Starch from different sources exhibits different properties when used as an ingredient for developing a food.There are many recipes reported to produce grass jellies from different starches.However,the impact of starc...Starch from different sources exhibits different properties when used as an ingredient for developing a food.There are many recipes reported to produce grass jellies from different starches.However,the impact of starch from a particular source on the quality of grass jelly has not been explored untill now.Thus,in present study,blume polysaccharide extract from mesona herb was mixed with starch slurries from 14 different sources while boiling to prepare grass jellies.These grass jellies were further investigated for their microstructure,color,cohesiveness,gumminess,hardness,springiness,and chewiness to explore the impact of starch source of grass jellies quality.Among all the starches,the pea starch-based grass jelly presented the highest texture qualities in terms of hardness,gumminess,and chewiness.Whereas corn starch-based grass jelly exhibited higher values for cohesiveness and springiness.Overall,grass jelly formulated with pea and corn starch performed well in terms of texture properties analysis among other samples.The canna grass jelly was the most preferred by panelists in terms of sensory properties.All samples showed to have a network structure under scanning electron microscopy(SEM).The color of all jelly samples was dark and an insignificant difference was observed in color values of all the samples.Based on all parameters discussed in this study,pea starch,corn starch and canna starch are highly preferred for producing grass jelly from Chinese dry mesona herb.As the grass jellies formulated with pea starch,corn starch,and canna starch exhibit improved quality parameters,more studies need to be conducted to further explore the optimal proportion of these starches and herbal extracts as well as their impact on gelation for developing novel grass jellies.In addition,the viscoelastic properties of formulated grass jelly samples also need to be explored to understand addition properties.It is also important to explore the reason behind the high values for the textual properties of pea starch grass jelly compared to 13 other grass jelly samples formulated with different starch sources.展开更多
Sargassum,a sustainable marine resource in China,has less explored soluble dietary fiber(SDF)functions and gut microbiota effects.In this study,SDF was extracted through fermentation with three lactic acid bacteria(LA...Sargassum,a sustainable marine resource in China,has less explored soluble dietary fiber(SDF)functions and gut microbiota effects.In this study,SDF was extracted through fermentation with three lactic acid bacteria(LAB)strains,Lactobacillus brevis,Bifidobacterium longum,and Streptococcus thermophilus.Fermentation significantly increased SDF yield to 0.22-0.25 g/g,reduced molecular weight to 27.5-54.8 kDa,and enhanced its water-holding capacity and sodium cholate adsorption capacity.Among the three LAB strains,B.longum(BLSDF)demonstrated the greatest antioxidant improvement,increasing total phenolic content by 42.8%and reducing IC50 value for DPPH and hydroxyl radicals by 42.36%and 48.54%,respectively(p<0.05).In vivo studies in C57BL/6 mice using 16S rRNA sequencing revealed that BL-SDF significantly enriched the abundance of beneficial species such as Blautia,Roseburia,Parabacteroides,Alistipes,and Muribaculum.These results provide novel evidence that SDF from Sargassum,especially BL-SDF,could be used as a functional ingredient to improve antioxidant properties and promote gut health.展开更多
Sea bass(Lateolabrax maculatus)is one of the important seafood in China.Its shelf-life under refrigerated storage exponentially deteriorate due to the growth of spoilage microorganisms,protein degradation and lipid ox...Sea bass(Lateolabrax maculatus)is one of the important seafood in China.Its shelf-life under refrigerated storage exponentially deteriorate due to the growth of spoilage microorganisms,protein degradation and lipid oxidation.In this study,4 coating materials namely,konjac glucomannan-whey protein isolate(KGM-WPI)film,chitosan-sweet potato starch(CHI-SPS)film,chitosan-bamboo fungus(CHI-BF)film,and chitosan-boehmite alumina(CHI-BAH)have been explored to enhance the shelf life of sea bass during 8 days of refrigerated storage.Overall,CHI-BF was observed to be best in retaining hardness,gumminess and maintaining total volatile basic nitrogen value.Whereas CHI-SPS was found to retain chewiness and maintain lower values for drip loss and peroxide value.CHI-BAH coating was observed to maintain the lower values for pH and EC values of sea bass under refrigerated storage.However,the least increase in total viable count and minimum change in b^(*)value was observed in the case of sea bass coated with KGM-WPI.The current research fi ndings provide a new practical storage method for the entire fresh fish.The fresh fish can be coated with different coating materials and store on the ice at 4℃without packaging during retailing.These film coated whole fresh fish retains its microbial and sensory quality.展开更多
Redundant seed sap of Dillenia indica has been cited to possess pharmaceutical potential, but literature pertaining to its role as bioactive delivery system in food processing domain is very scanty. In this study, D. ...Redundant seed sap of Dillenia indica has been cited to possess pharmaceutical potential, but literature pertaining to its role as bioactive delivery system in food processing domain is very scanty. In this study, D. indica mucilage-based beads loaded with vitamin E analogous, α-tocopherol acetate were developed and analyzed. Scanning Electron Microscopic images confirmed the entrapment of drug within the mucilage-alginate carrier in a core-shell arrangement. To understand the impact of mucilage-ladened fabricated shell on the active payload from degradation and to draw a contrast in characterization, comparative evaluation of the highest drug loaded sample (S5 with loading efficiency (LE) of ∼63% and bearing equal concentration of mucilage-alginate = 1:1 w/w as wall material) against the least loaded one (S1 with LE of ∼24% and possessing the highest mucilage-alginate ratio of 5:1 w/w as encapsulant) was done. Composite formation among the functional groups of mucilage and alginate were noted in FTIR spectra. Hybrid mucilage-alginate matrix of S5 exhibited higher resistance to enzymatic hydrolysis, better stability of the loaded drug in gastro-intestinal phases and thermal treatments than S1. By the end of intestinal digestion, radical scavenging activity of the digesta from S5 was 36.33% higher than that of S1. After being exposed to pasteurization and sterilization, the individual quantity of α-tocopherol acetate retained by S5 were respectively 13.54% and 33.78% higher than those found in S1. Thermal degradation kinetics data corroborated these findings. Thus, facile synthesis of hybrid carrier system from D. indica mucilage can open up ample opportunities for this fruit waste.展开更多
Okara,a byproduct from the soy milk and tofu industry,is mostly discarded despite its nutritional value,while fermentation has been identified as one promising mode of valorisation of agro-industrial residues.In this ...Okara,a byproduct from the soy milk and tofu industry,is mostly discarded despite its nutritional value,while fermentation has been identified as one promising mode of valorisation of agro-industrial residues.In this study,the effects of solid-state fermentation with Pleurotus spp.on the composition,antioxidants,and taste attributes of okara were explored using Pleurotus ostreatus(three strains:PO1,PO_(2),GO)and Pleurotus djamor(PK).Strains of P.ostreatus grew faster(12-13 days)with a denser culture.Okara fermented by either GO or PK gained increased nitrogen levels,indicating a potential for protein-rich product development.Fermented okara gained enhanced antioxidant properties and significant variations in contents of non-volatile taste substances,including soluble sugars,organic acids,free amino acids,and 5′-nucleotides.Glucose was the dominant sugar,while the abundant organic acid was succinic acid in fermented okara.P.ostreatus improved concentrations of total free amino acids(4.01-6.36-fold)and umami-free amino acids(2.89-8.12-fold),whereas GO accounted for the peak.Fermen-tation increased levels of 5′-nucleotides of okara(2.70-7.04-fold)while PO1 and PO_(2) exceeded thresholds of umami flavour 5′-nucleotides.The electronic tongue test revealed a drop in sourness and a rise in the umami taste of okara by fermentation.GO and PK led to the highest richness and umami taste,respectively.Overall,this study demonstrated an opportunity to upcycle okara with P.ostreatus or P.djamor while highlighting the importance of taste analysis to develop an appealing nutrient-enriched food.展开更多
In this paper,we present a novel,reliable and sensitive electrochemical sensor for the determination of paracetamol based on hollow carbon Co3O4 nanosheets/reduced graphene oxide composite(Co3O4/r-GO).The Co3O4/r-GO w...In this paper,we present a novel,reliable and sensitive electrochemical sensor for the determination of paracetamol based on hollow carbon Co3O4 nanosheets/reduced graphene oxide composite(Co3O4/r-GO).The Co3O4/r-GO was prepared via a rapid one-step microwave solvothermal process.Some series of techniques that included scanning electron microscopy,X-ray diffraction and Raman were carried out to characterize the morphology and structure of as-prepared materials.Most importantly,the developed electrochemical sensor exhibited a wide linear range of 0.05 to 900.0μM and a low detection limit of 14.0 nM(S/N=3)by using differential pulse voltammetry.Furthermore,the selectivity,repeatability,stability and practical applicability were further studied with satisfactory results.展开更多
基金supported by(Project code:UICR0400016-24)from BNU-HKBU United International College,China.
文摘Starch from different sources exhibits different properties when used as an ingredient for developing a food.There are many recipes reported to produce grass jellies from different starches.However,the impact of starch from a particular source on the quality of grass jelly has not been explored untill now.Thus,in present study,blume polysaccharide extract from mesona herb was mixed with starch slurries from 14 different sources while boiling to prepare grass jellies.These grass jellies were further investigated for their microstructure,color,cohesiveness,gumminess,hardness,springiness,and chewiness to explore the impact of starch source of grass jellies quality.Among all the starches,the pea starch-based grass jelly presented the highest texture qualities in terms of hardness,gumminess,and chewiness.Whereas corn starch-based grass jelly exhibited higher values for cohesiveness and springiness.Overall,grass jelly formulated with pea and corn starch performed well in terms of texture properties analysis among other samples.The canna grass jelly was the most preferred by panelists in terms of sensory properties.All samples showed to have a network structure under scanning electron microscopy(SEM).The color of all jelly samples was dark and an insignificant difference was observed in color values of all the samples.Based on all parameters discussed in this study,pea starch,corn starch and canna starch are highly preferred for producing grass jelly from Chinese dry mesona herb.As the grass jellies formulated with pea starch,corn starch,and canna starch exhibit improved quality parameters,more studies need to be conducted to further explore the optimal proportion of these starches and herbal extracts as well as their impact on gelation for developing novel grass jellies.In addition,the viscoelastic properties of formulated grass jelly samples also need to be explored to understand addition properties.It is also important to explore the reason behind the high values for the textual properties of pea starch grass jelly compared to 13 other grass jelly samples formulated with different starch sources.
基金supported by the Shenzhen Science and Technology Program(grant numbers KCXFZ20240903094014019,GJHZ20240218114715029)the Innovative Team Program of High Education of Guangdong Province(grant number 2021KCXTD021)Special funds for universities in Guangdong Province in the key areas of biomedicine and health(grant number 2023ZDZX2025).
文摘Sargassum,a sustainable marine resource in China,has less explored soluble dietary fiber(SDF)functions and gut microbiota effects.In this study,SDF was extracted through fermentation with three lactic acid bacteria(LAB)strains,Lactobacillus brevis,Bifidobacterium longum,and Streptococcus thermophilus.Fermentation significantly increased SDF yield to 0.22-0.25 g/g,reduced molecular weight to 27.5-54.8 kDa,and enhanced its water-holding capacity and sodium cholate adsorption capacity.Among the three LAB strains,B.longum(BLSDF)demonstrated the greatest antioxidant improvement,increasing total phenolic content by 42.8%and reducing IC50 value for DPPH and hydroxyl radicals by 42.36%and 48.54%,respectively(p<0.05).In vivo studies in C57BL/6 mice using 16S rRNA sequencing revealed that BL-SDF significantly enriched the abundance of beneficial species such as Blautia,Roseburia,Parabacteroides,Alistipes,and Muribaculum.These results provide novel evidence that SDF from Sargassum,especially BL-SDF,could be used as a functional ingredient to improve antioxidant properties and promote gut health.
基金supported by two research grants(R202007 and R202107)from BNU-HKBU United International College,China.
文摘Sea bass(Lateolabrax maculatus)is one of the important seafood in China.Its shelf-life under refrigerated storage exponentially deteriorate due to the growth of spoilage microorganisms,protein degradation and lipid oxidation.In this study,4 coating materials namely,konjac glucomannan-whey protein isolate(KGM-WPI)film,chitosan-sweet potato starch(CHI-SPS)film,chitosan-bamboo fungus(CHI-BF)film,and chitosan-boehmite alumina(CHI-BAH)have been explored to enhance the shelf life of sea bass during 8 days of refrigerated storage.Overall,CHI-BF was observed to be best in retaining hardness,gumminess and maintaining total volatile basic nitrogen value.Whereas CHI-SPS was found to retain chewiness and maintain lower values for drip loss and peroxide value.CHI-BAH coating was observed to maintain the lower values for pH and EC values of sea bass under refrigerated storage.However,the least increase in total viable count and minimum change in b^(*)value was observed in the case of sea bass coated with KGM-WPI.The current research fi ndings provide a new practical storage method for the entire fresh fish.The fresh fish can be coated with different coating materials and store on the ice at 4℃without packaging during retailing.These film coated whole fresh fish retains its microbial and sensory quality.
基金supported by Department of Biotechnology,Ministry of Science and Technology,Government of India,under the DBT Twinning project(File no.BT/PR16789/NER/95/290/2015 dated March 14,2017)The authors would like to acknowledge the funding for facilitating the investigation.
文摘Redundant seed sap of Dillenia indica has been cited to possess pharmaceutical potential, but literature pertaining to its role as bioactive delivery system in food processing domain is very scanty. In this study, D. indica mucilage-based beads loaded with vitamin E analogous, α-tocopherol acetate were developed and analyzed. Scanning Electron Microscopic images confirmed the entrapment of drug within the mucilage-alginate carrier in a core-shell arrangement. To understand the impact of mucilage-ladened fabricated shell on the active payload from degradation and to draw a contrast in characterization, comparative evaluation of the highest drug loaded sample (S5 with loading efficiency (LE) of ∼63% and bearing equal concentration of mucilage-alginate = 1:1 w/w as wall material) against the least loaded one (S1 with LE of ∼24% and possessing the highest mucilage-alginate ratio of 5:1 w/w as encapsulant) was done. Composite formation among the functional groups of mucilage and alginate were noted in FTIR spectra. Hybrid mucilage-alginate matrix of S5 exhibited higher resistance to enzymatic hydrolysis, better stability of the loaded drug in gastro-intestinal phases and thermal treatments than S1. By the end of intestinal digestion, radical scavenging activity of the digesta from S5 was 36.33% higher than that of S1. After being exposed to pasteurization and sterilization, the individual quantity of α-tocopherol acetate retained by S5 were respectively 13.54% and 33.78% higher than those found in S1. Thermal degradation kinetics data corroborated these findings. Thus, facile synthesis of hybrid carrier system from D. indica mucilage can open up ample opportunities for this fruit waste.
文摘Okara,a byproduct from the soy milk and tofu industry,is mostly discarded despite its nutritional value,while fermentation has been identified as one promising mode of valorisation of agro-industrial residues.In this study,the effects of solid-state fermentation with Pleurotus spp.on the composition,antioxidants,and taste attributes of okara were explored using Pleurotus ostreatus(three strains:PO1,PO_(2),GO)and Pleurotus djamor(PK).Strains of P.ostreatus grew faster(12-13 days)with a denser culture.Okara fermented by either GO or PK gained increased nitrogen levels,indicating a potential for protein-rich product development.Fermented okara gained enhanced antioxidant properties and significant variations in contents of non-volatile taste substances,including soluble sugars,organic acids,free amino acids,and 5′-nucleotides.Glucose was the dominant sugar,while the abundant organic acid was succinic acid in fermented okara.P.ostreatus improved concentrations of total free amino acids(4.01-6.36-fold)and umami-free amino acids(2.89-8.12-fold),whereas GO accounted for the peak.Fermen-tation increased levels of 5′-nucleotides of okara(2.70-7.04-fold)while PO1 and PO_(2) exceeded thresholds of umami flavour 5′-nucleotides.The electronic tongue test revealed a drop in sourness and a rise in the umami taste of okara by fermentation.GO and PK led to the highest richness and umami taste,respectively.Overall,this study demonstrated an opportunity to upcycle okara with P.ostreatus or P.djamor while highlighting the importance of taste analysis to develop an appealing nutrient-enriched food.
基金supported by the Education Bureau of the Fujian province (No. JAT160302) projectsthe Natural Science Foundation of Zhejiang province (No. LQ17C200002)the Talents’ Start-up Fund of Gannan Medical University (No. QD201825) projects。
文摘In this paper,we present a novel,reliable and sensitive electrochemical sensor for the determination of paracetamol based on hollow carbon Co3O4 nanosheets/reduced graphene oxide composite(Co3O4/r-GO).The Co3O4/r-GO was prepared via a rapid one-step microwave solvothermal process.Some series of techniques that included scanning electron microscopy,X-ray diffraction and Raman were carried out to characterize the morphology and structure of as-prepared materials.Most importantly,the developed electrochemical sensor exhibited a wide linear range of 0.05 to 900.0μM and a low detection limit of 14.0 nM(S/N=3)by using differential pulse voltammetry.Furthermore,the selectivity,repeatability,stability and practical applicability were further studied with satisfactory results.
