This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatmen...This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.展开更多
This paper made a research on a new kind of rice fat mimics, which was obtained from rice powder hydrolyzed by α-amylase. Through the comparison between the yoghurt added with diverse proportions of above mentioned r...This paper made a research on a new kind of rice fat mimics, which was obtained from rice powder hydrolyzed by α-amylase. Through the comparison between the yoghurt added with diverse proportions of above mentioned rice fat mimics and the reduced-fat yoghurt without any fat mimics as well as full-fat ones, the effect of the rice fat mimics in different proportions was examined upon the composition, the microstructure, the texture and the sensory evaluation of reduced-fat yoghurt. The results showed that the yoghurts added with rice fat mimics exhibited similar organoleptic attribute, textual characteristics and acceptability compared to those of full-fat controls （P〉0.05）, but with lower fat content and looser microstructures.展开更多
Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experi...Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). Fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electronic Co.). The results showed that fat content was the only basic nutrient component exhibited the difference between the two types of ice creams, while no other components have shown differences between the two low-fat ice creams during the storage periods. The level of lauric acid (C12:0) was the highest among all 16 fatty acids, followed by palmitic (C16:0), linoleic (C18:1), and myristic acid (C14:0). The high levels of the medium chain fatty acids (C12:0 and C14:0) might have been derived from the goat milk as well as the palm oil asa part of the ingredients in the commercial ice cream premix. Among long chain fatty acids, palmitic acid (C16:0) was the highest, followed by oleic acid (C18:1) and stearic acid (C18:0). All of the long chain fatty acids contents were significantly higher (P < 0.05 or 0.01) in whole milk ice cream than those in 2% fat ice cream, except for the C22:0 and C24:00 acids. It was concluded that mean levels of the individual fatty acids in the caprine ice creams were significantly influenced by the types of milk fat used in the ice creams, but not by storage periods and storage × fat type interaction effects.展开更多
Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a...Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saanen, Alpine, and Nubian goat breeds. LF cheeses were made using LF milk after cream separation. FFAs of all cheeses were extracted in diisoprophyl ether using polypropylene chromatography column, and FFA concentrations were quantified using a gas chromatograph equipped with a fused silica capillary column. Moisture, fat, protein contents (%) and pH of fresh LF and FF cheeses were: 55.1, 52.3;1.30, 25.6;35.7, 22.5;5.40, 5.42, respectively. The FFA contents (mg/g cheese) of fresh FF and LF cheeses prior to storage treatments for C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2 were: 0.020, 0.072;0.070, 0.035;0.061, 0.055;0.181, 0.167;0.073, 0.047;0.174, 0.112;0.579, 0.152;0.308, 0.202;0.521, 0.174;and 0.057, 0.026, respectively. The respective FFA to total fatty acid ratios for 0, 1 and 3 months aged FF and LF cheeses were 8.44, 12.4;6.31, 16.91;12.03, 14.19. The LF cheeses generated more FFA than FF cheeses, while actual FFA content in FF cheese was significantly higher than in LF cheese. The FFA contents of LF cheese at 0, 1 and 3 months storage were 48.0, 96.8 and 36.4% of those of FF cheese, respectively. It was concluded LF cheese generated higher amount of FFA than FF cheese, although total FFA content was significantly (P<0.05) lower in LF cheese than in FF cheese.展开更多
针对传统猪肉丸脂肪含量高、冻融稳定性差等问题,该研究采用蔗糖共结晶技术包埋姜黄素(curcumin,CUR)和大豆分离蛋白(soy protein isolate,SPI)等功能组分,制备具有乳化、抗氧化和抗冻功能的蔗糖共结晶产物,并将该共结晶产物应用于猪肉...针对传统猪肉丸脂肪含量高、冻融稳定性差等问题,该研究采用蔗糖共结晶技术包埋姜黄素(curcumin,CUR)和大豆分离蛋白(soy protein isolate,SPI)等功能组分,制备具有乳化、抗氧化和抗冻功能的蔗糖共结晶产物,并将该共结晶产物应用于猪肉丸中,探究其对低脂猪肉丸冻融稳定性的影响。结果表明,SPI与较高质量分数CUR的交互作用能够显著提升蔗糖共结晶产物的抗氧化活性和热稳定性,红外光谱、扫描电镜和原子力显微镜结果证实了2种功能组分成功附聚在重结晶蔗糖的多孔空间内,且SPI的存在明显提升了姜黄素在共结晶体系中的分散性。此外,经过5次反复冻融,与常规脂和低脂对照组相比,添加功能复合型蔗糖共结晶[包埋0.8%(质量分数)CUR与5%(质量分数)SPI复配物]的低脂猪肉丸凝胶网络结构更加致密,且羰基含量(1.21 nmol/mg)和脂质过氧化值(0.24 mg/kg)较低,最终表现出较好的色泽、持水力与质构特性。综上,功能复合型蔗糖共结晶作为代脂添加物能够有效提升低脂猪肉丸的冻融品质。展开更多
BACKGROUND Chylous ascites(CA),which is characterized by lymphatic leakage into the peritoneal cavity,is a rare but significant complication of liver transplantation.Although dietary and pharmacological strategies hav...BACKGROUND Chylous ascites(CA),which is characterized by lymphatic leakage into the peritoneal cavity,is a rare but significant complication of liver transplantation.Although dietary and pharmacological strategies have shown effectiveness in managing CA,standardized treatment protocols have yet to be established.AIMTo evaluate the comparative effectiveness of low-fat diet (LFD) enriched with medium-chain triglycerides (MCTs)vs octreotide therapy in managing post-liver transplantation CA.METHODSA comprehensive literature review was conducted to analyze the outcomes of dietary interventions and octreotidetherapy. The key parameters examined included resolution rates, treatment duration, and recurrence.RESULTSA comprehensive literature search yielded 13 studies that met the inclusion criteria, comprising 4 retrospectivecohort studies and 8 case studies. The incidence of CA following liver transplantation ranges from 0.6% to 4.7%.The onset varied, with a median time to diagnosis of 10 days after transplantation. A LFD with MCT supplementationwas used as the first-line therapy in 83.3% of the studies, with resolution rates ranging from 62.5% to100%. Octreotide therapy was utilized in 66.7% of the studies, primarily as a second-line therapy, with resolutionrates of 83.3% to 100%. Combination therapy showed a significantly higher resolution rate than did dietarymanagement alone (97.8% vs 78.9%, P = 0.02). The time to resolution was significantly shorter with octreotidecontainingregimens than with dietary management alone (median, 7 days vs 14 days;P = 0.03).CONCLUSIONA stepwise approach to CA management is recommended, initiating dietary interventions and escalating tooctreotide when necessary. Further research through well-designed randomized controlled trials is essential toestablish standardized treatment protocols for optimizing patient outcomes.展开更多
基金funded by the National Natural Science Foundation of China(NSFC,U21A20270)the Key R&D Program of Shandong Province,China(2023TZXD074)+2 种基金the Bingtuan Science and Technology Program,China(2023AB002)the National Peanut Industry Technology System of China(CARS-13-08B)the National Key R&D Program of China(2021YFD2100402)。
文摘This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.
文摘This paper made a research on a new kind of rice fat mimics, which was obtained from rice powder hydrolyzed by α-amylase. Through the comparison between the yoghurt added with diverse proportions of above mentioned rice fat mimics and the reduced-fat yoghurt without any fat mimics as well as full-fat ones, the effect of the rice fat mimics in different proportions was examined upon the composition, the microstructure, the texture and the sensory evaluation of reduced-fat yoghurt. The results showed that the yoghurts added with rice fat mimics exhibited similar organoleptic attribute, textual characteristics and acceptability compared to those of full-fat controls （P〉0.05）, but with lower fat content and looser microstructures.
文摘Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). Fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electronic Co.). The results showed that fat content was the only basic nutrient component exhibited the difference between the two types of ice creams, while no other components have shown differences between the two low-fat ice creams during the storage periods. The level of lauric acid (C12:0) was the highest among all 16 fatty acids, followed by palmitic (C16:0), linoleic (C18:1), and myristic acid (C14:0). The high levels of the medium chain fatty acids (C12:0 and C14:0) might have been derived from the goat milk as well as the palm oil asa part of the ingredients in the commercial ice cream premix. Among long chain fatty acids, palmitic acid (C16:0) was the highest, followed by oleic acid (C18:1) and stearic acid (C18:0). All of the long chain fatty acids contents were significantly higher (P < 0.05 or 0.01) in whole milk ice cream than those in 2% fat ice cream, except for the C22:0 and C24:00 acids. It was concluded that mean levels of the individual fatty acids in the caprine ice creams were significantly influenced by the types of milk fat used in the ice creams, but not by storage periods and storage × fat type interaction effects.
文摘Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saanen, Alpine, and Nubian goat breeds. LF cheeses were made using LF milk after cream separation. FFAs of all cheeses were extracted in diisoprophyl ether using polypropylene chromatography column, and FFA concentrations were quantified using a gas chromatograph equipped with a fused silica capillary column. Moisture, fat, protein contents (%) and pH of fresh LF and FF cheeses were: 55.1, 52.3;1.30, 25.6;35.7, 22.5;5.40, 5.42, respectively. The FFA contents (mg/g cheese) of fresh FF and LF cheeses prior to storage treatments for C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2 were: 0.020, 0.072;0.070, 0.035;0.061, 0.055;0.181, 0.167;0.073, 0.047;0.174, 0.112;0.579, 0.152;0.308, 0.202;0.521, 0.174;and 0.057, 0.026, respectively. The respective FFA to total fatty acid ratios for 0, 1 and 3 months aged FF and LF cheeses were 8.44, 12.4;6.31, 16.91;12.03, 14.19. The LF cheeses generated more FFA than FF cheeses, while actual FFA content in FF cheese was significantly higher than in LF cheese. The FFA contents of LF cheese at 0, 1 and 3 months storage were 48.0, 96.8 and 36.4% of those of FF cheese, respectively. It was concluded LF cheese generated higher amount of FFA than FF cheese, although total FFA content was significantly (P<0.05) lower in LF cheese than in FF cheese.
文摘针对传统猪肉丸脂肪含量高、冻融稳定性差等问题,该研究采用蔗糖共结晶技术包埋姜黄素(curcumin,CUR)和大豆分离蛋白(soy protein isolate,SPI)等功能组分,制备具有乳化、抗氧化和抗冻功能的蔗糖共结晶产物,并将该共结晶产物应用于猪肉丸中,探究其对低脂猪肉丸冻融稳定性的影响。结果表明,SPI与较高质量分数CUR的交互作用能够显著提升蔗糖共结晶产物的抗氧化活性和热稳定性,红外光谱、扫描电镜和原子力显微镜结果证实了2种功能组分成功附聚在重结晶蔗糖的多孔空间内,且SPI的存在明显提升了姜黄素在共结晶体系中的分散性。此外,经过5次反复冻融,与常规脂和低脂对照组相比,添加功能复合型蔗糖共结晶[包埋0.8%(质量分数)CUR与5%(质量分数)SPI复配物]的低脂猪肉丸凝胶网络结构更加致密,且羰基含量(1.21 nmol/mg)和脂质过氧化值(0.24 mg/kg)较低,最终表现出较好的色泽、持水力与质构特性。综上,功能复合型蔗糖共结晶作为代脂添加物能够有效提升低脂猪肉丸的冻融品质。
文摘BACKGROUND Chylous ascites(CA),which is characterized by lymphatic leakage into the peritoneal cavity,is a rare but significant complication of liver transplantation.Although dietary and pharmacological strategies have shown effectiveness in managing CA,standardized treatment protocols have yet to be established.AIMTo evaluate the comparative effectiveness of low-fat diet (LFD) enriched with medium-chain triglycerides (MCTs)vs octreotide therapy in managing post-liver transplantation CA.METHODSA comprehensive literature review was conducted to analyze the outcomes of dietary interventions and octreotidetherapy. The key parameters examined included resolution rates, treatment duration, and recurrence.RESULTSA comprehensive literature search yielded 13 studies that met the inclusion criteria, comprising 4 retrospectivecohort studies and 8 case studies. The incidence of CA following liver transplantation ranges from 0.6% to 4.7%.The onset varied, with a median time to diagnosis of 10 days after transplantation. A LFD with MCT supplementationwas used as the first-line therapy in 83.3% of the studies, with resolution rates ranging from 62.5% to100%. Octreotide therapy was utilized in 66.7% of the studies, primarily as a second-line therapy, with resolutionrates of 83.3% to 100%. Combination therapy showed a significantly higher resolution rate than did dietarymanagement alone (97.8% vs 78.9%, P = 0.02). The time to resolution was significantly shorter with octreotidecontainingregimens than with dietary management alone (median, 7 days vs 14 days;P = 0.03).CONCLUSIONA stepwise approach to CA management is recommended, initiating dietary interventions and escalating tooctreotide when necessary. Further research through well-designed randomized controlled trials is essential toestablish standardized treatment protocols for optimizing patient outcomes.
