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Abstract: (E)-5-Methylhept-2-en-4-one is a key flavour compound in hazelnuts with practical applications in perfumery, flavour, and food industries due to its unique sensory properties. This study developed an effective and sustainable achiral reverse-phase high-performance liquid chromatography (HPLC) method with diode array detection (DAD) to determine (E)-5-methylhept-2-en-4-one and its reaction intermediates prepared via chiral-pool-based chemoenzymatic synthesis. Given that two reaction intermediates are thermally unstable at the high temperatures used in gas chromatography, HPLC separation at ambient temperatures (avg. 25 °C) was an appropriate approach. Optimised HPLC conditions consisting of C18 type stationary phase, mixture of acetonitrile: water (60:40, v/v) as mobile phase under isocratic conditions and flow rate 0.5 mL.min−1 were used. Chiral normal phase HPLC–DAD method with polysaccharide derivative stationary phase and n-hexane:propan-2-ol (90:10, v/v) as mobile phase was used for separation of enantiomers of (E)-5-methylhept-2-en-4-one. Both achiral and chiral methods were successfully used for monitoring the course of chemoenzymatic synthesis, conversion of reaction intermediates and purity of final product. The achiral HPLC–DAD method showed good linearity (R2 = 0.9997) in concentration range 0.5–100 μg.mL−1. The limits of detection and quantitation were 0.1 and 0.3 μg.mL−1, respectively. Using developed chiral HPLC–DAD method, sufficient enantioseparation was achieved with resolution of 4.73. Values of LOD and LOQ were 0.2 μg.mL–1 and 0.5 μg.mL–1, respectively. Besides synthesis monitoring and purity product determination, the developed chiral and achiral HPLC methods could find application in the analysis of (S)-(E)-5-methylhept-2-en-4-one in nut-flavoured foods (e.g., pastries, cookies, desserts, beverages) and personal care products, as well as differentiate pure olive oil from those adulterated with hazelnut oil. Graphic Abstract PubDate: 2025-04-05
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Abstract: Propolis, a resinous substance collected by bees from plant sources, is rich in flavonoids and phenolic acids, endowing it with significant antibacterial and anti-inflammatory properties. This comprehensive review and bibliometric analysis examines research progress, updates, trends, and perspectives on the use of propolis and its application in silver nanoparticles (AgNPs). A total of 493 papers investigated propolis extraction and its application in nanoparticles over the last 14 years. The bibliometric analysis revealed a growing interest in this natural substance, as evidenced by the increase in publication trends and the emergence of relevant keywords. The increasing co-occurrence of terms such as “green synthesis”, “antibacterial activity”, and “bioactive compounds” reflects the growing interest in the sustainable development of nanoparticles. This expanding body of research is crucial in addressing global health concerns and providing sustainable therapeutic options and innovative applications. The analysis identified significant contributions to these fields, suggesting a promising future for exploiting these substances to enhance efficacy and safety in healthcare, food safety, and environmental applications. The evolving research landscape reveals a trajectory toward the integration of natural substances with advanced technologies, potentially leading to significant advances such as combating antibiotic-resistant pathogens in the medical field and their use as environmentally friendly agricultural pesticides and plant growth enhancers. This review underscores the importance of these natural compounds and their potential for further development. As interest continues to grow, the promise of propolis and AgNPs to provide effective, safe, and sustainable solutions remains a focal point for future research and applications. PubDate: 2025-04-05
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Abstract: Atlantic salmon (Salmo salar), one of the most popular and nutritious seafood products, is limited in its economic development owing to its highly perishable nature. This study investigated the quality and stability of salmon during chilled storage in a refrigerator (4 °C for 7 d) after various thawing methods to identify ways to increase the acceptability of thawed salmon. The effects of high-pressure thawing (HPT), water immersion thawing (WIT), and air thawing (AT) on the volatile organic compounds (VOCs) and lipid oxidation in salmon after chilled storage for 0, 4, and 7 d were investigated. Results of thiobarbituric acid reactive substance (TBARS) and total volatile basic nitrogen (TVB-N) analyses showed that high pressure can promote lipid oxidation; i.e., the TBARS value exceeded the maximum allowable edible limit of 1 mg MDA/kg (Malondialdehyde, MDA) on day 7 when the thawing pressure was increased to 200 MPa. The TVB-N value decreased during chilled storage as the thawing pressure was increased. Salmon thawed via HPT slightly exceeded the primary freshness value of 15 mg/100 g on day 7. When thawed salmon samples were refrigerated at 4 °C, the proportions of VOCs such as hexanal, acetaldehyde, and 1-pentene-3-ol, which resulted in a fresh smell, gradually decreased via the process of lipid oxidation, Strecker degradation, Maillard reaction, and microbial metabolism. However, the proportions of VOCs such as 3-methylbutanal, 2-methylbutanol, carbon disulfide, and trimethylamine, which resulted in a fishy odor increased and led to the deterioration of freshness of the stored salmon. Compared with WIT and AT, HPT considerably reduced the thawing time and weakened the degree of lipid oxidation. Moreover, unpleasant and pungent odors emerged in the WIT and AT samples on day 7 during chilled storage, while some samples in the HPT group still maintained first-class freshness. These data suggested that HPT under appropriate pressure (150 MPa) could retain the flavor of salmon samples during chilled storage. This information could provide a reference for the development of thawed salmon and guidance in the search for control measures to prevent deterioration of flavor quality in salmon during chilled storage. PubDate: 2025-04-02
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Abstract: Hops (Humulus lupulus L.) are a raw material for brewing beer, providing it with unique flavor and bitterness. In the present study, hops cultivated in Taiwan, the United States, and the Czech Republic were studied and extracted via steam distillation. The essential oils obtained were analyzed using headspace solid-phase microextraction (HS-SPME), direct injection combined with gas chromatography-flame ionization detector (GC-FID), and gas chromatography-mass spectrometry (GC-MS). The results showed that the essential oil yield of Hualien hops was 0.31%. A total of 143 and 162 volatile compounds were identified from seven types of hops using HS-SPME and direct injection, respectively. Sesquiterpenes were relatively more abundant in Taiwanese hops, and β-farnesene was identified in both Taiwanese and Cascade hops from the U.S. Additionally, dimethyl sulfide and dimethyl disulfide were identified in both the U.S. and the Czech Republic hops. Principal component analysis, based on their volatile compound profiles, showed that Taiwanese hops were the most similar to Saaz hops from the Czech Republic. PubDate: 2025-04-02
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Abstract: Mouthwash is used as an adjunct to mechanical oral hygiene, and this combination is widely utilised among the older population. The aim of the study was to determine the antibacterial efficacy of over-the-counter mouthwashes and honey samples, including manuka honeys, against oral and non-oral bacterial pathogens in the presence of artificial human saliva. Five over-the-counter mouthwashes, three honey samples (honeydew, acacia, and linden), and manuka honeys with different contents of methylglyoxal were used in this study. The antibacterial activity of the tested mouthwashes/honeys in the absence or presence of human artificial saliva was determined with a minimum inhibitory concentration assay. The mouthwashes exhibited higher efficacy against oral bacteria (Streptococcus mutans, Streptococcus sobrinus, and Rothia dentocariosa) but were less effective against non-oral bacteria (Pseudomonas aeruginosa, Escherichia coli, and Proteus mirabilis) except for Staphylococcus aureus. Artificial saliva significantly decreased the antibacterial activity of mouthwashes against oral pathogens but not non-oral pathogens. The most effective honey against all tested bacteria was manuka honey and its efficacy was enhanced with increasing amount of methylglyoxal. Artificial saliva did not affect the antibacterial activity of all honeys against oral bacteria. However, it significantly reduced the antibacterial activity of honey samples except manuka honey against non-oral pathogens. Furthermore, a significant reduction of glucose oxidase activity and a subsequent decrease in hydrogen peroxide content were observed in non-manuka honeys. In conclusion, mouthwashes and honeys vary in their antibacterial effect against oral and non-oral bacteria, and the observed effect can be influenced by human saliva. PubDate: 2025-04-02
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Abstract: Beef is one of the most widely consumed meats worldwide, and its products are often adulterated with other meats. To protect consumers’ rights and facilitate regulation by relevant government departments, it is important to develop a rapid and accurate method to detect adulteration in meat and meat products. In this study, we employed bioinformatics methods to identify specific sequences of cattle, pig, chicken, and duck, and designed primers and probes accordingly. A method based on recombinase polymerase amplification (RPA) combined with lateral flow dipstick (LFD) was developed for rapid visual detection of the authenticity of beef and beef products. The RPA reaction was conducted at 37℃ for 20 min. The amplification products were then diluted and applied to the sample pad of the LFD. Results were visible to the naked eye within 5 min. The results demonstrated that the method could specifically differentiate components of bovine, porcine, chicken, and duck origin, with a limit of detection (LOD) of approximately 20 copies for each species. The method was applied to 10 commercially available beef products. Of which, five samples were detected with porcine-derived components. The results of the RPA–LFD method were verified using PCR and observed to be consistent between the methods. Compared with other methods, this method is easy to use, requires no specialized equipment, and delivers results in about 30 min from amplification to detection, making it suitable for rapid visual detection on-site. Therefore, it can serve as a technical reference for detecting adulteration in meat and meat products. PubDate: 2025-04-01
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Abstract: In recent years, there has been a significant increase in the demand for indicator films to monitor food freshness. This study utilized sodium alginate and gelatin, combined with shikonin, to develop a novel colorimetric indicator film. The hydrophilicity of the films was improved by the addition of shikonin, in which the water vapor permeability (WVP) was slightly increased and the water contact angle (WCA) was decreased from 115.8° (without shikonin) to 83.8° (1.2% shikonin). The incorporation of shikonin improved the physical properties, gas sensitivity, and thermal stability of the SA/Gel based film. Fourier Transform Infrared Spectroscopy (FTIR) spectrums further supported the superior compatibility of shikonin with the composite film. Additionally, the indicator films spiked with shikonin showed good pH-responsive sensitivity with color changing from red (pH 2) to blue (pH 12). Due to its high sensitivity, stability, and color development, the SA/Gel indicator film containing 1.0% shikonin was used to evaluate the performance of colorimetric indicator films. By establishing correlations between the pH value, chromaticity, total volatile basic nitrogen (TVB-N) of pork, and the R, G and B values of the indicator film, changes in pork freshness can be monitored. Specifically, when the color of the indicator film changes from light red (pH = 5.54, TVB-N = 5.10 mg/100 g) to purple (pH = 6.86, TVB-N = 31.50 mg/100 g), the pork is considered spoiled. PubDate: 2025-03-27
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Abstract: Abstract Honeybees (Apis mellifera) produce propolis by collecting material from plant resins, leaves, buds or exudates, and mixing it with beeswax and their saliva. This mixture is placed in the hive to stabilize the temperature, glue the frames together, fix gaps, and protect the bee family from outside threats. The origin, local flora, collection time and bee genetics influence the organoleptic, chemical and biological properties of propolis. Propolis is rich in phenolic compounds such as phenolic acids, tannins, flavonoids, stilbens and lignans and in other secondary plant metabolites. It is used in medicines, cosmetics and food. Clinical studies show that propolis can be used to treat various health problems. The present review provides a comprehensive overview of the main chemical compounds and flavonoid content of propolis. It highlights the need for further research to understand how environmental conditions influence the organoleptic properties and composition of propolis, and discusses the potential of propolis in food production and preservation. Graphical Abstract PubDate: 2025-03-27
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Abstract: High-pressure processing (HPP) is one of the established innovative technologies applied to food materials to retain the highest quality. This study aimed to evaluate the influence of selective pressures (200, 400 and 600 MPa) and time (1, 3 and 5 min) on pumpkin cubes. HPP treatment decreased all color parameters values compared to untreated (UNTR) samples. The treatments 400_3, 600_1, and 600 _3 had a minor impact on them. Pressure-treated samples at 400_3 and 600_5 had lower hardness (155.3 and 161.1 ± 3 N) than untreated ones (313.0 ± 46.3 N). The combined effect of pressure and holding time altered pumpkin cubes microstructure, cell morphology, and increased antioxidant activity by releasing active compounds from damaged tissues. Samples treated at 400_1 showed the highest total polyphenol content while those treated at 600_5, 600_3 and 400_1_3 and _5 showed an increase in total carotenoid content, in particular α-carotene and β-carotene. A 2-way ANOVA showed that all volatile compounds (except 2-pentylfuran) were significantly affected by both pressure levels and holding time. Additionally, samples treated at 400_5 had a higher total sugar content than untreated samples. In conclusion, HPP at 400 and 600 MPa under holding times 1, 3, and 5 min led to the detection of various compounds in pumpkin cubes due to the textural and structural changes induced. PubDate: 2025-03-27
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Abstract: Salt, phosphate and protein concentration within ranges relevant for hybrid meat products may affect the techno-functional properties of plant-based protein products but this is not well documented. In the present study, combinations of NaCl (0-3.5%), phosphate (0-0.5%) and pea protein isolate (PPI) or sunflower pit flour (SPF) (0.05–15%), generated by mixture design, were tested for protein solubility (PS), emulsion capacity (EC) and gel penetration force (PF). The impact of these ingredients was assessed by regression models. Changes within the proteins’ secondary structure were revealed by Fourier-Transform Infrared (FTIR) spectra. Interpretation of the models and the FTIR spectra demonstrated that higher protein concentrations result in significantly better EC and PF, due to more proteins being present to participate in emulsion and gelling activities. PS could be significantly elevated by increasing NaCl concentration, leading to the formation of Na+-hydration screens surrounding proteins. This effect was most profound for SPF (with r = 1 between PS and NaCl) due to its lower initial NaCl concentration and the disruption of protein-carbohydrate complexes caused by the presence of NaCl, leading to more available protein. Phosphate was significantly incorporated within the secondary structure of PPI proteins, which was caused by the higher concentrations of serine and lysine. Still, the effect on proteins’ techno-functionality remained minimal. These findings may aid efforts to improve the (textural) quality of hybrid meat products. PubDate: 2025-03-27
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Abstract: Fungal growth is a major cause of bread spoilage. Commercial bread formulas thus often contain one or several preservatives. The use of sourdough, addition of antifungal plant ingredients or a reduction of the aW may provide alternatives to chemical preservation. This study explored the use of 10% sourdough fermented with Fructilactobacillus sanfranciscensis in bread formulations with an aW of 0.96 and 0.92 in presence and absence of propionic acid. Breads were challenged with Aspergillus clavatus FUA5004, Penicillium roqueforti 3969 and P. roqueforti 6130. Sourdough addition alone did not extend the mould-free shelf life when compared to chemically acidified bread. Sourdough in combination with aW 0.92 and addition of propionate extended the mold-free shelf life to up to 9 d. A low aW also increased crumb hardness and decreased the specific volume of bread. Challenge of bread with single spores documented that the use of sourdough, propionate and low aW independently influenced the proportion of germinating spores and the time to germination in a strain-specific manner. In conclusion, the use of sourdough alone is not sufficient to achieve a mould-free shelf life of more than 10 d but sourdough can be an effective complement in preservative systems that achieve a longer shelf life. PubDate: 2025-03-22
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Abstract: Improvements in beneficial traits of pea including seed protein concentration have been achieved through plant breeding. The genotype and environment influence seed protein concentration, impacting functional and nutritional profile of pea products. This research explored the effect of seed protein concentration on the composition, quality, and functionality of flour from 7 new pea genotypes. The samples were divided into low-protein lines (LPLs), high-protein lines (HPLs), and CDC Meadow (control/medium-protein). The protein content in the flour ranged from: 18.7 ~ 21.7% in LPLs; 21.9 ~ 28.2% in HPLs; and ~ 20.5% in the control. HPLs presented up to 8% more protein compared to the control, indicating breeding advancements in the new varieties. No relevant correlation was detected between protein content and functionality. Water/oil holding capacities ranged from 1.5 ~ 2 and 1.2 ~ 1.4 g/g; emulsifying and foaming activities varied from 9.2 ~ 13.9 m2/g and 200 ~ 320%. Negative correlation between nutritional attributes and protein concentration was observed. LPLs presented higher in vitro protein digestibilities and amino acid (AA) scores compared to HPLs. Lines presented high AA scores (0.84 ~ 1.21) and in vitro PDCAAS ranged from 0.67 ~ 0.98. In conclusion, seed protein concentration impacted flour composition and nutritional quality, with HPLs presenting higher total protein contents and LPLs presenting overall higher in vitro PDCAAS; whereas functionality was not a major differentiator between HPLs vs. LPLs. This research contributes towards the breeding of high-protein/ high-quality pea varieties. The development of HPLs is expected to enhance the efficiency of protein extraction, positively impacting protein fractionation processors, and further highlighting peas in the plant-based protein markets. PubDate: 2025-03-21
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Abstract: Total phenolic contents (TPC) of 10 simulated extract solutions and 24 rapeseed oil samples were quantified by Folin–Ciocalteu (F–C) method with canolol, sinapic acid, and gallic acid as equivalent chemicals, respectively. Solid-phase extraction (SPE) and liquid-liquid extraction (LLE) were used for total phenolic extracting. Results revealed that LLE extracting on average 23.71% more total phenols than SPE. For simulated extract solutions 1–7, containing higher proportions of canolol, canolol was a superior equivalent, yielding TPC that were consistently closer to those obtained via ultra-high-performance liquid chromatography (UHPLC); while for simulated extract solution 8–10, which contained uniformly distributed phenolic compounds, sinapic acid provided more accurate quantification. Furthermore, for rapeseed oil samples (n = 23) with> 60% canolol, TPCs calculated by canolol using the F–C method were closer to the UHPLC results (p > 0.05). However, for the sample with 0.05). This indicates that canolol is the dominant phenolic compound in most rapeseed oil. Therefore, the F–C method can be used as an alternative to UHPLC for TPC quantification, using canolol as the equivalent chemical. In addition, when chemical methods (e.g. F–C method) are used for determination of a class of substance (e.g. TPC), it is necessary to identify the dominant components and using it as an equivalent chemical, which may help to get a more accurate result. PubDate: 2025-03-19
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Abstract: Coffee processing involves various steps, from harvest to the storage of dried green coffee beans, each of which can significantly affect the beans’ chemical composition and sensory qualities. Yet, a comprehensive evaluation that includes the coffee’s genetic background and chemical, sensory, and biological aspects is still uncommon for Robusta coffee. Four Robusta (C. canephora) genotypes from the Democratic Republic of the Congo were subjected to five different coffee processing methods: Strip-picked, unsorted, sundried cherries; Overripe, sorted, sundried cherries; ripe, sorted, sundried (Natural) cherries; ripe, sorted, Pulped, sundried parchment; and ripe, sorted, wet fermented (Washed), sundried parchment were processed separately. The resulting green beans underwent sensory descriptive cupping, seed germination tests, and metabolite profiling using LC-HRMS. The Pulped and Washed methods produced coffees with higher sensory attributes scores, while the Overripe method was associated with the sensory ‘potato taste’ defect. Washed coffee was characterized by smooth, fruity, cocoa notes, and was negatively correlated with rough mouthfeel, tobacco, and leather flavors. The Pulped and Washed method had significantly higher germination success after four months of storage. The processing method influenced caffeine concentration in green beans, depending on the genotype, while trigonelline levels varied significantly between genotypes but not between processing methods. The grouping of the metabolite profiles of roasted coffee and green beans was consistent with their genetic background rather than the processing method. Two metabolite marker compounds predictive of genotype in roasted coffee were putatively identified as cafamarine and likely theobromine, theophylline or paraxanthine. A metabolite feature, putatively identified as O-methylcorypalline, was a marker compound for genotype in both roasted coffee and green beans. Overall, we demonstrate that genotype plays a significant role in mediating the outcomes of different processing methods. PubDate: 2025-03-19
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Abstract: Nanotechnology is appealing to manufacturers and industrialists due to its physicochemical properties, the possibilities of wider applications, diverse strategies, increasing nutrient stability, higher solubility, higher bioavailability of bioactive chemicals, protection of food components, fortification, and targeted delivery. The application of nanomaterials in the food industry relates to production, packaging, fabrication, storage, and distribution and includes nanotubes, nanocomposites, nanocapsules, nanoemulsions, and nanoencapsulations. Although many research reports have been published, there are still some issues regarding nanotoxicology and its long-term impact on human health. Despite the enormous benefits of nanotechnology in food processing, health and nutrient concerns should also be taken care of for its wider acceptance and improvement. The primary concern related to nanomaterials is their tiny size, which may lead to have different physicochemical properties compared to their macro-counterparts. The wide use of nanomaterials in the food industry with the research on their effects on human health has created enormous pressure on scientists to determine the possible health effects due to the consumption of nanomaterials in food or products from the food industry. The European chemicals legislation has developed guidelines in their country on multiple regulatory issues including the safety use of nanomaterials, to resolve toxicity issues and guidance to measure nanomaterials. The present review presents a summated representation of the topics relating to nanomaterials including synthesis, their use in the food industry, human health, and environmental risk assessment with more focus on the positive aspects of food processing, packaging and preservation. The present review containing data, explanations and compilation on different types of nanomaterials, their wide application in various sectors of the food industry and their effects on health along with non-toxic effects will significantly contribute to finding the resolutions for future research in this field. PubDate: 2025-03-13
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Abstract: The aim of this study was to investigate the effect of high hydrostatic pressure (HHP) treatment on the free amino acid (FAA) and biogenic amine (BA) content in dry sausages made from chicken, mangalica, pork, horse, and deer meat during storage. Sausages were treated with HHP at 600 MPa for 5 min and stored for 5 weeks at 8 °C. FAA and BAs were analyzed by an Amino Acid Analyzer. HHP treatment significantly reduced the total FAA (TFAA) in chicken, while increased it in horse, mangalica and deer sausages compared to control samples. The main FAAs in all sausages, were Glu, Ala, Leu, and Lys, accounting for approximately 48% of the TFAA. HHP treatment reduced Glu, Ala, Leu, and Lys levels in chicken sausage, while increasing them in pork, deer and horse sausages. Mangalica sausage had lower Glu levels while higher levels of Ala, Leu and Lys after HHP treatment. HHP treatment had varying effects on total BA content, which decreased in pork and horse sausages while increased in mangalica and deer sausage. Putrescine was the main BA detected in all sausage types. Tyramine was the second most common BA for chicken, and cadaverine for mangalica sausage. HHP reduced putrescine levels in deer and horse sausages but increased them in mangalica and pork sausage. HHP treatment increased the tyramine content of chicken sausage, while mangalica sausage showed an increase in both tyramine and cadaverine. Histamine was detected in mangalica, deer and pork sausage, but it was within the recommended maximum tolerance levels. PubDate: 2025-03-10
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Abstract: Peony seed meal is the residue obtained after oil extraction from peony seeds, known for its low bioavailability. However, it may possess significant nutritional value and bioactivity, indicating notable antioxidant activity. Nonetheless, research on its antioxidant mechanisms is currently lacking. This study investigated the antioxidant activity of peony seed protein hydrolysates, identifying four antioxidant peptides through LC-MS/MS and peptidomics. The selected antioxidant peptides were screened for their effects on the Keap1-Nrf2 pathway through molecular docking simulations. Subsequently, two peptides, LPSHPPR and LHPHFR, were chosen for cellular antioxidant experiments, demonstrating their ability to reduce reactive oxygen species (ROS) and malondialdehyde (MDA) levels and confer protection against H2O2-induced RAW264.7 cell damage. Furthermore, we validated the regulatory role of LPSHPPR and LHPHFR in the Keap1-Nrf2 pathway, inducing the overexpression of antioxidant enzymes such as heme oxygenase 1 (HO-1). Molecular docking and western blot analyses suggested that the potential molecular mechanisms of LPSHPPR and LHPHFR may involve occupying the Nrf2 binding site on Keap1 or disrupting the interaction between Keap1 and Nrf2, thereby activating the Keap1-Nrf2 pathway. Overall, the study provides a theoretical basis for the application of peony seed antioxidant peptides in functional foods and offers new insights into the identification and mechanistic studies of more food-derived antioxidant peptides. PubDate: 2025-03-10
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Abstract: Baijiu and Brandy are world-famous distilled spirits with unique cultural traditions and histories in China and the West, respectively. This study aimed to compare volatile and nonvolatile metabolic compounds in Strong-Flavor Baijiu (BJ) and Brandy using non-targeted metabolomics technology. Five Brandy and four BJ samples were collected from distilleries in Xinjiang, China. Headspace gas chromatography-mass spectrometry (HS-GC-MS) and ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS) were employed to analyze volatile and nonvolatile compounds, respectively. The results revealed significant differences between the metabolic profiles of BJ and Brandy. A total of 15 volatile and 117 nonvolatile compounds were annotated as differential metabolites based on the PLS-DA model, with the criteria of VIP > 1 and p PubDate: 2025-03-10
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Abstract: Sesame oil is a common condiment in China, and the aroma of white sesame oil differs from that of black sesame oil. In order to investigate the reasons for this difference, the changes in the content of aroma precursors during the processing of sesame oil were analyzed. Changes in the composition and content of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars before and after roasting were studied using white sesame seeds (WSS) and black sesame seeds (BSS). The results showed that the contents of basic and sulphur-containing amino acids changed significantly after sesame seeds were roasted at 200 °C for 30 min, and lysine, arginine and methionine were probably the most important aroma precursors. Free sugars in sesame seeds were mainly sucrose, followed by free glucose and free fructose. Glucose and fructose were the main hydrolysed sugars in sesame, followed by hydrolysed galactose and hydrolysed xylose. Glucose and fructose were probably the most important reducing monosaccharides affecting flavor and color during sesame roasting. PLS-DA analyses showed that there was a large difference between the amino acid and sugar contents of WSS and BSS, but the roasting treatment reduced this difference, and the effect of the difference on the amino acids was greater than the effect on the sugars. In this study, the composition and content changes of free and hydrolysed amino acids and sugars before and after roasting were analyzed from the point of view of Maillard reaction precursors, which provided important basic data for an in-depth investigation of the effect of roasting on Maillard reaction in sesame seeds, and could provide suggestions for the regulation of sesame oil flavor and production PubDate: 2025-03-07
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Abstract: With the rising demand for more sustainable options to products comprising protein of animal origin, there is a growing interest in plant-based proteins that offer excellent nutritional and functional properties. Canola protein, a valuable byproduct derived from oilseed processing, holds promise as a functional food ingredient for human consumption. However, its widespread use is hindered by its tendency to form aggregates during thermal processing, such as pasteurization or sterilization. To address this limitation, various physical and chemical modifications have been investigated to enhance the thermal stability of canola proteins, particularly in the context of beverage applications. Among these approaches, chemical modifications involving the use of hydrocolloids, potentially combined with salts and high-pressure homogenization (i.e., physical modification), appear most effective and feasible in modulating the thermal reactivity of canola proteins. It is important to note that while scientific literature provides valuable insights, the concepts discussed often pertain to simplified model systems and may involve the use of non-food grade reagents. Additionally, thermal treatments applied may not accurately reflect industrial processing conditions for protein-containing ready-to-drink beverages. Therefore, further research is necessary to effectively control the heat-induced aggregation of canola proteins in more complex food matrices, ultimately increasing their suitability for shelf-stable liquid products. PubDate: 2025-02-28
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