Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process.

Lipids play an important role in the salting process of duck eggs. In this research, the low-salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids and lipidomics were analyzed. The low-salt pickling process maintained the quality of the salted duck egg yolk, and can be regard as a healthy alternative to the traditional curing process. After salting, levels of saturated fatty acid (SFA), monounsaturated fatty acid (MFA) and polyunsaturated fatty acid (PUFA) were increased by 57.77%, 41.59%, and 23.20%, respectively. The lipidomics data showed significant differences in 39 lipids in the phospholipid family during the low-salt pickling process of egg yolk (p < 0.05), in which lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE) and phosphatidylcholine (PC) were defined as differential lipid after low-salt pickling, and the levels of LPC and LPE were increased. Thus, phospholipids might be responsible for the unique quality of salted duck egg yolk.

Approaches for enhancing the stability and formation of sulforaphane.

The isothiocyanate sulforaphane (SF) is one of the most potent naturally occurring Phase 2 enzymes inducers derived from brassica vegetables like broccoli, cabbage, brussel sprouts, etc. Ingestion of broccoli releases SF via hydrolysis of glucoraphanin (GRP) by plant myrosinase and/or intestinal microbiota. However, both SF and plant myrosinase are thermal-labile, and the epithiospecifier protein (ESP) directs the hydrolysis of GRP toward formation of sulforaphane nitrile instead of SF. In addition, bacterial myrosinase has low hydrolyzing efficiency. In this review, we discuss strategies that could be employed to improve the stability of SF, increase SF formation during thermal and non-thermal processing of broccoli, and enhance the myrosinase-like activity of the gut microbiota. Furthermore, new cooking methods or blanching technologies should be developed to maintain myrosinase activity, and novel thermostable myrosinase and/or microbes with high SF producing abilities should also be developed.

Kinetic and thermodynamic studies of sulforaphane adsorption on macroporous resin.

The adsorption equilibrium, kinetic and thermodynamic of sulforaphane (SF) adsorption onto macroporous resin in aqueous phase were studied. The SP850 resin was screened as the appropriate resin for SF purification. From the equilibrium studies, the Redlich-Peterson model was found to be the best for description of the adsorption behavior of SF onto SP850 resin, followed by the Freundlich model and the Langmuir model. Batch equilibrium experiments demonstrated that, in the examined temperature range, the equilibrium adsorption capacity of SP850 resin decreased with increasing adsorption temperature. Thermodynamics studies indicated that the adsorption of SF was a physical, exothermic, and spontaneous process. The adsorption kinetics revealed that the pseudo-second-order kinetic model was suitable to characterize the kinetics of adsorption of SF onto SP850. Finally, the intra-particle diffusion model demonstrated that SF diffused quickly into macropores, and that diffusion slowed down in the meso- and micropores.