Spore germination and lactic acid combined treatment: A new processing strategy for the shelf-life extension of instant wet noodles.

Bacillus amyloliquefaciens (BAM) was identified as the predominant spoilage bacteria in instant wet noodles (IWNs). The utilization of industrial acid treatment as a long shelf-life strategy resulted in reduced consumer acceptance due to the acidic taste of the products. This study proposed a processing strategy that integrated spore germination (SG) and lactic acid (LA) treatment to effectively reduce the spore survival rate and extend the shelf life of IWNs. L-histidine, d-glucose, and sodium chloride were highly efficient and safe germinants for BAM spores. In IWNs, compound germinants (1.0 % L-histidine, 0.5 % d-glucose, and 1.0 % sodium chloride) boosted the SG rate by 3.61 times. With synergistic LA treatment, the spore lethality increased by 34.41 % -41.68 %. Under the SG and reduced acid-heat conditions of pH 2.30-2.50, the mortality of spores could reach 92.00 %-93.17 %, which was 14.11 %-15.28 % higher than the industrial acid-heat condition of pH 2.10. DPA, ATP, and membrane potential showed that germinants reduced the spore membrane permeability and promoted the occurrence of spore membrane damage under acid-heat conditions. Moreover, this strategy significantly extended the shelf-life of IWNs by 3.00-5.50 times and controlled the pH ≥ 5.50. Additionally, it improved color, texture, and overall sensory evaluation. Accordingly, this strategy solved the contradiction between the long shelf-life of IWNs and the unacceptable acidification in industrial production.

Assessment of Peanut Protein Powder Quality by Near-Infrared Spectroscopy and Generalized Regression Neural Network-Based Approach.

The global demand for protein is on an upward trajectory, and peanut protein powder has emerged as a significant player, owing to its affordability and high quality, with great future market potential. However, the industry currently lacks efficient methods for rapid quality testing. This research paper addressed this gap by introducing a portable device with employed near-infrared spectroscopy (NIR) to quickly assess the quality of peanut protein powder. The principal component analysis (PCA), partial least squares (PLS), and generalized regression neural network (GRNN) methods were used to construct the model to further enhance the accuracy and efficiency of the device. The results demonstrated that the newly established NIR method with PLS and GRNN analysis simultaneously predicted the fat, protein, and moisture of peanut protein powder. The GRNN model showed better predictive performance than the PLS model, the correlation coefficient in calibration (Rcal) of the fat, the protein, and the moisture of peanut protein powder were 0.995, 0.990, and 0.990, respectively, and the residual prediction deviation (RPD) were 10.82, 10.03, and 8.41, respectively. The findings unveiled that the portable NIR spectroscopic equipment combined with the GRNN method achieved rapid quantitative analysis of peanut protein powder. This advancement holds a significant application of this device for the industry, potentially revolutionizing quality testing procedures and ensuring the consistent delivery of high-quality products to fulfil consumer desires.

Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds.

Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison of the raw material indicators, physicochemical properties, and processing characteristics of four edible and four oil sunflower seed varieties were investigated. The results showed that the engineering properties, texture characteristics, single-cell structure, and oil, protein, and starch granule distribution were different between edible and oil sunflower seeds. The composition of fatty acids and amino acids was different among edible, oil sunflower seeds and different varieties. The oleic acid (18.72~79.30%) and linoleic acid (10.11~51.72%) were the main fatty acids in sunflower seed oil, and in amino acid composition, the highest content was glutamic acid (8.88~11.86 g/100 g), followed by aspartic acid (3.92~4.86 g/100 g) and arginine (4.03~4.80 g/100 g). Sunflower meal proteins were dominated by 11S globulin and 2S albumin, and the secondary structure was dominated by ß-folding, with -SH and S-S varying greatly among different varieties. Sunflower meal proteins vary widely in terms of functional properties among different varieties, and specialized quality screening was necessary. This study provided a reference and theoretical support for understanding sunflower seeds to further promote the processing and utilization of sunflower seeds.

Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure.

To improve the quality of autoclaved recooked noodles (ARNs), this study explored the effects of precooking on the sensory and tensile properties of ARNs from the perspectives of changes in protein structure and water distribution. The results showed that the ARNs of two kinds of pretreatments (Boiling 2 min, Boiling 1 min + Steaming 2 min) presented the best sensory quality (average score ≥ 7.50) and high tensile properties (tensile distance ≥ 45.24 mm). After autoclaving and recooking, the proportion of tightly bound water increased by 11.30%-12.52%, resulting in stronger water-solid interaction. The results of laser confocal microscopy (CLSM) proved that a strengthened gluten network (protein percentage area ≥ 40.28%; junction density ≥ 10.96 × 10-4) appeared. Therefore, appropriate precooking treatment could effectively improve the sensory quality and tensile properties of ARNs by enhancing the tightly bound water ratio and strengthening the gluten network.

Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model.

The content of bioactive components is the key to determining the quality of Ganoderma lucidum fermented whole wheat (GW) products, and drying is a necessary link in the initial processing of GW, which will affect the bioactivity and quality of GW. This paper was to assess the effect of hot air drying (AD), freeze drying (FD), vacuum drying (VD) and microwave drying (MVD) on the content of bioactive substances and the characteristics of digestion and absorption of GW. The results showed that FD, VD and AD were beneficial to the retention of unstable substances such as adenosine, polysaccharide and triterpenoid active components in GW, and their contents were 3.84-4.66 times, 2.36-2.83 times and 1.15-1.22 times of MVD, respectively. The bioactive substances in GW were released during digestion. The bioavailability of polysaccharides in the MVD group (419.91 %) was significantly higher than that in the FD, VD and AD groups (68.74 %-78.92 %), but their bioaccessibility (5.66 %) was lower than that in the FD, VD and AD groups (33.41 %-49.69 %). Principal component analysis (PCA) showed that VD is more suitable for GW drying due to the comprehensive performance of 3 aspects in terms of active substance retention, bioavailability and sensory quality.

Quantitative conversion of free, acid-hydrolyzable, and bound ellagic acid in walnut kernels during baking.

Ellagitannins, the main components of walnut kernel polyphenols, are easily degraded by heating to produce ellagic acid, precursor in the production of urolithins that show multiple physiological functions. To analyze the conversion of ellagitannins to free ellagic acid in walnut kernels during baking, a quantitative method was developed to investigate the ellagic acid content (EAC) in free phenolic acid (FPA), acid-hydrolyzable phenolic acid (AHPA), and bound phenolic acid (BPA) fractions. The results showed that the EAC in FPA reached its maximum (5.17 ± 0.30 mg/g DW) after baking at 165 °C for 30 min, which increased by 99.52% compared with the control. Meanwhile, the content of ellagitannins (ETC) in AHPA and BPA dropped by 89.14% and 26.08%, respectively. It suggested that baking promoted the conversion of ellagitannins in AHPA and BPA to ellagic acid in FPA. Eight ellagitannins were regarded as the main precursors of ellagic acid in walnut kernels.

Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition.

Carotenoids in plant foods are sources of pro-vitamin A and nutrients with several health benefits, including antioxidant and anticancer activities. However, humans cannot synthesize carotenoids de novo and must obtain them from the diet, typically via plant foods. We review the chemical changes of carotenoids in plant foods from farm to table and nutrition, including nutrient release and degradation during processing and metabolism in vivo. We also describe the influencing factors and proposals corresponding to enhancing the release, retention and utilization of carotenoids, thus benefiting human health. Processing methods influence the release and degradation of carotenoids, and nonthermal processing may optimize processing effects. The carotenoid profile, food matrix, and body status influence the digestion, absorption, and biotransformation of carotenoids in vivo; food design (diet and carotenoid delivery systems) can increase the bioavailability levels of carotenoids in the human body. In this review, the dynamic fate of carotenoids in plant foods is summarized systematically and deeply, focusing on changes in their chemical structure; identifying critical control points and influencing factors to facilitate carotenoid regulation; and suggesting multi-dimensional strategies based on the current state of food processing industries to achieve health benefits for consumers.

The systematic exploration of cadmium-accumulation characteristics of maize kernel in acidic soil with different pollution levels in China.

Cadmium is a toxic element with a half-life of more than a few decades that can be absorbed by crops and threaten human health. The problem of food security caused by cadmium through soil-crop systems has received great attention in China. Maize is a staple food widely cultivated throughout the world. However, the lack of systematic study makes it difficult to draw an accurate conclusion on its exact characteristics of cadmium accumulation and the corresponding health risk assessment. The availability of cadmium increased with the decrease of soil pH in acidic soil, enhancing the uptake of cadmium by crops and thus posing a major threat to food safety. In this study, the performance of kernel cadmium accumulation in abundant maize inbred and important hybrid lines were analyzed on acidic fields with different pollution levels in China. It was found that the kernel cadmium concentration both in inbred and hybrid lines showed left skewed distribution and concentrated significantly in a low interval under different soil cadmium gradients with good correlation. The classification of cadmium risk level in maize germplasm and cultivars and the analysis of soil cadmium threshold for maize safe planting can provide references to utilize the crop more feasibly and effectively. Maize may be an important staple crop to reduce human exposure to cadmium in agricultural soil.

Investigating the amount of TFAs, CLAs and ω6/ω3 of various brands of corn oil heated at different time-temperature treatments.

A qualitative and quantitative analysis of trans fatty acids (TFAs), conjugated linoleic acids (CLAs) and linoleic acid/α-linolenic acid (ω6/ω3) in eleven different brands of fresh and heated corn oil was investigated. Corn oil was subjected to thermal treatment at 180, 210 and 230 °C for 4, 8 and 12 h. The kinds of fatty acids were almost the same in all eleven brands of corn oil, but there were differences in the quantities of TFAs, CLAs and ω6/ω3 among the brands. The formation of TFAs in different brands of corn oil increased slowly at 180 °C and rapidly at 230 °C with the maximum increase of 28 and 374%, respectively. The formation of CLAs also increased during the heating with the amount of 0.00-0.32 g/100 g in fresh corn oil and 0.71-1.12 g/100 g in corn oil heated at 230 °C for 12 h. The value of ω6/ω3 was high in corn oil and increased with heating temperature and time. The largest rise of ω6/ω3 can reach upwards of 239:1. The results showed that temperature control was essential for maintaining the quality and nutritional value of corn oil.

Preparation and characterization of zein thermo-modified starch films.

A new method of preparing films from zein thermo-modified starch was presented. According to data of micro-visco-amylography and rheometer, dry heating with zein significantly decreased the pasting properties of waxy corn starch and distarch phosphate, the values of G' and G″ of starches dry heated with zein decreased, while the loss tangent increased as a function of heating time. Scanning electron microscopy images showed that the surfaces of starch granules became rough after dry heating with zein, suggesting interactions between zein and the granule surface. In films made from mixtures, the starch/zein compatibility was improved through dry heating. Compared with films cast from mixtures of separately heat-treated starch and zein, films made from the starch/zein mixtures heated together possessed higher water contact angle and tensile strength. Simple dry heating with zein could thus be used as a promising modification method for improving the functionality of edible films from starches.

Low Night Temperature Affects the Phloem Ultrastructure of Lateral Branches and Raffinose Family Oligosaccharide (RFO) Accumulation in RFO-Transporting Plant Melon (Cucumismelo L.) during Fruit Expansion.

Due to the importance and complexity of photo assimilate transport in raffinose family oligosaccharide (RFO)-transporting plants such as melon, it is important to study the features of the transport structure (phloem) particularly of the lateral branches connecting the source leaves and the sink fruits, and its responses to environmental challenges. Currently, it is unclear to what extents the cold environmental temperature stress would alter the phloem ultrastructure and RFO accumulation in RFO-transporting plants. In this study, we firstly utilized electron microscopy to investigate the changes in the phloem ultrastructure of lateral branches and RFO accumulation in melons after being subjected to low night temperatures (12°C and 9°C). The results demonstrated that exposure to 9°C and 12°C altered the ultrastructure of the phloem, with the effect of 9°C being more obvious. The most obvious change was the appearance of plasma membrane invaginations in 99% companion cells and intermediary cells. In addition, phloem parenchyma cells contained chloroplasts with increased amounts of starch grains, sparse cytoplasm and reduced numbers of mitochondria. In the intermediary cells, the volume of cytoplasm was reduced by 50%, and the central vacuole was present. Moreover, the treatment at 9°C during the night led to RFO accumulation in the vascular bundles of the lateral branches and fruit carpopodiums. These ultrastructural changes of the transport structure (phloem) following the treatment at 9°C represented adaptive responses of melons to low temperature stresses. Future studies are required to examine whether these responses may affect phloem transport.

[Effects of elevated rhizosphere CO2 concentration on the photosynthetic characteristics, yield, and quality of muskmelon].

By using aeroponics culture system, this paper studied the effects of elevated rhizosphere CO2 concentration on the leaf photosynthesis and the fruit yield and quality of muskmelon during its anthesis-fruiting period. In the fruit development period of muskmelon, as compared with those in the control (350 microL CO2 x L (-1)), the leaf chlorophyll content, net photosynthetic rate (Pn), stomatal conductance (Gs), intercellular CO2 concentration (Ci), and the maximal photochemical efficiency of PS II (Fv/Fm) in treatments 2500 and 5000 microL CO2 x L(-1) decreased to some extents, but the stomatal limitation value (Ls) increased significantly, and the variation amplitudes were larger in treatment 5000 microL CO2 x L(-1) than in treatment 2500 microL CO2 x L(-1). Under the effects of elevated rhizosphere CO2 concentration, the fruit yield per plant and the Vc and soluble sugar contents in fruits decreased markedly, while the fruit organic acid content was in adverse. It was suggested that when the rhizosphere CO2 concentration of muskmelon during its anthesis-fruiting period reached to 2500 microL x L(-1), the leaf photosynthesis and fruit development of muskmelon would be depressed obviously, which would result in the decrease of fruit yield and quality of muskmelon.

Investigation on culturable microflora in Tibetan kefir grains from different areas of China.

UNLABELLED: Four samples of Tibetan kefir grains (TK-ZJUJ 01-04) from Tibet and surrounding areas were investigated via phenotypic and genotypic methods to compare and analyze the diversity of culturable microflora among different origins. As a result, 4 genera of microorganisms from TK-ZJUJ01: Bacillus subtilis (2.9 × 10(7) cfu/mL), Lactococcus lactis (8.2 × 10(7) cfu/mL), Kluyveromyces marxianus (3.0 × 10(6) cfu/mL), Saccharomyces cerevisiae (9.0 × 10(6) cfu/mL); 4 genera from TK-ZJUJ02: Lactobacillus kefiri (1.0 × 10(8) cfu/mL), Pichia kudriavzevii (5.0 × 10(6) cfu/mL), K. marxianus (1.9 × 10(7) cfu/mL), Kazachstania unispora (6.2 × 10(7) cfu/mL); 6 genera from TK-ZJUJ03: Leuconostoc lactis (4.6 × 10(7) cfu/mL), L. lactis (3.0 × 10(7) cfu/mL), Lactobacillus plantarum (3.0 × 10(7) cfu/mL), K. unispora (3.0 × 10(6) cfu/mL), K. marxianus (2.0 × 10(6) cfu/mL), (1.7 × 10(7) cfu/mL); and 4 genera from TK-ZJUJ04: L. plantarum (1.8 × 10(7) cfu/mL), Acetobacter fabarum (5.0 × 10(6) cfu/mL), K. unispora (6.2 × 10(7) cfu/mL), Pichia guilliermondii (6.2 × 10(7) cfu/mL) were identified. Yeasts like P. kudriavzevii and P. guilliermondii isolated in this study were the first time reported in Tibetan kefir grains. For TK-ZJUJ 01-03, lactic acid bacteria were the major microorganisms, which accounted for more than 50% of all the microbial population, while for TK-ZJUJ04, the largest microbial group was yeasts which accounted for more than 50%. In a word, study of diversity and composition of microflora provided us theoretical foundation for further investigation and application of Tibetan kefir grains. PRACTICAL APPLICATION: This is the basic research in order to develop and industrialize a new kind of yogurt starter which is naturally formed microbiota with both lactic acid bacteria and yeasts in it.

Dual effects of silibinin treatment on autophagy-regulated dermal apoptosis retardation and epidermal apoptosis up-regulation in UVB-induced skin inflammation.

Skin inflammation induced by ultraviolet B (UVB) radiation is characterized by migration and chemotaxis of inflammatory cells, epidermic thickening and erythema. Apoptosis and autophagy of epidermal and dermal cells are involved in its development through the adjustment of balance between cell survival and death. In this study, the role of balance between cell survival and apoptosis in dermis and epidermis in UVB-induced skin inflammation and the effect of autophagy on the balance were elucidated, and the protective mechanism of silibinin was investigated through the examination of the influence of autophagy activation or inhibition on erythema, migration, and chemotaxis of inflammatory cells as well as apoptosis adjustments. In UVB-irradiated controls, dermal apoptosis was retarded and the survival of inflammatory cells was promoted through the up-regulation of dermal autophagic level; epidermal apoptosis was increased through the down-regulation of epidermal autophagic level, causing migration and chemotaxis of neutrophils and mast cells as well as skin erythema. In silibinin-treated group (50 mg/kg/day for 4 days), dermal apoptosis was increased through inhibiting dermal autophagy; improper adjustment of epidermal apoptosis was attenuated through promoting epidermal autophagy, presenting dual effects on the balance between autophagy and apoptosis of epidermal and dermal cells and the protection.