Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao.

Thua nao, a traditional Thai fermented soybean, offers a unique aroma and nutritional value. However, fresh thua nao cannot be stored for long periods due to its high in water activity (a). This study examined the effects of various drying methods, including natural sun drying and machine drying methods, namely hot air, microwave vacuum (MIC), and vacuum drying on the qualities of dried black soybean thua nao.

Effects of superfine grinding stem on the texture and quality of dough for steamed bun.

(TF) stem accounts for about 10% of the whole mushroom, and most of them are dumped without utilization. To effectively utilize the waste, the effects of fine grinding and superfine grinding technology on the processing characteristics and physicochemical properties of stem powder (TFSP) were investigated, and the effects of TFSP on the quality of steamed bun were analyzed. The findings indicate that the specific surface area of superfine stem powder (STFSP) is 1.

Combined experimental and first principles look into (Ce, Mo) doped BiVO.

Here we investigated the effects of Ce and Mo doping on hydrothermally synthesized bismuth vanadate BiVO nanoparticles (NPs). The existence of monoclinic scheelite and tetragonal zircon phases of NPs was validated from Rietveld refinement of the powdered X-ray diffraction, room temperature Raman, and Fourier-transform infrared spectroscopy. The co-doping of Bi and V sites with respective Ce and Mo dopants in a mixed tetragonal zircon and monoclinic scheelite phases of BiVO lattice was corroborated from high-resolution transmission electron microscopy and X-ray photoelectron spectroscopy.

The authentication of Yanchi tan lamb based on lipidomic combined with particle swarm optimization-back propagation neural network.

This study successfully combined widely targeted lipidomic with a back propagation (BP) neural network optimized based on a particle swarm algorithm to identify the authenticity of Yanchi Tan lamb. An electronic nose and gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were used to explore the flavor differences in Tan lamb from various regions. Among the 17 identified volatile compounds, 16 showed significant regional differences ( < 0.

Intestinal Microbiomics and Liver Metabolomics Insights into the Ameliorative Effects of Selenium-Enriched FZU3103 on Alcohol-Induced Liver Injury in Mice.

In this study, we investigated the ameliorative effects of selenium-enriched FZU3103 (Lf@Se) and its pathway on alcoholic liver injury (ALI) in mice. The results showed that Lf@Se was superior to Lf and inorganic selenium in alleviating ALI. Oral Lf@Se effectively prevented lipid metabolism disorders, improved liver function, promoted alcohol metabolism, and alleviated liver oxidative damage in mice.

Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China.

Yancaigao, a distinctive fermented condiment indigenous to Southwest China, imparts unique sour flavor profile to various culinary applications. This study investigated the organic acid profile, volatile flavor constitutes, and microbial community of two fermented and six blended Yancaigao samples. Organic acid analysis revealed that lactic acid (86.

High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice.

High molecular weight polysaccharides (GLPH, ≥300 kDa) are the major compounds of Ganoderma lucidum with improving liver function. However, the effect of GLPH on improving acute liver injury (ALI) wasn't revealed. Herein, the ameliorating effects and mechanisms of GLPH were revealed in lipopolysaccharide (LPS)-ALI mice.

Analysis of volatile flavour compounds in different potato varieties and regions and the effect of soil elements on starch content.

This study aims to analyze the differences in flavor compounds of potatoes from various varieties and regions, as well as to explore the impact of soil elements on starch content in potatoes. Headspace solid-phase micro-extraction/gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to identify volatile flavor compounds in 18 potatoes representing 4 different varieties from 5 different regions. The relative odor activity (rOAV) was utilized for principal component analysis to establish a comprehensive scoring model for potato volatile flavor compounds.

Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens.

Wenchang chicken meat, used as the primary ingredient, was combined with papaya juice in different proportions for pickling and stewing. The objective of this study was to examine the effects of papain in papaya juice on the tenderness, structure and digestive characteristics of chicken meat. Compared with that in the control group, the tenderness of Wenchang chicken meat decreased and the protein solubility increased with the increase in papaya juice concentration.

Zein/chitosan Janus film incorporated with tannic acid and cinnamon essential oil co-loaded Pickering emulsion for sustained controlled release and pork preservation.

The development of active packaging offers a promising approach to reducing food waste. However, challenges remain, particularly in achieving efficient release dynamics of active compounds and balancing the barrier properties. Herein, a Janus structure zein/chitosan film is custom designed by layer-by-layer casting method to achieve sustainable and unidirectional release performance of antimicrobial agent, which comprises an inner loading layer of tannic acid (TA) and cinnamon essential oil (CEO) co-loaded Pickering emulsion incorporated with chitosan and an outer barrier layer of zein.

Ultrasound treatment on saffron L corm: Impact on textural, morphological, and microbial properties and stigma- derived metabolite compositions.

This research aimed to assess the influence of ultrasound at a frequency of 37 kHz on various parameters of saffron ( L.) plants, including flowering efficiency, morphological, and textural properties, corm surface microbial population, and the concentrations of key secondary metabolites in saffron stigmas. Ultrasound was applied to saffron corms during two distinct growth stages, namely flower induction and flower initiation, utilizing varying sonication durations (0, 15, 30, and 60 min).

Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing.

Peach ripening accompanying by processing browning exacerbated has not been clarified in perspective of pectin fractions structural variation. This study investigated pectin fractions of water-soluble (WSP), trans-cyclohexane-1,2-diaminetetraacetic acid-soluble (CSP) and sodium carbonate-soluble (NSP) pectin in peach with different ripening times (24, 48, 72 h) and pretreatments (cold shock, CaCl2, the combination) effect on pulp browning in processing. Results showed that extended ripening time increases browning index and rate, along with increased reactive oxygen species levels, polyphenol oxidase and pectinase activities, and the structural of the pectin fractions.

Description of Wickerhamia europaea sp. nov. and revisitation of the ascospore number of W. fluorescens.

During the course of two independent studies, six conspecific yeast strains were recovered from flowers, soil, bird faeces and wood of different geographical origins. The six strains share identical DNA sequences in two barcoding regions, the D1/D2 domain of the LSU rRNA gene and the internal transcribed spacer (ITS) region (ITS1-5.8S rRNA gene-ITS2).

Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation.

The proportion of soluble components in dietary fiber is an important factor affecting its physicochemical properties and physiological functions. The influence mechanisms of insoluble (IDF) and soluble dietary fiber (SDF) at different ratios on constipation were investigated. Results showed that SDF had higher active groups and water swelling capacity than IDF.

Techno-economic assessment and innovative production of nutrient-rich jam, jelly, and pickle from Sonneratia apetala fruit.

Sonneratia apetala, a nutrient-rich mangrove fruit, presents an opportunity for innovative food product development, offering potential health benefits and economic value through the creation of jam, jelly, and pickle. This innovative invention reveals the nutritional content including vitamins and minerals of Sonneratia apetala jam, jelly, and pickles from Nijhum Dwip in Hatiya Upazila, Noakhali District. These products contain Na, Mg, K, Ca, Mn, Fe, Cu, and Zn, which are essential for human nutrition.

A Cu/β-cyclodextrin/reduced graphene oxide nanocomposite for efficient and multi-aflatoxin detection in rice, ginger and bean samples.

Aflatoxins (AFs) are some of the most important mycotoxins or fungal toxins that cause contamination of food products and are considered a threat to human and animal health. An efficient Cu/β-cyclodextrin/reduced graphene oxide nanocomposite (Cu/β-CD/rGO) has been prepared and applied as a new solid-phase extraction adsorbent for the separation and preconcentration of four AFs (B, B, G, and G) using high-performance liquid chromatography with fluorescence detection (HPLC-FLD). The successful synthesis of the prepared nanocomposite was confirmed using Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), and transmission electron microscopy (TEM).

Comparative effect of olive oil and flaxseed oil on drug induced hepatotoxicity in rats.

This study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these markers with the administration of olive oil and flaxseed oil, either individually or in combination. The free fatty acid percentages and iodine values were consistent with the known nutritional properties of the oils.

Doped magnetic nanoparticles: From synthesis to applied technological frontiers.

Doped magnetic nanoparticles (DMNPs) have become a fascinating class of nanomaterials with important implications in science and technology. The comprehensive review focuses on the synthetic methods, types of doping elements, distinctive properties, and extensive applications of DMNPs. The synthesis section highlights different methods, highlighting their benefits and drawbacks, such as chemical precipitation, co-precipitation, thermal breakdown, sol-gel, and other processes.

Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheese.

A bioactive film was developed using cricket (Acheta domestica) protein (Cric-Prot) and Caralluma fimbriata extract-based nanoparticles [Car-Fim-NPs (0.0, 1.0, 2.

Effects of ethanol addition on the quality and stability of Pickering emulsions: Developing Baijiu-infused ice cream.

The application of Pickering emulsions in real food systems has attracted increasing research interest. Similarly, the tendency of incorporation of Chinese Baijiu into food products is also increasing. This study aimed to investigate the effects of ethanol addition (3 %-15 %, v/v) on the physicochemical, rheological properties and microstructure of Pickering emulsions.