Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a prom...Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.展开更多
This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant...This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner,attributed to its bioactive compounds,though thermal processing led to a reduction due to heat sensitivity.Physicochemical analysis revealed that WGP enrichment decreased moisture content(34.27% and 33.82% for 2.5%and 5.0%WGP vs.38.37% for control)and increased weight loss(1.45% and 1.52% for 2.5%and 5.0% WGP vs.1.27% for control),likely due to fiber-gluten competition for water,while water absorption capacity(WAC)improved with higher WGP levels(1.60 g/g and 1.92 g/g for 2.5% and 5.0% WGP vs.1.40 g/g for control).The microstructural analysis demonstrated that WGP disrupted the glutenstarch matrix,increasing porosity and reducing starch gelatinization,correlating with altered textural properties.Notably,WGP extended microbial shelf life by 48–72 h(delaying mold growth to 3–4 d vs.2 d in control),likely due to its anti-microbial bioactive constituents.Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance.These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread,though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.展开更多
Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to ...Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.展开更多
Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration ...Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.展开更多
The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory ...The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.展开更多
基金financially supported by Natural Science Foundations of Hebei Province(C2022208003)Youth Top Talent Plan in Hebei Province。
文摘Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.
基金supported by the Hainan Province Science and Technology Special Fund(ZDYF2022XDNY233)the Fundamental Research Funds for the Central Universities(KJYQ2025018)+3 种基金National key research and development plan project(2022YFD2301401)Young Elite Scientists Sponsorship Program by the CAST(2022QNRC001)Key Technology Research and Development Program of Shandong and Jiangsu Province(2024TZXD070,BE2023370)a project funded by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions。
文摘This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner,attributed to its bioactive compounds,though thermal processing led to a reduction due to heat sensitivity.Physicochemical analysis revealed that WGP enrichment decreased moisture content(34.27% and 33.82% for 2.5%and 5.0%WGP vs.38.37% for control)and increased weight loss(1.45% and 1.52% for 2.5%and 5.0% WGP vs.1.27% for control),likely due to fiber-gluten competition for water,while water absorption capacity(WAC)improved with higher WGP levels(1.60 g/g and 1.92 g/g for 2.5% and 5.0% WGP vs.1.40 g/g for control).The microstructural analysis demonstrated that WGP disrupted the glutenstarch matrix,increasing porosity and reducing starch gelatinization,correlating with altered textural properties.Notably,WGP extended microbial shelf life by 48–72 h(delaying mold growth to 3–4 d vs.2 d in control),likely due to its anti-microbial bioactive constituents.Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance.These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread,though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.
基金supported by National Natural Science Foundation of China(32330081)。
文摘Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.
基金support from the Grain,Oil,and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province(GO202206)the Cultivation Program for Young Backbone Teachers at Henan University of Technology+3 种基金the Key R&D Projects in Henan Province(231111113300)Double First-Class Discipline Construction Program of Henan University of Technology(0517-24410014)National Key Research and Development Program of China(2023YFF1104600)Joint Research Fund for science and technology R&D Projects of Henan Province(225200810066).
文摘Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.
基金support of the National Key Research and Development Program of China(2023YFD2100403)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI)+3 种基金the Earmarked Fund for CARS-14the Innovation Group Project of Hubei Province(2023AFA042)the Key Research Projects of Hubei Province(2020BBA045)the Knowledge Innovation Program of Wuhan-Basic Research(3562).
文摘The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.
