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19 pages, 5663 KiB

Open AccessArticle

Preparation of Edible Colorant Lake Using Calcium Carbonate and β-Carotene: Structural Characterization and Formation Mechanism Study

by Yuhan Liu, Le Jing, Jiaqi Cui, Dongdong Yuan and Chengtao Wang

Foods 2024, 13(7), 1050; https://doi.org/10.3390/foods13071050 - 29 Mar 2024

Viewed by 838

Abstract

This study prepared a novel β-carotene colorant lake using calcium carbonate (CaCO₃) and investigated the lake formation process and its basic characteristics. Kinetic adsorption analysis confirmed that medium pH (9.3) and medium temperature (40 °C) were more suitable for lake preparation, [...] Read more.

This study prepared a novel β-carotene colorant lake using calcium carbonate (CaCO₃) and investigated the lake formation process and its basic characteristics. Kinetic adsorption analysis confirmed that medium pH (9.3) and medium temperature (40 °C) were more suitable for lake preparation, while desorption occurred, possibly due to crystalline transformation of CaCO₃. The isothermal analysis and model fitting results suggested that the β-carotene and CaCO₃ particles combined via a monolayer adsorption process driven by physical force. Electrostatic attraction likely participated in the process due to the net negative surface charges of β-carotene dispersion and positively charged groups on the CaCO₃ particle surfaces. Ethanol, ultrasonic treatment, and drying method significantly influenced the immobilization efficiency (IE) of β-carotene in the lake and light stability of the lake, without affecting its crystal form. The thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) curves confirmed absorption of β-carotene onto CaCO₃. Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) analyses indicated no obvious chemical bonds between β-carotene and CaCO₃. Energy-dispersive spectroscopy (EDS) confirmed the presence of β-carotene on surfaces but not in the interior of the CaCO₃ particles. The adsorption of β-carotene by calcium carbonate was further confirmed to be a physical adsorption on surface. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients: Volume II)

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16 pages, 2773 KiB

Open AccessArticle

Purification and Structural Characterization of Polysaccharides from Polygonum multiflorum Thunb. and Their Immunostimulatory Activity in RAW264.7 Cells

by Yan Gou, Donglin Gu, Jing Fan, Jianbo Yang, Ke Zan, Jingjing Liu, Hongyu Jin, Ying Wang, Feng Wei and Shuangcheng Ma

Foods 2024, 13(6), 932; https://doi.org/10.3390/foods13060932 - 19 Mar 2024

Viewed by 615

Abstract

Polygonum multiflorum Thunb. (PM) and derived products are broadly utilized in Chinese traditional medicine. According to our previous research, PM mostly contains polysaccharides, which display a wide range of biological activities. Two water-soluble polysaccharides (PMPs-1 and PMPs-2) were obtained from PM by DEAE-Cellulose [...] Read more.

Polygonum multiflorum Thunb. (PM) and derived products are broadly utilized in Chinese traditional medicine. According to our previous research, PM mostly contains polysaccharides, which display a wide range of biological activities. Two water-soluble polysaccharides (PMPs-1 and PMPs-2) were obtained from PM by DEAE-Cellulose and Sephadex G-100 column chromatography. Colorimetry, HPGPC-MALLS-RID, HPLC-PDA, methylation, FT-IR, NMR, and SEM were used to characterize these polysaccharides. PMPs-1 and PMPs-2 had average molecular weights of 255.5 and 55.7 kDa, respectively. PMPs-1 consisted of Man, Glc, Gal, and Ara at 0.9:78.6:1.0:1.6 and was a glucan with → 4)-Glcp-(1 → as a backbone. Meanwhile, PMPs-2, an acidic polysaccharide, comprised Rha, GalA, Glc, Gal, and Ara at 3.2:20.3:2.7:1.0:8.3. PMPs-1 and PMPs-2 significantly improved the proliferation of RAW 264.7 cells and induced NO, TNF-α, and IL-6 release. This study reveals that these two polysaccharides can be explored as novel immunomodulators and provide a basis for further development of PM in food and pharmaceutical industries. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients: Volume II)

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12 pages, 3368 KiB

Open AccessArticle

Effects of Quillaja Saponin on Physicochemical Properties of Oil Bodies Recovered from Peony (Paeonia ostii) Seed Aqueous Extract at Different pH

by Pengkun Shen, Ruizhi Yang, Yingying Wu, Jiao Liu, Xiuzhen Ding, Wentao Wang and Luping Zhao

Foods 2023, 12(16), 3017; https://doi.org/10.3390/foods12163017 - 11 Aug 2023

Viewed by 891

Abstract

Peony seeds, an important oil resource, have been attracting much attention because of α-linolenic acid. Oil bodies (OBs), naturally pre-emulsified oils, have great potential applications in the food industry. This study investigated the effects of extraction pH and Quillaja saponin (QS) on the [...] Read more.

Peony seeds, an important oil resource, have been attracting much attention because of α-linolenic acid. Oil bodies (OBs), naturally pre-emulsified oils, have great potential applications in the food industry. This study investigated the effects of extraction pH and Quillaja saponin (QS) on the physicochemical properties of peony oil body (POB) emulsions. POBs were extracted from raw peony milk at pH 4.0, 5.0, 6.0, and 7.0 (named pH 4.0-, 5.0-, 6.0-, and 7.0-POBs). All POBs contained extrinsic proteins and oleosins. The extrinsic proteins of pH 4.0- and pH 5.0-POB were 23 kDa and 38 kDa glycoproteins, the unknown proteins were 48 kDa and 60 kDa, while the 48 kDa and 38 kDa proteins were completely removed under the extraction condition of pH 6.0 and 7.0. The percentage of extrinsic proteins gradually decreased from 78.4% at pH 4.0-POB to 33.88% at pH 7.0-POB, while oleosin contents increased. The particle size and zeta potential of the POB emulsions decreased, whereas the oxidative stability, storage stability, and pI increased with the increasing extraction pH. QS (0.05~0.3%) increased the negative charges of all the POB emulsions, and 0.1% QS significantly improved the dispersion, storage, and the oxidative stability of the POB emulsions. This study provides guidance for selecting the proper conditions for the aqueous extraction of POBs and improving the stability of OB emulsions. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients: Volume II)

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16 pages, 2253 KiB

Open AccessArticle

Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches

by Xinhuan Yan, Shaoxiang Pan, Xuemei Liu, Mengnan Tan, Xiaodong Zheng, Wenyu Du, Maoyu Wu and Ye Song

Foods 2023, 12(16), 3012; https://doi.org/10.3390/foods12163012 - 10 Aug 2023

Viewed by 928

Abstract

To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A [...] Read more.

To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients: Volume II)

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14 pages, 4941 KiB

Open AccessArticle

Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions

by Xufeng Yang, Luyao Zhou, Yingying Wu, Xiuzhen Ding, Wentao Wang, Dajian Zhang and Luping Zhao

Foods 2023, 12(15), 2942; https://doi.org/10.3390/foods12152942 - 03 Aug 2023

Viewed by 908

Abstract

Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60–100 °C for 15 min. Heating may lead [...] Read more.

Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60–100 °C for 15 min. Heating may lead to the release of extrinsic proteins from the surface of pH 7.0-SOB due to heat-induced denaturation. The total proportion of α-helix and β-sheets gradually decreased from 77 (unheated) to 36.2% (100 °C). During stomach digestion, the extrinsic protein hydrolysis of heated pH 7.0-SOB emulsions was fast between 60 and 80 °C, and it then slowed between 90 and 100 °C; heating inhibited the oleosin hydrolysis of pH 7.0- and 11.0-SOBs. Heat treatment promoted aggregation and coalescence, and it resulted in increased particle sizes for all emulsions. Larger aggregates were found in heated pH 7.0-SOB emulsions, and larger oil droplets were found in heated pH 11.0-SOB emulsions. After intestinal digestion, the droplets of all SOB emulsions gradually dispersed, and particle sizes decreased. Different heating temperatures had lesser effects on particle sizes and microstructures. Lipolysis was affected by the extraction pH and heating. For pH 11.0-SOB emulsions, the FFA release tendency was greatly affected by the heating temperature, and heating to 80 °C resulted in the highest FFA release (74%). However, all pH 7.0-SOB emulsions had similar total FFA releases. In addition, the droplet charges of heated pH 7.0-SOB emulsions were lower than those of unheated pH 7.0-SOB emulsions in both the intestine and stomach phases; however, the charge changes in different pH 11.0-SOB emulsions showed the opposite tendency. This study will offer guidance regarding the application of SOB emulsions in food. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients: Volume II)

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15 pages, 2690 KiB

Open AccessArticle

Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application

by Xin Li, Jianhao Lv, Minghao Niu, Siqi Liu, Yue Wu, Jiahan Liu, Jingwen Xie, Chengfeng Sun and Yue-Meng Wang

Foods 2023, 12(12), 2431; https://doi.org/10.3390/foods12122431 - 20 Jun 2023

Cited by 2 | Viewed by 1399

Abstract

There is an ongoing trend to design new kinds of food packaging materials with excellent properties which are environmentally friendly enough. The aim of this study was to prepare and characterize egg white protein (EWP)-based composite films with and without ε-polylysine (Lys), as [...] Read more.

There is an ongoing trend to design new kinds of food packaging materials with excellent properties which are environmentally friendly enough. The aim of this study was to prepare and characterize egg white protein (EWP)-based composite films with and without ε-polylysine (Lys), as well as to compare their physical–chemical properties, structural properties, degradation and antibacterial properties. The results showed that with the addition of Lys, the composite films showed a decreasing tendency of the water permeability due to the enhanced interaction between proteins and water molecules. As indicated by the structural properties, stronger cross-linking and intermolecular interactions happened with increasing concentration of Lys. In addition, the composite films presented excellent antibacterial activities against Escherichia coli and Staphylococcus aureus on chilled pork in the presence of Lys. Therefore, our prepared films might be used as a freshness-keeping material with an application in meat preservation. The biodegradation evaluation demonstrated that the composite films were environmental-friendly and have potential applications in the field of food packaging. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients: Volume II)

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15 pages, 3175 KiB

Open AccessArticle

Influence of Cmr1 in the Regulation of Antioxidant Function Melanin Biosynthesis in Aureobasidium pullulans

by Wan Wang, Kai Zhang, Congyu Lin, Shanshan Zhao, Jiaqi Guan, Wei Zhou, Xin Ru, Hua Cong and Qian Yang

Foods 2023, 12(11), 2135; https://doi.org/10.3390/foods12112135 - 25 May 2023

Cited by 1 | Viewed by 1290

Abstract

We have successfully identified the transcription factor Cmr1 from the fungus Aureobasidium pullulans Hit-lcy3T, which regulates melanin biosynthesis genes. Bioinformatics analysis revealed that the Cmr1 gene encodes a protein of 945 amino acids, containing two Cys₂His₂ zinc finger domains and [...] Read more.

We have successfully identified the transcription factor Cmr1 from the fungus Aureobasidium pullulans Hit-lcy3T, which regulates melanin biosynthesis genes. Bioinformatics analysis revealed that the Cmr1 gene encodes a protein of 945 amino acids, containing two Cys₂His₂ zinc finger domains and a Zn(II)₂Cys₆ binuclear cluster domain located at the N-terminus of Cmr1. To investigate the function of the Cmr1 gene, we performed gene knockout and overexpression experiments. Our results showed that Cmr1 is a key regulator of melanin synthesis in Hit-lcy3^T, and its absence caused developmental defects. Conversely, overexpression of Cmr1 significantly increased the number of chlamydospores in Hit-lcy3^T and improved melanin production. RT-qPCR analysis further revealed that overexpression of Cmr1 enhanced the expression of several genes involved in melanin biosynthesis, including Cmr1, PKS, SCD1, and THR1. Melanin extracted from the Hit-lcy3^T was characterized using UV and IR spectroscopy. Furthermore, we assessed the antioxidant properties of Hit-lcy3^T melanin and found that it possesses strong scavenging activity against DPPH·, ABTS·, and OH·, but weaker activity against O₂⁻·. These findings suggest that Hit-lcy3^T melanin holds promise for future development as a functional food additive. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients: Volume II)

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16 pages, 3375 KiB

Open AccessArticle

Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough

by Ranran Li, Chenyang Wang, Yan Wang, Xuan Xie, Wenjie Sui, Rui Liu, Tao Wu and Min Zhang

Foods 2023, 12(9), 1813; https://doi.org/10.3390/foods12091813 - 27 Apr 2023

Cited by 4 | Viewed by 1517

Abstract

The study investigated the extrusion modification of wheat bran and its effects on structural and rheological properties of wheat flour dough. Extruded bran showed better solubility of dietary fiber and structural porosity, leading to higher hydration and swelling power. Addition of extruded bran [...] Read more.

The study investigated the extrusion modification of wheat bran and its effects on structural and rheological properties of wheat flour dough. Extruded bran showed better solubility of dietary fiber and structural porosity, leading to higher hydration and swelling power. Addition of extruded bran to dough caused water redistribution as an intensive aggregation of bound water to gluten matrix with reduced mobility. The bran–gluten interaction influenced by water sequestering caused partial gluten dehydration and conversion of β-turn into β-sheet, which demonstrated the formation of a more polymerized and stable gluten network. Farinographic data confirmed the promotion of dough stability with extruded bran addition at lower gluten content, while viscoelastic data suggested improved dough elasticity at all gluten contents by increasing elastic moduli and decreasing loss tangent. This study would be useful for interpreting the modification effect and mechanism of extrusion on cereal brans and provide valuable guidance for applying it as an effective modification technology on the commercial production of cereal bran and its flour products. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients: Volume II)

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