Elevating sensory quality through a dual-acid preservation strategy in ready-to-eat crayfish (Procambarus clarkii).

This study presents a targeted dual-acid preservation strategy for ready-to-eat crayfish (Procambarus clarkii), integrating a blend of phytic and lactic acids to fortify key sensory attributes throughout the storage phase. The primary objective was to maintain the sensory attributes of the crayfish during a 30-day storage period under 40 °C. Our approach significantly bolstered color retention by suppressing Maillard reactions and lipid oxidation, thereby maintaining the product's visual allure.

Preventive effect of sea bass protein-based high internal phase Pickering emulsion loaded with astaxanthin on DEHP-induced liver lipid metabolism disorder.

The present study was to investigate the effect of the astaxanthin high internal phase Pickering emulsion (H-AXT) on DEHP-induced liver lipid metabolism disorder and to demonstrate its possible protective mechanism. We have developed an antioxidant activity emulsion system to deliver astaxanthin into the liver to maximize its ability to protect the liver. In vitro, H-AXT intervention inhibited oxidative stress restored the level of mitochondrial membrane potential to 90 % of that of normal LO2 cells, and alleviated the imbalance of energy metabolism by protecting mitochondrial structure and function.

Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructure.

The present study was performed to investigate the digestive profiles of snakeheads' belly muscles (BM), tail muscles (TM) dorsal muscles (DM), and eye muscles (EM), with further explorations of relevant factors. Kinetic models were adopted to describe the digestion process with crucial parameters. BM showed the highest digestibility and digestive rate, followed by DM, TM, and EM.

Study on the antioxidant and antiosteoporotic activities of the oyster peptides prepared by ultrasound-assisted enzymatic hydrolysis.

In this study, the effects of ultrasound-assisted enzymatic hydrolysis on the production of antioxidant and antiosteoporotic peptides derived from oysters were investigated. Results showed that ultrasound-assisted enzymatic hydrolysis significantly enhanced the peptide content, free radical scavenging ability, and ferric reducing antioxidant power of total oyster protein hydrolysate (TOPH), with optimal results achieved at 200 W (TOPH-200). Correspondingly, ultrasound treatment at 200 W increased the exposure of hydrophobic regions, reduced α-helix content, and facilitated the generation of small molecular weight peptides in TOPH.

Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups.

This study investigated the effect of different processing methods (boiling, oil boiling, and stir frying) on the flavor of hoki steak soups. The quality of different fillet broths was explored by pH, Thiobarbituric acid reactive substances (TBARS), and color. E-nose, E-tongue, and gas chromatography-ion mobility spectrometry (GC-IMS) combined with free amino acids (FAAs) were used to analyze the flavor of hoki steak soups.

Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery.

This research endeavored to engineer robust delivery matrices for bioactives, specifically benzyl isothiocyanate (BITC), by harnessing the synergistic covalent and non-covalent interactions between fish skin gelatin (FSG) and proanthocyanidins (PC) to synthesize novel composite emulsions. The objective was to delineate the influence of these molecular interactions on the emulsion's structural integrity and stability, which are pivotal for the efficacious encapsulation and controlled release of BITC. Employing a suite of analytical techniques, including Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy, and contact angle measurements, the study delineated the predominant molecular forces at play within the FSG-PC complex, identifying electrostatic and hydrophobic interactions as the cornerstones of this interaction.

Glycosylation of oyster peptides by COS ameliorates zinc deficiency-induced syndromes: intestinal inflammation and imbalance of the gut microbiota .

Zinc is essential for maintaining the integrity and repair of small intestinal epithelial cells while zinc deficiency could induce the inflammatory infiltration and imbalance of intestinal flora in the intestine. In this study, glycosylation between oyster protein hydrolysate (OPH) and chitosan oligosaccharide (COS) was conducted and used as the carrier of zinc ions (OCZn). The results of zeta potential and particle size distribution showed that the OPH-COS successfully bound to zinc ions to form OCZn with a surface zinc content of 0.

Mechanism of differentiated and targeted catalysis in complex lipid system under lipase and lipoxygenase mediation.

The regulation of reaction rate differentiation, catalytic precursor differentiation, and end-product differentiation during enzyme-mediated reactions within complex lipid systems is a key area of research in flavor regulation. A multilayer lipid oxidation model, utilizing Plaice bone oil (PBO), lipase, and lipoxygenase, was employed to investigate oxidation differences between various lipids and corresponding flavor formation patterns. Lipase treatment resulted in higher levels of non‑oxygenated volatile compounds and saturated aldehydes, whereas lipoxygenase treatment increased oxygenated compounds, particularly (E)-2-hexenal, 1-penten-3-one, and 2-pentylfuran.

Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage.

Ready-to-eat (RTE) abalones, scallops and oysters were prepared through a process of cooking, drying, vacuum packaging, and high-temperature sterilization, and were subjected to accelerated storage. Upon storage, the three RTE shellfishes all showed color deterioration, as indicated by darker color, decreased L* and W* values, and increased a* value. In contrast, the color deterioration of RTE oysters was more pronounced.

Effect of cooking conditions on sea urchin dumplings.

The objective of this study was to investigate the changes in flavour and taste of sea urchin dumplings subjected to different cooking methods, utilising gas chromatography-ion mobility spectrometry (GC-IMS), electronic tongue (E-tongue) analysis, free amino acid content assessment and sensory evaluation. The GC-IMS technique successfully detected 69 volatile compounds in the skin and 60 volatile compounds in the filling of the boiled dumplings. From the established fingerprints, it was found that there were significant differences in the flavour compounds of dumplings skins among the groups.

Collagen peptides alleviate estrogen deficiency-induced osteoporosis by enhancing osteoblast differentiation and mineralization.

Background: Osteoporosis is a systemic skeletal disorder characterized by decreased bone mass and impaired bone microarchitecture because of an imbalance between bone resorption and formation. Existing pharmacological treatments often have significant side effects and mainly focus on inhibiting bone resorption. Other than inhibiting osteoclast-mediated bone resorption, the present study also investigates the potential role of sheepskin collagen peptide (SSCP) in bone formation by promoting osteoblast proliferation, differentiation and mineralization.

Elevating the critical gelling concentration of soy protein by disulfide bond cleavage during preheating treatment.

There has been a growing demand for the development of high protein beverages in the food industry. However, during thermal processing, high-protein beverages undergo protein aggregation and gelation. In this study, thermostable soy protein was prepared by disulfide bond cleavage combined with preheating treatment.

Fucoidan-Mediated Covalent Modification Mitigates Allergenicity of Shrimp () in Mice via Enhanced Intestinal Barrier Function and Antigen Presentation Suppression.

Covalent modification is an effective strategy for reducing the allergenicity of single allergens. However, due to the complexity of the food matrix, its application in hypoallergenic food production requires further exploration. The study showed that covalent modification of fucoidan decreased the specific antibody levels, inhibited Th2 cell differentiation, and reduced mast cell degranulation, suggesting that it significantly reduced the allergenicity of .

Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods.

Fermented foods have gained global attention for their unique flavor and immense health benefits. These flavor compounds and nutrients result from the metabolic activities of microorganism during fermentation. However, some unpleasant sensory characteristics and biohazard substances could also be generated in fermentation process.

Effect of tea polyphenols on the quality of Mackerel puree () during refrigerated storage: Color, oxidative stability and microstructure.

This study investigated the impact of adding tea polyphenols (TP) on the quality of mackerel puree during refrigerated storage. The study used whole mackerel fish and analyzed the sensory characteristics, physicochemical properties, and microstructure of the puree. As storage time increased, significant changes occurred in the puree, including increased levels of thiobarbituric acid value, protein carbonyl, and free radicals.

Development of waste silk-based aerogel: for continuous treatment of oily wastewater and thermal insulation.

Biomass-based aerogel with lightweight and high sustainability is desired for various applications such as thermal insulation, self-cleaning, and oil contaminant removal. However, systematic comparison and thorough investigation are required to understand the effects of constituent materials and structures on the application properties of biomass-based aerogels. Herein, the construction of superhydrophobic aerogel with controllable hierarchical structure and great reusability was optimized applying a novel design based on the waste silk-derived microfibrillated fibers and microfibrillated aramid fibers.

Tea marinating-induced improvement of quality in roasted chicken: The potential relationship between tea, flavor, and hazardous substances.

The levels of flavor compounds and hazardous compounds are important indicators for evaluating high-temperature roasted food. In this paper, the effect of tea pre-marination on non-volatile compounds, volatile compounds, and hazardous compounds in roasted chicken. The results showed that the total content of key umami non-volatile compounds in roasted chicken marinated with green tea, white tea, and black tea increased by 17.

The amyloid fibril-stabilized Pickering emulsion significantly enhances the mechanical and barrier properties of Konjac Glucomannan active films for cherry preservation.

Konjac glucomannan (KGM), a natural polymer, is an excellent candidate for use in food packaging due to its desirable film-forming characteristics. However, the limited barrier, antioxidant, and antimicrobial properties of pure KGM films restrict their practical applications. To reinforce the barrier and functional properties of KGM-based films, tea tree oil (TTO) Pickering emulsions stabilized by chitosan-modified soy protein derivative-amyloid fibril (AFS) were prepared and incorporated into KGM matrices.

Metabolomic profiling reveals taste development in tomatoes during cold storage with vacuum packaging.

The alteration in the taste of tomatoes after storage significantly influences consumer demand. Identification of the key compounds and related metabolic pathways involved in the taste changes of tomatoes during storage is very important for the tomato industry. This study examined the alterations in the taste of tomatoes stored at 4 °C under vacuum packaging, focusing on changes in metabolites and identifying specific metabolites that serve as markers for different taste attributes.

Alcoholic Extracts from the Ganoderma Lucidum Fermentation Product Alleviated Ethanol-Induced Liver Injury, Gut Leakiness, and Gut Dysbiosis in Mice.

The hepatoprotective effect of the alcoholic extracts of Ganoderma lucidum fermentation products (GFE) was investigated. C57BL/6 mice were pretreated with GFE for 7 days and then subjected to the chronic-binge ethanol feeding model. GFE pretreatment significantly reduced the ethanol-induced elevated serum levels of aspartate aminotransferase (AST) and alanine transaminase (ALT), hepatic steatosis, and increased triglyceride content.

Gelation melioration of clam Meretrix meretrix surimi based on the interactions with different plant/animal proteins.

The effects and mechanisms of four exogenous proteins, soy protein isolate (SPI), pea protein isolate (PPI), egg white protein (EWP), and whey protein isolate (WPI), on the gelation of Meretrix meretrix (MM) surimi were investigated. The exogenous protein addition significantly increased the G* of samples to 1.36-1.