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Li Q, Liu J, Wan H, Zhang M. Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties. Food Chem X 2023; 19:100757. [PMID: 37408954 PMCID: PMC10319188 DOI: 10.1016/j.fochx.2023.100757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/31/2023] [Accepted: 06/15/2023] [Indexed: 07/07/2023] Open
Abstract
Directional control of the process of doughs with nutrition fortification is challenging. Thus, this study aimed to develop non-starch polysaccharides that can modify the quality of flour products. Polysaccharides were extracted from three different garlic cultivars, evaluated for physicochemical properties and used to enrich doughs for microstructure and mesoscopic characteristics analysis. We assessed the moisture distribution, texture characteristics, thermodynamic properties, dynamic viscoelastic properties, protein structure, microstructure and molecular interaction of the doughs and demonstrated a relatively high molecular weight, lower steric hindrance of molecular chains and higher cross-linking ability with the dough network in the supernatant polysaccharide from Yunnan single-clove-garlic (SGSOS) fraction. These features of SGSOS fraction improved the rheological, thermodynamic, texture characteristics, and water distribution of doughs. These findings provide information on the use of garlic polysaccharides during the processing and manufacturing of foods to enhance their processing adaptability and qualities.
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Affiliation(s)
- Qian Li
- Tianjin Agricultural University, Tianjin 300392, PR China
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300392, PR China
- State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Jiaming Liu
- Tianjin Agricultural University, Tianjin 300392, PR China
- Tianjin Guangyuan Livestock and Poultry Breeding CO., LTD, Tianjin 301800, PR China
| | - Huiqi Wan
- Tianjin Agricultural University, Tianjin 300392, PR China
| | - Min Zhang
- Tianjin Agricultural University, Tianjin 300392, PR China
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300392, PR China
- State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
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Zhang L, Yin M, Zheng Y, Xu CH, Tao NP, Wu X, Wang X. Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing. Food Chem 2020; 343:128409. [PMID: 33218856 DOI: 10.1016/j.foodchem.2020.128409] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 02/02/2023]
Abstract
We investigated the effect of temporary rearing in brackish water on the taste quality in meat of crab cooked. The main salinity-responsive factors included 5'-nucleotides and free amino acids (FAAs) in crab meat that were identified using tri-step infrared spectroscopy. Compared to the fresh water group, the contents of 5'-adenosine monophosphate and 5'-inosine monophosphate in the brackish water group significantly increased in the 2nd week and decreased in the 6th week, respectively. The contribution ratio of umami FAAs increased from 8.1 to 13.5% in the 4th week in the brackish water group, showing maximum value of equivalent umami concentration. Moreover, Ca2+ and Cl- contents significantly increased in the 4th and 6th weeks, respectively (P < 0.05). Infrared spectroscopy was an effective method to identify the taste components. With respect to the taste quality, four weeks were determined as the best period for temporary rearing of the crab in brackish water.
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Affiliation(s)
- Long Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China; Shanghai Collaborative Innovation Centre for Aquatic Animal Genetics and Breeding, Shanghai Ocean University, Shanghai 201306, China; National Demonstration Centre for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China
| | - Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Yao Zheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Chang-Hua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Ning-Ping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Xugan Wu
- Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China; Shanghai Collaborative Innovation Centre for Aquatic Animal Genetics and Breeding, Shanghai Ocean University, Shanghai 201306, China; National Demonstration Centre for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China.
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
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Gholamian S, Nourani M, Bakhshi N. Formation and characterization of calcium alginate hydrogel beads filled with cumin seeds essential oil. Food Chem 2020; 338:128143. [PMID: 33091986 DOI: 10.1016/j.foodchem.2020.128143] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 12/22/2022]
Abstract
Preparation and characterization of novel encapsulation system based on calcium alginate hydrogels filled with cumin essential oil has been investigated. Firstly, the effect of sodium alginate concentration, CaCl2 level, hardening time, encapsulation and emulsion fabrication methods was studied on loading capacity of the hydrogels using a Resolution-V fractional factorial design (2 V5-1 FFD), followed by response surface methodology (RSM). At the optimum point, the in-vitro release of phenolic compounds in simulated gastric and intestinal mediums were 96.02 ± 0.96% and 10.65 ± 1.23% after 180 min, respectively. The Scanning electron microscopy (SEM) images demonstrated a relatively smooth surface with small pore size. Based on SEM images and Fourier-transform infrared spectrums, the cumin essential oil was encapsulated successfully in calcium alginate beads. Thus, calcium alginate hydrogel could be introduced as a promising carrier for encapsulating biochemical active compounds with favorable features.
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Affiliation(s)
- Setareh Gholamian
- Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Moloud Nourani
- Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
| | - Nafiseh Bakhshi
- Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
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Yang JS, Mu TH, Ma MM. Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization. Food Chem 2019; 289:351-359. [PMID: 30955623 DOI: 10.1016/j.foodchem.2019.03.027] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 03/05/2019] [Accepted: 03/09/2019] [Indexed: 11/24/2022]
Abstract
The ultrasound-microwave assisted HCl extraction of pectin from potato pulp was optimized using the response surface methodology. Effects of extraction temperature, pH, and time on the yield were evaluated, and structural characteristics of pectin extracted under optimal conditions were determined. The yield was 22.86 ± 1.29% under optimal conditions of temperature 93 °C, pH 2.0, and time 50 min. The obtained pectin was rich in branched rhamnogalacturonan I (61.54 mol%). Furthermore, the pectin was a low-methoxyl (degree of methylation, 32.58%) but highly acetylated (degree of acetylation, 17.84%) pectin and the molecular weight was 1.537 × 105 g/mol. Fourier transform infrared spectroscopy and 1H nuclear magnetic resonance indicated that pectin had a linear region of α-1, 4-linked galacturonic acids which could be methyl and acetyl-esterified, and rhamnose linked with galacturonic acid to form rhamnogalacturonan which was branched with side chains. Scanning electron microscopy showed most of pectin had a lamellae structure.
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Affiliation(s)
- Jin-Shu Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China
| | - Tai-Hua Mu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China.
| | - Meng-Mei Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China
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Chen Z, Wang C, Gao X, Chen Y, Kumar Santhanam R, Wang C, Xu L, Chen H. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts. Food Chem 2019; 271:266-273. [PMID: 30236676 DOI: 10.1016/j.foodchem.2018.07.170] [Citation(s) in RCA: 112] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 07/17/2018] [Accepted: 07/25/2018] [Indexed: 01/05/2023]
Abstract
The interactions of soy protein isolate with cyanidin-3-O-glucoside were investigated to study the protective effect of protein on anthocyanin's stability by UV-Vis spectrophotometry, Fourier transform infrared spectroscopy, circular dichroism and fluorescence spectroscopy. Preheat treatment and binding of cyanidin-3-O-glucoside effectively changed the secondary structure of soy protein isolate, with a decrease in α-helix, random coil structure and an increase in β-sheet and β-turn. The soy protein isolate preheated at 121 °C exhibited a strong binding affinity towards cyanidin-3-O-glucoside with strong Ks of 147.40 × 104 M-1 and also effectively increased the thermal and oxidation stabilities of black soybean seed coat extract via decreasing the degradation rate by 67% and 23%, respectively. Soy protein isolate interacted with cyanidin-3-O-glucoside mainly through hydrophobic interactions and static quenching process. Altogether, the results suggested that preheated soy protein isolate-cyanidin-3-O-glucoside interaction could effectively protect anthocyanins' stability through strong binding affinity influenced by the systematic alterations in the secondary structure.
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Affiliation(s)
- Zhongqin Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Cong Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Xudong Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yue Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Ramesh Kumar Santhanam
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Chunli Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Leilei Xu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China.
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Fan X, Gao Y, He W, Hu H, Tian M, Wang K, Pan S. Production of nano bacterial cellulose from beverage industrial waste of citrus peel and pomace using Komagataeibacter xylinus. Carbohydr Polym 2016; 151:1068-1072. [PMID: 27474656 DOI: 10.1016/j.carbpol.2016.06.062] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 06/09/2016] [Accepted: 06/15/2016] [Indexed: 11/17/2022]
Abstract
Bacterial cellulose (BC) is a high-purity and robust cellulose that is utilised in medicine, consumer goods, and industrial practices. The present study aimed to investigate the suitability of beverage industrial waste for the production of BC by Komagataeibacter xylinus CICC No. 10529 and to study the structural properties of BC films in both citrus peel and pomace enzymolysis (CPPE) and Hestrin-Schramm (HS, Hestrin & Schramm, 1954) media. Under similar experimental conditions, the yield of BC from CPPE medium was 5.7±0.7g/L, which was higher than from HS medium (3.9±0.6g/L). To evaluate the structure of BC, fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and colour evaluation using a chroma meter were utilised. The average diameters of BC, obtained from CPPE and HS mediums, were 50nm and 60nm, respectively. The crystallinity index of BC from the CPPE medium was approximately 63%, which was lower than BC produced from the HS medium (65%). The two varieties of BC showed no significant differences in relation to their colour parameters. Therefore, BC production from CPPE medium had similar properties to BC from HS medium, but it is more environmentally friendly and cheaper to produce.
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Affiliation(s)
- Xin Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yue Gao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Wanying He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Ming Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Kexing Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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Bakirdere S, Yilmaz MT, Tornuk F, Keyf S, Yilmaz A, Sagdic O, Kocabas B. Molecular characterization of silver-stearate nanoparticles (AgStNPs): A hydrophobic and antimicrobial material against foodborne pathogens. Food Res Int 2015; 76:439-448. [PMID: 28455024 DOI: 10.1016/j.foodres.2015.08.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Revised: 07/28/2015] [Accepted: 08/01/2015] [Indexed: 01/17/2023]
Abstract
In this study, silver-stearate nanoparticles (AgStNPs) have been produced from silver nitrate solutions by replacing the nitrate by stearate ions and then reducing by thermal treatment. AgStNPs were characterized by particle size, zeta-potential, ATR-FTIR, contact angle and SEM (scanning electron microscopy) analyses. The mean particle size and zeta potential of AgStNPs were determined to be 69.22±7.30nm and +8.02±0.88mV. ATR-FTIR analysis showed characteristic IR bands of stearate, revealing the two strong peaks at 2848 and 2915cm-1 associated to symmetric (νs(CH2)) and asymmetric (νas(CH2)) stretching vibrations of methylene groups, respectively. On the other hand, the scissoring and rocking modes of methylene group were observed at 1470 and 718cm-1, respectively. Nanomorphological characterization by SEM revealed a layered morphology of AgStNPs. Contact angle measurements demonstrated that a contact angle of water drop on glass coated with AgStNPs was found to be 108.76°, which proved the strong hydrophobic properties of AgStNPs. AgStNPs seemed to be very effective in inhibiting foodborne pathogens (Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes and Candida albicans). The results suggest the use of AgStNPs as a coating material to reduce biofilm or biofouling formation in terms of achieving appropriate food contact surfaces and higher hygiene/easier sanitation due to their strong hydrophobic and antimicrobial properties.
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Affiliation(s)
- Sezgin Bakirdere
- Yıldız Technical University, Art and Sciences Faculty, Chemistry Department, 34210 İstanbul Turkey.
| | - Mustafa Tahsin Yilmaz
- Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 İstanbul, Turkey.
| | - Fatih Tornuk
- Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 İstanbul, Turkey
| | - Seyfullah Keyf
- Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Chemical Engineering Department, 34210 İstanbul, Turkey
| | - Azime Yilmaz
- Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Bioengineering Department, 34210 İstanbul, Turkey
| | - Osman Sagdic
- Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 İstanbul, Turkey
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