Grain Oil Science and Technology最新文献

{"title":"Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS, HS-SPME-GC‐MS and lipidomics","authors":"Feifan Wu ,&nbsp;Kewei Lin ,&nbsp;Jixiang Zhang ,&nbsp;Xinyang Li ,&nbsp;Xiaoguo Ying ,&nbsp;Shanggui Deng ,&nbsp;Alessandra Guidi ,&nbsp;Gengsheng Xiao ,&nbsp;Feng Wang ,&nbsp;Lukai Ma","doi":"10.1016/j.gaost.2025.01.002","DOIUrl":"10.1016/j.gaost.2025.01.002","url":null,"abstract":"<div><div>Edible oils derived from aquatic products are rich in lipids beneficial to human health. However, the volatile flavor characteristics of flesh oil and liver oil from <em>Doederleinia berycoides</em> remain unclear. In this study, flesh oil and liver oil were extracted from <em>Doederleinia berycoides</em>, revealing different fatty acid compositions and contents. Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil, including 42 glycerophospholipids (GPs), 33 glycerolipids (GLs), 23 free fatty acids (FAs), 13 sphingolipids (SPs), 10 sterols (STs), and 3 prenol lipids (PRs). Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils. The volatile flavors originated from these volatile compounds, which had different Relative Odor Activity Values (ROAVs). Further results from HS-SPME-GC‐MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds, each with unique key volatile compounds exhibiting different ROAVs. There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil. Therefore, the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil, and the differential lipids play a central role in their volatile flavor formation. These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 1-12"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria","authors":"Yang Liu ,&nbsp;Huifang Liu ,&nbsp;Jiangting Hao,&nbsp;Xueting Li,&nbsp;Liang Li,&nbsp;Xiaoyu Yang","doi":"10.1016/j.gaost.2024.12.001","DOIUrl":"10.1016/j.gaost.2024.12.001","url":null,"abstract":"<div><div>This study examined the effects of pasteurization (PAS), ultrasonic sterilization (ULS), and microwave sterilization (MWS) on the quality and storage characteristics of brine-fermented tofu (BFT) and fermented tofu (FT). Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT, while effectively maintaining its water-holding capacity (WHC) and exhibiting the least impact on its texture. In contrast, PAS and ULS increased hardness and chewiness significantly (<em>P</em> &lt; 0.05), but ULS also enhanced the brightness of tofu. Throughout the storage period, the WHC, elasticity, and sensory properties of tofu generally decreased, whereas the hardness and chewiness increased. PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively, and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days, which are more easily to be absorbed by the body. The findings discovered that MWS is the most suitable method for sterilization of tofu, with superior capability in maintaining the quality, extending shelf life, and improving digestibility of tofu.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 32-42"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles","authors":"Xudong Yan ,&nbsp;Weirong Wen ,&nbsp;Meng Li ,&nbsp;Shunjing Luo ,&nbsp;Jiangping Ye ,&nbsp;Chengmei Liu","doi":"10.1016/j.gaost.2025.01.001","DOIUrl":"10.1016/j.gaost.2025.01.001","url":null,"abstract":"<div><div>Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage. Three commonly used modified starches (oxidized starch, acetylated starch, and hydroxypropyl starch) were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage. Loss of water content, migration of water, and increase in relative crystallinity, retrogradation enthalpy, and hardness could be retarded by adding chemically modified starches, especially hydroxypropyl starches. The effect of hydroxypropyl starch addition levels (2%, 4%, 6%, 8%, and 10%) on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated. The water solubility index of rice flour decreased with the addition of hydroxypropyl starch, while the swelling power showed the opposite trend. The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch. Compared to the control, semi-dried rice noodles with 8% hydroxypropyl starch possessed superior properties, i.e. lower cooking loss (decreasing from 12.89% to 6.62%), lower adhesiveness (decreasing from 5.40 to 4.31 g·s), and higher hardness (rising from 10.89 to 13.81 N). These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 13-20"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum regarding previously published articles","authors":"","doi":"10.1016/j.gaost.2025.02.002","DOIUrl":"10.1016/j.gaost.2025.02.002","url":null,"abstract":"","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 75-76"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antifungal activity of curcumin-mediated photodynamic inactivation against Fusarium graminearum on maize","authors":"Shuliang Dong ,&nbsp;Lu Chen ,&nbsp;Shaojie Li ,&nbsp;Konglong Feng ,&nbsp;Guang Liu ,&nbsp;Hao Dong ,&nbsp;Guizhi Xu ,&nbsp;Huajian Ou ,&nbsp;Yang Liu ,&nbsp;Yong Zhao ,&nbsp;Jingjing Wang","doi":"10.1016/j.gaost.2024.10.003","DOIUrl":"10.1016/j.gaost.2024.10.003","url":null,"abstract":"<div><div>The natural curcumin-mediated photodynamic inactivation (PDI) was developed, and its inactivation potency against <em>Fusarium graminearum</em> <em>in vitro</em> and <em>in vivo</em> was systematically investigated by fluorescence probe assay, trypan blue staining, scanning electron microscope (SEM), confocal laser scanning microscopy (CLSM), etc. Results showed that under the irradiation of blue LED, the photosensitizer of curcumin was excited to generate massive reactive oxygen species (ROS) in the cells of <em>F. graminearum</em>, and the PDI completely inactivated their mycelia and spores under the treatment of 150 μM curcumin and 10.8 J/cm² irradiation. Further analysis found that the PDI ruptured the cellular microstructures, damaged the cell membrane by increasing its permeability and oxidizing the lipids, degraded the intracellular DNA and proteins inside the spores of <em>F. graminearum</em>. Meanwhile, the PDI also potently killed &gt;99.99% spores of <em>F. graminearum</em> on maize under the treatment of 200 μM curcumin and 10.8 J/cm² irradiation. Moreover, the PDI suppressed the production of zearalenone (ZEN), and residual ZEN could not be detected after the storage of maize for 10 days. Therefore, this study systematically explored the inactivation efficiency of curcumin-mediated PDI against both the mycelia and spores of <em>F. graminearum</em>, which provides a valid and promising method to control the fungal hazards in grains.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 21-31"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comprehensive review on the nutritional composition, bioactive potential, encapsulation techniques, and food system applications of guava (Psidium guajava L.) leaves","authors":"Anjali Sahal ,&nbsp;Siddhant Chaudhary ,&nbsp;Afzal Hussain ,&nbsp;Shubhangi Arora ,&nbsp;Ankita Dobhal ,&nbsp;Waseem Ahmad ,&nbsp;Vinod Kumar ,&nbsp;Sanjay Kumar","doi":"10.1016/j.gaost.2024.12.003","DOIUrl":"10.1016/j.gaost.2024.12.003","url":null,"abstract":"<div><div>Guava (<em>Psidium guajava</em> L.), a plant belonging to the Myrtaceae family, holds significant medicinal and nutritional values. Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue. In this review paper, the nutritional composition and bioactive compounds of guava leaves, including proteins, vitamins, minerals, and polysaccharides, have been reviewed. The methods of extraction of bioactive compounds from guava leaves and their bioactivities, including antioxidant, anti-diabetic, and anti-cancer potential, have been explored. Further, encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied. The application of guava leaves in different food systems such as herbal tea, pork sausage, chocolates, jelly, meals for chickens, functional beverages, and as antibacterial agents in food preservatives has also been investigated. The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties. Encapsulation appears to be a promising technique for improving the stability, bioavailability, and controlled release of bioactive chemicals extracted from guava leaves. Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals, improved bioactivities, and nutritional values. Overall, this review paper demonstrated how guava leaves, an abundant source of bioactive compounds, can be used as a multipurpose component to create functional foods, edible coatings, and active packaging to enhance the nutritional, antioxidant, and antimicrobial properties of various food systems that have qualities that promote health.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 64-74"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products","authors":"Harsh B. Jadhav","doi":"10.1016/j.gaost.2024.12.004","DOIUrl":"10.1016/j.gaost.2024.12.004","url":null,"abstract":"<div><div>Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat. The beneficial characteristics like good rheological, mechanical, thermal, and oxidative stability can be achieved using proper synergism between the individual phases. The variation in the oleogel/hydrogel phases can affect the mechanical strength of Hybrid Gel; an increase in the oleogel phase enhances the strength of Hybrid Gel. The incorporation of components like nanoparticles and colloidal particles further strengthens the gel system by enhancing the storage modulus, gel stability, oil-holding capacity, firmness, and hardness. Such Hybrid Gels can be used as a substitute for saturated fat that gives good functional, textural, and sensory attributes to the final product as compared with the saturated fat and has received positive consumer acceptance. The main objective of this concise review is to explore Hybrid Gel, understand conventional and unconventional Hybrid Gel systems, their important characteristics, and their application as a potential substitute for saturated fat in processed food products.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 55-63"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilizing low-field NMR for comprehensive quality evaluation of edible oil and oil product","authors":"Xingyue Li ,&nbsp;Linhang Qu ,&nbsp;Xia Su ,&nbsp;Siyu Zhang ,&nbsp;Yuan Gao ,&nbsp;Xiuzhu Yu","doi":"10.1016/j.gaost.2024.12.002","DOIUrl":"10.1016/j.gaost.2024.12.002","url":null,"abstract":"<div><div>Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance (LF-NMR) is a fast, accurate and nondestructive technology that has developed rapidly in recent years and is widely used in food quality detection. In this paper, the application of LF-NMR combined stoichiometry in the detection of oilseed oil content, the physicochemical properties of different oil systems, the accurate detection of different indices (i.e., acid value, peroxide value, free fatty acid, total polar compounds, and viscosity) of edible oils and the identification of edible oil adulteration are reviewed and discussed. This study provides a reference for further rapid and nondestructive control of oil quality and accurate evaluation of oil-containing systems. In addition, this work will provide an excellent summary for the application of LF-NMR technology in the edible oil field.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 43-54"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Complexation process and binding parameters of curcumin and short amylose with V7-type helix structure","authors":"Xiaojing Li ,&nbsp;Lei Dai ,&nbsp;Jie Zhong ,&nbsp;Tingting Li ,&nbsp;Gongjian Fan ,&nbsp;Dandan Zhou ,&nbsp;Caie Wu","doi":"10.1016/j.gaost.2024.09.001","DOIUrl":"10.1016/j.gaost.2024.09.001","url":null,"abstract":"<div><div>Pre-formed V₇-type short amylose (SA) could interact with curcumin to form inclusion complex (IC) thereby to improve the stability of curcumin. However, the complexation mechanism of V₇-type SA and curcumin is not clear, which limit the improvement of inclusion efficiency. To obtain a starch nanocarrier with high loading capacity, the encapsulation process and interaction parameters of V₇-type SA-curcumin IC was studied. The analysis results demonstrated that stoichiometric ratio value of the SA-curcumin complex was around 1. V₇-type SA performed excellently in the delivery of curcumin attributing to their high loading capacity (over 20%). It was found that curcumin could enter into the pre-formed helical cavity of SA to form an IC. The conformation change of SA caused the reduction in the interaction ratio in the last 20 ns of simulation. However, SA and curcumin always remained complexation status during the simulation. Hydrogen bonds (H-bonds) and hydrophobic interaction were the most critical acting forces involved in the formation and stability of V₇-type SA-curcumin complex. Molecular docking presented that H-bonds interaction between curcumin ligand and V₇-type SA chain (O3 at the 25th glucose unit, and O6 at the 17th and 20th glucose units) were found. Furthermore, the hydrophobic interactions were discovered between curcumin ligand and SA chain (18th, 19th, 21st, 22nd and 23rd glucose units).</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 246-253"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability","authors":"Dujian Deng ,&nbsp;Jule Li ,&nbsp;Jiahui Yu ,&nbsp;Wanzhen Li ,&nbsp;Martin J.T. Reaney ,&nbsp;Zizhe Cai ,&nbsp;Yong Wang","doi":"10.1016/j.gaost.2024.06.004","DOIUrl":"10.1016/j.gaost.2024.06.004","url":null,"abstract":"<div><div>Linusorbs (LOs), particularly the Methionine (Met)-containing yet Tryptophan (Trp)-free LO (CLB and CLP), play a significant role in shaping the quality and sensory attributes of flaxseed oil. To investigate the stability of these LOs and their oxidized forms during accelerated oxidation, the polar fractions of crude flaxseed oil were selectively removed using silica absorption and then reintroduced separately into the oil matrix along with LOs and <em>γ</em>-tocopherol (<em>γ</em>-T). Through comprehensive analysis of oxidative stability indexes, LOs content changes, oxidation kinetics, and the correlation between LOs and oxidative stability indexes, we observed that the LOs fraction alone exhibited a moderate antioxidant effect on the peroxide value (PV) but a weaker effect on the <em>p</em>-anisidine value (<em>p</em>-AV) of flaxseed oil. However, upon addition of <em>γ</em>-T, we observed a weak synergistic effect between <em>γ</em>-T and LOs in suppressing PV, while a stronger effect in suppressing <em>p</em>-AV. Additionally, a comparison of the oxidation kinetics of different LOs indicated that <em>γ</em>-T preferentially protected the oxidation of CLP over CLB. Similar protective trends of <em>γ</em>-T towards the methionine sulfoxide (MetO) and methionine sulfoxide (MetO₂) form of LOs were also observed, albeit to a lesser extent. Correlation analysis revealed that changes in Met-containing LOs, particularly CLP, showed a high correlation with PV in the tested matrices, while MetO-containing LOs better depicted changes in <em>p</em>-AV. Importantly, CLP demonstrated higher susceptibility to the influence of antioxidants, making it more suitable for evaluating the peroxide value in flaxseed oil samples.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 219-228"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}