Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure [0.03%]
Mingming Zhu,Ketao Chen,Wang Liu et al.
Mingming Zhu et al.
Single-component cryoprotectants rarely address degradation of frozen pork quality by both ice recrystallization and protein unfolding. A clean-label composite cryoprotectant (CAA: 1% agaro-oligosaccharide plus 3% pigskin collagen peptides,...
Effects of spray-freeze-dried microcapsules with different proportions of hydroxypropyl methylcellulose and whey protein isolate on the viability and release property of probiotics [0.03%]
Xingzhong Zhang,Tanghui Liu,Jie Zhao et al.
Xingzhong Zhang et al.
This work developed Lactiplantibacillus plantarum 299v loaded microcapsules using hydroxypropyl methylcellulose (HPMC) and whey protein isolate (WPI) as composite wall materials via spray freeze drying. The HPMC/WPI ratios significantly inf...
Development of soy glycinin-gum arabic complex coacervates: Fabrication of colon-targeted microcapsules and their effect on gut microbiota [0.03%]
Ranqi Ren,Qiqi Cai,Lili Liu et al.
Ranqi Ren et al.
It is challenging to fabricate oil microcapsules based on plant protein-polysaccharide complex coacervation. This study first systematically characterized the interaction between soy glycinin and gum arabic. It showed that increasing gum ar...
Integrated analysis of dynamic changes in volatile and non-volatile compounds in Chuan Chenpi (Citrus reticulata 'Dahongpao') during aging by GC-IMS and UPLC-MS/MS [0.03%]
Jialiang Zou,Huangsheng Zhang,Liang Zhao et al.
Jialiang Zou et al.
Chuan Chenpi (CCP), the peel of the ancient Chinese citrus variety Citrus reticulata 'Dahongpao', enhances its edible and medicinal value through aging. This study focuses on CCP samples aged 1-8 years, aiming to explore the dynamic changes...
Establishment of a screening method for potential allergens and assessment of the allergenicity of Chlorella variabilis [0.03%]
Shanshan Zhang,Mengting Zhu,Xiaoqian Xu et al.
Shanshan Zhang et al.
Chlorella variabilis NC64A (C. variabilis) is protein-rich microalgae with great application potential in food industry, but it also has certain risks, especially allergenic risks. To ensure its safe application in food industry, an efficie...
Grape pomace as a natural preservative: Metabolomics insights into lipid oxidation inhibition and flavor stability in beef [0.03%]
Yingqi Li,Changxiao Shi,Lei Wang et al.
Yingqi Li et al.
Lipid oxidation and microbial spoilage during beef storage not only shorten product shelf life and compromise consumer safety, but also hinder the sustainable development of the industry. This study investigated grape pomace (GP), a polyphe...
Rapid absolute quantification of caffeine, theophylline, and theobromine in beverages by MALDI mass spectrometry [0.03%]
Zhang-Na Qin,Zhuo-Yan Xu,Zhen-Peng Zhen et al.
Zhang-Na Qin et al.
A rapid method utilizing matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) has been developed and validated for the quantification of methylxanthines in beverages. Beverage samples were directly analyzed by MS after d...
Bioaccessibility, antioxidant activity, and metabolomic profile of juice and bagasse of different cashew apple varieties [0.03%]
Camila Tomé da Cunha,Luiza Escóssia Pitta Holanda,Yuri Portácio Martins et al.
Camila Tomé da Cunha et al.
This study investigated the impact of simulated gastrointestinal digestion on the bioaccessibility of bioactive compounds and the metabolic profile of juice and bagasse from three cashew apple varieties. Digestion significantly modulated an...
Time-resolved dual nanozyme colorimetric array for antioxidant fingerprinting and beverage shelf-life assessment [0.03%]
Xiangyang Tan,Bing Wan,Bin Zhang et al.
Xiangyang Tan et al.
Accurate detection and quantification of antioxidants are vital for human health and food safety. Here a colorimetric sensor array was developed to detect and quantify 8-typical antioxidants using two core-shell gold-nanostar (AuNS) nanozym...
Sourness signature during Prunus mume fruit development: Integrative insight from metabolomics, organic acid profiles, E-tongue, and computational binding simulation [0.03%]
Shun Gao,Yun-Yi Hu,Wen-Zhang Qian et al.
Shun Gao et al.
Prunus mume (P. mume) fruit is sharply sour, yet the sourness signature during P. mume fruit development remains unclear. Here, integrated metabolomics (LC-MS/MS for non-volatiles, GC-MS for volatiles), targeted organic acid profiling, E-to...