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Current Research in Food Science最新文献

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Quality changes of whitespotted conger (Conger myriaster) based physicochemical changes and label-free proteomics analysis during frozen storage 基于冷冻贮藏期间理化变化和无标记蛋白质组学分析的白斑海鳗（Conger myriaster）质量变化
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.crfs.2024.100779
Hui Chen, Yinggang Ge, Ting Yang, Shanshan Wang, Nan Liu, Yong Sun, Deqing Zhou, Rui Xi, Guohui Sun
{"title":"Quality changes of whitespotted conger (Conger myriaster) based physicochemical changes and label-free proteomics analysis during frozen storage","authors":"Hui Chen, Yinggang Ge, Ting Yang, Shanshan Wang, Nan Liu, Yong Sun, Deqing Zhou, Rui Xi, Guohui Sun","doi":"10.1016/j.crfs.2024.100779","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100779","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141413009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: a comparative HS-GC-IMS fingerprinting study 生熟色素洋葱（Allium cepa L）鳞茎中风味挥发物的特征：HS-GC-IMS 指纹对比研究
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.crfs.2024.100781
Wengang Jin, Shibo Zhao, Xiaohua Chen, Haiyan Sun, Jinjin Pei, Kaihua Wang, Ruichang Gao
{"title":"Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: a comparative HS-GC-IMS fingerprinting study","authors":"Wengang Jin, Shibo Zhao, Xiaohua Chen, Haiyan Sun, Jinjin Pei, Kaihua Wang, Ruichang Gao","doi":"10.1016/j.crfs.2024.100781","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100781","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141399815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","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 water content on gelatinization functionality of flour from sprouted sorghum 含水量对发芽高粱面粉糊化功能的影响
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.crfs.2024.100780
Miriam Chiodetti, Maria Grazia Tuccio, Eleonora Carini
{"title":"Effect of water content on gelatinization functionality of flour from sprouted sorghum","authors":"Miriam Chiodetti, Maria Grazia Tuccio, Eleonora Carini","doi":"10.1016/j.crfs.2024.100780","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100780","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141395838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Discriminative feature analysis of dairy products based on machine learning algorithms and Raman spectroscopy 基于机器学习算法和拉曼光谱的乳制品鉴别特征分析
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-06-01 DOI: 10.1016/j.crfs.2024.100782
Jia-Xin Li, Chun-Chun Qing, Xiu-Qian Wang, Mei-Jia Zhu, Bo-Ya Zhang, Zheng-Yong Zhang
{"title":"Discriminative feature analysis of dairy products based on machine learning algorithms and Raman spectroscopy","authors":"Jia-Xin Li, Chun-Chun Qing, Xiu-Qian Wang, Mei-Jia Zhu, Bo-Ya Zhang, Zheng-Yong Zhang","doi":"10.1016/j.crfs.2024.100782","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100782","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141407154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities. 叶黄素/玉米黄质与分离乳清蛋白在不同 pH 值下形成的非共价复合物：叶黄素/玉米黄质与乳清蛋白分离物在不同 pH 值下形成的非共价复合物：结合相互作用、储存稳定性和生物可接受性。
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-05-28 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100778
Gang Zhang, Xin Qi, Linlin He, Xiao Wang, Yanna Zhao, Qingpeng Wang, Jun Han, Zhengping Wang, Zhuang Ding, Min Liu
{"title":"Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities.","authors":"Gang Zhang, Xin Qi, Linlin He, Xiao Wang, Yanna Zhao, Qingpeng Wang, Jun Han, Zhengping Wang, Zhuang Ding, Min Liu","doi":"10.1016/j.crfs.2024.100778","DOIUrl":"10.1016/j.crfs.2024.100778","url":null,"abstract":"<p><p>Lutein (Lut) and zeaxanthin (Zx) are promising healthy food ingredients; however, the low solubilities, stabilities, and bioavailabilities limit their applications in the food and beverage industries. A protein-based complex represents an efficient protective carrier for hydrophobic ligands, and its ligand-binding properties are influenced by the formulation conditions, particularly the pH level. This study explored the effects of various pH values (2.5-9.5) on the characteristics of whey protein isolate (WPI)-Lut/Zx complexes using multiple spectroscopic techniques, including ultraviolet-visible (UV-Vis), fluorescence, and Fourier transform infrared (FTIR) spectroscopies and dynamic light scattering (DLS). UV-Vis and DLS spectra revealed that Lut/Zx were present as H-aggregates in aqueous solutions, whereas WPI occurred as nanoparticles. The produced WPI-Lut/Zx complexes exhibited binding constants of 10<sup>4</sup>-10<sup>5</sup> M<sup>-1</sup>, which gradually increased with increasing pH from 2.5 to 9.5. FTIR spectra demonstrated that pH variations and Lut/Zx addition caused detectable changes in the secondary WPI structure. Moreover, the WPI-Lut/Zx complexes effectively improved the physicochemical stabilities and antioxidant activities of Lut/Zx aggregates during long-term storage and achieved bioaccessibilities above 70% in a simulated gastrointestinal digestion process. The comprehensive data obtained in this study offer a basis for formulating strategies that can be potentially used in developing commercially available WPI complex-based xanthophyll-rich foods.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11157214/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141295748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties? 黄粉虫浓缩蛋白中残留脂质的存在如何影响其发泡特性？
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-05-07 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100763
Ugo Berthelot, Juliette Barrot, Gwenn Pinel, Alain Doyen
{"title":"How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties?","authors":"Ugo Berthelot, Juliette Barrot, Gwenn Pinel, Alain Doyen","doi":"10.1016/j.crfs.2024.100763","DOIUrl":"10.1016/j.crfs.2024.100763","url":null,"abstract":"<p><p>The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11103380/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141070273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics 通过 GC-MS、GC-IMS、感官分析和多变量统计分析奶油奶酪中主要风味化合物的特征
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100772
Ang Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan
{"title":"Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics","authors":"Ang Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan","doi":"10.1016/j.crfs.2024.100772","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100772","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141029689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparison of ancestral and traditional methods for elaborating sparkling wines 起泡葡萄酒传统酿造法与祖传酿造法的比较
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100768
Arnau Just-Borràs, Ekaterina Moroz, P. Giménez, Jordi Gombau, Elisa Ribé, Angels Collado, Pedro Cabanillas, Matteo Marangon, F. Fort, J. Canals, Fernando Zamora
{"title":"Comparison of ancestral and traditional methods for elaborating sparkling wines","authors":"Arnau Just-Borràs, Ekaterina Moroz, P. Giménez, Jordi Gombau, Elisa Ribé, Angels Collado, Pedro Cabanillas, Matteo Marangon, F. Fort, J. Canals, Fernando Zamora","doi":"10.1016/j.crfs.2024.100768","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100768","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141054170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers 利用多层技术在水包油型乳液中封装葡萄籽油：研究层数影响下乳液的物理稳定性、理化性质和氧化性质
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100771
Marziyeh Sepeidnameh, Ali Fazlara, Seyed Mohammad Hashem Hosseini, Mahdi Pourmahdi Borujeni
{"title":"Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers","authors":"Marziyeh Sepeidnameh, Ali Fazlara, Seyed Mohammad Hashem Hosseini, Mahdi Pourmahdi Borujeni","doi":"10.1016/j.crfs.2024.100771","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100771","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141052455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate 加入单硬脂酸甘油酯提高乙基纤维素油凝胶蛋糕中抗性淀粉的含量
IF 6.3 2区 农林科学
Current Research in Food Science Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100770
Xiaohan Chen, Dongming Lan, Daoming Li, Weifei Wang, Yonghua Wang
{"title":"Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate","authors":"Xiaohan Chen, Dongming Lan, Daoming Li, Weifei Wang, Yonghua Wang","doi":"10.1016/j.crfs.2024.100770","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100770","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141040248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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