A novel non-enzymatic sensing platform for determination of 5'-guanosine monophosphate in meat

Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues

There has been a major growth in the development of plant-based meat alternatives (PBMA) in recent years. However, current PBMA often contain ultra processed ingredients and numerous additives to be able to mimic animal-based meat (ABM) including the meaty (umami) flavour, characteristic firm/chewy structure and juicy mouthfeel. In this review, the potential of ancient fermentation techniques as a minimally processed alternative to ABM and current PBMA are explored. Fermented foods including tempeh, natto, dawadawa and ugba are naturally high in protein and umami flavours. The nutritional, aroma, flavour and techno-functional properties are provided and discussed in the context of ABM and PBMA. The fermented foods have potential to be used as whole foods ingredients, or their constituents can be used as ingredients in plant-based foods. Particularly the umami flavours and high protein content combined with the naturally occurring high water holding capacity (WHC), solubility and other material properties make fermented legume foods suitable candidates for use in high-protein plant-based foods. Understanding the sensory characteristics and material properties generated during legume fermentation and their similarities to ABM can aid in stimulating innovations in food technology to obtain a new generation of less-processed PBMA with limited additives.

Screening and Identification of Croton Fruit Poisoning in Food Using GC-MS and HPLC-MS/MS

Croton fruit poisoning was successfully identified through a series of chromatographic technologies. A suspected compound named 2-methyl-butenoic acid was screened out using gas chromatography-mass spectrometry, and the hydrolysate of isoguanosine in soup sample was further detected by high performance liquid chromatography-tandem mass spectrometry. The identification of croton fruit poisoning was confirmed basing on these laboratory tests together with the clinical symptoms of the patients. Especially, the false-negative result and the interferences were successfully excluded through simulation test, spectral analysis and chromatographic separation technique. Such study is significant for croton poisoning identification and provides beneficial references for disposing untargeted food poisoning incident.

Graphite Carbon Nitride and Its Composites for Medicine and Health Applications

With the progress of science and technology and the improvement of people's living standards, the performance of traditional materials can no longer fully meet the needs of social development. Graphitic phase carbon nitride (g-C₃ N₄ ), as a new type of nanomaterial, has good properties. Its unique graphite like structure and stable thermodynamic characteristics have led an increasing number of researchers to explore its diverse functions and use this as a basis to develop related energy and products for applications in various fields. Among them, applications in the field of medicine health have become popular in recent years. Therefore, this review summarizes the synthesis methods of g-C₃ N₄ and its composites, as well as their applications in food, medicine, environmental monitoring and disease treatment, in the hope of providing references and basis for further expanding the applications of g-C₃ N₄ in large health areas.