Journal of Future Foods最新文献_第9页

High Fischer ratio oligopeptides in food: sources, functions and application prospects 食品中高费雪比寡肽的来源、功能及应用前景

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.003

Zhen Wang , Xinrui Zhang , Luyang Wang , Xingqi Ou , Jihong Huang

{"title":"High Fischer ratio oligopeptides in food: sources, functions and application prospects","authors":"Zhen Wang , Xinrui Zhang , Luyang Wang , Xingqi Ou , Jihong Huang","doi":"10.1016/j.jfutfo.2023.06.003","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.06.003","url":null,"abstract":"<div><p>High Fischer ratio oligopeptides (HFROs) are a group of oligopeptides containing high levels of branched-chain amino acids (BCAA) and low levels of aromatic amino acids (AAA). HFROs have received a lot of attention as they are believed to have significant physiological activities, including antioxidant, liver damage repair, anti-fatigue, anti-tumor and energy supply to the body. HFROs are available from a wide range of sources and both plant and animal proteins can be used to prepare HFROs but the physiological tolerability and rejection of special populations needs to be considered. Enzymatic hydrolysis is the most common method for the preparation of HFROs, but optimization of the separation and purification process is still needed in the future. Diseases caused by disruptions in the balance of BCAA and AAA in the blood, such as hepatic encephalopathy, can be treated by supplementing HFROs with drugs or food. In addition, HFROs are able to reduce fatigue feedback and assist in the treatment of phenylketonuria at the molecular nutrient level. The aim of this review is to review recent research on HFROs and provide new perspectives on the high value use of crops and the development of novel functional and special medical purpose foods.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 2","pages":"Pages 128-134"},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49884678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of coating formulation on structural changes of turkey nugget during frying: MRI evaluation 涂层配方对火鸡块油炸过程中结构变化的影响:MRI评价

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.005

Arash Ghaitaranpour , Mohebbat Mohebbi , Seyed Amir Oleyaei

引用次数: 0

Extraction and bioactivities of the chemical composition from Pleurotus ostreatus: a review 平菇化学成分的提取及生物活性研究进展

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.001

Qingchun Zhao , Xiaopeng Liu , Lili Cui , Changyang Ma

引用次数: 2

Isolation of exogenous fungi from Notoginseng Radix et Rhizoma and preliminary analysis of toxigenic fungi 三七根外源真菌的分离及产毒真菌的初步分析

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.010

Lei Zhou , Xiangsheng Zhao , Xiaomin Liu , Hefang Wan , Chun Sui , Xuyu Chen

{"title":"Isolation of exogenous fungi from Notoginseng Radix et Rhizoma and preliminary analysis of toxigenic fungi","authors":"Lei Zhou , Xiangsheng Zhao , Xiaomin Liu , Hefang Wan , Chun Sui , Xuyu Chen","doi":"10.1016/j.jfutfo.2023.06.010","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.06.010","url":null,"abstract":"<div><p>Notoginseng Radix et Rhizoma (Sanqi in Chinese) is a precious traditional Chinese herbal medicine. It has the effect of dispersing blood stasis and stopping bleeding, reducing swelling and fixing pain. However, it tends to contaminate with harmful fungi during storage, which may make it much less effective. In order to understand the fungal contamination of Notoginseng Radix et Rhizoma and master its composition of the exogenous fungi. The surface fungi of Notoginseng Radix et Rhizoma samples collected from six Chinese provinces and districts were investigated by using dilution plate method. Detection of <em>aflatoxins</em> by UPLC-MS/MS. The results showed that <em>Penicillium citrinum</em> was dominantly isolated from Notoginseng Radix et Rhizoma samples from No.1 to No.4. <em>Aspergillus flavus</em>, which produces aflatoxin, was dominantly isolated from Notoginseng Radix et Rhizoma samples from No.5 and No.6. In addition, kinds of mycotoxin were assayed which were produced by three of those identified <em>A. flavus</em>. All three fungi strains produced aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) and one strain HBSQ1-5 additionally produced other three kinds of mycotoxin, AFB<sub>2</sub>, AFG<sub>1</sub> and AFG<sub>2</sub>. It is the results implied that it will be very important to take serious cautions when using Notoginseng Radix et Rhizoma. As well as, understanding the composition of the exogenous fungi of Notoginseng Radix et Rhizoma and the strains of toxin-producing fungi, which can play an important role in guiding the storage of Notoginseng Radix et Rhizoma..</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 2","pages":"Pages 179-182"},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49884677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of high temperature short time infrared roasting of peanuts 高温短时间红外焙烧花生的效果

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.009

Rahi Golani , Chinglen Leishangthem , Hongwei Xiao , Qi Zhang , P.P. Sutar

{"title":"Effect of high temperature short time infrared roasting of peanuts","authors":"Rahi Golani , Chinglen Leishangthem , Hongwei Xiao , Qi Zhang , P.P. Sutar","doi":"10.1016/j.jfutfo.2023.06.009","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.06.009","url":null,"abstract":"<div><p>Roasting is the most common processing method that enhances color, and texture. In this study, infrared roasting of peanuts was done using an infrared rotary dryer. Roasting was operated at 90% infrared power (630 W) with different rotating speed (1 and 2 r/min). The effect of roasting was studied at different moisture levels (7.66%, 11.49%, and 13.72% db). From the study, the color parameter, <em>L</em>* value, was found to be significantly different (<em>P</em> < 0.05), and it decreased with the decrease in rotating speed, and the ∆E value varies from 2.32 to 10.56. Results also showed that the antioxidant activity decreased with the reduction in rotating speed as lesser revolutions took longer roasting time, and the values decreased from 84.34% to 71.74%. Minimal changes in total phenolic content were found and varied from 3.62 to 2.10 mg/g GAE, an appropriate limit for good-quality roasted peanuts. The hardness of roasted peanuts ranged from 12.25 to 39.43 N. Moisture content 13.72%, and 1 r/min is the best possible treatment for infrared peanut roasting, significantly enhancing the quality of peanuts. This study concluded that high-power short-time infrared roasting could give good-quality roasted peanuts with optimum bioactive compounds.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 2","pages":"Pages 173-178"},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49884675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The quality control and hypoglycemic effect of Cinnamomi Cortex aqueous extract 肉桂皮水提物的质量控制及降糖作用

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.008

Xuting Hao , Ziheng Jin , Ruiyu Gao , Shiming Li , Changqin Li , Lijun Liu , Jinmei Wang

{"title":"The quality control and hypoglycemic effect of Cinnamomi Cortex aqueous extract","authors":"Xuting Hao , Ziheng Jin , Ruiyu Gao , Shiming Li , Changqin Li , Lijun Liu , Jinmei Wang","doi":"10.1016/j.jfutfo.2023.06.008","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.06.008","url":null,"abstract":"<div><p><em>Cinnamomi</em> Cortex was a material as medicinal and edible resources and it has been demonstrated that <em>Cinnamomi</em> Cortex aqueous extract (CCAE) possess hypoglycemic effect, but there were no active compounds identified as quality standard of CCAE to be used in the investigate of hypoglycemic activity. Hence, in this study, the quality standard and the hypoglycemic effect of CCAE were investigated. Cinnamaldehyde and coumarin as the quality control in CCAE were analyzed by high performance liquid chromatography (HPLC) method. The results showed that the average yield of extraction was 10.06%. The concentration of coumarin was linear with peak area ranging from 0.02–1.00 μg/mL (<em>r</em> = 0.999 6, <em>n</em> = 6) and that of cinnamaldehyde also demonstrated a good linear relationship with peak area in the range of 1.05–52.50 μg/mL (<em>r</em> = 0.999 7, <em>n</em> = 6). The average recovery rate of coumarin and cinnamaldehyde was 99.42% and 100.11%, respectively. The investigation of hypoglycemic effect revealed that CCAE could improve weight loss, lower liver and pancreas indices, improve organ damage caused by diabetes, and lower fasting blood glucose, glycosylated serum protein (GSP) and total cholesterol (TC) levels. The results showed that CCAE can reduce fasting blood glucose and blood lipid levels in diabetic mice.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 2","pages":"Pages 167-172"},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49884676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Industrialization progress and challenges of cultivated meat 人造肉产业化进程与挑战

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.002

Jiaqi Cai , Shouwei Wang , Yingying Li , Shengyan Dong , Jun Liang , Yisen Liu , Shilei Li

{"title":"Industrialization progress and challenges of cultivated meat","authors":"Jiaqi Cai , Shouwei Wang , Yingying Li , Shengyan Dong , Jun Liang , Yisen Liu , Shilei Li","doi":"10.1016/j.jfutfo.2023.06.002","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.06.002","url":null,"abstract":"<div><p>With its more sustainable production mode and higher healthy food supplying, cultivated meat is gradually regarded as the promising alternative meat food in future by human beings. Most of the countries in the planet had participated in the cut-throat competition for sustainable protein searching, especially for the regions with low food self-sufficiency rate. In this paper, by reviewing the commercial market participation, product development stage, and technical research progress related to cultivated meat in detail, we demonstrated the industrialization progress of cultivated meat and explored the challenges of cultivated meat in the near future. 1) Seeded cell and serum free medium were the basic raw materials, which were directly related to the food safety regulation, production cost control and productivity improvement; 2) Bioreactor and regulation were the cornerstone of industrialization, which were closely related to the capacity expansion, product marketing; 3) Technological improvements in taste, texture, safety, scale, cost were the foundation of realizing product iterative upgrade and market acceptance.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 2","pages":"Pages 119-127"},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49905393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties 磷酸化卵清蛋白对猪肉肌原纤维蛋白凝胶质量的影响:对凝胶和理化性质的洞察

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.006

Zhihui Yu , Yating Gao , Meng Wu , Chaofan Zhao , Xiubin Liu , Xiaoyu Zhang , Lixin Zhang , Yisheng Chen

{"title":"Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties","authors":"Zhihui Yu , Yating Gao , Meng Wu , Chaofan Zhao , Xiubin Liu , Xiaoyu Zhang , Lixin Zhang , Yisheng Chen","doi":"10.1016/j.jfutfo.2023.06.006","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.06.006","url":null,"abstract":"<div><p>This study aimed to investigate the effects of phosphorylated-ovalbumin (P-OVA) at different concentrations (0.5% and 1.0%) on the gel properties of pork myofibrillar protein (MP). The results showed that the textural properties such as gel hardness, cohesiveness, springiness and chewiness were improved with P-OVA addition at 0.5%. The water holding capacity (up to 75.89%) and gel strength (up to 168.56 g·mm) of MP gel were markedly increased after P-OVA addition. The absolute value of zeta potential reached 13.85 mV and maximum hydrophobicity (15.2 μg) resulted from the addition of 0.5% P-OVA. The storage modulus (<em>G</em>’) and loss modulus (<em>G</em>’’) of MP gel were significantly increased from 50°C, and the <em>G</em>’ and <em>G</em>’’ significantly increased after 1.0% P-OVA addition, evidencing that the cross-linking effect of MP protein gel was enhanced. In addition, the P-OVA addition improved the structure of MP gel protein by reducing the <em>α</em>-helix, while increasing the <em>β</em>-sheet and the <em>r</em>-value (the ratio between two ultraviolet second-derivative peak-to-trough distances), which further promoted the uniform and compact gel network structure. This work demonstrated that P-OVA is a highly effective modifier that significantly improves the quality of MP gel. From a view of practice, 0.5% P-OVA is the optimal addition amount.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 2","pages":"Pages 149-158"},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49905398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Colorimetric indicator based on zwitterionic anti-freezing hydrogel and alizarin for visual monitoring of salmon fillets freshness 两性离子抗冻水凝胶与茜素的比色指示剂用于鲑鱼鱼片新鲜度的目测

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.004

Yanan Liu , Huan Li , Jian Chen , Jiesi Feng , Renjie Lian , Linglin Fu , Yanbo Wang

{"title":"Colorimetric indicator based on zwitterionic anti-freezing hydrogel and alizarin for visual monitoring of salmon fillets freshness","authors":"Yanan Liu , Huan Li , Jian Chen , Jiesi Feng , Renjie Lian , Linglin Fu , Yanbo Wang","doi":"10.1016/j.jfutfo.2023.06.004","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.06.004","url":null,"abstract":"<div><p>Indicating hydrogels have shown the advantages of being fast, sensitive, and real-time in demonstrating the freshness of aquatic products due to their noticeable color change. In this work, an anti-freezing hydrogel embedded with pH-sensitive alizarin was developed as an original colorimetric indicator for monitoring the corruption of aquatic products at low temperatures. The anti-freezing hydrogel was prepared from 2-carboxyethyl acrylate, [2-(methacryloyloxy)ethyl]-trimethylammonium chloride, and 2-hydroxyethyl methacrylate monomers with triethylene glycol dimethacrylate as cross-linking agent. The hydrogel showed excellent anti-freezing capability, which was further incorporated with the pH-sensitive dye alizarin to gain the indicating capability. When applied in the indication of the freshness of salmon under low-temperature storage, it was found that the color changes of the indicator corresponded with the total volatile basic nitrogen contents of salmon, the correlation coefficient of which was 0.959 6. These results indicated the application potential of the hydrogels as freshness indicators during low-temperature storage or cold-chain transportation.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 2","pages":"Pages 135-141"},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49905395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of high temperature and high relative humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles 高温高相对湿度干燥对挤压荞麦面水分分布、淀粉微观结构及蒸煮特性的影响

Journal of Future Foods Pub Date : 2023-08-11 DOI: 10.1016/j.jfutfo.2023.06.007

Linghan Meng , Xuyang Sun , Yan Zhang , Xiaozhi Tang

{"title":"Effects of high temperature and high relative humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles","authors":"Linghan Meng , Xuyang Sun , Yan Zhang , Xiaozhi Tang","doi":"10.1016/j.jfutfo.2023.06.007","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.06.007","url":null,"abstract":"<div><p>Drying is a key step in starch noodle production. The effects of high temperature (60, 70, 80°C) and high relative humidity (65%, 75%, 85%) drying (HTHD) on the moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles were investigated. Compared to the conventional hot-air drying (CHAD) at 40°C, the increase in drying temperature (60–80°C) and the decrease in relative humidity (85%–65%) significantly improved drying efficiency of the extruded noodles. By adjusting drying temperature and relative humidity, the rate of moisture migration in noodles and phase transition of starch could be appropriately controlled. The optimum drying parameters (T70H75, 70°C drying temperature and 75% relative humidity) showed smooth and dense network structure, resulting in the lowest cooking loss (6.61%), broken rate (0%), highest hardness (1 695.17 g) and springiness (0.92). However, the total flavonoid content (TFC) and the total phenolic content (TPC) reduced by 6.81%–28.50% and 7.19%–53.23% in contrast to CHAD, and the color of buckwheat noodles became darker through HTHD. These findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle quality. The appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch, which resulted in better cooking quality for extruded whole buckwheat noodles. Such a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 2","pages":"Pages 159-166"},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49905397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0