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Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea 草粪脂氧合酶提高猪肌原纤维蛋白在低NaCl条件下的乳化和凝胶化性能
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-24 DOI: 10.1007/s10068-024-01801-y
Jinhua Zhang, Penghui Bi, Jiamin Guo, Jinhao Zou, Xuping Wang
{"title":"Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea","authors":"Jinhua Zhang,&nbsp;Penghui Bi,&nbsp;Jiamin Guo,&nbsp;Jinhao Zou,&nbsp;Xuping Wang","doi":"10.1007/s10068-024-01801-y","DOIUrl":"10.1007/s10068-024-01801-y","url":null,"abstract":"<div><p>The objective of this research was to present an alternate approach for enhancing the emulsification and gelation properties of porcine MP under low NaCl conditions (0.1 M). This was achieved by utilizing lipoxygenase from <i>Volvaria volvacea</i> (<i>vv</i>LOX). Addition of <i>vv</i>LOX from 0 to 1000 U/mL, gradually decreased the protein particle size, polydispersity index, and zeta potential values at same time increased the emulsion activity and stability index of the MP emulsion. Additionally, the gel strength and water holding capability of the MP gel also increased. At a concentration of 0.1 M NaCl, the application of <i>vv</i>LOX treatment resulted in a compact gel matrix for the MP gel, as evidenced by measurements of dynamic viscoelasticity and microstructure. The mechanism of enhancing emulsification and gelation properties by <i>vv</i>LOX addition could attribute to decreasing the dispersion of particle sizes and increasing the repulsive forces between droplets.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1857 - 1866"},"PeriodicalIF":2.4,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Oxidative stability of rice flour during storage under thermal oxidation and light irradiation 热氧化和光照射下米粉贮存过程中的氧化稳定性
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-23 DOI: 10.1007/s10068-024-01790-y
SeungHyun Oh, JungMin Lee, Jieun Kwak, WonYoung Oh, JaeHwan Lee
{"title":"Oxidative stability of rice flour during storage under thermal oxidation and light irradiation","authors":"SeungHyun Oh,&nbsp;JungMin Lee,&nbsp;Jieun Kwak,&nbsp;WonYoung Oh,&nbsp;JaeHwan Lee","doi":"10.1007/s10068-024-01790-y","DOIUrl":"10.1007/s10068-024-01790-y","url":null,"abstract":"<div><p>The oxidative stabilities of brown and white rice flours from two varieties, Baromi2 and Samkwang, were assessed under conditions of thermal oxidation at 60 °C and fluorescent light irradiation at 25 °C. Baromi2, designed for rice flour production, and Samkwang, intended for grain consumption, exhibited differing oxidative stabilities. Utilizing solid-phase microextraction-GC/MS and electronic nose techniques, the volatile profiles and the presence of singlet oxygen were investigated. Baromi2 displayed significantly lower oxidative stability than Samkwang under both thermal and light stress (<i>p</i> &lt; 0.05), largely attributed to its higher lipid and riboflavin content. The presence of 1-octen-3-ol, a primary volatile associated with singlet oxygen, was notably detected in Baromi2 brown rice flour, whereas an increased number of aldehyde volatiles were identified in its white rice flour variant. A PCA executed through the electronic nose technique substantiated the distinction in volatile profiles between Baromi2 and Samkwang, as influenced by thermal and light irradiation treatments.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1359 - 1370"},"PeriodicalIF":2.4,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Distillation method influences flavor characteristics of Soju 蒸馏方法影响烧酒的风味特性
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-23 DOI: 10.1007/s10068-024-01784-w
Jeong-Ah Yoon, Myoung-Dong Kim
{"title":"Distillation method influences flavor characteristics of Soju","authors":"Jeong-Ah Yoon,&nbsp;Myoung-Dong Kim","doi":"10.1007/s10068-024-01784-w","DOIUrl":"10.1007/s10068-024-01784-w","url":null,"abstract":"<div><p>The impact of the distillation method on the flavor characteristics of traditional <i>Soju</i> was investigated. Partial least squares-discrimination analysis (PLS-DA) was performed based on the volatile compounds detected by an electronic nose. This analysis revealed distinct flavor profiles when grouped by <i>Soju</i> samples, with ethyl acetate and isoamyl alcohol showing high variable importance in the projection (VIP) scores. When grouped by distillation method, ethyl acetate was identified as the critical compound distinguishing the flavor profiles of <i>Soju</i>. Compounds with fruity characteristics, such as ethyl acetate, isoamyl alcohol, and isoamyl acetate, were relatively more abundant in atmospheric distillation, while isobutanol, known for its alcoholic aroma, was more abundant in vacuum distillation. These findings may provide valuable insights into the impacts of the distillation process on the flavor characteristics of traditional <i>Soju</i>.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1433 - 1436"},"PeriodicalIF":2.4,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The challenges of using fish cells for cultivated seafood production 将鱼细胞用于养殖海产品的挑战
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-23 DOI: 10.1007/s10068-024-01786-8
Angela Trace, Miriam Wankell, Craig McFarlane, Lionel Hebbard
{"title":"The challenges of using fish cells for cultivated seafood production","authors":"Angela Trace,&nbsp;Miriam Wankell,&nbsp;Craig McFarlane,&nbsp;Lionel Hebbard","doi":"10.1007/s10068-024-01786-8","DOIUrl":"10.1007/s10068-024-01786-8","url":null,"abstract":"<div><p>Continuing population growth is increasing nutritional demand and applying pressure to the world’s finite resources. The current food systems struggle with sustainability, especially regarding protein sources. To address this, organisations have invested in developing novel sources of protein, such as lab-grown cultivated foods. Most of these efforts have focussed on the cultivated meat industry but neglect the emerging cultivated seafood industry. Arguably, seafood has a greater impact on protein availability and sustainability and should be a priority. Nonetheless, several technical barriers exist to produce cultivated seafood, and include a lack of established cell lines and specialised cell growth medium, that is affordable and sustainable. In addition, the application of this technology is difficult, due to public perception, ethical considerations, taste and food safety hurdles. Herein, we review the barriers that must be overcome by research institutions, companies, and stakeholders so that products can be introduced to the mainstream consumer market.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing Breakthroughs","pages":"1565 - 1579"},"PeriodicalIF":2.4,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development and validation of an analytical method for the determination of 5,5-dimethylhydantoin in various processed food 各种加工食品中5,5-二甲基海英因分析方法的建立与验证
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-21 DOI: 10.1007/s10068-024-01747-1
Doo-Sik Lee, Ji-Won Shim, Jae-Wook Shin
{"title":"Development and validation of an analytical method for the determination of 5,5-dimethylhydantoin in various processed food","authors":"Doo-Sik Lee,&nbsp;Ji-Won Shim,&nbsp;Jae-Wook Shin","doi":"10.1007/s10068-024-01747-1","DOIUrl":"10.1007/s10068-024-01747-1","url":null,"abstract":"<div><p>5,5-Dimethylhydantoin (DMH) produced by degradation of 1,3-dibromo-5,5-dimethylhydantoin (DBDMH) may remain a residue on foods that are not washed or further processed before consumption. However, there is no test method related to DMH in Korea. In this study, DMH was quantified by gas chromatography-mass spectrometer (GC–MS) detector. DMH test method was compared and applied to determine the DMH content in various foods distributed in Korea and Australia. In addition, method validation and measurement uncertainty were performed for the established analytical method. As a result, the determination coefficient value (R<sup>2</sup>) of DMH was more than 0.99. The accuracy was 91.6 to 99.8%, and the precision was 1.1 to 10.8 RSD%. The detection limit was 0.2 mg/kg, and the quantification limit was 0.5 mg/kg. The extended uncertainty of DMH was 0.18. All samples (n = 105) analyzed for applicability review were not detected.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1309 - 1316"},"PeriodicalIF":2.4,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria 酵母与乳酸菌共发酵大麦酒的发酵特性及抗血脂作用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-20 DOI: 10.1007/s10068-024-01725-7
So-Won Jang, Hyeon Hwa Oh, Do-Youn Jeong, Geun-Seoup Song
{"title":"Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria","authors":"So-Won Jang,&nbsp;Hyeon Hwa Oh,&nbsp;Do-Youn Jeong,&nbsp;Geun-Seoup Song","doi":"10.1007/s10068-024-01725-7","DOIUrl":"10.1007/s10068-024-01725-7","url":null,"abstract":"<div><p>In this study, the variations in ingredients (organic acid, free sugar, free amino acid, β-glucan, γ-aminobutyric acid (GABA), total phenolic content (TPC)) of single yeast fermentation (SYF0d, SYF5d, SYF10d) and simultaneous cultured fermentation (SCF0d, SCF5d, SCF10d) were analyzed. The contents of β-glucan, GABA, and TPC in SCF10d were higher compared to those in SYF10d (417.28, 596.77, and 495.66 μg/mL), at 1158.92, 818.57, and 605.48 μg/mL, respectively. DPPH radical activity, ABTS radical activity, and oxygen radical absorbance capacity were greater in SCF10d than in SYF10d (187.60, 885.58, and 1.98 mg/mL), at 506.05, 1674.90, and 2.73 mg/mL, respectively. Anti-hypolipidemic (ACE1 inhibitory activity) and anti-cholesterol (HMG-CoA reductase inhibitory activity) of SCF10d were 59.66% (1/5 dilution factor, DF) and 37.16% (1/10 DF), respectively. These results suggest that SCF had higher antioxidant and anti-hypolipidemic activities.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"981 - 989"},"PeriodicalIF":2.4,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of extraction solvent and isoelectric point on the quality of jack bean (Canavalia ensiformis) protein 提取溶剂和等电点对豆荚蛋白质量的影响
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-19 DOI: 10.1007/s10068-024-01795-7
Nanik Purwanti, Reynaldi Adam Zam Roni, Alliqa Zafira Hakeki, R. Haryo Bimo Setiarto
{"title":"Effects of extraction solvent and isoelectric point on the quality of jack bean (Canavalia ensiformis) protein","authors":"Nanik Purwanti,&nbsp;Reynaldi Adam Zam Roni,&nbsp;Alliqa Zafira Hakeki,&nbsp;R. Haryo Bimo Setiarto","doi":"10.1007/s10068-024-01795-7","DOIUrl":"10.1007/s10068-024-01795-7","url":null,"abstract":"<div><p>Jack bean is a potential alternative source of protein, but studies on isolated jack bean protein (JBP) have reported a protein content of less than 90%, which cannot be classified as protein isolate. JBP isolate (JBPI) has recently been obtained using a highly alkaline solvent. This research explored mild and high alkalinity extraction solvents and determined the isoelectric point (pI) for isolating JBP. The protein loss, recovery, and nativity were analyzed. A mild alkaline solvent at pH 8.5, extraction temperature at 40 °C, and pI of pH 4.0 yielded JBPI with a protein content of 94.24% on a dry basis. A highly alkaline solvent at pH 11.0 better solubilized the protein during extraction, but the JBPI was more denatured than the JBPI obtained at pH 8.5. Thus, a mild alkaline solvent is appropriate for producing JBPI while maintaining its nativity.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1317 - 1325"},"PeriodicalIF":2.4,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Dietary xenobiotics and their role in immunomodulation 膳食外源物及其免疫调节作用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-19 DOI: 10.1007/s10068-024-01752-4
Nilanjan Saha, Monisha Samuel
{"title":"Dietary xenobiotics and their role in immunomodulation","authors":"Nilanjan Saha,&nbsp;Monisha Samuel","doi":"10.1007/s10068-024-01752-4","DOIUrl":"10.1007/s10068-024-01752-4","url":null,"abstract":"<div><p>Within our daily dietary intake, lies an intriguing and frequently overlooked dimension— the realm of dietary xenobiotics. These chemical compounds originate from different food sources like grilled or processed meat (animal-origin), flavonoids, preservatives, beverages(plant-origin) and so on. Numerous studies have explored the oncogenic properties. Additionally, these compounds also result in interrupting the humoral and cellular immune response. This review specifically concentrates on elucidating the regulatory functions of these dietary xenobiotics within the human immune system. While some, like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), are predominantly deemed harmful, certain other compounds, such as specific phenolic compounds and nitrates, have exhibited therapeutic benefits. Furthermore, the review notes the immunomodulatory role of two relatively underexplored compounds, acrylamide and maltol. This underscores the necessity to broaden the scope of investigation surrounding these compounds and this review gives a brief overview of these xenobiotics interfering with the immune system.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1805 - 1817"},"PeriodicalIF":2.4,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility 甘薯和马铃薯的面粉和薄壁细胞：理化性质和可消化性的比较研究
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-18 DOI: 10.1007/s10068-024-01777-9
Jong Hyun Choi, Ji-Eun Bae, Moo-Yeol Baik, Seon Hye Yang, Lei Cao, Hyun-Seok Kim
{"title":"Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility","authors":"Jong Hyun Choi,&nbsp;Ji-Eun Bae,&nbsp;Moo-Yeol Baik,&nbsp;Seon Hye Yang,&nbsp;Lei Cao,&nbsp;Hyun-Seok Kim","doi":"10.1007/s10068-024-01777-9","DOIUrl":"10.1007/s10068-024-01777-9","url":null,"abstract":"<div><p>In tuber crops, starch granules are enveloped in parenchyma cells (PCs) which are bound together by pectin-rich middle lamella. Flour and intact PCs were isolated from sweet potato (Shinyulmi cultivar) and potato (Dejima cultivar). Starch granules and PCs of potato were larger than those of sweet potato. PCs from both species had lower contents of crude ash, crude protein, and crude lipid compared to their flour counterparts. As temperatures rose, the solubility patterns varied between flour and PC of sweet potato, while remaining consistent for potato. Potato PC had higher gelatinization temperatures compared to its flour counterpart, while sweet potato PC had lower temperatures than its flour, possibly due to the considerable loss of non-starch polysaccharide during its PC preparation. Compared to cooking, baked PCs showed a more evident inhibition on digestion. This study suggests that such species differences need to be considered when utilizing PCs in food processing.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1327 - 1337"},"PeriodicalIF":2.4,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production 抛光与高压酶处理对低蛋白水稻生产的协同效应
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-18 DOI: 10.1007/s10068-024-01755-1
Yoon-cheol Choi, Sang-Jin Ye, Jae-Sung Shin, Hui-Yun Kim, Ji-Eun Bae, Seon-Min Oh, Hyun-Wook Choi, Moo-Yeol Baik
{"title":"Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production","authors":"Yoon-cheol Choi,&nbsp;Sang-Jin Ye,&nbsp;Jae-Sung Shin,&nbsp;Hui-Yun Kim,&nbsp;Ji-Eun Bae,&nbsp;Seon-Min Oh,&nbsp;Hyun-Wook Choi,&nbsp;Moo-Yeol Baik","doi":"10.1007/s10068-024-01755-1","DOIUrl":"10.1007/s10068-024-01755-1","url":null,"abstract":"<div><p>This study aimed to reduce more protein by combining the physical treatment, polishing, and high-pressure enzymatic treatment in a sequence. To understand the mechanism of accelerated hydrolysis during the high-pressure enzymatic treatment process, the effects of pressure on the enzyme and substrate were independently examined, the higher the pressure, the better the enzyme stability. The substrate, rice, also showed increased sensitivity to the enzyme when soaked under high pressure. Although there was no significant difference in the protein content of rice by degree of polishing, greater protein hydrolysis was observed in 130% polished rice than in white rice during the high-pressure enzymatic treatment. As a result, it is expected that the process utilizing the synergistic effect between polishing and high-pressure enzymatic treatment can be applied to a new low-protein rice production method to help improve the diet and quality of life of patients with kidney disease.Please confirm if the author names are presented accurately and in the correct sequence. Also, kindly confirm the details in the metadata are correct.YesPlease check and confirm that the authors and their respective affiliations have been correctly identified and amend if necessary.YesPlease confirm the section headings are correctly identified.Yes</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"383 - 390"},"PeriodicalIF":2.4,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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