Food Chemistry: X最新文献_第4页

Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions. 蚕豆白蛋白、球蛋白和谷蛋白组分的结构和功能特性。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-20 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102104

Timilehin David Oluwajuyitan, Rotimi Emmanuel Aluko

引用次数: 0

Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment. 蛋黄磷脂谱的表征：新分类的磷脂原，多不饱和脂肪酸的分布，以及膳食富集的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-19 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102105

Le Cheng, Xinlei Yuan, Ming Zhang, Jianguo Dong, Yao Wu, Rang Wang, Yixuan Li, Lishui Chen, Bing Fang

{"title":"Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment.","authors":"Le Cheng, Xinlei Yuan, Ming Zhang, Jianguo Dong, Yao Wu, Rang Wang, Yixuan Li, Lishui Chen, Bing Fang","doi":"10.1016/j.fochx.2024.102105","DOIUrl":"10.1016/j.fochx.2024.102105","url":null,"abstract":"Egg yolk phospholipids are commercially valuable products that are beneficial to human health. Previous research on phospholipids in egg yolk mainly focuses on phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), and fatty acid compositions, and neglects the esterification position and other bioactive phospholipids. This study found a total of 19 classes of phospholipids and 275 subclasses using lipidomics. The study firstly found that egg yolks were also rich in glucosylceramides, galactosylceramides, lactosylceramides, gangliosides, and plasmalogens with polyunsaturated fatty acids (PUFAs) at the high bioavailable sn-2 position. Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), α-Linolenic acid (ALA), and arachidonic acid (ARA) were esterified at sn-1 position of PC and sn-2 position of PE, phosphatidyl inositol (PI) and phosphatidic acid (PA). Microalgae feeding contributed to the deposition of PUFAs at sn-2 position and increased the contents of plasmalogens. The results provided detail the phospholipid profiles of egg yolk to improve understanding of its nutrition.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102105"},"PeriodicalIF":6.5,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732495/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate. 超声预处理和溶剂提取参数对印尼短鳍鳗浓缩蛋白营养特性的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-19 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102103

Andri Cahyo Kumoro, Dyah Hesti Wardhani, Tutuk Djoko Kusworo, Mohamad Djaeni, Yusuf Ma'rifat Fajar Azis, Misbahudin Alhanif, Tan Chin Ping

{"title":"Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate.","authors":"Andri Cahyo Kumoro, Dyah Hesti Wardhani, Tutuk Djoko Kusworo, Mohamad Djaeni, Yusuf Ma'rifat Fajar Azis, Misbahudin Alhanif, Tan Chin Ping","doi":"10.1016/j.fochx.2024.102103","DOIUrl":"10.1016/j.fochx.2024.102103","url":null,"abstract":"Protein concentrate (PC) is a potential solution to address the global protein shortage, with Indonesian shortfin eel being a suitable raw material. This research investigates the impact of ultrasound pretreatment and extraction parameters on the nutritional quality of eel protein concentrate (EPC). The study involved ultrasonic pretreatment at different times and power, and solvent extraction with different solvents, temperature, and solvent-solid-feed-ratio (SSFR). The results showed that the recommended conditions for EPC preparation were a mixture of ethanol-hexane, ultrasonic pretreatment at 250 W for 25 min, extraction temperature and SSFR of 40 °C and 6:1 v/w. The protein content of EPC increased gradually with the increase of SSFR until it reached a ratio of 6:1, further increase in SSFR promoted the development of a pseudo-homogeneous system, leading to a reduction in the solvent-eel flesh contact and the relative velocity between the extracting solvent and eel flesh, and consequently decreased the extraction yield. The prepared EPC is classified as type B EPC, with a protein content of 89.62 %w.b. and a lipid content of 2.21 %w.b. The EPC contains five types of peptides with a molecular weight of 5.00-76.00 kDa, with the main fraction having a MW ranging from 10.00 to 15.00 kDa, indicating potential for functional food products.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102103"},"PeriodicalIF":6.5,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732468/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness. 在线监测肉类新鲜度的胺响应荧光比例传感器阵列的按需打印。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-18 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102099

Zhijian Wang, Xudong Shi, Jingze Guo, Lin Wang, Meilin Cao, Shiyao Wang, Yisheng Chen

{"title":"Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness.","authors":"Zhijian Wang, Xudong Shi, Jingze Guo, Lin Wang, Meilin Cao, Shiyao Wang, Yisheng Chen","doi":"10.1016/j.fochx.2024.102099","DOIUrl":"10.1016/j.fochx.2024.102099","url":null,"abstract":"Aiming to enable online freshness-monitoring of meat within modified-atmosphere package, we developed a ratiometric array that was fluorescently responsive to volatile organic compounds-ammonia (NH3) released by protein decaying. The array was consisted of two 3 mm × 6 mm rectangles precisely and uniformly printed with fluorescein isothiocyanate (FITC) as indicator and rhodamine B (RhB) as internal reference on the filter-paper, respectively. The fluorescence intensity of the array area was calibrated according to Green/Red ratio of the digitalized pixels extracted from images facilitated by a smartphone. The fluorescence-ratiometric sensor array displayed remarkable detection performances, including high sensitivity (LOD = 1.1 ppm), stability (91 % responding attenuation over 10 d of storage) and reproducibility (RSD < 10 %), which was further validated with real pork and shrimp samples. Subsequently, the fluorescent signals of the dual-rectangle array showed high correlation to the total volatile base nitrogen value that was officially used for indexing the meat freshness status.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102099"},"PeriodicalIF":6.5,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11731488/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 and comparative analysis of volatile organic compounds in four aromatic wild strawberry species using HS-SPME-GC-MS. 采用HS-SPME-GC-MS对4种野生芳香草莓挥发物进行了表征和比较分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-18 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102092

Linlin Xu, Wan Liu, Zhiliang Pan, Fuhua Pang, Yongqi Zhang, Jiahui Liang, Qinglian Wang, Jing Wang, Mizhen Zhao, Yushan Qiao, Huazhao Yuan

{"title":"Characterization and comparative analysis of volatile organic compounds in four aromatic wild strawberry species using HS-SPME-GC-MS.","authors":"Linlin Xu, Wan Liu, Zhiliang Pan, Fuhua Pang, Yongqi Zhang, Jiahui Liang, Qinglian Wang, Jing Wang, Mizhen Zhao, Yushan Qiao, Huazhao Yuan","doi":"10.1016/j.fochx.2024.102092","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102092","url":null,"abstract":"Strawberries are valued for their aroma, which is mainly determined by volatile organic compounds (VOCs). Wild strawberries, with broader and more intense VOC profiles, are especially important in breeding programs. Using HS-SPME-GC-MS, 126 VOCs were identified in the ripe fruit of 22 cultivars from four wild strawberry species. Significant interspecies differences were found, with Fragaria mandshurica and F. nilgerrensis showing several times higher VOC levels than F. vesca and F. viridis, primarily due to high lactone content (up to 79.71 % of total VOCs). Phylogenetic analysis revealed conserved VOC profiles within species and genotype-aroma correlations. PCA and PLS-DA identified 60 biomarkers explaining 37.07 % of the variance, with 10 biomarkers validated for species identification, achieving 100 % accuracy. Key biomarkers for F. mandshurica included furaneol and perillyl acetate, while butanoic acid butyl ester was characteristic of F. vesca. This study emphasizes the role of VOCs as biomarkers for species differentiation and their potential in strawberry breeding.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102092"},"PeriodicalIF":6.5,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11733050/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic. 热超声黑胡萝卜汁生物活性成分及感官品质优化：响应面法、梯度增强和模糊逻辑研究。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-15 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102096

Seydi Yıkmış, Melikenur Türkol, Ishak Pacal, Aylin Duman Altan, Nazlı Tokatlı, Gholamreza Abdi, Nazan Tokatlı Demirok, Rana Muhammad Aadil

{"title":"Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic.","authors":"Seydi Yıkmış, Melikenur Türkol, Ishak Pacal, Aylin Duman Altan, Nazlı Tokatlı, Gholamreza Abdi, Nazan Tokatlı Demirok, Rana Muhammad Aadil","doi":"10.1016/j.fochx.2024.102096","DOIUrl":"10.1016/j.fochx.2024.102096","url":null,"abstract":"This study investigates the optimization of bioactive components in thermosonicated black carrot juice using response surface methodology (RSM) and gradient boosting (GB) modeling techniques. Thermosonication, a combination of ultrasound and heat, was applied to enhance the nutritional quality of black carrot juice, which is rich in anthocyanins, phenolic compounds, and antioxidants. The study examined the effects of temperature, processing time, and ultrasonic amplitude on total carotenoid content (TCC), total anthocyanin content (TAC), ferric reducing antioxidant power (FRAP), and total phenolic content. RSM demonstrated higher prediction accuracy compared to GB, identifying optimal processing conditions at 48.68 °C, 11.15 minutes, and 82.62% amplitude. Thermosonication significantly increased total phenolic content to 414.28 mg GAE/L, surpassing traditional pasteurization. Sensory analysis, conducted via fuzzy logic, indicated improved sensory properties, including aroma, taste, and color, in thermosonicated samples. This study undercomes thermosonication as a promising method for improving both bioactive compounds and sensory quality in black carrot juice.Chemical compounds: Chlorogenıc acid (PubChem CD:1794427); caffeic acid (PubChem CD: 689043); vanillin (PubChem CD: 1183); rutin (PubChem CD: 5280805); naringin (PubChem CD: 442428); rosmarinic acid (PubChem CD: 5281792); t-ferulic acid (PubChem CD: 445858); o- coumaric acid (PubChem CD: 637540); (PubChem CD: quercetin 5280459); 4-hyroxybenzoic acid (PubChem CD: 135).","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102096"},"PeriodicalIF":6.5,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11720886/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Efficient voltammetric platform combining a molecularly imprinted polymer and silver-nanoparticle-decorated black phosphorus nanosheets for selective determination of Gatifloxacin. 结合分子印迹聚合物和纳米银修饰黑磷纳米片的高效伏安平台选择性测定加替沙星。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-14 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102094

Jingtao Wu, Yonghui Xia, Tianyu Wang, Yafeng Zhang, Guangli Li

{"title":"Efficient voltammetric platform combining a molecularly imprinted polymer and silver-nanoparticle-decorated black phosphorus nanosheets for selective determination of Gatifloxacin.","authors":"Jingtao Wu, Yonghui Xia, Tianyu Wang, Yafeng Zhang, Guangli Li","doi":"10.1016/j.fochx.2024.102094","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102094","url":null,"abstract":"An ultrasensitive and selective voltammetric platform combined a molecularly imprinted poly(pyrrole) membrane with Ag-nanoparticle-functionalized black phosphorus nanosheets (MIP/BPNS-AgNPs) was developed for trace GAT detection. The physicochemical properties of the MIP/BPNS-AgNPs were studied by various spectroscopic and electrochemical techniques. BPNS-AgNPs improved the ambient stability and electrochemical activity of the BPNS and possessed a large surface area for accommodating abundant templates to produce specific imprinted sites. The resulting MIP/BPNS-AgNP-modified glassy carbon electrode (GCE) greatly enhanced voltammetric responses for GAT. The MIP/BPNS-AgNP/GCE exhibited admirable GAT determination performance, with two linear responses (0.001-1 and 1-50 μM), high sensitivity (9.965 and 0.5378 μA μM-1), and a low detection limit of 0.2 nM. In addition, the MIP electrode could selectively detect GAT in complex matrices and retain roust responses for a month. The applicability of MIP/BPNS-AgNP/GCE toward the detection of GAT in pharmaceutical formulations, milk, and human serum was verified with satisfactory results.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102094"},"PeriodicalIF":6.5,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699385/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity. 纳米铁颗粒/碳纳米管复合材料作为类氧化酶纳米酶的总抗氧化能力可视化分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102093

Junlin Liu, Sophia Xie, Nan Wang, Zhongyue Sun, Lina Tang, Guo-Jun Zhang, John Tressel, Yulin Zhang, Yujie Sun, Shaowei Chen

{"title":"Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity.","authors":"Junlin Liu, Sophia Xie, Nan Wang, Zhongyue Sun, Lina Tang, Guo-Jun Zhang, John Tressel, Yulin Zhang, Yujie Sun, Shaowei Chen","doi":"10.1016/j.fochx.2024.102093","DOIUrl":"10.1016/j.fochx.2024.102093","url":null,"abstract":"Total antioxidant capacity (TAC) is an important indicator for assessing the merit of natural plants and foods. Herein, a visual TAC assay is developed based on the oxidase-like activity of nitrogen-doped carbon nanotubes loaded with Fe nanoparticles (FeNPs@NCNT), which is prepared via high-temperature pyrolysis of metal-organic framework precursors and can catalyze the oxidation of colorless o-phenylenediamine (OPD) to colored 2,3-diaminophenazine (DAP). The addition of antioxidants (e.g., quercetin) impedes the formation of DAP, diminishing the color change, which can be analyzed via the RGB values obtained with a smartphone color-recognition APP, \"Color Picker\". The change of the optical signal can also be analyzed in the fluorescence mode. These two detection modes yield consistent TAC analysis of actual plant samples, in accord with results from the standard ABTS method. Results from this study highlight the unique potential of nanozymes in the development of effective TAC analysis platforms for natural plants and food.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102093"},"PeriodicalIF":6.5,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11721849/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides. 苦苣苔叶多糖的表征及酸洗乳化性能。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102090

Yingxuan Zhou, Lu Bai, Sheng Geng, Benguo Liu

{"title":"Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides.","authors":"Yingxuan Zhou, Lu Bai, Sheng Geng, Benguo Liu","doi":"10.1016/j.fochx.2024.102090","DOIUrl":"10.1016/j.fochx.2024.102090","url":null,"abstract":"Herein, Adinandra nitida leaf polysaccharides (ANPs) were isolated, identified, and used as a particle emulsifier to stabilize Pickering emulsions. ANP was identified as a polysaccharide with a weight-average molecular weight of 383.10 ± 8.57 kDa that was mainly composed of galacturonic acid (43.94 ± 3.63 mol%), arabinose (17.44 ± 1.06 mol%), glucose (8.53 ± 0.65 mol%), and rhamnose (4.88 ± 0.32 mol%). The main glycosidic linkages included t-Ara(f)-(1→, →4)-Gal(p)-(1→, and →4)-Gal(p)-UA-(1→, with molar percentage ratios of 8.97 %, 19.68 %, and 47.05 %, respectively. ANP possessed a reducing power and ABTS radical scavenging ability. ANP could also reduce the interfacial tension between medium-chain triglycerides (MCT) and water in a concentration-dependent manner, demonstrating its emulsifying role. When the addition amount (c) ≥ 3 %, ANP could stabilize the O/W-type MCT-based Pickering emulsion gel with an oil-phase volume fraction of 70 %, and c was proportional to mechanical parameters such as gel strength, macroscopic viscosity index, and elastic index.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102090"},"PeriodicalIF":6.5,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11715120/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142947056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis. 蒸汽爆破法和纤维素酶改性法改善工业蓟副产物可溶性膳食纤维的质量和结构及功能分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102084

Mengfan Lin, Changrong Wang, Wenfei Wu, Qingsong Miao, Zebin Guo

{"title":"Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis.","authors":"Mengfan Lin, Changrong Wang, Wenfei Wu, Qingsong Miao, Zebin Guo","doi":"10.1016/j.fochx.2024.102084","DOIUrl":"10.1016/j.fochx.2024.102084","url":null,"abstract":"Steam explosion (SE) and cellulase treatment are potentially effective processing methods for Dictyophora indusiata by-products, for use in high-value applications. The treatment conditions were optimized by response surface methodology, increasing the soluble dietary fiber (SDF) yield by 1.52 and 1.16 times after the SE and cellulase treatments, respectively. The both treatments did not affect the functional groups and crystal types of the polysachharides, but both reduced the crystallinity. The SDF had a porous microstructure, which would increase the specific surface area and facilitates the adsorption of water and glucose, thereby improving its functional properties. SE and cellulase treatment significantly improved the hydration capacity of SDF; the glucose adsorption capacity increased by 1.15 and 1.07 times, respectively. Overall, the modified SDF showed different degrees of advantages in terms of yield, physicochemical and functionality. This study demonstrated that SE and cellulase are effective modification methods for SDF made from D. indusiata by-products.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102084"},"PeriodicalIF":6.5,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11714722/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142947059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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