Current Research in Food Science最新文献_第7页

Revisiting dietary proanthocyanidins on blood glucose homeostasis from a multi-scale structural perspective. 从多尺度结构角度重新审视膳食原花青素对血糖稳态的影响。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-14 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100926

Yi Wang, Laiming Zhang, Hang Xiao, Xingqian Ye, Haibo Pan, Shiguo Chen

{"title":"Revisiting dietary proanthocyanidins on blood glucose homeostasis from a multi-scale structural perspective.","authors":"Yi Wang, Laiming Zhang, Hang Xiao, Xingqian Ye, Haibo Pan, Shiguo Chen","doi":"10.1016/j.crfs.2024.100926","DOIUrl":"10.1016/j.crfs.2024.100926","url":null,"abstract":"Multi-dimensional studies have consistently indicated the benefits of dietary proanthocyanidins on blood glucose homeostasis through consumption of them from fruits, cereals and nuts. Proanthocyanidins from various sources possess different structures, but even the minor variations in structures influence their regulation on blood glucose, including the degree of polymerization, galloacylation at C3, number of hydroxyl groups in B ring and linkage type. Therefore, this Review details the role of three types of proanthocyanidins (procyanidins, prodelphinidins and propelargonidins) in blood glucose control and their underlying mechanisms, and various structural features contribute to. Due to the extremely low bioavailability, proanthocyanidins mainly ameliorate high blood glucose by luminal effects: inhibit enzyme activities, improve the structure of gut microbiota, and protect the intestinal barrier function. A few absorbed proanthocyanidins exert insulin-like effects on targeted organs. Prodelphinidin gallates exhibit greater hypoglycemic activities than others, due to their galloacylation at C3 and high amounts of hydroxyl groups in B ring. Because of different action pathways, comprehensive consideration on the degree of polymerization, linkage type and density of hydroxyl groups was required. Further understanding of these relationships can concrete diet therapeutic opportunities for proanthocyanidins.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100926"},"PeriodicalIF":6.2,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11626065/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142799543","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

Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce. 美拉德驱动的spi -结冷胶偶联物形成的冷诱导充气凝胶作为蛋黄酱油替代品的优化。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-10 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100923

Setayesh Ferdowsian, Zahra Kazemi-Taskooh, Mohammad Javad Varidi, Majid Nooshkam, Mehdi Varidi

{"title":"Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce.","authors":"Setayesh Ferdowsian, Zahra Kazemi-Taskooh, Mohammad Javad Varidi, Majid Nooshkam, Mehdi Varidi","doi":"10.1016/j.crfs.2024.100923","DOIUrl":"10.1016/j.crfs.2024.100923","url":null,"abstract":"This research aimed at characterization of composite cold-set aerated gels composed of SPI-gellan gum Maillard conjugates. The optimized gel was eventually incorporated in mayonnaise sauce as an oil substitute. The optimum conditions were statistically determined as 1.5% SPI, 300 mM CaCl2, and 90 min heating time. All of which resulted 35% glycation degree and high molecular weight conjugates on top of SDS-PAGE injection wells. Increasing CaCl2 concentration enhanced the adsorption of conjugates at air-water interface, decreasing the density but increasing the WHC and hardness. Increasing heating time facilitated gelation which improved gel hardness. The optimized gel was microstructurally homogeneous with increased overrun (20.8%) and H-bonds. The rheological measurements showed viscoelastic gel network which was thermally stable up to 90 °C, besides increasing G', G\" and η∗ at 85 °C. Substitution of optimized gel in mayonnaise sauce improved the nutritional value and thermal stability (77.13%), but declined calorie. The substituted mayonnaise sauce was greatly accepted by panelists. Thus, the aerated gel formed at optimum conditions had great structural and mechanical characteristics and its usage as an oil analogue induced a low-calorie mayonnaise sauce with acceptable sensory properties.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100923"},"PeriodicalIF":6.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11617906/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142784425","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

Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour. 用大豆粉和面筋粉部分替代小麦粉对PXDB-meju的微生物群落和风味代谢特性的分析

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-09 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100904

Min Xu, Yuxin Guo, Xiaoyan Song, Ling Li, Zedong Xu, Jianhua Zhao, Jie Zhao, Hongbin Lin, Shirong Dong, Jing Lu, Wenwu Ding, Ping Liu, Jie Tang

{"title":"Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour.","authors":"Min Xu, Yuxin Guo, Xiaoyan Song, Ling Li, Zedong Xu, Jianhua Zhao, Jie Zhao, Hongbin Lin, Shirong Dong, Jing Lu, Wenwu Ding, Ping Liu, Jie Tang","doi":"10.1016/j.crfs.2024.100904","DOIUrl":"10.1016/j.crfs.2024.100904","url":null,"abstract":"Pixian Douban (PXDB) is one of the most popular condiments in China due to its unique flavor. Wheat flour that contains abundant nutrients is an important raw material in producing flavors during PXDB fermentation. In this study, wheat flour was substituted with soybean flour and gluten flour that have higher proteins in portions of 10.4% and 4.2% (F1), 8.9% and 7.2% (F2), 9.6% and 5.8% (F3). The results indicated that the substitutions increased the amino acid nitrogen content and improved flavor quality compared with traditional group (CT). Especially, the key amino acids including spartate, glutamic, arginine and lysine, and the phenylacetaldehyde as one of the most important volatile compounds exhibited preferable higher contents in F2 group than those in CT group. Metagenomic analysis showed that the abundances of predominant bacteria, including Kosakonia_cowanii, unclassified_f__Enterobacteriaceae and unclassified_g__Enterobacter, were higher in the F2 compared to the CT. Lupinus_albus and Plutella_xylostella were the top two fungi in relative abundance, with higher growth rates in F2 than in CT. Furthermore, metabolism pathway analysis revealed higher relative abundance of enzymes producing key amino acids and phenethylaldehyde in the F2 compared to the CT. Meanwhile, these enzymes were exclusively annotated to the Kosakonia_cowanii, Bacillus_velezensis and Escherichia_coli in F2. This study provided a theoretical foundation for improving PXDB flavor quality in industry production.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100904"},"PeriodicalIF":6.2,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11612369/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142766595","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

Edible liquid marbles stabilized with millimeter-sized spherical particles. 可食用液体弹珠用毫米大小的球形颗粒稳定。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-09 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100899

Diagne Mame-Khady, Takanori Yasui, Shota Sugiyama, Anne-Laure Fameau, Tomoyasu Hirai, Yoshinobu Nakamura, Syuji Fujii

{"title":"Edible liquid marbles stabilized with millimeter-sized spherical particles.","authors":"Diagne Mame-Khady, Takanori Yasui, Shota Sugiyama, Anne-Laure Fameau, Tomoyasu Hirai, Yoshinobu Nakamura, Syuji Fujii","doi":"10.1016/j.crfs.2024.100899","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100899","url":null,"abstract":"Liquid marbles (LMs) are millimeter-sized liquid droplets in a gaseous phase coated with solid particles. The LM technology allows liquid droplets to be treated as solid particles. As an LM stabilizer, edible particles are of particular interest, especially for applications in the food industry. However and surprisingly, there are limited numbers of reports describing LMs stabilized with edible particles. In this study, we utilize silver dragees, which are millimeter-sized spherical sugar beads coated by silver overlayers used for decorating cakes and cookies, as edible particles to stabilize LMs. The silver dragees surface was modified using stearic acid to work as an effective LM stabilizer by adsorbing at the gas-liquid interface. LMs with millimeter and centimeter sizes can be fabricated. Due to high adsorption energy and jamming effect of the modified dragees at gas-liquid interface, LMs with non-equilibrium shapes including intricate ones with varying curvatures can be prepared. Developing LMs with customizable shapes is crucial for expanding their potential applications and versatility as functional systems for food applications. We therefore show how these customizable-shaped LMs can be utilized as an edible decoration material for food applications.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100899"},"PeriodicalIF":6.2,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11607657/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142766875","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

Human toxicity of polybrominated diphenyl ethers (PBDEs) and their derivatives: A comprehensive review. 多溴联苯醚（PBDEs）及其衍生物的人体毒性：综合综述。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-08 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100918

Jiuhe Gao, Zesen Xie, Ziyan Wang, Yingxin Yu, Zenghua Qi, Xi Yu, Tian Zhong, Ling Wang, Ke Feng, Ye Peng, Ying Xiao

{"title":"Human toxicity of polybrominated diphenyl ethers (PBDEs) and their derivatives: A comprehensive review.","authors":"Jiuhe Gao, Zesen Xie, Ziyan Wang, Yingxin Yu, Zenghua Qi, Xi Yu, Tian Zhong, Ling Wang, Ke Feng, Ye Peng, Ying Xiao","doi":"10.1016/j.crfs.2024.100918","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100918","url":null,"abstract":"Polybrominated biphenyl ethers (PBDEs) have been pervasively used as an additive flame retardant in various fields. The nature of environmental persistence, bioaccumulation, and potential toxicity attracted attention worldwide and became a threat to both the ecosystem and human health. Originally, PBDEs are produced in chemical factories. PBDEs exposure was mainly by ingestion of contaminated food products, followed by inhalation of particles containing deposited PBDEs. This review concluded the liver injuries, thyroid hormone disorder, neurotoxicity, genotoxicity and immune system disorders as five major toxicities via overexposure to PBDEs and their toxic mechanism. PBDEs can cause severe consequences by inducing mitochondria dysfunction and oxidative stress, disrupting neurotransmitter metabolism and compromising the integrity of DNA, etc. This review presented an in-depth analysis of the most recent toxicological evidence to offer suggestions for future studies to control human overexposure to PBDEs.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100918"},"PeriodicalIF":6.2,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11605445/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142767084","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

Verification of the interaction between human bitter taste receptor T2R46 and polyphenols; Computational chemistry approach. 苦味受体T2R46与多酚相互作用的验证计算化学方法。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-05 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100914

Takafumi Shimizu, Taiki Fushimi, Rio Ohno, Fujii Yasuyuki, Kenta Aso, Ursula M Jacobs, Osamu Nureki, Yoshitomo Suhara, Vittorio Calabrese, Naomi Osakabe

{"title":"Verification of the interaction between human bitter taste receptor T2R46 and polyphenols; Computational chemistry approach.","authors":"Takafumi Shimizu, Taiki Fushimi, Rio Ohno, Fujii Yasuyuki, Kenta Aso, Ursula M Jacobs, Osamu Nureki, Yoshitomo Suhara, Vittorio Calabrese, Naomi Osakabe","doi":"10.1016/j.crfs.2024.100914","DOIUrl":"10.1016/j.crfs.2024.100914","url":null,"abstract":"Recent studies have indicated that the activation of bitter taste receptors (T2R) expressed in gastrointestinal secretory cells has a regulatory effect on the secretion of gastrointestinal hormones. Polyphenols are known to be ingested at a daily intake of 5 g or more and commonly have a bitter taste. Consequently, the interaction between the bitter taste receptor T2R46 and 490 polyphenols was investigated using in silico simulation techniques. It was demonstrated that W883.32 and E2657.39 play a pivotal role in the recognition of polyphenols and known ligands by T2R46, with frequent interactions observed, particularly with flavonoids. The results of the quantitative structure-activity relationship (QSAR) analysis demonstrated a high degree of correlation (R2 = 0.9359) between polyphenols and T2R46 in a model that incorporated molecular interaction field regions and branching scales. Furthermore, known ligands were also found to fit this model (R2 = 0.9155). These findings suggest that polyphenols may act as T2R46 ligands.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100914"},"PeriodicalIF":6.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11647170/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142833806","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

Impact of covalent binding with p-coumaric acid on pea protein's structural and functional properties. 与对香豆酸共价结合对豌豆蛋白结构和功能特性的影响

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-05 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100916

Xuxiao Gong, Hyuk Choi, Yaqi Zhao, Qinchun Rao, Leqi Cui

{"title":"Impact of covalent binding with p-coumaric acid on pea protein's structural and functional properties.","authors":"Xuxiao Gong, Hyuk Choi, Yaqi Zhao, Qinchun Rao, Leqi Cui","doi":"10.1016/j.crfs.2024.100916","DOIUrl":"10.1016/j.crfs.2024.100916","url":null,"abstract":"This study investigated the effects of covalent bonding between pea protein isolate (PPI) and p-coumaric acid (p-CA) on the protein's secondary structure, solubility, foaming properties, emulsifying capacity, and thermal stability. Binding p-CA led to alterations in the secondary structure of PPI, including an increase in α-helix and random coil and a decrease in β-turn. Additionally, it resulted in a reduction in SH and NH groups, as well as a decrease in particle size. As the amount of bound p-CA increased, an increased tendency for aggregation was proposed, resulting in the formation of soluble aggregates through hydrophobic interactions, which was confirmed by a reduction in particle size of proteins after being dissolved in SDS. These structural modifications influenced the protein's functional properties, with the conjugates showing enhanced solubility and emulsifying capacity across various pH levels, but weaker foaming capacity and foam stability. Furthermore, the conjugates exhibited a lower initial denaturation temperature but a higher thermal denaturation enthalpy change (ΔH) compared to PPI, which may be attributed to protein unfolding and the formation of new covalent bonds. This study highlights the potential of p-CA covalent modification of PPI to enhance its functional properties, making it more suitable for food industry applications.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100916"},"PeriodicalIF":6.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11584943/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142709445","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

Conching of dark chocolate - Processing impacts on aroma-active volatiles and viscosity of plastic masses. 黑巧克力的凝固 - 加工对香气活性挥发物和塑料块粘度的影响。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-10-31 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100909

Yvonne Guckenbiehl, Aurora Magdalena Morales Romero, Helen Haug, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Andrea Buettner, Susanne Gola

{"title":"Conching of dark chocolate - Processing impacts on aroma-active volatiles and viscosity of plastic masses.","authors":"Yvonne Guckenbiehl, Aurora Magdalena Morales Romero, Helen Haug, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Andrea Buettner, Susanne Gola","doi":"10.1016/j.crfs.2024.100909","DOIUrl":"10.1016/j.crfs.2024.100909","url":null,"abstract":"The conching process plays a key role in determining the sensory and rheological properties of dark chocolate. To further understand this process, changes in the chocolate mass during plastic conching were investigated on a time-resolved basis with varying conching temperature, shear direction, and with or without the presence of residue from previous trials (pre-charge) on the conche vessel wall. Six selected odorants (acetic acid, benzaldehyde, linalool, 2,3,5,6-tetramethylpyrazine, 2-phenylethanol, 2-phenylethyl acetate) were quantified in fat and particle phases of chocolate masses. Particularly at elevated conching temperature, the odorant concentrations were found to decrease (up to 78.0% in the fat phase). The highest concentrations of desired odorants were determined mostly after conching without pre-charge. During conching, odorants were observed to accumulate increasingly in the fat phase (up to 91.7%) with decreasing odorant polarity. Similarly, it was found that conching temperature and the absence of pre-charge had the highest impact on the rheological properties of the chocolate mass, resulting in lowest and highest complex viscosity, respectively. In conclusion, some positive outcomes of conching, namely the retention of desired odorants and the reduction of viscosity, were inversely related at elevated temperature or in the absence of pre-charge, necessitating compromises to achieve optimal flow properties and flavor. Our results contribute to a deeper understanding of the influence of conching on the quality of dark chocolate by providing insights into the complexity of aroma migration and rheological changes during conching.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100909"},"PeriodicalIF":6.2,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11585642/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142709436","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

Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates. 蟋蟀粉对大豆分离蛋白挤出物结构和机械性能的影响

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-10-31 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100911

Zhaojun Wang, Qian Deng, Yuliang Zhou, Xinyue Qi, Leehow Lau, Yuqiao He, Zhiyong He, Maomao Zeng, Qiuming Chen, Jie Chen, Hui Ye

{"title":"Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates.","authors":"Zhaojun Wang, Qian Deng, Yuliang Zhou, Xinyue Qi, Leehow Lau, Yuqiao He, Zhiyong He, Maomao Zeng, Qiuming Chen, Jie Chen, Hui Ye","doi":"10.1016/j.crfs.2024.100911","DOIUrl":"10.1016/j.crfs.2024.100911","url":null,"abstract":"This study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their potential structuring properties were evaluated. The results showed that CP had a high protein content (72.10 ± 0.61%) and a notable amount of dietary fiber. Rheological analysis revealed that the complex modulus (G∗) of SPI-CP blends decreased over time at 140 °C, with the rate of decrease accelerating with higher CP content. Structural and mechanical analysis indicated that the addition of CP enhanced anisotropic structure formation, with optimal anisotropy observed at 10% CP, while higher concentrations reduced mechanical strength and coherence due to the presence of insoluble components and the formation of large cracks. Flavor analysis showed that CP contributed pyrazines and ethers, imparting a desirable burnt and baked flavor to the extrudates. These findings suggested that CP can be effectively used to improve the textural properties and flavor of SPI-based extrudates at optimal concentrations. However, excessive CP incorporation can compromise structural integrity.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100911"},"PeriodicalIF":6.2,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11577128/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142681276","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

Algal protein-based 3D-printed fish-analogs as a new approach for sustainable seafood. 基于藻类蛋白的 3D 打印鱼类模型是实现可持续海产品的新方法。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-10-28 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100905

Samaa Alasibi, Meital Kazir, Álvaro Israel, Yoav D Livney

{"title":"Algal protein-based 3D-printed fish-analogs as a new approach for sustainable seafood.","authors":"Samaa Alasibi, Meital Kazir, Álvaro Israel, Yoav D Livney","doi":"10.1016/j.crfs.2024.100905","DOIUrl":"10.1016/j.crfs.2024.100905","url":null,"abstract":"Rising global demand for animal-products exceeds human-population growth. This unsustainable trend causes harmful ecological effects. Overfishing causes extinction of aquatic animals and a dangerous biodiversity loss harming aquatic ecosystems. Hence, replacing animal-based food, particularly beef and fish, with sustainable alternatives is an urgent vital global mission. Analogs of animal-based products include plant-based, tissue-culture-based and fermentation-based products. Fish analogs have mainly been based on plant-protein, fungi, tissue-culture, but to our knowledge, fish analogs made of algae, particularly macroalgae, as the major component and protein-source have not been reported. 3D-food-printing is a fast-developing technology, enabling formation of complex three-dimensional structures with various heterogeneous topologies and tailorable compositions. Herein, we report the co-extraction of proteins and polysaccharides from the red marine-macroalgae Gracilaria cornea, and using the extract in injection-based 3D-printing to form prototypes of salmon-fillet. Two bioinks were used: a red bioink dyed with microalgal-astaxanthin, for the muscle tissue, and a white bioink dyed with CaCO3, for the intramuscular fatty-tissue. Algal proteins have excellent nutritional amino-acid composition, and the co-extraction with agar facilitates 3D-printing thanks to its pseudoplastic and gelling properties. This study highlights macroalgae as an exciting natural raw-material for fish analogs towards sustainable seafood production, thereby decreasing harm to ocean fisheries.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100905"},"PeriodicalIF":6.2,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11570737/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142667309","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