Sauerudsen5823

In this work, γ-zein, which is a type of cysteine rich prolamine in corn, was prepared into particles for fabricating stable gel-like emulsions. The effects of homogenization pressure (0.1-120 MPa) on structure formation and rheological properties of emulsions were systematically studied. Microscopy showed that γ-zein particles provided stabilization at droplet interfaces, and that excess protein particles provided a particle network in continuous phase, and microfluidization significantly decreased droplet size and induced to form droplet clusters and gel-like network. With an increase of homogenization pressure, protein content adsorbed at droplet interfaces and entrapped within gel-like structure of emulsions increased, and more hydrophobic interactions and disulfide bonds between protein particles were formed. As a result, stronger gel strength of emulsions were observed, for example, apparent viscosity, storage modulus (G'), loss modulus (G), and G'/ G crossover strain (γco) increased, the frequency dependency of G' (n, G' ∼ ωn) decreased. Also, Lissajous curves were used to further understand the non-linear viscoelastic behavior of these emulsions. Emulsions prepared without microfluidization (control, 0.1 MPa) showed a weak gel structure with viscous-dominating behavior at high strain, while emulsions prepared with microfluidization showed predominantly elastic behavior at low strain, and plastic-dominating behavior at high strain. These findings showed that cysteine rich protein based- emulsion gels with tunable microstructure and rheological properties can be easily produced by controlling the homogenization pressure.Consumer interest in plant-based cheeses (PBCs) has increased in the last few years due to consumer concern for animal welfare, environmental impact, and health. In order to increase the acceptability of PBCs, sensory studies must be conducted. As such, the aim of this study was to evaluate the acceptability, sensory properties, and emotional responses to PBCs currently being sold in Canada. There were two different sensory trials conducted. In the first trial (n = 100), raw PBCs were evaluated, and in the second trial (n = 93) melted PBCs were evaluated. In both trials, five different PBCs were evaluated using nine-point hedonic scales, a check-all-that-apply (CATA) question, and the CATA variant of the EsSense25 profile. selleck chemicals Participants were also asked to answer open-ended comment questions about PBCs. The results showed that participants thought PBCs are healthier than regular dairy cheese, but they did not like the flavour or textural properties of PBCs. PBCs that are buttery, smooth, and have soft attributes were preferred by the participants. Participants mainly disliked PBCs that were mouthcoating, rubbery, and had off-flavours. The PBCs with higher overall liking scores were associated with positive emotions.Geographic-label is a remarkable feature for Chinese tea products. In this study, the UHPLC-Q/TOF-MS-based metabolomics approach coupled with chemometrics was used to determine the five narrow-geographic origins of Keemun black tea. Thirty-nine differentiated compounds (VIP > 1) were identified, of which eight were quantified. Chemometric analysis revealed that the linear discriminant analysis (LDA) classification accuracy model is 91.7%, with 84.7% cross-validation accuracy. Three machine learning algorithms, namely feedforward neural network (FNN), random forest (RF) and support vector machine (SVM), were introduced to improve the recognition of narrow-geographic origins, the performances of the model were evaluated by confusion matrix, receiver operating characteristic curve (ROC) and area under the curve (AUC). The recognition of RF, SVM and FNN for Keemun black tea from five narrow-geographic origins were 87.5%, 94.44%, and 100%, respectively. Importantly, FNN exhibited an excellent classification effect with 100% accuracy. The results indicate that metabolomics fingerprints coupled with chemometrics can be used to authenticate the narrow-geographic origins of Keemun black teas.Multi-stir bar sorptive extraction (multi-SBSE) represents a viable alternative for recent trends in sample preparation based on a combination of extraction techniques. In this case, increased amount of sorbent and its extended polarity range could advance quality of experimental data obtained in foodomics or metabolomics investigations. With this in mind, it was developed multi-SBSE procedure suitable for authentication of botrytized wine produced in different countries of Tokaj wine region. A design of headspace mode of multi-SBSE was modified to provide additional agitation of a stir bar. An expanded profile of wine samples was obtained with the application of EG-Silicone and PDMS coated stir bars in headspace and direction immersion mode, respectively. Multivariate optimization based on central composite design was selected to determine the influence of various experimental parameters, including extraction temperature enhancing headspace extraction. In our case, proper description of the optimization results required application of a third-order polynomial model, which highlighted dominant influence of salt addition for extraction in both modes. Due to a large number of extracted compounds, comprehensive two-dimensional gas chromatography (GC × GC) was used for assessment of wine samples. Such approach allows reveleaing the presence of sulphur containing compounds, diols, ketone derivatives and methoxybenzenes linking a specific geographical origin. At the same time, the results obtained for compounds common for all the samples were processed with principal component analysis (PCA). Considerable progress for discrimination of the botrytized wines was mainly achieved with combined data from EG-Silicone and PDMS extraction.Mislabeling and adulteration of tuna are common due to the diminishing of morphological characteristics during processing. The tuna authenticity is now being focused in the seafood supply chain. In this study, the lipid profiles of 3 commercial tuna species (skipjack tuna, bigeye tuna and yellowfin tuna) were investigated via ultra-high performance liquid chromatography coupled with Q-Exactive Orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap MS). A total of 439 lipid species were identified and semi-quantitated by MS-DIAL. Further biomarkers discovery was carried out by chemometrics, leading to 27 lipids being identified as potential lipid biomarkers. Comparisons to reference standards revealed that lipid biomarkers were effective for discrimination of different tuna species. Interestingly, the proposed lipid biomarkers were all glycerophospholipids, implying that they might be the focus of future study.The impact of photosensitizer and wavelength on photooxidation of phytosterols (PS) in soymilk and the oxidative stability of lipid and protein was determined. The oxidation of lipid and the consumption of dissolved oxygen showed a close relationship with PS oxidation. Riboflavin (Rb) leads to extra oxidation of both lipid and protein, and chlorophyll (Chl) prefer to absorb to and change the structure of protein. The influence of Rb and Chl on PS degradation under different wavelengths of light in the range of 365-665 nm was measured. Original soymilk emulsion placed under UVA (365-375 nm) and violet (400-410 nm) light underwent the most PS deterioration, whereas riboflavin was responsible for oxidation around blue (465-475 nm) region and extra formation of 6β-OH sterols, and chlorophyll enriched emulsion was vulnerable under red (645-665 nm) light. The wavelength of light (UVA > violet > blue > green > red > yellow) showed a great different effect in oxidation of PS and formation of phytosterol oxidation products (POPs). The UVA, violet, blue and red light gives rise to the prior five kind oxides of phytosterol 6α-OH, 7α-OH, 7β-OH, 5,6β-epoxy and 7-keto.Methionine, an essential sulfur-containing amino acid, is associated with hepatic lipid accumulation; however, the underlying mechanism is unknown. This study aimed to investigate the effects of different dietary methionine levels on hepatic lipid accumulation in mice and clarify the possible mechanisms involved. The Institute of Cancer Research (ICR) mice were fed a normal diet (ND, 0.86% methionine), high-methionine diet (HMD, 2.58% methionine), or methionine-restricted diet (MRD, 0.17% methionine) for 11 consecutive weeks. Our results showed that HMD increased the liver weight and liver index, plasma and hepatic lipid profiles, and hepatic fatty infiltration area and perirenal fat volume. In addition, HMD promoted lipid synthesis, inhibited lipid catabolism and glycolysis metabolism, reduced the activities of mitochondrial respiratory chain enzyme complexes (Ⅰ and Ⅴ) and adenosine triphosphate (ATP) production, and elevated oxidative stress and inflammation in the liver. Moreover, HMD inhibited homocysteine metabolism and significantly decreased the expression and activity of cystathionine γ-lyase (CSE) and 3-mercaptopyruvate sulfurtransferase (3-MST), thereby reducing endogenous H2S production in the liver. Interestingly, MRD reversed these adverse effects, and promoted endogenous H2S production. In conclusion, inhibition of hepatic H2S production may be the mechanism behind an increased risk of nonalcoholic fatty liver disease (NAFLD) associated with high dietary methionine intake. Therefore, it is necessary to reduce methionine intake in the daily diet to prevent NAFLD and maintain good physical health.This research revealed the changes of color, cooking loss, texture, protein, amino acids, and the expression of 17 meat quality-related genes in longissimus thoracis from goats during postmortem aging of 0, 12, 24 and 48 h at 4 °C, and preliminarily studied the expression of 11 genes in cultured muscle cells under similar aging conditions. Along with the development of rigor mortis, shear force, texture indicators and cooking loss reached maximum at 12 h. The color and contents of aspartic acid, serine, tyrosine, phenylalanine changed significantly within 48 h. Both myofibrillar and sarcoplasmic proteins were degraded from 12 h onwards with myosin heavy chain, troponin T, desmin and actin as the main degraded proteins. The expression levels of the 17 genes in muscle tissues mostly peaked at 12 or 24 h, which was consistent with the changes of some physicochemical indexes. Gene expression in cultured muscle cells demonstrated similarity to those in muscle tissues, whereas the corresponding variations in same genes occurred later.European food production systems have become very efficient in terms of high yield, quality and safety. However, these production systems are not sustainable since, amongst other reasons, a significant proportion of the production is wasted or lost in the supply chain. One of the strategies of the European Union is to achieve climate neutrality by moving towards a circular economy with better waste management. This includes, reducing food waste and losses, and reusing or recycling by-products of the food and feed production systems. A circular economy would greatly improve the sustainability of the European food systems, but attention must be paid to the emergence of (new) food safety hazards. New or not well-known hazards can occur because by-products are reintroduced into the system or new processing steps are used for recycling, and/or known hazards can accumulate in the food production chain due to the reuse of (by-)products. This review addresses food safety hazards in the circular biobased economy, covering the domains of plant production, animal production, aquaculture, and packaging.