An electrochemical immunosensing of electrochemically modified carbon cloth electrode based on functionalized gold nanoparticle-Prussian blue for the detection of aflatoxin B1 in vegetable oil industry.

This study developed an electrochemical immunosensor for the detection of aflatoxin B1 (AFB1) in vegetable oil, based on an electrochemical modified carbon cloth (EMCC) electrode modified with a composite functional layer of cross-linked o-aminothiophenol functionalized AuNPs (o-ATP@AuNPs)/Prussian Blue (PB). The EMCC electrode substrate was prepared by modifying carbon cloth through electrochemical methods to increase its surface area, which allowed for the effective deposition of o-ATP@AuNPs/PB composite functional layer and improved the conductivity of the electrode material. The synergistic effect of o-ATP@AuNPs and PB significantly enhanced the sensitivity of the electrochemical sensor.

Methionine thioether reduces the content of 4-hydroxy-2-nonenal in high-temperature soybean oil by preventing the radical chain reaction.

This study investigated how methionine (Met) reduced 4-hydroxy-2-nonenal (4-HNE) generation during the heating of soybean oil. The results showed that Met at 5 mM, 10 mM, 15 mM, 20 mM and 30 mM reduced the 4-HNE content by 0.67 %, 58.

Functional microbiome assembly in food environments: addressing sustainable development challenges.

The global food system faces numerous challenges, creating an urgent need for sustainable reform. Functional microbiome assemblies offer transformative potential by endowing microbial foods with diverse, beneficial characteristics. These assemblies can dynamically influence specific food systems, positioning them as a promising approach for reshaping food production.

Characterization and Pickering emulsifying ability of leaf polysaccharides.

Herein, leaf polysaccharides (ANPs) were isolated, identified, and used as a particle emulsifier to stabilize Pickering emulsions. ANP was identified as a polysaccharide with a weight-average molecular weight of 383.10 ± 8.

Exploration of the Fasting Hypoglycemic Mechanism of Casein Hydrolysate Enriched with Glu/Gln and Glu/Gln-Containing Peptides in db/db Diabetic-like Mice Using Multiomics Analysis.

The fasting hypoglycemic effect of casein hydrolysate (CH) was investigated in db/db diabetic-like mice using a multiomics integrated analysis of peptidome, transcriptome, and metabolome. Results showed that the oral administration of CH at a dose of 600 mg/kg/day for 4 weeks reduced the fasting blood glucose levels by 14.73 ± 9.

Effect of ultrasound synergistic pH shift modification treatment on Hericium erinaceus protein structure and its application in 3D printing.

This study investigates the effects of ultrasound synergistic pH shift modification on the structural and functional properties of Hericium erinaceus (HE) proteins. The modification resulted in significant changes in the molecular structure of HE proteins, including increased solubility (49.69 % at pH 1.

Inhibition of advanced glycation end-products in frozen-thawed and reheated pork by pigskin gelatin hydrolysates.

This study investigated the effects of pigskin gelatin hydrolysates (PGH, 4 %) as a cryoprotectant on the formation of advanced glycation end-products (AGEs) in pre-heated pork subjected to freeze-thaw cycles and subsequent reheating. During the freeze-thaw process, PGH significantly mitigated the increase in α-dicarbonyl precursors (α-DPs) and AGEs compared to the control group. Specifically, the levels of glyoxal and methylglyoxal decreased by 4.

Fabrication of oil-in-water high internal phase emulsions with enhanced antioxidative properties by modified starch/polyphenol mixtures: Effect of EGCG concentration, NaCl concentration, and temperature.

In this study, oil-in-water (O/W) high internal phase emulsions (HIPEs) with enhanced antioxidative properties stabilized by octenyl succinic anhydride modified starch (OSAS)/(-)-Epigallocatechin-3-gallate (EGCG) mixtures were prepared. The influence of EGCG concentration (0-0.2 %, w/v), NaCl concentration (0-400 mmol/L), and temperature (25-90 °C) on the stability of the HIPEs was evaluated.

Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction.

The effect of incorporating 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) during soy protein isolate (SPI) preparation on off-flavor compounds was investigated. Sensory evaluation revealed that furaneol addition effectively reduced undesirable attributes such as grain husk, grassy, raw bean, tofu and oil oxidation, with the most significant decrease at 2 mg/L. Flavor analysis confirmed a significant reduction in both the variety and amount of off-flavors.

Microfluidic-SERS platform with in-situ nanoparticle synthesis for rapid E. coli detection in food.

A microfluidic-surface enhanced Raman spectroscopy (SERS) platform for rapid detection of Escherichia coli in food products is proposed. By implementing a Y-junction serpentine microfluidic channel, we achieved in-situ synthesis of silver nanoparticles (AgNPs), for enhancing SERS signal intensity. The synthesis of AgNPs was guided by specific aptamers bound to the bacterial cell, which facilitated formation of nanoparticles.

Different types of anions mediated the formation of rice glutelin fibrils: Aggregation behaviors and structural characteristics.

Anions have more pronounced effect on the aggregation power of proteins than cations. Herein, the effect of different types of anions on rice glutelin (RG) based fibrils formation was investigated. The fibrils yield and growth rate of RG were enhanced with various anions, due to the specific ions effect and intermolecular interaction.

Mechanism analysis for the differences in multi-level structure, enzyme accessibility and pasting properties of starch granules caused by different hydrolysis pathways of maltogenic α-amylase.

The effect of pores distribution on the multi-scale structure, enzyme accessibility, and pasting properties of the waxy maize starch granules with the same degree of hydrolysis were examined. Increased maltogenic α-amylase (MA) dosage obviously increased the shallow pores number and the roughness, whereas extended time increased the holes depth. Despite achieving the same hydrolysis degree and specific surface area, samples with numerous shallow holes exhibited a higher mass fractal dimension, a lower, peak viscosity, final viscosity and setback.

Signaling Transduction Network Elucidation of ACE 2 Regulating Autolysis by Using Integrative TMT Proteomics and Transcriptomics.

This study aims to reveal the transduction signaling network that triggers sea cucumber () autolysis. The tandem mass tag (TMT) proteomics and transcriptomic techniques were used to analyze expression differences between inhibited and activated sea cucumber autolysis. Flow cytometry was used to identify apoptosis.

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development.

The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future.

Lipophilic antioxidants in edible oils: Mechanisms, applications and interactions.

Essential fatty acids (EFAs) in edible oils are crucial for human nutrition. However, their high unsaturation renders edible oils susceptible to oxidation during storage and processing. The addition of lipophilic antioxidants is an effective strategy to inhibit oxidation and safeguard the nutritional integrity of edible oils.

Mechanisms by which Ganglioside GM1, a specific type of glycosphingolipid, ameliorates BMAA-induced neurotoxicity in early-life stage of zebrafish embryos.

The neurotoxin β-methylamino-L-alanine (BMAA) produced by cyanobacteria is widely present in foods and dietary supplements, posing a significant threat to human health. Ganglioside GM1 (GM1) has demonstrated potential for treating neurodegenerative diseases; however, its ability to prevent BMAA-induced neurotoxicity remains uncertain. In this study, zebrafish embryos were treated with Ganglioside GM1 to investigate its neuroprotective effects against BMAA exposure and the underlying mechanisms.

Control of rotavirus by sequential stress of disinfectants and gamma irradiation in leafy vegetable industry.

Rotavirus (RV) causes severe gastroenteritis in infants and young children worldwide. Fresh produce has been reported as a source of RV infection during production and harvesting, leading to foodborne illness. Cases of contamination from contact surfaces have also been reported.

Structure identification of myricetin-phenylacetaldehyde adducts and their potential biological activities.

Our previous research discovered that myricetin could effectively inhibit the formation of heterocyclic aromatic amines (HAAs) in cantonese baked foods by trapping phenylacetaldehyde to form adducts. However, the structure and biological activity of these adducts were still unknown. In this study, we identified two myricetin-phenylacetaldehyde adducts from cantonese mooncakes, BYQ-2 and BYQ-3, using pre-HPLC.

Exploring the synergistic effect of Lactiplantibacillus plantarum 1-24-LJ and lipase on improving Quality, Flavor, and safety of Suanzharou.

The aim of this study was to investigate the effects of the addition of Lactiplantibacillus plantarum 1-24-LJ and lipase on physicochemical indexes, nutrition, and flavour substances during Suanzharou's fermentation. Individually, the lipase supplementation expedited the synthesis of organic acids and free fatty acids, thus rapidly acidifying the fermentation environment. Compared to C (8.

Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation.

To explore the mechanism of Virgibacillus proteases on hydrolysis of shrimp myofibrillar protein (SMP) and formation of volatile compounds, the fermented broth of Virgibacillus halodenitrificans was purified and the protease was identified as peptidase S8. The enzyme had optimum activity at pH 7.0-8.

Tailored strategies based on polysaccharide structural and functional properties for nutrients delivery in inflammatory bowel disease.

Many food nutrients suffer from a series of limitations such as poor water solubility, low stability and inadequate bioavailability. These challenges can be effectively improved by food-based delivery systems (FDSs). FDSs are a series of functional carriers developed based on food-borne macromolecules.

Differences in utilization and metabolism of Ulva lactuca polysaccharide by human gut Bacteroides species in the in vitro fermentation.

Ulva lactuca polysaccharide (ULP), a sulfated polysaccharide, has been widely used in Asia. However, its digestion process and utilization by gut microbiota remain poorly understood. In this study, the in vitro simulated digestion and fermentation were used to analyze the digestibility of ULP.

The effect of carbohydrates with different levels of digestibility on energy metabolism in vivo under hypobaric hypoxic conditions.

Current strategies for improving energy supply in hypobaric hypoxic environments are limited. Therefore, this study investigates the effects of four carbohydrates with different levels of digestibility on energy metabolism in vivo in hypobaric hypoxic environments. First, we characterized the four types of carbohydrates.

Natural starches suitable for 3D printing: Rhizome and seed starch from Millettia speciosa champ, a non-conventional source.

The demand for exploring and investigating novel starches for various applications has been high, yet starches abundant in Millettia speciosa Champ (M. speciose) plants have barely been studied. This study aims to investigate the multiscale structure and physicochemical properties, especially good hot-extrusion 3D printability of M.