Application of Maillard reaction product of xylose-pea protein enzymatic hydrolysate in 3D printing.

BACKGROUND: This paper aims to provide a basis for the application of Maillard reaction products and ideas for 3D printing of functional food. RESULTS: We evaluated the effects of pea protein enzymatic hydrolysate-xylose Maillard reaction products (xMRPs) on the printability of 3D printing materials and the structure using various techniques. It was found that compared with the addition of enzymatic hydrolysate, the materials with xMRPs and 3D printing could significantly improve the structure, physical properties, formability of 3D printing materials and 3D print products, among which the xMRPs with 6 g of xylose had the most significant effect. CONCLUSIONS: This study has important scientific value and practical significance for the high-valued application of Millard reaction products and the promotion of the practical application of 3D printing technology in the food industry. © 2020 Society of Chemical Industry.

Preparation and Characterization of Aronia melanocarpa/Gellan Gum/Pea Protein/Chitosan Bilayer Films.

In this study, pH-sensitive bilayer hydrogel films with different AM contents (0.00%, 0.50%, 1.00%, 1.50%, 2.00% and 2.50%) were constructed. The films took AM/GG hydrogel as the inner layer structure and a pea protein (PP)/chitosan (CS) composite system as the outer structure. Film formation and the effect of AM were clarified through the detection and analysis of mechanical properties, microstructure, pH sensitivity and fresh-keeping ability. Results showed that AM exhibited good compatibility with each substance in the composite film, which were evenly dispersed in the system. The addition of AM significantly improved the water content, tensile strength, elongation at break, puncture resistance, oil resistance and water resistance of the composite films. The antioxidant activity, pH sensitivity and fresh-keeping effect of the composite film on fresh pork were remarkably enhanced. Moreover, it was found that the composite film containing AM effectively inhibited the production of total volatile base nitrogen (TVN) in fresh pork and significantly reduced the weight loss of fresh pork due to water loss during storage. Therefore, the functional properties revealed that AM was more positive to the comprehensive performance of films, and the AM-GG/PP-CS bilayer film containing AM exhibited strong potential for use in food preservation and packaging as a food freshness indicator to test food quality changes in storage.

Inhibition of persimmon tannin extract on guinea pig skin pigmentation.

BACKGROUND: In daily life, excessive exposure to ultraviolet light can lead to pigmentation. AIMS: This study is to determine the mechanism of persimmon tannin extract in inhibiting pigmentation, to investigate whether the effect of persimmon tannin extract is superior to that of arbutin, and to detect the optimal concentration. METHODS: In this study, the guinea pig pigmentation model was established by ultraviolet B (UVB) irradiation. With arbutin as a positive control, Masson-Fontana silver staining was used to observe the effects of persimmon tannin extract on melanin distribution in guinea pigs' skin tissue. Then, the tyrosinase activity was measured, and an Enzyme-linked immunosorbent assay was used to investigate the contents of antioxidant enzymes, inflammatory factors, and signaling pathway inhibitors in guinea pigs' skin tissue. RESULTS: The results showed that compared with the model group, superoxide dismutase, catalase, glutathione peroxidase, DKK1 content of Wnt/-catenin signaling pathway inhibitors levels, and inhibitory tyrosinase activity were increased by 24.3%, 33.3%, 59.3%, 36.81%, and 17.16%, respectively. Meanwhile, the interleukin-6 and interleukin-8 expression were reduced by approximately 22.2% and 54%. The results also showed that persimmon tannin extract could significantly reduce melanin density. The differences in experimental results were statistically significant (P < .01). CONCLUSIONS: Compared with the arbutin group, the medium-dose group (persimmon tannin extract of 20%) had a more significant effect on inhibiting pigmentation. Persimmon tannin could serve as a promising agent for preventing skin pigmentation. It is expected to provide ideas for the development of deep-processed persimmon products related to functional foods and cosmetics.

Modification of pea dietary fiber by ultrafine grinding and hypoglycemic effect in diabetes mellitus mice.

This study was designed to investigate the effects of ultrafine grinding on the physicochemical properties of pea dietary fiber (PDF) and the hypoglycemic effect of ultrafine grinding dietary fiber on diabetes mellitus (DM). So, the PDF was treated by ultrafine grinding technology, and its microstructure and physicochemical properties were determined. Then, the DM model was established, and the 4-week ultrafine grinded pea dietary fiber (UGPDF) diet intervention was conducted by using gavage and feeding. During this period, the blood glucose and body weight of the mice were measured, and an oral glucose tolerance test was measured on the last day. The biochemical blood indexes of the mice were determined, and the pancreas was stained with HE after dissecting. The results showed that after ultrafine grinding, the structure fragmentation, specific surface area increased, and UGPDF showed higher swelling ability as well as water and oil holding capacities. Simultaneously, UGPDF had a significant effect on reducing blood glucose and glycosylated hemoglobin in DM mice, improving the wasting state of mice and increasing the tolerance to glucose. Further, the results of the HE section showed that the pancreatic islet cells gradually returned to normal regular morphology. In biochemical blood indicators, UGPDF reduced TC and TG levels in the blood. This study provided a specific data basis for the following research on the hypoglycemic mechanism, and broadens the application field of PDF. PRACTICAL APPLICATION: The physicochemical properties of pea dietary fiber were improved by ultrafine grinding technology. Because of this, the application of pea dietary fiber in the field of hypoglycemic had a better effect, laying a foundation for the next research on hypoglycemic mechanism.