Real-time shrimp freshness detection by anthocyanin-enriched wheat gluten/gelatin electrospun nanofiber films.

Electrospun nanofiber films exhibited significant potential as food freshness indicators (FFI) due to their structural advantages. Herein, a novel electrospinning film based on wheat gluten (WG), gelatin, and anthocyanins was fabricated to detect the freshness of shrimp. Compared with pure WG, an adjusted ratio of the WG to gelatin (W16E9, 16:9) improved physicochemical properties, reducing viscosity from 3.

Development of an amorphous octenyl succinate anhydride starch-based emulsion to improve the stability and bioaccessibility of phloretin.

Phloretin (PHT) is a natural functional compound with antioxidant properties. However, its poor water solubility and high sensitivity to extreme pH environments, oxygen, and high temperatures limit its absorption and stability. Therefore, in this study, amorphous octenyl succinic anhydride starch (AOS) was employed to enhance the stability of PHT-loaded emulsions, and characteristics of these emulsions were evaluated.

Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility.

The nutritional properties, anti-nutritional factors, and in vitro digestion characteristics of chickpeas after solid-state fermentation (SSF) with autochthonous microorganisms were investigated. Two strains (P.pentosaceus LFSBB12 & P.

Effect of the degree of substitution on water solubility of OSA-debranched starch and its potential use as a 1-Octacosanol carrier.

1-Octacosanol(1-Octa) has anti-fatigue, anti-Parkinson's disease, and lipid-regulating effects; however, its long hydrophobic carbon chain results in very poor water solubility, which in turn leads to malabsorption and low bioavailability. To improve the solubility of 1-Octa, it was embedded in octenyl succinic acid and debranched complex-modified starch (OSD) to obtain aqueous OSD-Octa complexes. The solubility of OSD has been found to increase significantly, from 23.

From fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and quality.

To fundamentally elucidate the impact of fat composition on ice cream properties, this study employed controlled variable methods, utilizing anhydrous milk fat (AMF), palm oil (PO), and coconut oil (CO) as fat sources. Thermodynamic analysis showed that increasing saturated and long-chain fatty acids doubles the crystallization rate (Kz), significantly enhancing crystalline solid fat content (CSFC) at -5 °C. This improvement increases the ice cream's resistance to melting and structural collapse.

Food Public Opinion Prevention and Control Model Based on Sentiment Analysis.

Food public opinion is characterized by its low ignition point, high diffusibility, persistence, and strong negativity, which significantly impact food safety and consumer trust. This paper introduces the Food Public Opinion Prevention and Control (FPOPC) model driven by deep learning and personalized recommendation algorithms, rigorously tested and analyzed through experimentation. Initially, based on an analysis of food public opinion development, a comprehensive FPOPC framework addressing all stages of food public opinion was established.

Applications of Big Data and Blockchain Technology in Food Testing and Their Exploration on Educational Reform.

This study reviews the applications of big data (BD) and blockchain technology in modern food testing and explores their impact on educational reform. The first part highlights the critical role of BD in ensuring food safety across the supply chain, discussing various data collection methods, such as national and international food safety databases, while addressing the challenges related to data storage and real-time information retrieval. Additionally, blockchain technology has been explored for its ability to enhance transparency, traceability, and security in the food-testing process by creating immutable records of testing data, ensuring data integrity, and reducing the risk of tampering or fraud.

Tailoring Fumaric Acid Delivery: The Role of Surfactant-Enhanced Solid Lipid Microparticles via Spray-Congealing.

Fumaric acid, a naturally occurring preservative with antimicrobial properties, has been widely used in the baking industry. However, its direct addition interferes with yeast activity and negatively impacts the gluten structure. This study investigates the potential of spray-congealing as a method for encapsulating fumaric acid within solid lipid microparticles.

Immobilized high-performance heparin lyase III for efficient preparation of low molecular weight heparin.

Heparin lyase III has garnered widespread attention due to its high specificity and minimal loss of anticoagulant activity during the preparation of low molecular weight heparin (LMWH), a crucial anticoagulant drug in clinical practice. However, low expression levels and complex preparation processes limit its practical application. To address these challenges, high-performance Bacteroides thetaiotaomicron heparin lyase III (Bhep III) variants were engineered and immobilized for LMWH preparation.

Modification of the Endoplasmic Reticulum to Enhance Ovalbumin Secretion in .

Ovalbumin (OVA) is a high-quality protein for humans. Modifying microorganisms to produce proteins offers a solution to potential food protein shortages. In this study, OVA was expressed in .

Chewing characteristics of rice and reasons for differences between three rice types with different amylose contents.

This study investigated the physicochemical structural changes in different types of rice (japonica rice [JR], indica rice [IR], and waxy rice [WR]) during oral digestion and explored the reasons for differences in oral digestion between the three different types. The results showed that, compared with JR (42.41 ± 3.

Combinatorial metabolic engineering of Bacillus subtilis for menaquinone-7 biosynthesis.

Menaquinone-7 (MK-7), a form of vitamin K2, supports bone health and prevents arterial calcification. Microbial fermentation for MK-7 production has attracted widespread attention because of its low cost and short production cycles. However, insufficient substrate supply, unbalanced precursor synthesis, and low catalytic efficiency of key enzymes severely limited the efficiency of MK-7 synthesis.

Synergistic effect of combining umami substances enhances perceived saltiness.

Umami substances have the potential to enhance the perception of saltiness and thus reduce sodium intake. Two sensory evaluation experiments were conducted, involving participants tasting salt solutions, and solutions with added umami substances at equal sodium concentrations. Umami substances included sodium glutamate (MSG), disodium inosinate (IMP), and the combination of them which has a synergistic effect and is a closer match to commonly-consumed foods.

Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion.

Herein, the texture properties, polyphenol contents, and in vitro protein digestion characteristics of soymilk single- or co-fermented by non-typical milk fermenter Bacillus natto (B. natto), Propionibacterium freudenreichii subsp. shermanii (P.

Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion.

The Glycerol monolaurate (GML) oleogel was induced using Camellia oil by slowly raising the temp to the melting point (MP) of GML. Whey protein isolate (WPI) solution with different ratios was composited with GML oleogel by emulsion template methods, forming dense spines and honeycomb-like networks and impressed with an adjustable composite structure. Textural results showed that compared with single GML-based oleogels, the GML/WPI composite oleogels had the advantages of high hardness and molding, and structural stability.

Constructing an Antibiotic-Free Protein Expression System for Ovalbumin Biosynthesis in Probiotic Nissle 1917.

Ovalbumin (OVA) is the principal protein constituent of eggs. As an alternative to eggs, cell-cultured OVA can reduce the environmental impact of global warming and land use. Nissle 1917 (EcN), a probiotic with specific endogenous cryptic plasmids that stably exist in cells without the addition of antibiotics, was chosen as the host for the efficient heterologous expression of the OVA.

Preparation of hyaluronic acid-loaded liquid-core hydrogel beads with acceptable mechanical properties and thermal stability.

Background: Hyaluronic acid liquid-core hydrogel beads (HA-LHB) is a good way for oral intake of HA. However, HA may affect the reaction-diffusion of sodium alginate (SA) and Ca leading to poor mechanical properties, since HA is a polyanionic electrolyte having electrostatic effect and a certain spatial site-blocking effect.

Results: The mechanical properties of HA-LHB were modified from bathing solution, core solution and secondary calcium bath time.

Effect of hydrocolloids on starch digestion: A review.

Rapidly digestible starch can increase postprandial blood sugar rapidly, which can be overcome by hydrocolloids. The paper aims to review the effect of hydrocolloids on starch digestion. Hydrocolloids used to reduce starch digestibility are mostly polysaccharides like xanthan gum, pectin, β-glucan, and konjac glucomannan.

Expression and antimicrobial activity of the recombinant bovine lactoferricin in .

Lactoferricin, a multifunctional peptide located in the -terminal region of lactoferrin, has a broad-spectrum bacteriostatic activity. It is a promising candidate as a food additive and immune fortification agent and does not have the risks associated with drug residues and drug resistance. First, we performed promoter and host cell screening to achieve the recombinant expression of lactoferricin in , showing an initial titer of 19.

Optimization and analysis of dual-enzymatic synthesis for the production of linear glucan.

Linear α-glucan (LG), a linear polymer linked by α-1,4 bonds, has received increasing attention for its potential applications in synthetic polymer production. Notably, the functionality of LG is strongly influenced by its degree of polymerization (DP). In this study, SP and GP were successfully constructed and expressed.

Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach.

Peptides in cheese flavoring produced through proteolysis plus fermentation generated bitterness. Bitterness of individual peptide can be quantified using quantitative structure-activity relationship, where molecular mass (M), hydrophobicity, residues, C-terminal hydrophobic amino acids (C-HAAs), and N-terminal basic ones (N-BAAs) are crucial. However, their accumulative influence on the overall bitterness of peptide mixture remains unknown.

The Application of Artificial Intelligence and Big Data in the Food Industry.

Over the past few decades, the food industry has undergone revolutionary changes due to the impacts of globalization, technological advancements, and ever-evolving consumer demands. Artificial intelligence (AI) and big data have become pivotal in strengthening food safety, production, and marketing. With the continuous evolution of AI technology and big data analytics, the food industry is poised to embrace further changes and developmental opportunities.

Respiration-Triggered Release of Cinnamaldehyde from a Biomolecular Schiff Base Composite for Preservation of Perishable Food.

One-third of the food produced worldwide is wasted annually and never consumed, of which ≈ 40-50% are perishable vegetables and fruits (VFs). Although various methods are proposed to reduce this loss, high manufacturing costs and food safety concerns pose significant challenges for the preservation of VFs. Herein, a respiration-triggered, self-saving strategy for the preservation of perishable products based on a biomolecular Schiff base composite fabricated by imidization of chitosan and cinnamaldehyde (CS-Cin) is reported.