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    Construction and Bacteriostatic Properties of Curcumin-Loaded Pickering Emulsion Stabilized by Tremella fuciformis Polysaccharides
    DENG Wei, WU Li, ZHENG Zhipeng, YI Kexin, LI Yibin
    FOOD SCIENCE    2024, 45 (13): 75-81.   DOI: 10.7506/spkx1002-6630-20231031-259
    Abstract692)   HTML125)    PDF(pc) (5611KB)(554)       Save
    This study investigated the effects of the addition of Tremella fuciformis polysaccharides on the zeta potential, particle size, contact angle, storage stability, and rheological properties of curcumin-loaded Pickering emulsion. The results showed that the Pickering emulsion stabilized by T. fuciformis polysaccharides had good stability; its particle size decreased from (8.631 ± 0.057) to (6.031 ± 0.056) μm and its zeta potential increased (–51.60 ± 1.51) to (–65.16 ± 0.59) mV with increasing addition of T. fuciformis polysaccharides from 65% to 85% (V/V), showing improved storage stability. The retention rate of curcumin in the Pickering emulsion with 85% T. fuciformis polysaccharides was more than 80% after 21 days of storage. The rheological results showed that all emulsions exhibited weak gel properties and shear-thinning characteristics. As oil-in-water emulsions, they showed a contact angle of less than 90°. The emulsion retained more than 80% curcumin after heat treatment at 65 ℃. Meanwhile, the emulsion had antibacterial activity against both Escherichia coli and Staphylococcus aureus. The results of this study provide a theoretical reference for the development of new Pickering emulsions with T. fuciformis polysaccharides.
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    Comparison of Polyphenols, Flavonoids and Antioxidant Activities of Different Varieties of Lettuce
    YU Fei, ZHAO Xiaoyan, ZHOU Changyan, WEI Shiwei, E Hengchao, LI Xiaobei
    FOOD SCIENCE    2024, 45 (13): 17-25.   DOI: 10.7506/spkx1002-6630-20231013-109
    Abstract577)   HTML112)    PDF(pc) (5909KB)(436)       Save
    Lettuce is rich in various phenolic acids and flavonoids, making it a good source of dietary polyphenols. This study measured the contents of total phenols and flavonoids and antioxidant capacity of 50 varieties of lettuce (34 green lettuce varieties and 16 red lettuce varieties). Meanwhile, 17 characteristic phenolic acids and flavonoid compounds in lettuce were identified and quantitated using ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-ToF-MS) and ultra-high performance liquid chromatography (UPLC). Then, multivariate statistical analysis was used for classification and correlation analysis. The results showed that the contents of total phenols, total flavonoids, and antioxidant capacity of red lettuce varieties were higher than those of green lettuce varieties. In total, 7 phenolic compounds, namely, chlorogenic acid, caffeic acid, isochlorogenic acid A/B, chicory acid, and luteolin-7-O-β-D-glucuronide, quercetin-3-O-glucuronide, and quercetin-3-O-glucoside were detected, being overall more abundant in red lettuce varieties than the other varieties. The results of multivariate statistical analysis indicated that chlorogenic acid, luteolin-7-O-β-D-glucuronide, and quercetin-3-O-glucoside had higher correlation with the antioxidant capacity of lettuce. In summary, five new red varieties and commercial varieties, such as G21K104, W3088, and H20K6160, and four new green varieties, including G21K212 and G21K117, had higher antioxidant activity. This study provides a reference for lettuce breeding, germplasm resource innovation, and the development of nutritious, healthy and functional products.
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    Detection of adulteration of milk in special milk based on quantitative real-time PCR
    Wei LI Guo-Dong SUN Jie yang
    FOOD SCIENCE   
    Accepted: 09 December 2024

    Structural Characterization and Antioxidant Activity of Walnut Peptides
    ZHANG Zijie, TIAN Yiling, XIA Junxia, MA Aijin
    FOOD SCIENCE    2024, 45 (9): 1-8.   DOI: 10.7506/spkx1002-6630-20230531-284
    Abstract478)   HTML119)    PDF(pc) (8669KB)(512)       Save
    This study prepared and structurally characterized peptides with different molecular masses from walnut meal protein by enzymatic hydrolysis with a mixture of two proteases followed by ultrafiltration, and it also explored the antioxidant activities of walnut peptides and their protective effects on oxidative damage in HepG2 cells. The results showed that the antioxidant activity of walnut protein hydrolysate (WPH) with molecular mass < 1 kDa was the strongest, with half-maximal inhibitory concentration (IC50) of 11.47, 35.67 and 49.72 mg/mL for hydroxyl radical, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity, respectively. Moreover, the < 1 kDa walnut peptide fraction could reduce the reactive oxygen species (ROS) content and increase the superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GSH-Rx) and glutathione peroxidase (GSH-Px) activity in HepG2 cells. The walnut peptide was irregular in shape and had a smooth surface and dense structure with numerous rough patterns and pores. The walnut peptide had a maximum absorption peak at 225 nm wavelength. The most abundant secondary structures of the walnut peptide were random coil (36.5%) and β-sheet (36.6%). These results indicate that the < 1 kDa walnut peptide has a protective effect against oxidative damage in HepG2 cells.
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    Identification of Polyphenolic Components in Unripe Banana Pulp and Their Inhibitory Effects on α-Amylase and α-Glucosidase
    WANG Qian, WANG Juan, FU Jinfeng, SHENG Ou
    FOOD SCIENCE    2024, 45 (7): 61-68.   DOI: 10.7506/spkx1002-6630-20230801-009
    Abstract471)   HTML85)    PDF(pc) (8380KB)(417)       Save
    The composition of phenolics extracted from unripe banana flesh was identified using ultra-high performance liquid chromatography coupled with Q-Exactive Orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap-MS), and the inhibitory effects of banana polyphenols on α-amylase and α-glucosidase were estimated in vitro. In total, 28 compounds were identified, including 21 polyphenols such as esculetin, hyperoside, and kaempferol-3-O-glucoside, 2 organic acids, 3 ellagitannin metabolites, vanillin and coumarin. In addition, dimethyl ellagic acid and urolithin A were the major chromatographic peaks. Banana polyphenols exhibited excellent inhibitory effects on both α-amylase and α-glucosidase with half maximal inhibitory concentration (IC50) of 0.53 mg/mL and 35.76 µg/mL, respectively. At concentrations of 1.0 mg/mL and 160 µg/mL, the inhibition rates of α-amylase activity and α-glucosidase were (76.25 ± 3.79)% and (92.54 ± 0.69)%, respectively. Therefore, polyphenols may be one of the active ingredients contributing to the anti-hypoglycemic effect of unripe bananas.
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    Research Progress on Functional Properties of Polysaccharide-Based Food Colloids and Their Application in Food Processing
    YANG Rong, ZANG Yiyu, WU Peng, SUN Cuixia, FANG Yapeng
    FOOD SCIENCE    2024, 45 (5): 283-292.   DOI: 10.7506/spkx1002-6630-20230410-083
    Abstract444)   HTML60)    PDF(pc) (4872KB)(438)       Save
    Food colloids refer to the common multicomponent heterogeneous dispersion systems found in foods, which can be divided into protein-based and polysaccharide-based colloids according to their components. Those colloids play an important role in food processing, such as thickening, emulsification, suspension, gelling, adhesion, water retention, stabilization and film formation, and are widely used in many fields such as the food processing industry. This article reviews the basic concept, composition, and classification of food colloids, with an emphasis on the functional properties of common polysaccharide-based colloids (carrageenan, agar, sodium alginate, Arabic gum, guar gum, konjac glucomannan, xanthan gum, gellan gum and curdlan) including rheological properties, gel properties, stability and combined use. Furthermore, this article also summarizes the current status and future perspectives of colloids based on polysaccharides from marine algae, plants and microbes in the food processing industry. We believe that this review will provide a theoretical basis for further development and utilization of polysaccharide-based food colloids.
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    Screening of highly efficient fermentation strains for semi-dry douchi and their fermentation performance evaluation
    Liu Shu-liang Zhiyi Fan 李 婷 Heng LI qisheng zhang Long LI
    FOOD SCIENCE    0, (): 0-0.  
    Abstract417)      PDF(pc) (714KB)(208)       Save
    To select high-efficiency strains for semi-dry black douchi fermentation,this study compared and analyzed the effects of koji-making and fermentation quality differences of 6 strains of Aspergillus oryzae and one strain of Lichtheimia corymbifera with large differences in enzyme production capability. The results showed that HN3.042 and Aspergillus oryzae DM1 and DM2 have a strong ability to metabolize amylase, which is conducive to the formation of black color in douchi. Strains 24M-1, 30M-1, and PNM003 had a strong ability to produce protease, aminopeptidase, and carboxypeptidase, resulting in greater utilization of protein substrates and higher contents of total acid and amino nitrogen in the fermented douchi. In terms of volatile flavor substances, HN3.042, DM1, and DM2 had a relatively higher content of acid substances such as 1-octen-3-ol, isovaleric acid, and 4-methylpentanoic acid in the fermented soybeans. Strains 24M-1, 30M-1, and PNM003 had a relatively higher content of trans-2-nonenal, 3-octanone, and isophorone, resulting in a richer and better flavor quality of the fermented douchis and being more suitable for soybean processing. The strain QM3 had lower enzymatic activity compared to Aspergillus strains, resulting in lower physicochemical indicators, free amino acid contents, and volatile flavor substances in the fermented soybeans and poorer quality. The study suggests that the quality of fermented soybean paste is related to the enzyme production capacity of the koji strain used in fermentation. A koji enzyme system with amylase as the dominant enzyme is conducive to the formation of color and acidic flavor substances in fermented douchi, while a koji enzyme system with proteolytic enzymes as the dominant enzymes is conducive to the formation of amino acid nitrogen and good flavor quality in fermented douchi.
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    Antimicrobial Mechanism of Antimicrobial Peptide LL-1 against Salmonella
    Yu-Hang WANG
    FOOD SCIENCE    0, (): 0-0.  
    Abstract315)      PDF(pc) (2667KB)(207)       Save
    To explore the antibacterial effect and mechanism of LL-1 against Salmonella. Firstly, the minimum inhibitory concentration (MIC) of LL-1 against Salmonella was determined by the doubling dilution method, and the antibacterial effect of LL-1 on Salmonella was evaluated by the antibacterial curve. Then, the bacterial morphology was observed using scanning and transmission electron microscopy. The effects of LL-1 on the cell wall and cell membrane of Salmonella were evaluated by detecting the leakage of nucleic acid, protein and alkaline phosphatase (ALP) and PI staining experiments. The binding of LL-1 to Salmonella DNA was detected by nucleic acid gel electrophoresis. Finally, the effects of LL-1 on the energy metabolism of Salmonella were evaluated by measuring the activities of intracellular succinate dehydrogenase (SDH), NADP-malate dehydrogenase (NADP-MDH) and ATP levels. The results showed that the MIC of LL-1 against Salmonella was 6.25 μg/mL, and LL-1 had a good antibacterial effect and presented dose and time dependence. Salmonella treated with LL-1 showed morphological changes such as shrinkage, cell membrane dissolution, and parenchymal separation. LL-1 resulted in the leakage of intracellular nucleic acids, proteins, ALP and the increase of intracellular fluorescence intensity after PI staining in Salmonella. Additionally, LL-1 could bound with DNA. With the increase of LL-1 concentration, it was decreasing for the intracellular ATP content, SDH and NADP-MDH activities in Salmonella. In conclusion, LL-1 could increase the permeability of Salmonella cell membrane and cell wall, cause content leakage, bind to DNA, and affect bacterial energy metabolism, which lays a foundation for further research on the antibacterial mechanism and application of LL-1.
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    Proteomics-based analysis of the effect of proteasome on quality changes in postmortem Qinchuan beef during storage
    Li-Jun HU Jinxia Wang Xue-yan CHEN Rui-Ming LUO
    FOOD SCIENCE    0, (): 0-0.  
    Abstract311)      PDF(pc) (732KB)(150)       Save
    Abstract:In this study, the longissimus dorsi muscle of Qinchuan cattle stored at 4 ℃ after slaughter was used as the object of study to determine quality indicators, energy levels and proteasome activity, and to identify DEPs associated with the proteasome. The results were as follows: pH decreased and then increased with increasing storage time; b* and MFI increased; L*, a*, centrifugal loss, cooking loss and shear force increased and then decreased; ATP, ADP and AMP the basic energy substances, decreased; 20S proteasome activity decreased significantly (P < 0.05); The correlation analysis showed that the 20S proteasome activity was significantly negatively correlated with b* (P < 0.05), with ADP content (P < 0.05), with AMP content (P < 0.01), and with MFI (P < 0.01), indicating a close relationship between proteasome activity and energy metabolism and beef quality. Combined with 4D-LFQ proteomics technology, eight differentially expressed proteasome subunits, and 27 associated DEPs were identified; GO analysis and KEGG Pathway analysis revealed that these proteasome subunits and their associated DEPs have molecular functions such as endopeptidase activity, actin binding, microfilament motility activity, and are involved in ubiquitin-dependent proteolytic metabolism, skeletal muscle contraction, In the early postmortem period, the proteasome regulated the biological pathway by consuming energetic material to catabolize proteins, and in the later period, when the energetic material was depleted, the proteasome could realize the catabolism of postmortem proteins through the energy provided by glycolysis and non-ATP-dependent proteasome subunits, which eventually affected the quality of Qinchuan beef.
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    Preparation of Nano Electrochemical Sensors for Rapid Determination of Benzo(a)pyrene in Roasted Meat Based on Magnetic Fe3O4 /MWCNT-COOH/Nafion Composite Materials
    宋紫薇 宋 LI Shu-Guo
    FOOD SCIENCE    0, (): 0-0.  
    Abstract289)      PDF(pc) (789KB)(161)       Save
    In this paper, Fe3O4/MWCNTs-COOH/GCE electrochemical sensors were prepared using magnetic ferric oxide (Fe3O4), multi-walled carbon nanotubes (MWCNTs-COOH) and Nafion as composite modification materials, and an electrochemical analysis method for the rapid and sensitive determination of benzo(a) pyrene in barbecue meat products was established. The performance of the sensor was characterized by cyclic voltammetry, the electrochemical behavior of BaP on different electrodes was studied, and benzo(a)pyrene in grilled meat products was detected by linear scanning voltammetry. The optimization results are as follows: the electrolyte solution is disodium hydrogen phosphate-potassium dihydrogen phosphate solution, pH= 2.5, and the optimal dispersant is 0.5% Nafion solution, the modification amount is 6 μL (2 mg/ml), and the enrichment time is 15min. Under optimal conditions, the effect of benzo(a)pyrene concentration on its peak current was studied, and the two had a good linear relationship in the range of 0 to 100 nmol/L, the correlation coefficient R2=0.9970, and the detection limit was 3.12×10-10mol/L (S/N=3). The electrochemical sensor has good stability and reproducibility, and the benzo(a)pyrene in the grilled pork belly sample was detected by this method, and the standard recovery rate was 86.65%~96.97%. It can be used for rapid detection of benzo(a)pyrene in grilled meat products.
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    Research Progress on Polyphenol Regulation of Lipid-Protein Co-oxidation in Emulsions Stabilized by Proteins, Polysaccharides or Their Complexes
    LI Helin, ZHOU Xiaoling, WU Xiaojuan, WU Wei
    FOOD SCIENCE    2024, 45 (12): 358-367.   DOI: 10.7506/spkx1002-6630-20230719-206
    Abstract285)   HTML62)    PDF(pc) (3004KB)(181)       Save
    Emulsions stabilized by natural biocompatible polymers, such as proteins and polysaccharides, have become increasingly prevalent in the food industry. However, lipid and protein oxidation inevitably occur in emulsions during storage, which have a significantly negative impact on the application of emulsions in the food industry. Polyphenols, as natural antioxidants, can bind to proteins and polysaccharides and regulate the oxidative stability of emulsions stabilized by proteins, polysaccharides or their complexes by altering the structure, interfacial properties, and antioxidant activity of proteins and polysaccharides. Furthermore, polyphenols, owing to their robust ability to scavenge free radicals, reduce metal ions, and promote the formation of interfacial barriers by emulsion stabilizers, represent a highly cost-effective option for enhancing the lifetime and quality of food emulsions stabilized by natural biocompatible polymers. Nevertheless, few studies have elaborated on the mechanism of the impact of polyphenols on the oxidative stability of emulsions stabilized by proteins, polysaccharides or their complexes. On this ground, this article first describes the co-oxidation mechanism of lipids and proteins in food emulsions and summarizes the interaction of polyphenols with proteins, polysaccharides and their complexes. Next, the impacts of types and amounts of polyphenols on the structures, interfacial properties, and antioxidant activities of polyphenol-protein/polysaccharide and polyphenol-protein-polysaccharide complexes are analyzed. Finally, the effects and underlying mechanisms of polyphenols on the oxidative stability of protein, polysaccharide or protein-polysaccharide stabilized emulsions are discussed. The findings of this review provide a theoretical basis for improving the application of food emulsions in the food industry.
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    Research Progress on the Sources and Enrichment of Selenium and Selenium-Rich Dietary Resources
    SUN Nan, WANG Huina, ZHANG Wei, ZHANG Yuyao, ZHAO Yu, HE Bo, ZHANG Haisheng, ZHANG Baoshan
    FOOD SCIENCE    2024, 45 (7): 299-309.   DOI: 10.7506/spkx1002-6630-20230808-054
    Abstract276)   HTML26)    PDF(pc) (3435KB)(160)       Save
    Selenium-rich foods serve the dual-function of providing nutrients and organic selenium. In the situation of selenium deficiency in the entire population, it is crucial to understand the sources of selenium and its circulation in the natural environment and biological systems. Current research on selenium-rich foods focuses mostly on chemical synthesis and bio-organic conversion, which is highly specialized and not suitable for horizontal comparison of different selenium-rich foods. There are few studies on the circulation of selenium and the selenium contents and health benefits of different selenium-rich foods. This article summarizes the sources, circulation and metabolism of selenium, the sources and forms of natural selenium in selenium-rich foods, and the selenium absorption and metabolism pathways in plants, animals, and microorganisms. Next, it reviews the current status of research on selenium-rich foods from various sources, and gives an outlook on the future of selenium-rich foods. This review may serve as a foundation for in-depth comparison of selenium-rich foods from various sources, and provide scientific guidance for the research and development of novel healthy selenium-rich foods.
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    Preparation and Characterization of Chitosan-Sodium Hyaluronate-Probiotic Hydrogels and Its Sustained-Release Performance in Simulated Gastrointestinal Tract Conditions
    LI Jiayi, WANG Honglei, LI Yajie, GUO Tingting, NI Yidan, ZHOU Quancheng, SHENG Guihua
    FOOD SCIENCE    2024, 45 (9): 36-43.   DOI: 10.7506/spkx1002-6630-20230627-211
    Abstract275)   HTML29)    PDF(pc) (8110KB)(220)       Save
    A physically cross-linked hydrogel was constructed by electrostatic interaction between chitosan (CS) and sodium hyaluronate (SH), and its texture properties, microstructure and functional properties were characterized. Meanwhile, the influence of loading with one of the probiotics Lactobacillus rhamnosus and Pediococcus acidilactici on texture characteristics and microstructure of the hydrogel was evaluated, the loading performance was analyzed, and the release mechanism of probiotic-loaded hydrogels in simulated gastroenteric fluid was explored. The results showed that CS-SH hydrogel, which was formed through electrostatic crosslinking, had good texture properties and bacteria-loading properties, and the loading capacity of 0.2 g (dry mass) of hydrogels for L. rhamnosus and P. acidilactici was 1.15 × 109 and 1.25 × 109 CFU, respectively. The probiotic-loaded hydrogel was continuously released in simulated intestinal fluid, and its release mechanism was through surface erosion. The maximum viable counts of L. rhamnosus and P. acidilactici in simulated intestinal fluid were 6.30 and 6.12 (lg(CFU/mL)), respectively. To sum up, CS-SH hydrogel is a potential probiotic delivery carrier that can be continuously released in simulated intestinal fluid. This study provides theoretical guidance and a research basis for the application and mechanism of action of physically crosslinked hydrogels in the field of probiotic loading.
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    Effect of in Vitro Fermentation of Quinoa Water Insoluble Dietary Fiber with Lactobacillus plantarum on Intestinal Flora and Short-Chain Fatty Acid Production
    LIU Xinyi, CHEN Menghan, LI Peishi, ZHANG Dongdong, REN Yuanyuan, SHI Chenshan, ZANG Mingwu, ZHANG Aixia, HAN Junhua, WU Rongrong
    FOOD SCIENCE    2024, 45 (13): 138-145.   DOI: 10.7506/spkx1002-6630-20230913-116
    Abstract270)   HTML50)    PDF(pc) (6514KB)(226)       Save
    In order to explore the effects of in vitro fermentation of quinoa water insoluble dietary fiber and exogenous addition of lactic acid bacteria on the gut microbiota and short-chain fatty acids (SCFAs), fecal filtrate (FF) from healthy subjects either alone or in combination with Lactobacillus plantarum was used to ferment quinoa water insoluble dietary fiber in vitro. The production of SCFAs was determined by gas chromatography (GC), and the changes in microbial community structure and abundance in the fermentation broth were analyzed by 16S rDNA sequencing. The results showed that the addition of quinoa insoluble dietary fiber and L. plantarum could change the structure and abundance of the gut microbiota. At the phylum level, the addition of quinoa insoluble dietary fiber and L. plantarum increased the abundance of Bacteroidota after 12 h of fermentation. At the genus level, quinoa insoluble dietary fiber increased the abundance of beneficial bacteria (Prevotella). Compared with the in vitro fermentation of quinoa water insoluble dietary fiber with FF, the exogenous addition of L. plantarum significantly increased the production of SCFAs. In summary, the in vitro fermentation of quinoa water insoluble dietary fiber by L. plantarum could significantly change the abundance and diversity of the intestinal microbiota, and promote the production of SCFAs, which is beneficial to intestinal health.
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    Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars
    LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin
    FOOD SCIENCE    2024, 45 (5): 137-148.   DOI: 10.7506/spkx1002-6630-20230624-177
    Abstract265)   HTML33)    PDF(pc) (6655KB)(180)       Save
    In this study, a dynamic headspace (DHS) combined with thermal desorption/gas chromatography-mass spectrometry (TD/GC-MS) method was established to analyze the volatile composition of baked green tea. Extraction parameters including tea amount, trapping temperature, incubation temperature, total purge volume, purge rate, and drying rate were optimized. Furthermore, the key odorants of baked green tea made from different tea cultivars were identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the optimal extraction conditions were as follows: tea amount of 200 mg, trapping temperature of 70 ℃, incubation temperature of 70 ℃, total purge volume of 350 mL, purge rate of 10 mL/min, and drying rate of 10 mL/min. A total of 74 volatile components were identified in green tea made from three representative varieties. Multivariate statistical analysis showed that the aroma compounds of the three green teas varied greatly, and 18 key differential volatile aroma components were identified. The contents of isopropylidesneacetone and linalool in LongJing 43 (LJ 43) baked green tea were the highest among these three teas. Fuding Dabaicha (FDDB) baked green tea contained the highest levels of 6-methyl-5-heptene-2-one, octanal, cyclohexanone, acetophenone, copaene and epicubenol. A total of 28 odorants were identified by GC-O-MS analysis. The odorants were mainly responsible for odor attributes such as green, refreshing, floral, fruity, herbal, woody and sweet aromas. The total aroma intensity of floral and fruity attributes was the highest, followed by the green and refreshing attributes. Taken collectively, linalool, calamenene, δ-cadinene, 6-methyl-5-heptene-2-one and octanal were the key differential odorants among the three green teas. Linalool contributed significantly to LJ 43 baked green tea, and the other four odorants contributed significantly to the formation of the aroma quality of FDDB baked green tea.
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    The effect of lactic acid bacteria as a starter on the quality of fermented beef-soybean paste
    Zheng-Yu LONG Dao-bang TANG
    FOOD SCIENCE    0, (): 0-0.  
    Abstract262)      PDF(pc) (1286KB)(151)       Save
    Abstract:Lactic acid bacteria are expected to improve the quality of compound fermented soybean paste. In this study, four fermented beef-soybean paste samples (CK, Lp, Pp, Lp-Pp ) were prepared with different combinations of Lactobacillus plantrum and Pediococcus pentosaceus, and their physicochemical properties, free amino acids, and volatile flavor compounds were compared. The results showed that the Lactic acid bacteria led to a decrease in the pH value, amino acid nitrogen, and total free amino acid content, an increase in total acid content and reducing sugar, and an increase in the types and contents of volatile flavor compounds of fermented beef-soybean paste. Among them, the group of Lp-Pp contained the most types (17) of ester substances. Through ROAV and OPLS-DA analysis, it was found that the lactic acid bacteria changed the composition of key volatile flavor compounds in fermented beef-soybean paste. The co-inoculation of Lactobacillus plantarum and Streptococcus pentosus (Lp-Pp) promoted the formation of ethyl octanoate, isovaleraldehyde, benzaldehyde, and phenylacetaldehyde in beef-soybean paste, improved the flavor of beef-soybean paste. This study provides a theoretical basis for the production of high-quality compound fermented soybean paste by inoculating lactic acid bacteria.
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    Synergistic fabrication and characterization of high-protein and fat-reduced vegetarian mayonnaise stabilized by natural Quillaja saponin and soybean protein isolate
    null
    FOOD SCIENCE    0, (): 0-0.  
    Abstract260)      PDF(pc) (4314KB)(135)       Save
    Natural Quillaja saponin (QS) has been widely used in emulsified foods due to its native source and highly interfacial assembly activity. Owing to the synergistic effect between QS and soy protein isolate (SPI) in the stabilization of stably high-internal-phase emulsion gels, a high-protein and fat-reduced vegetarian mayonnaise was successfully constructed using the soy protein functional ingredient to fully replace the egg yolks. The appearance, droplet size, texture, rheological properties, heat and freeze-thaw of stability of the vegetarian mayonnaise were characterized compared to two representative commercial mayonnaise by static light scattering, laser confocal, texture and rheology. It was found that high-protein and fat-reduced vegetarian mayonnaises (10 g/100g protein, 50 g/100g fat; 11g/100g protein, 40 g/100 fat) were fabricated by the synergistic effect of SPI and QS, and comparable with commercial mayonnaises. In the system, QS not only endowed a viscosity-thinning texture modifier for protein-rich emulsion products, but gave superior thermal stability and freeze-thaw stability to the resulted vegetarian mayonnaise. This finding will provide theoretical and technical guidance for the development and application of "high-protein" and "fat-reduced" plant protein-based emulsified foods.
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    Research Progress and Future Trends of Machine Learning in the Field of Food Flavor
    CHEN Liang, YANG Jiahong, TIAN Xing
    FOOD SCIENCE    2024, 45 (10): 28-37.   DOI: 10.7506/spkx1002-6630-20231123-181
    Abstract250)   HTML44)    PDF(pc) (2543KB)(220)       Save
    With the continuous improvement of living standards, people are concerned about not only whether foods are tasty or not, but also the combination of health elements and good flavor. Food flavor components are not only important factors in sensory quality, but also key indicators of the nutritional level of foods. At present, the traditional methods to evaluate and predict food flavor components are time-consuming and labor-intensive, and unable to handle large amounts of data. In contrast, machine learning (ML), the core of artificial intelligence, has incomparable advantages over traditional analytical techniques in distinguishing differences and finding commonalities, and has found good application in the field of food flavor analysis. In this context, this paper focuses on the current research status of ML in the field of food flavor, and introduces the principles and advantages of commonly used ML methods, as well as their latest applications and prospects in food flavor prediction and regulation. It also focuses on the advantages and future trends of modern intelligent sensory evaluation techniques combined with ML in the field of food flavor analysis, with a view to providing new ideas and theoretical foundations for food flavor analysis and prediction.
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    Antibacterial Effect and Mechanism of Chitosan/Curcumin Composite Photodynamic Coating on Staphylococcus aureus
    ZHANG Pengmin, WANG Wenxiu, SUN Jianfeng, CHEN Zhizhou, MA Qianyun, WANG Jie
    FOOD SCIENCE    2024, 45 (6): 233-243.   DOI: 10.7506/spkx1002-6630-20230429-284
    Abstract239)   HTML39)    PDF(pc) (5657KB)(170)       Save
    In this study, chitosan was used to enhance the photodynamic antibacterial effect of curcumin through ionic interactions, and the antibacterial mechanism of this coating against Staphylococcus aureus at the cellular level was clarified from the aspects of morphological characteristics, cell membrane function, energy metabolism, and DNA structure. The results showed that chitosan significantly improve the antibacterial effect. The number of S. aureus decreased by 6.89 (lg(CFU/mL)) after the coating solution containing 15 mg/L curcumin was exposed to 420 nm blue light for 5 min. Curcumin concentration and illumination time were the major factors affecting the antibacterial effect of this technique. The photodynamic inactivation treatment produced highly oxidizing reactive oxygen species (ROS), damaging the cell membrane and increasing membrane permeability, thus leading to the leakage of cell contents and cell shrinkage. It also led to an increase in intracellular ROS levels, which disrupted the structure of endogenous enzymes to trigger the breakdown of the bacterial defense system and the oxidative decomposition of macromolecules such as DNA and proteins, eventually causing the death of S. aureus. Therefore, chitosan/curcumin photodynamic coating has application potential in controlling foodborne pollution of S. aureus.
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    The Influence of Tea Varieties on the Volatile Metabolic Profiling and Key Odorants of Keemun Black Tea
    Ya-Qin LIU Han-Chen ZHOU
    FOOD SCIENCE   
    Accepted: 09 December 2024