Current Research in Food Science最新文献

{"title":"Fruit freshness detection based on multi-task convolutional neural network","authors":"Yinsheng Zhang ,&nbsp;Xudong Yang ,&nbsp;Yongbo Cheng ,&nbsp;Xiaojun Wu ,&nbsp;Xiulan Sun ,&nbsp;Ruiqi Hou ,&nbsp;Haiyan Wang","doi":"10.1016/j.crfs.2024.100733","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100733","url":null,"abstract":"<div><h3>Background</h3><p>Fruit freshness detection by computer vision is essential for many agricultural applications, e.g., automatic harvesting and supply chain monitoring. This paper proposes to use the multi-task learning (MTL) paradigm to build a deep convolutional neural work for fruit freshness detection.</p></div><div><h3>Results</h3><p>We design an MTL model that optimizes the freshness detection (T₁) and fruit type classification (T₂) tasks in parallel. The model uses a shared CNN (convolutional neural network) subnet and two FC (fully connected) task heads. The shared CNN acts as a feature extraction module and feeds the two task heads with common semantic features. Based on an open fruit image dataset, we conducted a comparative study of MTL and single-task learning (STL) paradigms. The STL models use the same CNN subnet with only one specific task head. In the MTL scenario, the T₁ and T₂ mean accuracies on the test set are 93.24% and 88.66%, respectively. Meanwhile, for STL, the two accuracies are 92.50% and 87.22%. Statistical tests report significant differences between MTL and STL on T1 and T2 test accuracies. We further investigated the extracted feature vectors (semantic embeddings) from the two STL models. The vectors have an averaged 0.7 cosine similarity on the entire dataset, with most values lying in the 0.6–0.8 range. This indicates a between-task correlation and justifies the effectiveness of the proposed MTL approach.</p></div><div><h3>Conclusion</h3><p>This study proves that MTL exploits the mutual correlation between two or more relevant tasks and can maximally share their underlying feature extraction process. we envision this approach to be extended to other domains that involve multiple interconnected tasks.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100733"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000595/pdfft?md5=120bd65704dc6d6b245af1a18ca15f6b&pid=1-s2.0-S2665927124000595-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140552352","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}

{"title":"Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum","authors":"Wenmin Ao ,&nbsp;Likang Qin ,&nbsp;Ning Wu ,&nbsp;Pingzhen Ge ,&nbsp;Chengmei Hu ,&nbsp;Jinlan Hu ,&nbsp;Yujie Peng ,&nbsp;Yong Zhu","doi":"10.1016/j.crfs.2024.100743","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100743","url":null,"abstract":"<div><p>In starch gel foods processing, lactic acid fermentation is an effective strategy to improve the quality of the gel. This study revealed the effects of <em>Lactobacillus plantarum</em> fermentation for rice on the textural and rheological properties of the corresponding gels. The hardness, adhesiveness and chewiness of the gel showed ascending trends with the forwarding of fermentation. The role of <em>Lactobacillus plantarum</em> on rheological properties of gel depended on fermentation time. As the time was within 3 days, the process reduced the viscoelastic of the gel, while as the time was for 5 days, the process enhanced the viscoelastic of the gel. During fermentation, amylose content increased from 21.56 ± 1.17% to 27.39 ± 0.63%, and crude protein content descended from 12.60 ± 0.44 g/100 g DW to 4.8 ± 0.49 g/100 g DW. Total organic acids were ascending in the whole process, and lactic acid (LA), acetic acid (AA) and citric acid (CA) made the dominant contribution. The enthalpy change (ΔH) of the rice flour fermented for 5 days was significantly (<em>p</em> &lt; 0.05) increased to 9.90 ± 0.24 J/g, indicating the formation of more double helix structures. These organic acids may contribute to the formation of the pores on the surface of granules by hydrolyzing the components, which provides a channel for enzymes to enter the interior of granules. These results provide the basis for the development of fermented rice-based foods.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100743"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000698/pdfft?md5=a4e6f1e56317bc11736a63ad46af6991&pid=1-s2.0-S2665927124000698-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140621865","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}

{"title":"Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions","authors":"Yanmo Pan ,&nbsp;Qinxiu Sun ,&nbsp;Yang Liu ,&nbsp;Shuai Wei ,&nbsp;Zongyuan Han ,&nbsp;Ouyang Zheng ,&nbsp;Hongwu Ji ,&nbsp;Bin Zhang ,&nbsp;Shucheng Liu","doi":"10.1016/j.crfs.2024.100745","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100745","url":null,"abstract":"<div><p>Improving the printing accuracy and stability of shrimp surimi and finding appropriate printing parameters and suitable thermal processing method can help to develop high value-added 3D printing products of shrimp surimi. It was found that in order to make the 3D printing products of shrimp surimi have higher printing adaptability (printing accuracy and printing stability reach more than 97%), by choosing nozzle diameter of 1.20 mm and setting the printing height of the nozzle to 2.00 mm, the layers of the printed products were better fused with each other, and the printing accuracy of the products could be greatly improved; there was no uneven discharge and filament breakage when the nozzle moved at the speed of 30 mm/s; and the products were internally compact and had good stability when the printing filling rate was 80%. In addition, the deformation rates of steamed, boiled and deep-fried shrimp surimi products were significantly higher than those of oven-baked and microwaved shrimp surimi products (<em>P</em> &lt; 0.05). Microwave heating had a greater effect on the deformation and color of shrimp surimi products, and was not favored by the evaluators. In terms of deformation rate, sensory score, and textural characteristic, the oven-baked thermal processing method was selected to obtain higher sensory evaluation scores and lower deformation rates of shrimp surimi 3D printed products. In the future, DIY design can be carried out in 3D printing products of shrimp surimi to meet the needs of different groups of people for modern food.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100745"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000716/pdfft?md5=836d7fcbc79f842119c18d5a05cfe494&pid=1-s2.0-S2665927124000716-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140640754","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}

{"title":"Treatment of water extract of green tea during kale cultivation using a home vertical farming appliance conveyed catechins into kale and elevated glucosinolate contents","authors":"Young-Woong Ju ,&nbsp;Su-Hyeon Pyo ,&nbsp;So-Won Park ,&nbsp;Chae-Ryun Moon ,&nbsp;Seul Lee ,&nbsp;Mzia Benashvili ,&nbsp;Jai-Eok Park ,&nbsp;Chu Won Nho ,&nbsp;Yang-Ju Son","doi":"10.1016/j.crfs.2024.100852","DOIUrl":"10.1016/j.crfs.2024.100852","url":null,"abstract":"<div><p>The growing interest in healthy diets has driven the demand for food ingredients with enhanced health benefits. In this study, we aimed to explore a method to enhance the bioactivity of kale using a home vertical farming appliance. Specifically, we investigated the effects of treating kale with a green tea water extract (GTE; 0.1–0.5 g/L in nutrient solution) for two weeks before harvest during five weeks of kale cultivation. GTE treatment did not negatively affect the key quality attributes, such as yield, semblance, or sensory properties. However, it led to the accumulation of bioactive compounds, epicatechin (EC) and epigallocatechin gallate (EGCG), which are typically absent in kale. In the control group, no catechins were detected, whereas in the GTE-treated group, the concentration of EC and EGCG were as high as 252.11 and 173.26 μg/g, respectively. These findings indicate the successful incorporation of catechins, known for their unique health-promoting properties, into kale. Additionally, GTE treatment enhanced the biosynthesis of glucosinolates, which are key secondary metabolites of kale. The total glucosinolate content increased from 9.56 μmol/g in the control group to 16.81 μmol/g in the GTE-treated group (treated with 0.5 g/L GTE). These findings showed that GTE treatment not only enriched kale with catechins, the primary bioactive compounds in green tea but also increased the levels of glucosinolates. This study, conducted using a home vertical farming appliance, suggests that bioactivity-enhanced kale can be grown domestically, providing consumers with a nutrient-fortified food source.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100852"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001783/pdfft?md5=e59071e170c8d933d7cd7f05e7a78944&pid=1-s2.0-S2665927124001783-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241415","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}

{"title":"Lacticaseibacillus paracasei NCU-04 relieves constipation and the depressive-like behaviors induced by loperamide in mice through the microbiome-gut-brain axis","authors":"Shengjie Li ,&nbsp;Yi Li ,&nbsp;Yujie Cai ,&nbsp;Zizhou Yan ,&nbsp;Jing Wei ,&nbsp;Hongyan Zhang ,&nbsp;Fenfang Yue ,&nbsp;Tingtao Chen","doi":"10.1016/j.crfs.2024.100875","DOIUrl":"10.1016/j.crfs.2024.100875","url":null,"abstract":"<div><div>Constipation is a prevalent gastrointestinal condition that significantly affects patients' physical and mental well-being, yet current treatments often lack safety and efficacy. Emerging evidence highlights the critical role of the microbiota-gut-brain axis (MBGA) in managing constipation, paving the way for probiotics as an adjuvant treatment to improve constipation symptoms. In this study, we isolated a gut probiotic strain, <em>Lacticaseibacillus paracasei</em> NCU-04, and investigated its improvement effects on loperamide-induced constipation in mice. We demonstrated that <em>L. paracasei</em> NCU-04 exhibited excellent probiotic properties, including robust growth, strong antibacterial and antioxidant capacities, and a lack of hemolytic activity <em>in vitro</em>. The administration of <em>L. paracasei</em> NCU-04 effectively improved the defecation-related indicators such as the fecal water content, time to the first black stool defecation, and intestine transit rate, suggesting enhanced gut immobility in constipated mice. Additionally, <em>L. paracasei</em> NCU-04 significantly reduced colon inflammation induced by loperamide. Further, <em>L. paracasei</em> NCU-04 increased levels of colonic motilin, 5-hydroxytryptamine (5-HT), and c-kit, while decreased that of aquaporin 3, vasoactive intestinal peptide, and peptide YY. Notably, <em>L. paracasei</em> NCU-04 effectively upregulated the expression of 5-HT and its receptor (i.e., 5-HT4R) in the brains of constipated mice. High-throughput sequencing revealed that <em>L. paracasei</em> NCU-04 restored the diversity and composition of the gut microbiota disturbed by loperamide, and significantly increased the relative abundance of <em>Prevotella</em> and <em>Lactobacillus</em> genera in the stool, while decreased that of <em>Odoribacter</em>, <em>Rikenella</em>, and <em>Parabacteroides</em>. Importantly, <em>L. paracasei</em> NCU-04 also effectively improved the depression-like behaviors associated with constipation, possibly through 5-HT mediated MGBA. These results suggest that <em>L. paracasei</em> NCU-04 may offer a promising approach for treating constipation and its related depressive symptoms, supporting its potential as a functional food or adjuvant therapy for human health.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100875"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420469","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}

{"title":"Impact of butyric acid modification on the structural and functional properties of rice starch","authors":"Qiaoyan Wu ,&nbsp;Yang Yang ,&nbsp;Yue Xu,&nbsp;Bing Wang,&nbsp;Xiaofei Liu,&nbsp;Yan Wang,&nbsp;Guang Zhang,&nbsp;Xin Bian,&nbsp;Chunmin Ma,&nbsp;Na Zhang","doi":"10.1016/j.crfs.2024.100874","DOIUrl":"10.1016/j.crfs.2024.100874","url":null,"abstract":"<div><div>Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100874"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420527","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}

{"title":"Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi","authors":"Yufei Zhang ,&nbsp;Yanyin Lu ,&nbsp;Dandan Pan ,&nbsp;Yanyan Zhang ,&nbsp;Chen Zhang ,&nbsp;Zexin Lin","doi":"10.1016/j.crfs.2024.100907","DOIUrl":"10.1016/j.crfs.2024.100907","url":null,"abstract":"<div><div>Despite lignocellulose hindering the extraction of intracellular components, tea residue can serve as an excellent substrate for fungal fermentation owing to their lignocellulose-degrading abilities. Thus, the fermentation efficiencies of <em>Lentinus edodes</em>, <em>Lentinus sajor-caju (Fr.)</em>, <em>Flammulina filiformis</em>, <em>Hericium erinaceus</em>, <em>Pleurotus pulmonarius</em>, and <em>Monascus kaoliang B6</em> were evaluated using tea residue as a medium. <em>P. pulmonarius</em> and <em>L. sajor-caju (Fr.)</em> exhibited the fastest growth rates, with colony radii of 33.1 and 28.5 mm, respectively. <em>M. kaoliang B6</em> demonstrated substantial degradation abilities for cellulose, hemicellulose, and lignin, with decolorization radii of 12.2, 0.9, and 8.5 mm, respectively. After a 9-days liquid fermentation, <em>M. kaoliang B6</em> achieved the highest conversion efficiency at 27.8%, attributed to its high cellulase (191 U∙mL⁻¹) and lignin peroxidase (36.9 U∙L⁻¹) activities. <em>P. pulmonarius</em> and <em>L. sajor-caju</em> (Fr.) showed lower conversion rates of 8.6% and 3.8%, despite having high hemicellulase activities (67.1 and 70.9 U∙mL⁻¹). Fermentation by <em>M. kaoliang B6</em> resulted in a reduction of protein and total sugar content in the tea residue by 174 and 192 mg g⁻¹, by which the mycelium's protein and total sugar content increased by 73 and 188 mg g⁻¹. Co-fermentation of these three strains had little effect on the improvement of conversion efficiency, which might owe to the antagonistic interactions among the strains. Generally, utilizing tea residue for edible fungi fermentation is a sustainable process for bio-waste treatment, enabling efficient nutrient conversion under mild conditions without adding chemicals.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100907"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572436","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}

{"title":"Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez","authors":"Rocío Trillo-Ollero ,&nbsp;Luis M. Trillo-Gutiérrez ,&nbsp;M. Valme García-Moreno ,&nbsp;M. Carmen Rodríguez-Dodero ,&nbsp;Dominico A. Guillén-Sánchez","doi":"10.1016/j.crfs.2024.100900","DOIUrl":"10.1016/j.crfs.2024.100900","url":null,"abstract":"<div><div>The present study investigates the influence of the casks’ wood surface/volume ratio on the extraction processes that take place during the first stages of the production of Sherry Brandy. For this purpose, the ageing of a spirit at 60% alcoholic strength has been examined in casks of two different volumes: 500 L and 250 L, made from three different types of wood: <em>Quercus alba</em> (American oak<em>), Quercus robur</em> (French limousin oak) and <em>Quercus petraea</em> (Spanish oak), either previously seasoned or non-seasoned with Sherry wine.</div><div>TPI, the sum of all the phenolic compounds analyzed (phenol extraction coefficient) and the variation in color compared to the initial distillate (CIEDE 2000) were evaluated in all the aged distillates. The casks with a higher surface/volume ratio produced brandies that generally presented higher values for all these parameters, with different increments depending on the type of oak wood. The seasoning of the casks reduced the contribution of phenolic compounds from the wood to the ageing spirit and resulted in brandies with a lighter color when aged in French and Spanish oak casks, but not when the American oak casks were used.</div><div>Four kinetic models have been applied to better understand the evolution of these parameters during the ageing stage: Lagergren, Peleg, Intraparticle and parabolic diffusion. Peleg's model was the best fit in all the cases, which suggests that 2 types of mechanisms are involved in ageing: a rapid and a slow one. Regarding the diffusion models, the results were better fitted to the parabolic model, which suggests that during the ageing of the spirit a number of parallel reactions take place that affect the values actually reached by the parameters considered in our study. It was also observed that higher wood surface/volume ratios resulted in higher values of phenolic compounds in the distillates, but did not represent a significant factor in relation to the color of the final distillates.</div><div>The sensory analysis of the samples aged for 16 months demonstrated that only the wine spirits aged in French oak wood presented significant differences depending on the size of the cask; however, all the brandies were registered significant differences associated to the seasoning of the casks.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100900"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572520","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}

{"title":"Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction","authors":"Davide De Angelis,&nbsp;Vittoria Latrofa,&nbsp;Giacomo Squeo,&nbsp;Antonella Pasqualone,&nbsp;Carmine Summo","doi":"10.1016/j.crfs.2024.100906","DOIUrl":"10.1016/j.crfs.2024.100906","url":null,"abstract":"<div><div>Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications in food industry due to lack of extensive knowledge about their physicochemical, rheological and chemical properties. Wet extraction though widely used, consumes high energy, water, and chemicals. In this research, the techno-functional, rheological, and chemical properties of commercial protein ingredients of various botanical species obtained via wet extraction (WE, <em>n</em> = 8) and dry fractionation (DF, <em>n</em> = 9) were investigated in order to identify their potential food applications. Compared to DF ingredients, WE proteins showed the lowest water solubility index and protein solubility at pH 7 and 9, as well as the lowest foaming and emulsifying capacities. This behavior can be explained by the presence of denatured protein structures in WE ingredients as suggested by the analysis of the secondary structure which revealed a higher presence of random coil structures. On the contrary, the presence of non-denatured structures in combination with other constituents like carbohydrates may have contributed to the high solubility and gelling properties of the DF proteins ingredients. While wet extraction technologies can offer a wide modulation of ingredient functionality, providing a broad spectrum of food applications, dry fractionation seems to guarantee a narrow range of techno-functional properties, although with potentially higher performance in certain areas like solubility and foaming.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100906"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572524","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}

{"title":"Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics","authors":"Jianfei Zhu ,&nbsp;Tingting Huang ,&nbsp;Xiaomei Chen ,&nbsp;Dongling Tian","doi":"10.1016/j.crfs.2024.100691","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100691","url":null,"abstract":"<div><p>In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100691"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000170/pdfft?md5=2015f408dae784697b63b6974c3f3ec9&pid=1-s2.0-S2665927124000170-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139699472","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}