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15 pages, 3056 KiB

Open AccessArticle

Physicochemical Properties of Plasma-Activated Water and Its Control Effects on the Quality of Strawberries

by Xiao Yang, Can Zhang, Qunfang Li and Jun-Hu Cheng

Molecules 2023, 28(6), 2677; https://doi.org/10.3390/molecules28062677 - 16 Mar 2023

Cited by 6 | Viewed by 1692

In this study, the effects of plasma-activated water (PAW), generated by dielectric barrier discharge cold plasma at the gas–liquid interface, on the quality of fresh strawberries during storage were investigated. The results showed that, with the prolongation of plasma treatment time, the pH [...] Read more.

In this study, the effects of plasma-activated water (PAW), generated by dielectric barrier discharge cold plasma at the gas–liquid interface, on the quality of fresh strawberries during storage were investigated. The results showed that, with the prolongation of plasma treatment time, the pH of PAW declined dramatically and the electrical conductivity increased significantly. The active components, including NO₂⁻, NO₃⁻, H₂O₂, and O₂⁻, accumulated gradually in PAW, whereas the concentration of O₂⁻ decreased gradually with the treatment time after 2 min. No significant changes were found in pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity in the PAW-treated strawberries (p > 0.05). Furthermore, the PAW treatment delayed the quality deterioration of strawberries and extended their shelf life. Principal component analysis and hierarchical cluster analysis showed that the PAW 2 treatment group demonstrated the best prolonged freshness effect, with the highest firmness, total soluble solids, vitamin C, and DPPH radical scavenging activity, and the lowest malondialdehyde and ∆E* values, after 4 days of storage. It was concluded that PAW showed great potential for maintaining the quality of fresh fruits and extending their shelf life. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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19 pages, 25288 KiB

Open AccessArticle

Genome Investigation and Functional Annotation of Lactiplantibacillus plantarum YW11 Revealing Streptin and Ruminococcin-A as Potent Nutritive Bacteriocins against Gut Symbiotic Pathogens

by Tariq Aziz, Muhammad Naveed, Syeda Izma Makhdoom, Urooj Ali, Muhammad Saad Mughal, Abid Sarwar, Ayaz Ali Khan, Yang Zhennai, Manal Y. Sameeh, Anas S. Dablool, Amnah A. Alharbi, Muhammad Shahzad, Abdulhakeem S. Alamri and Majid Alhomrani

Molecules 2023, 28(2), 491; https://doi.org/10.3390/molecules28020491 - 04 Jan 2023

Cited by 14 | Viewed by 1996

Abstract

All nutrient-rich feed and food environments, as well as animal and human mucosae, include lactic acid bacteria known as Lactobacillus plantarum. This study reveals an advanced analysis to study the interaction of probiotics with the gastrointestinal environment, irritable bowel disease, and immune responses [...] Read more.

All nutrient-rich feed and food environments, as well as animal and human mucosae, include lactic acid bacteria known as Lactobacillus plantarum. This study reveals an advanced analysis to study the interaction of probiotics with the gastrointestinal environment, irritable bowel disease, and immune responses along with the analysis of the secondary metabolites’ characteristics of Lp YW11. Whole genome sequencing of Lp YW11 revealed 2297 genes and 1078 functional categories of which 223 relate to carbohydrate metabolism, 21 against stress response, and the remaining 834 are involved in different cellular and metabolic pathways. Moreover, it was found that Lp YW11 consists of carbohydrate-active enzymes, which mainly contribute to 37 glycoside hydrolase and 28 glycosyltransferase enzyme coding genes. The probiotics obtained from the BACTIBASE database (streptin and Ruminococcin-A bacteriocins) were docked with virulent proteins (cdt, spvB, stxB, and ymt) of Salmonella, Shigella, Campylobacter, and Yersinia, respectively. These bacteria are the main pathogenic gut microbes that play a key role in causing various gastrointestinal diseases. The molecular docking, dynamics, and immune simulation analysis in this study predicted streptin and Ruminococcin-A as potent nutritive bacteriocins against gut symbiotic pathogens. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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12 pages, 3499 KiB

Open AccessFeature PaperArticle

Crystallization and Structural Properties of Oleogel-Based Margarine

by Xiuhang Chai, Yujin Zhang, Yifei Shi and Yuanfa Liu

Molecules 2022, 27(24), 8952; https://doi.org/10.3390/molecules27248952 - 15 Dec 2022

Cited by 5 | Viewed by 1788

Abstract

Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to replace traditional commercial [...] Read more.

Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to replace traditional commercial margarine. The wax-based margarine was prepared and compared with commercial margarine in texture, rheology, and microscopic morphology. The possibility of preparing margarine at room temperature (non-quenched) was also explored. The results showed that the hardness of oleogel-based margarine increased as the BW concentration increased. Denser droplets and crystal network structure were observed with the increase in BW content. XRD patterns of oleogel-based margarine with different content BW were quite similar and structurally to the β′ form. However, the melting temperature of oleogel-based margarine was over 40 °C at each concentration, which represented a poor mouth-melting characteristic. In addition, the unique, improved physical properties of oleogel-based margarine were obtained with binary mixtures of China lacquer wax (ZLW) and Beeswax (BW), due to the interaction of the ZLW and BW crystal network. The rapid cooling process improved the spreadability of oleogel-based margarine. The margarine prepared by 5% BW50:ZLW50 had similar properties to commercial margarine in texture and melting characteristics (37 °C), which had the potential to replace commercial margarine. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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15 pages, 7466 KiB

Open AccessArticle

Non-Destructive Hyperspectral Imaging for Rapid Determination of Catalase Activity and Ageing Visualization of Wheat Stored for Different Durations

by Yurong Zhang, Guanqiang Lu, Xianqing Zhou and Jun-Hu Cheng

Molecules 2022, 27(24), 8648; https://doi.org/10.3390/molecules27248648 - 07 Dec 2022

Cited by 4 | Viewed by 978

Abstract

(1) In order to accurately judge the new maturity of wheat and better serve the collection, storage, processing and utilization of wheat, it is urgent to explore a fast, convenient and non-destructively technology. (2) Methods: Catalase activity (CAT) is an important index to [...] Read more.

(1) In order to accurately judge the new maturity of wheat and better serve the collection, storage, processing and utilization of wheat, it is urgent to explore a fast, convenient and non-destructively technology. (2) Methods: Catalase activity (CAT) is an important index to evaluate the ageing of wheat. In this study, hyperspectral imaging technology (850–1700 nm) combined with a BP neural network (BPNN) and a support vector machine (SVM) were used to establish a quantitative prediction model for the CAT of wheat with the classification of the ageing of wheat based on different storage durations. (3) Results: The results showed that the model of 1ST-SVM based on the full-band spectral data had the best prediction performance (R² = 0.9689). The SPA extracted eleven characteristic bands as the optimal wavelengths, and the established model of MSC-SPA-SVM showed the best prediction result with R² = 0.9664. (4) Conclusions: The model of MSC-SPA-SVM was used to visualize the CAT distribution of wheat ageing. In conclusion, hyperspectral imaging technology can be used to determine the CAT content and evaluate wheat ageing, rapidly and non-destructively. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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12 pages, 5051 KiB

Open AccessArticle

Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies

by Xiaoyuan Geng, Nuo Zhao, Xiwang Song, Jianfu Wu, Qiaomei Zhu, Tao Wu, Haixia Chen and Min Zhang

Molecules 2022, 27(23), 8494; https://doi.org/10.3390/molecules27238494 - 02 Dec 2022

Cited by 5 | Viewed by 1383

Abstract

The aim of this study was to evaluate the effect of oat β-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat β-glucan increased the viscoelastic modulus of [...] Read more.

The aim of this study was to evaluate the effect of oat β-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat β-glucan increased the viscoelastic modulus of the composite hydrogel, which was conducive to the formation of a stronger gel network. Gelling force experiments showed that hydrogen bonds and hydrophobic interactions participated in the formation of the gel network. Textural profile analysis results found that the amount of oat β-glucan was positively correlated with the elasticity, cohesiveness and chewiness of the composite hydrogel. The water-holding capacity of the composite hydrogel was enhanced significantly after the addition of oat β-glucan (p < 0.05), which was 18.3 times that of the KGM gel. The thermal stability of KGM gel was enhanced after the addition of oat β-glucan with the increase in Tmax being approximately 30 °C. Consequently, a composite hydrogel based on KGM and oat β-glucan was a strategy to overcome pure KGM gel shortcomings. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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17 pages, 1580 KiB

Open AccessArticle

Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines

by Mingzheng Huang, Xiaozhu Liu, Xin Li, Xiaofang Sheng, Tingting Li, Weiyuan Tang, Zhihai Yu and Yuanmeng Wang

Molecules 2022, 27(22), 8097; https://doi.org/10.3390/molecules27228097 - 21 Nov 2022

Cited by 9 | Viewed by 1892

Abstract

Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H. uvarum–Saccharomyces cerevisiae mixed fermentation was used to ferment Rosa roxburghii [...] Read more.

Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H. uvarum–Saccharomyces cerevisiae mixed fermentation was used to ferment Rosa roxburghii Tratt, blueberry fruit wine, and plum fruit wines using either a co-inoculated or a sequentially inoculated approach. The three fruit wines’ volatile aroma characteristics were analyzed by headspace–solid-phase microextraction–gas chromatography-mass spectrometry (HS–SPME–GC–MS). The results showed that the mixed inoculation of H. uvarum and S. cerevisiae reduced the alcoholic content of Kongxinli fruit wine. Moreover, H. uvarum–S. cerevisiae fermented Rosa roxburghii Tratt, blueberry, and plum fruit wines and further enriched their flavor compounds. The overall flavor characteristics of sequentially inoculated fruit wines differed significantly from those fermented with S. cerevisiae alone, although several similarities were also observed. Sequential inoculation of H. uvarum and S. cerevisiae positively affected the mellowness of the wine and achieved a better harmony of the overall wine flavors. Therefore, H. uvarum–Saccharomyces cerevisiae mixed fermentation can improve the complexity of the wines’ aromatic composition and empower them with a unique identity. In particular, H. uvarum–Saccharomyces cerevisiae blueberry wine produced by mixed fermentation had the widest variety and content of aroma compounds among the fermented wines. Therefore, H. uvarum–Saccharomyces cerevisiae mixed-fermentation inoculation in the three fermented fruit wines significantly increased the aroma compound variety and content, thus, enriching their aroma richness and complexity. This study is the first comparative evaluation of the aroma characteristics of different fruit wines fermented with a mixed inoculation of H. uvarum and S. cerevisiae and provides a preliminary guide for these fruit wines produced with non-Saccharomyces yeast. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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12 pages, 3444 KiB

Open AccessArticle

Evaluation of Anti-Hyperglycemia and Complications of Red and Black Thai Jasmine Rice Cultivars in Streptozotocin-Induced Diabetic Rats

by Nittiya Suwannasom, Chutamas Thepmalee, Krissana Khoothiam and Chonthida Thephinlap

Molecules 2022, 27(22), 8043; https://doi.org/10.3390/molecules27228043 - 19 Nov 2022

Cited by 3 | Viewed by 1515

Abstract

The phytochemical constituents of red (RR) and black (BR) rice extracts were determined using high-pressure liquid chromatography (HPLC). Phytochemical screening revealed the presence of catechin, rutin, isoquercetin, cyanidin 3-glucoside, cyanidin 3-O-rutinoside, peonidin and quercetin. The anti-diabetic activities of RR and BR extracts on [...] Read more.

The phytochemical constituents of red (RR) and black (BR) rice extracts were determined using high-pressure liquid chromatography (HPLC). Phytochemical screening revealed the presence of catechin, rutin, isoquercetin, cyanidin 3-glucoside, cyanidin 3-O-rutinoside, peonidin and quercetin. The anti-diabetic activities of RR and BR extracts on diabetic complications were examined in a streptozotocin-induced diabetic rat model. Rats (n = 80) were divided into 10 groups (n = 8 rats per group). Healthy and diabetic RR or BR-treated groups received 10, 50, or 200 mg of RR or BR per kg of body weight daily for 45 days. The results demonstrated significantly improved glucose control in rats administered RR or BR, while triglyceride and cholesterol levels were reduced in the diabetic groups. Moreover, RR or BR treatment led to decreased levels of malondialdehyde, aspartate aminotransferase, alanine aminotransferase, blood urea nitrogen, and creatinine. Further, glutathione concentration was significantly increased in both serum and liver tissue from RR- and BR-treated diabetic rats. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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12 pages, 2253 KiB

Open AccessArticle

Fabrication and Characterization of Chitosan–Pea Protein Isolate Nanoparticles

by Man Zhang, Zikun Li, Mengqi Dai, Hongjun He, Bin Liang, Chanchan Sun, Xiulian Li and Changjian Ji

Molecules 2022, 27(20), 6913; https://doi.org/10.3390/molecules27206913 - 14 Oct 2022

Cited by 4 | Viewed by 1649

Abstract

Chitosan (CS) and pea protein isolate (PPI) were used as raw materials to prepare nanoparticles. The structures and functional properties of the nanoparticles with three ratios (1:1, 1:2 1:3, CS:PPI) were evaluated. The particle sizes of chitosan–pea protein isolate (CS–PPI) nanoparticles with the [...] Read more.

Chitosan (CS) and pea protein isolate (PPI) were used as raw materials to prepare nanoparticles. The structures and functional properties of the nanoparticles with three ratios (1:1, 1:2 1:3, CS:PPI) were evaluated. The particle sizes of chitosan–pea protein isolate (CS–PPI) nanoparticles with the ratios of 1:1, 1:2, and 1:3 were 802.95 ± 71.94, 807.10 ± 86.22, and 767.75 ± 110.10 nm, respectively, and there were no significant differences. Through the analysis of turbidity, endogenous fluorescence spectroscopy and Fourier transform infrared spectroscopy, the interaction between CS and PPI was mainly caused by electrostatic mutual attraction and hydrogen bonding. In terms of interface properties, the contact angles of nanoparticles with the ratio of 1:1, 1:2, and 1:3 were 119.2°, 112.3°, and 107.0°, respectively. The emulsifying activity (EAI) of the nanoparticles was related to the proportion of protein. The nanoparticle with the ratio of 1:1 had the highest potential and the best thermal stability. From the observation of their morphology by transmission electron microscopy, it could be seen that the nanoparticles with a ratio of 1:3 were the closest to spherical. This study provides a theoretical basis for the design of CS–PPI nanoparticles and their applications in promoting emulsion stabilization and the delivery of active substances using emulsions. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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16 pages, 2578 KiB

Open AccessArticle

Marker-Independent Food Identification Enabled by Combing Machine Learning Algorithms with Comprehensive GC × GC/TOF-MS

by Bei Li, Miao Liu, Feng Lin, Cui Tai, Yanfei Xiong, Ling Ao, Yumin Liu, Zhixin Lin, Fei Tao and Ping Xu

Molecules 2022, 27(19), 6237; https://doi.org/10.3390/molecules27196237 - 22 Sep 2022

Cited by 2 | Viewed by 1572

Abstract

Reliable methods are always greatly desired for the practice of food inspection. Currently, most food inspection techniques are mainly dependent on the identification of special components, which neglect the combination effects of different components and often lead to biased results. By using Chinese [...] Read more.

Reliable methods are always greatly desired for the practice of food inspection. Currently, most food inspection techniques are mainly dependent on the identification of special components, which neglect the combination effects of different components and often lead to biased results. By using Chinese liquors as an example, we developed a new food identification method based on the combination of machine learning with GC × GC/TOF-MS. The sample preparation methods SPME and LLE were compared and optimized for producing repeatable and high-quality data. Then, two machine learning algorithms were tried, and the support vector machine (SVM) algorithm was finally chosen for its better performance. It is shown that the method performs well in identifying both the geographical origins and flavor types of Chinese liquors, with high accuracies of 91.86% and 97.67%, respectively. It is also reasonable to propose that combining machine learning with advanced chromatography could be used for other foods with complex components. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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18 pages, 8715 KiB

Open AccessArticle

Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products

by Tariq Aziz, Muhammad Naveed, Abid Sarwar, Syeda Izma Makhdoom, Muhammad Saad Mughal, Urooj Ali, Zhennai Yang, Muhammad Shahzad, Manal Y. Sameeh, Mashael W. Alruways, Anas S. Dablool, Abdulraheem Ali Almalki, Abdulhakeem S. Alamri and Majid Alhomrani

Molecules 2022, 27(17), 5399; https://doi.org/10.3390/molecules27175399 - 24 Aug 2022

Cited by 22 | Viewed by 2193

Abstract

The important role of Lactiplantibacillus plantarum strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth molecular and genomic research of these strains. The current [...] Read more.

The important role of Lactiplantibacillus plantarum strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth molecular and genomic research of these strains. The current study, building on this research concept, reveals the importance of Lactiplantibacillus plantarum 13-3 as a potential probiotic and bacteriocin-producing strain that helps in improving the condition of the human digestive system and thus enhances the immunity of the living beings via various extracellular proteins and exopolysaccharides. We have assessed the stability and quality of the L. plantarum 13-3 genome through de novo assembly and annotation through FAST-QC and RAST, respectively. The probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity and carbohydrate-producing enzymes in the genome of L. plantarum 13-3 have also been analyzed computationally. This study reveals that L. plantarum 13-3 is nonpathogenic with 218 subsystems and 32,918 qualities and five classes of sugars with several important functions. Two phage hit sites have been identified in the strain. Cyclic lactone autoinducer, terpenes, T3PKS, and RiPP-like gene clusters have also been identified in the strain evidencing its role in food processing. Combined, the non-pathogenicity and the food-processing ability of this strain have rendered this strain industrially important. The subsystem and qualities characterization provides a starting point to investigate the strain’s healthcare-related applications as well. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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22 pages, 5585 KiB

Open AccessArticle

Gypensapogenin I Ameliorates Isoproterenol (ISO)-Induced Myocardial Damage through Regulating the TLR4/NF-κB/NLRP3 Pathway

by Mengyuan Li, Hongyan Tan, Ting Gao, Linlin Han, Xinhang Teng, Fang Wang and Xiaoshu Zhang

Molecules 2022, 27(16), 5298; https://doi.org/10.3390/molecules27165298 - 19 Aug 2022

Cited by 8 | Viewed by 2146

Abstract

Myocardial fibrosis (MF) is a common pathological feature of many heart diseases and seriously threatens the normal activity of the heart. Jiaogulan (Gynostemma pentaphyllum) tea is a functional food that is commercially available worldwide. Gypensapogenin I (Gyp I), which is a [...] Read more.

Myocardial fibrosis (MF) is a common pathological feature of many heart diseases and seriously threatens the normal activity of the heart. Jiaogulan (Gynostemma pentaphyllum) tea is a functional food that is commercially available worldwide. Gypensapogenin I (Gyp I), which is a novel dammarane-type saponin, was obtained from the hydrolysates of total gypenosides. It has been reported to exert a beneficial anti-inflammatory effect. In our study, we attempted to investigate the efficiency and possible molecular mechanism of Gyp I in cardiac injury treatment induced by ISO. In vitro, Gyp I was found to increase the survival rate of H9c2 cells and inhibit apoptosis. Combined with molecular docking and Western blot analysis, Gyp I was confirmed to regulate the TLR4/NF-κB/NLRP3 signaling pathway. In vivo, C57BL6 mice were subcutaneously injected with 10 mg/kg ISO to induce heart failure. Mice were given a gavage of Gyp I (10, 20, or 40 mg/kg/d for three weeks). Pathological alterations, fibrosis-, inflammation-, and apoptosis-related molecules were examined. By means of cardiac function detection, biochemical index analysis, QRT-PCR monitoring, histopathological staining, immunohistochemistry, and Western blot analysis, it was elucidated that Gyp I could improve cardiac dysfunction, alleviate collagen deposition, and reduce myocardial fibrosis (MF). In summary, we reported for the first time that Gyp I showed good myocardial protective activity in vitro and in vivo, and its mechanism was related to the TLR4/NF-κB/NLRP3 signaling pathway. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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15 pages, 2321 KiB

Open AccessArticle

Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition

by Pijug Summpunn, Worawan Panpipat, Supranee Manurakchinakorn, Phuangthip Bhoopong, Ling-Zhi Cheong and Manat Chaijan

Molecules 2022, 27(16), 5180; https://doi.org/10.3390/molecules27165180 - 14 Aug 2022

Cited by 8 | Viewed by 2303

Abstract

Indigenous southern Thai non-glutinous rice varieties Kaab Dum, Khai Mod Rin, Yar Ko, Yoom Noon, and Look Lai made under four different processing conditions, white rice, brown rice, germinated brown rice, and rice grass, were assessed for antioxidant components and in vitro antioxidative [...] Read more.

Indigenous southern Thai non-glutinous rice varieties Kaab Dum, Khai Mod Rin, Yar Ko, Yoom Noon, and Look Lai made under four different processing conditions, white rice, brown rice, germinated brown rice, and rice grass, were assessed for antioxidant components and in vitro antioxidative activities. According to the findings, rice’s antioxidant components and antioxidant activity were considerably impacted by both variety and processing. High levels of total extractable phenolic compounds (164–314 mg gallic acid equivalent (GAE)/kg, dry weight (dw)) and carotenoid (0.92–8.65 mg/100 g, dw) were found in all rice varieties, especially in rice grass and germinated brown rice, indicating that milling to generate white rice had an adverse effect on those components. Additionally, after germination, a higher γ-oryzanol concentration (9–14 mg/100 g, dw) was found. All rice varieties had higher ascorbic acid, phenolic compound, and carotenoid contents after sprouting. Overall, Yoom Noon rice grass had the highest total extractable phenolic content (p < 0.05). The rice grass from Yoom Noon/Look Lai/Kaab Dum had the highest ascorbic acid content (p < 0.05). The total carotenoid concentration of Look Lai rice grass was the highest, and Yoom Noon’s germinated brown rice had the highest γ-oryzanol content (p < 0.05). All rice varieties’ aqueous extracts had remarkable ABTS free radical scavenging activity, with Khai Mod Rin reaching the highest maximum value of 42.56 mmol Trolox equivalent/kg dw. Other antioxidant mechanisms, however, were quite low. Compared to germinated brown rice, brown rice, and white rice, rice grass often tended to have stronger antioxidant activity. Yar Ko rice grass was found to have the highest DPPH free radical scavenging activity (3.8 mmol Trolox equivalent/kg dw) and ferric reducing antioxidant power (FRAP) (4.6 mmol Trolox equivalent/kg dw) (p < 0.05). Khai Mod Rice grass had the most pronounced metal chelation activity (1.14 mmol EDTA equivalent/kg dw) (p < 0.05). The rice variety and processing conditions, therefore, influenced the antioxidant compounds and antioxidative properties of Thai indigenous rice. The results can be used as a guide to select the optimal rice variety and primary processing in order to satisfy the needs of farmers who want to produce rice as a functional ingredient and to promote the consumption of indigenous rice by health-conscious consumers. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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Review

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14 pages, 2893 KiB

Open AccessReview

Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?

by Dan Qin, Yi Shen, Shiqi Yang, Guihu Zhang, Dongmei Wang, Hehe Li and Jinyuan Sun

Molecules 2022, 27(23), 8290; https://doi.org/10.3390/molecules27238290 - 28 Nov 2022

Cited by 7 | Viewed by 1384

Abstract

Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but [...] Read more.

Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic compounds is still unclear. Meanwhile, volatile compounds account for only a tiny fraction, whereas ethanol and water account for more than 98% of the content in baijiu. By summarizing the ethanol–water hydrogen bond structure in different alcoholic beverages, it was found that flavor compounds can affect the association strength of the ethanol–water hydrogen bond, and ethanol–water can also affect the interface distribution of flavor compounds. Therefore, the research on ethanol–water microstructure in baijiu is helpful to realize the simple visualization of adulteration detection, aging determination and flavor release mechanism analysis of baijiu, and further uncover the mystery of baijiu. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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19 pages, 1376 KiB

Open AccessReview

Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review

by Fengqi Wang, Hangyu Zhong and Jun-Hu Cheng

Molecules 2022, 27(18), 5857; https://doi.org/10.3390/molecules27185857 - 09 Sep 2022

Cited by 5 | Viewed by 2503

Abstract

Seafood allergy, mainly induced by fish, shrimp, crab, and shellfish, is a food safety problem worldwide. The non-thermal processing technology provides a new method in reducing seafood allergenicity. Based on the structural and antigenic properties of allergenic proteins, this review introduces current methods [...] Read more.

Seafood allergy, mainly induced by fish, shrimp, crab, and shellfish, is a food safety problem worldwide. The non-thermal processing technology provides a new method in reducing seafood allergenicity. Based on the structural and antigenic properties of allergenic proteins, this review introduces current methods for a comprehensive analysis of the allergenicity changes of seafood allergens induced by non-thermal processing. The IgE-binding capacities/immunoreactivity of seafood allergens are reduced by the loss of conformation during non-thermal processing. Concretely, the destruction of native structure includes degradation, aggregation, uncoiling, unfolding, folding, and exposure, leading to masking of the epitopes. Moreover, most studies rely on IgE-mediated assays to evaluate the allergenic potential of seafood protein. This is not convincing enough to assess the effect of novel food processing techniques. Thus, further studies must be conducted with functional assays, in vivo assays, animal trials, simulated digestion, and intestinal microflora to strengthen the evidence. It also enables us to better identify the effects of non-thermal processing treatment, which would help further analyze its mechanism. Full article

(This article belongs to the Special Issue Food Chemistry in Asia)

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