded into W/O microemulsion, which was further encapsulated into multiple emulsion (Multi-E) together with functional soluble dietary fiber (SDF). The physicochemical properties indicated that the nanoemulsion-based edible film (NEF) improved the morphology of FF and reduced the crystallinity of the film by scanning electron microscopy (SEM) and X-ray diffraction (XRD).

Effects of bromelain on the quality of smoked salted duck.

This study was aimed to assess the effects of bromelain on the eating quality of smoked salted duck. Whole ducks were marinated with different doses of bromelain (300 U/g, 600 U/g, 900 U/g, 1,200 U/g and 1,500 U/g), while the group without bromelain was considered as control (CK). After the production of smoked salted duck was completed, the pH, color, texture, electronic tongue detection, thiobarbituric acid reactive substances (TBARS), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and mass spectrometry analysis were determined.

Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP.

In order to commercialize soft-boiled chicken, a traditional Asian food, this work was performed to evaluate the effect of the packages on the edible quality. Soft-boiled chickens were packaged with air packaging (AP) or modified atmosphere packaging (MAP, MN:100% N and MC:30%CO/70%N) conditions. Total viable counts reached the acceptable limit of 4.

Content of free and protein-binding N-carboxymethyllysine and N-carboxyethyllysine in different parts of braised chicken.

In order to illustrate the levels of advanced glycation end products (AGEs) in Chinese traditional braised chicken the distribution of free and protein-binding N-carboxymethyllysine (CML) and N-carboxyethyllysine (CEL) in four parts of processed chicken including chest (X), leg (T), skin (P), and the mixed whole body (M) was investigated. Our results showed that the content of free CML was 1,186.63-1,795.

Impact of mushroom () flour upon quality attributes of wheat dough and functional cookies-baked products.

The objective of this study was to create a healthier version of a commonly consumed baked food (cookies) by replacing some of the wheat flour with a nutraceutical-rich mushroom flour. The impact of incorporating different levels of powdered mushroom () flour on the rheological properties of the cookie dough and the final cookies was therefore determined. The rheological properties of wheat dough supplemented with 0%-25% (/) of mushroom flour were analyzed using a Mixolab instrument and a shear rheometer.

Volatile organic compounds of increase strawberry fruit flavor and defense during cold storage.

Volatile organic compounds (VOCs) of antagonistic yeasts are considered as environmental safe fumigants to promote the resistance and quality of strawberry (a ). By GC-MS assays, VOCs of () fumigated strawberry fruit showed increased contents of methyl caproate (5.8%), methyl octanoate (5.