Foods最新文献

{"title":"In Vitro Functional Properties of Rosehips from 'Aurora' Edible Garden Rose's Collection.","authors":"Nemanja Živanović, Biljana Božanić Tanjga, Nataša Simin, Marija Lesjak, Bojana Blagojević, Magdalena Pušić Devai, Mirjana Ljubojević, Tijana Narandžić","doi":"10.3390/foods13203272","DOIUrl":"10.3390/foods13203272","url":null,"abstract":"<p><p>Although they have been extensively studied in many species of the genus <i>Rosa</i> L., garden roses' hips have largely been overlooked. To investigate their potential use in the food industry, this study evaluated five cultivars from 'Aurora' collection: 'Purple Aurora', 'Berry Bush Aurora', 'Aromatic Aurora', 'Butterfly Aurora', and 'Rugose White Aurora'. Morphological characterization, along with the assessment of the phenolic profile, vitamin C levels, and biological activities-including antioxidant and neuroprotective effects-was conducted. The fruit mass reached 5.15 g, while the mesocarp mass ranged from 3 to 4 g, resulting in a mesocarp-to-fruit ratio of over 75%. The total phenolic content ranged from 37.1 to 63.9 mg GAE/g de, while total flavonoids were present in amounts from 0.85 to 2.14 mg QE/g de. Rosehip extracts from four out of five cultivars exhibited a very high vitamin C content, reaching 2384 µg/g fw. Quinic acid and 31 phenolic compounds were found in the rosehip extract of at least one cultivar. Results indicated 'Aurora' rosehips have potent antioxidant properties and a moderate inhibitory effect on acetylcholinesterase, highlighting their potential as a source of functional food. Additional research is needed to fully leverage these benefits and establish garden rosehips as a viable alternative to synthetic antioxidants.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507501/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497884","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":"A Holistic Framework for Evaluating Food Loss and Waste Due to Marketing Standards across the Entire Food Supply Chain.","authors":"Evripidis P Kechagias, Sotiris P Gayialis, Nikolaos Panayiotou, Georgios A Papadopoulos","doi":"10.3390/foods13203273","DOIUrl":"10.3390/foods13203273","url":null,"abstract":"<p><p>This paper addresses the critical and urgent need to reduce food losses and waste (FLW) resulting from stringent marketing standards. It proposes a comprehensive and actionable framework grounded in the three pillars of sustainability-environmental, economic, and social-to effectively evaluate FLW across the entire food supply chain. The paper involves a thorough review of existing marketing standards, including research on FLW due to marketing standards, and proposes the implementation of targeted key actions within four key food sectors: fruits, vegetables, dairy, and cereals. The study provides a detailed analysis of the significant impact marketing standards have on FLW at various stages of the supply chain, including primary production, processing, retail, and consumption. By focusing on these critical points, the research underscores the necessity of addressing marketing standards to achieve meaningful reductions in FLW. The proposed framework aims to foster improved business practices and drive the development of innovative, sector-specific solutions that balance sustainability goals with economic viability. The holistic approach followed for this research lays the foundation for ensuring that the proposed framework is adaptable and practical, leading to measurable improvements in reducing FLW and promoting sustainability across the food industry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507583/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497833","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":"Microbiological Quality Assessment of Some Commercially Available Breads.","authors":"Éva György, Éva Laslo","doi":"10.3390/foods13203271","DOIUrl":"10.3390/foods13203271","url":null,"abstract":"<p><p>Bread is a staple, energy-rich food for people of all ages, so quality is important to consumers. In our region, most of the commercially available bread, whether packaged or unpackaged, is produced by local bakeries, so monitoring microbial levels and the types of microbes present on bread can help to draw attention to protect the final product. It can also help to ensure the food safety, quality, and shelf life of bread. The freshly baked product is microbiologically sterile. Post-process contamination affects the microbial load of bread. In this study, the microbial load of 30 different commercial bread crumbs and crusts was determined. The different types of bread with different compositions were analyzed for total viable bacteria, <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, aerobic and anaerobic spore-forming bacteria, and culturable microscopic fungi. The K-means clustering algorithm was used to cluster the different types of bread based on the number of aerobic mesophilic bacteria. Significant differences (<i>p</i> < 0.05) were found in the total viable bacterial count for bread crusts and crumbs. The bacterial count of bread varied between 10.00 ± 0.00-395.00 ± 52.4 CFU/g for bread crusts and 10.00 ± 0.0-310.67 ± 94 CFU/g for bread crumbs. The results of 16S rDNA sequence analysis showed that the most frequently occurring bacterial species belonged to the genus <i>Bacillus</i>, but species of the genus <i>Staphylococcus</i> were also present. <i>Chryseobacterium</i> spp. predominated on multigrain bread, <i>Marinilactobacillus</i> spp. on rustic potato bread, and <i>Staphylococcus warneri</i> on sliced brown potato bread. The results contribute to a better understanding of the microbial dynamics in locally produced breads from the Eastern Carpathians of Transylvania, with the aim of improving food safety, quality control, and consumer protection.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507153/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497895","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":"Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.","authors":"Lingping Zhang, Dongsong Yang, Ruiming Luo, Yulong Luo, Yanru Hou","doi":"10.3390/foods13203268","DOIUrl":"10.3390/foods13203268","url":null,"abstract":"<p><p>Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat. Additionally, myofibrillar proteins serve as significant substrates for the adsorption of volatile flavor compounds, including aldehydes, alcohols, ketones, and sulfur and nitrogen compounds, which contribute to the overall flavor profile of meat products. A series of chemical reactions occur during the processing, storage, and transportation of meat products. Oxidation is one of the most significant reactions. Oxidative modification can alter the physical and chemical properties of proteins, ultimately impacting the sensory quality of meat products, including flavor, taste, and color. In recent years, considerable attention has been focused on the effects of protein oxidation on meat quality and its regulation. This study investigates the impact of myofibrillar protein oxidation on the sensory attributes of meat products by analyzing the oxidation processes and the factors that initiate myofibrillar protein oxidation. Additionally, it explores the control of myofibrillar protein oxidation and its implications on the sensory properties of meat products, providing theoretical insights relevant to meat processing methods and quality control procedures.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506927/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497950","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":"Assessment of Changes in Sensory Characteristics of Strawberries during 5-Day Storage through Correlation between Human Senses and Electronic Senses.","authors":"Md Shakir Moazzem, Michelle Hayden, Dong-Joo Kim, Sungeun Cho","doi":"10.3390/foods13203269","DOIUrl":"10.3390/foods13203269","url":null,"abstract":"<p><p>In the last decade, significant efforts have been made to predict sensory characteristics using electronic senses, such as the electronic nose (e-nose) and the electronic tongue (e-tongue), and discuss their relationship to the eating quality evaluated by human panels. This study was conducted (1) to characterize the aroma and taste profiles of strawberries over a 5-day storage period (4 °C) using both electronic senses and human panels and (2) to correlate the electronic sense data with human panel data. A total of 10 sensory attributes of strawberries, including 7 aroma and 3 taste attributes, were analyzed by a descriptive sensory panel (n = 16) over the five days. Although the human panel did not find significant differences in the intensities of the strawberry attributes over the five days, the intensity ratings showed an increasing or decreasing trend over the storage period. However, the e-nose and the e-tongue discriminated each of the storage days of the strawberry samples. Furthermore, the partial least square regression coefficients of determination (R²) indicated that the e-nose and the e-tongue were highly predictive in their evaluation of the intensities of all the descriptive sensory attributes. Lastly, the concentrations of furaneol, one of the key volatiles imparting a distinct ripe strawberry aroma, were determined using an e-nose to correlate with the intensities of aroma attributes evaluated by the panel. A significant positive Pearson's correlation coefficient was found with the intensities of overripe aroma. The findings indicate the potential of electronic senses to determine sensory characteristics and their excellent capability to predict the eating quality of strawberries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507601/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497840","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":"Navigating Food Fraud: A Survey of Nigerian Consumer Knowledge and Attitudes.","authors":"Helen Onyeaka, Amarachukwu Anyogu, Olumide A Odeyemi, Michael Ukwuru Ukwuru, Ukpai Eze, Folayemi J Isaac-Bamgboye, Christian K Anumudu, Oluwabunmi O Akinwunmi, Olufemi Peter Sotayo, Yemisi A Jeff-Agboola","doi":"10.3390/foods13203270","DOIUrl":"10.3390/foods13203270","url":null,"abstract":"<p><p>Food fraud presents a growing threat globally, impacting consumer health; food safety; and brand credibility. The key motivation for food fraud is usually an economic or financial advantage. Economically motivated food fraud (EMA) is the illegal deception, deliberate and intentional substitution or addition of a substance in a food product, which may pose a possible health risk to unsuspecting consumers. This study aims to assess the awareness and attitudes of Nigerian consumers towards food authenticity and the regulatory measures in place to combat food adulteration. The study comprised 2160 respondents who were asked about their knowledge of high-profile food fraud incidents, frequently adulterated products, and their opinions of the effects of food fraud and preventative measures. The findings of this study revealed that more than a third of respondents were unfamiliar with the term \"food fraud\". However, they were aware of local high-profile cases, such as \"plastic rice\" and counterfeit dairy products. Most participants relied on point-of-sale information for assessing food authenticity, with street vendors being viewed as potential sources of food adulteration. The study also found that more than half of the respondents were concerned about food fraud regardless of whether it involved local or imported products. A wide variety of food items were identified as prone to adulteration or fraudulent activity. These included alcoholic drinks, dairy products, honey, rice, and tomato paste, amongst others. These findings highlight the need for improved consumer awareness, regulatory effectiveness, and remediation efforts to combat food fraud in Nigeria.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11508003/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497898","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":"Physicochemical and Antioxidative Properties of Protein Hydrolysates from Residual Goat Placenta Extract by Two Different Methods.","authors":"Yinchen Hou, Xinyang Chen, Qihui Shi, Mingyi Zhang, Shengru Yang, Long Pan, Quanping Liu, Yongchao Fan, Rongchao Qiu, Aimei Liao","doi":"10.3390/foods13203263","DOIUrl":"10.3390/foods13203263","url":null,"abstract":"<p><p>Protein hydrolysates from the goat placenta provide multiple benefits, such as immune system enhancement, antioxidant activities, and reductions in uric acid levels. Despite these benefits, their industrial applications have been underexplored. This study aimed to prepare extract protein hydrolysates (GPERPs) from residual goat placenta extract (GPER) and assess their functional properties, focusing on how different drying methods influence these properties. The essential amino acid contents were 30.94% for the GPER and 34.11% for the GPERPs. Moreover, all the essential amino acids were present, and the amino acid score (AAS) for each exceeded 1.0 in the GPERPs. The foaming properties of the spray-dried GPERPs (95.56 ± 5.89%) were significantly greater than those of the freeze-dried GPERPs (49.13 ± 4.17%) at pH values of 4.0~10.0. The emulsion stability (ES) of the spray-dried GPERPs (453.44 ± 8.13 min) was notably greater than that of the freeze-dried GPERPs (245.58 ± 7.12 min). Furthermore, the water retention capacity (WRC) of the freeze-dried GPERPs (201.49 ± 6.12%) was significantly greater than that of the spray-dried GPERPs (103.35 ± 7.13%), except at pH 10.0 (101.44 ± 8.13%). Similarly, at pH values of 6.0, 8.0, and 10.0, the oil retention capacity (ORC) of the freeze-dried GPERPs (715.58 ± 12.15%) was significantly greater than that of the spray-dried GPERPs (560.56 ± 11.15%), although the opposite trend was noted under acidic conditions. In terms of the antioxidant activity, the ability of the goat placenta extract residual protein hydrolysates (GPERPs) to scavenge DPPH radicals and superoxide anion radicals increased with the increasing peptide powder concentration, and the maximum scavenging rates of the DPPH radicals (39.5 ± 0.56%) and superoxide anions (81.2 ± 0.54%) in the freeze-dried peptide powder were greater than those in the spray-dried peptide powder. These findings contribute to the understanding of the physicochemical and antioxidant properties of GPERPs under various drying methods and provide fundamental data for the development of functional foods based on GPERPs.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507216/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497907","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":"Potential Prebiotic Effects of <i>Artemisia capillaris</i>-Derived Transglycosylated Product.","authors":"Heewon Moon, Keunsoo Kang, Misook Kim","doi":"10.3390/foods13203267","DOIUrl":"10.3390/foods13203267","url":null,"abstract":"<p><p>This study investigated the impact of a transglycosylated product (ACOD) catalyzed by <i>Leuconostoc mesenteroides</i> MKSR dextransucrase using sucrose as a glucosyl donor and both maltose and <i>Artemisia capillaris</i> as acceptors on gut microbiota through fecal fermentation. ACOD promoted the growth of probiotics such as <i>Lactiplantibacillus plantarum</i>, <i>Lacticaseibacillus casei</i>, <i>Lacticaseibacillus rhamnosus</i> GG, and <i>Leuconostoc mesenteroides</i> MKSR, while inhibiting the growth of pathogenic bacteria such as <i>Escherichia coli</i>, <i>E. coli</i> O157:H7, <i>Enterococcus faecalis</i>, <i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i>, <i>Shigella flexneri</i>, <i>Streptococcus mutans</i>, <i>Pseudomonas aeruginosa</i>, and <i>Bacillus cereus</i> during independent cultivation. Fecal fermentation for 24 h revealed that ACOD significantly increased the production of short-chain fatty acids (SCFAs) compared to the blank and fructoooligosaccharide (FOS) groups. Specifically, ACOD led to a 4.5-fold increase in acetic acid production compared to FOSs and a 3.3-fold increase in propionic acid production. Both the ACOD and FOS groups exhibited higher levels of butyric acid than the blank. Notably, ACOD significantly modulated the composition of the gut microbiota by increasing the relative abundances of <i>Lactobacillus</i> and decreasing <i>Escherichia/Shigella</i> and <i>Salmonella.</i> In contrast, FOSs remarkably promoted the growth of <i>Salmonella</i>. These findings suggest that ACOD is a potential candidate for prebiotics that improve the intestinal environment by being actively used by beneficial bacteria.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507088/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497924","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":"Research Progress on the Quality, Extraction Technology, Food Application, and Physiological Function of Rice Bran Oil.","authors":"Wengong Huang, Baohai Liu, Dongmei Shi, Aihua Cheng, Guofeng Chen, Feng Liu, Jiannan Dong, Jing Lan, Bin Hong, Shan Zhang, Chuanying Ren","doi":"10.3390/foods13203262","DOIUrl":"10.3390/foods13203262","url":null,"abstract":"<p><p>Rice bran oil is recommended by the World Health Organization as one of the three major healthy edible oils (along with corn and sesame oils), owing to its unique fatty acid composition and functional components. This study screened, organized, and analyzed a large number of studies retrieved through keyword searches, and investigated the nutritional value and safety of rice bran oil. It reviews the stability of raw rice bran materials and the extraction and refining process of rice bran oil and discusses food applications and sub-health regulations. Research has found that a delayed stabilization treatment of rice bran seriously affects the overall quality of rice bran oil. Compared with traditional solvent extraction, the new extraction technologies have improved the yield and nutritional value of rice bran oil, but most of them are still in the research stage. Owing to the lack of economical and applicable supporting production equipment, extraction is difficult to industrialize, which is a challenging research area for the future. Rice bran oil has stronger antioxidant stability than other edible oils and is more beneficial to human health; however, its application scope and consumption are limited owing to the product price and lack of understanding. Rice bran oil has significant antioxidant, anti-inflammatory, anti-cancer, hypoglycemic, lipid-lowering, and neuroprotective effects. Further exploratory research on other unknown functions is required to lay a scientific basis for the application and development of rice bran oil.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507353/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497951","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":"Changes in Texture and Collagen Properties of Pork Skin during Salt-Enzyme-Alkali Tenderization Treatment.","authors":"Qiang Zou, Yuyou Chen, Yudie Liu, Linghui Luo, Yuhan Zheng, Guilian Ran, Dayu Liu","doi":"10.3390/foods13203264","DOIUrl":"10.3390/foods13203264","url":null,"abstract":"<p><p>The effects of salt-enzyme-alkali progressive tenderization treatments on porcine cortical conformation and collagen properties were investigated, and their effectiveness and mechanisms were analyzed. The tenderization treatment comprised three treatment stages: CaCl₂ (25 °C/0-30 min), papain (35 °C/30-78 min), and Na₂CO₃ (25 °C/78-120 min). The textural, microscopic, and collagenous properties (content, solubility, and structure) of pork skin were determined at the 0th, 30th, 60th, 90th, and 120th min of the treatment process. The results showed that the shear force, hardness, and chewability of the skin decreased significantly (<i>p</i> < 0.05), and the elasticity exhibited a gradual increase with the progression of tenderization. The content and solubility of collagen showed no significant change at the CaCl₂ treatment stage. However, the soluble collagen content increased, the insoluble collagen content decreased, and the collagen solubility increased by 18.04% during the subsequent treatment with papain and Na₂CO₃. Meanwhile, the scanning electron microscopy results revealed that the regular, wavy structure of the pig skin collagen fibers gradually disappeared during the CaCl₂ treatment stage, the overall structure revealed expansion, and the surface microscopic pores gradually increased during the papain and Na₂CO₃ treatment stages. The findings of the Fourier transform infrared spectroscopy analysis indicated that the hydrogen bonding interactions between the collagen molecules and the C=O, N-H and C-N bonds in the subunit structure of collagen were substantially altered during treatment and that the breakage of amino acid chains and reduction in structural ordering became more pronounced with prolonged treatment. In the tertiary structure, the maximum emission wavelength was blue-shifted and then red-shifted, and the fluorescence intensity was gradually weakened. The surface hydrophobicity was slowly increased. The salt-enzyme-alkali tenderization treatment considerably improved the physical properties and texture of edible pork skins by dissolving collagen fibers and destroying the structure of collagen and its interaction force.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507400/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497847","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}