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In the present research, the impacts of high-pressure homogenization (HPH) (20, 60, 90, 120 and 150 MPa) on the physicochemical, rheological and sensory properties of soybean oil body (SOB) fermented milks were explored. Experimental results showed that with the increase of HPH pressure, acidity and water-holding capacity (WHC) of SOB fermented milk significantly increased, while its pH, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) significantly decreased. The SOB fermented milk was found to be pseudoplastic fluids and the SOB fermented milk at 150 MPa had the highest apparent viscosity. Meanwhile, the SOB fermented milk of 150 MPa possessed the highest sensory score. Finally, principal component analysis (PCA) and heatmap showed that SOB fermented milk had the best characteristics after HPH treatment at 150 MPa. Therefore, HPH pressure could observably improve sensory, textural and rheological properties of SOB fermented milk. These results provide theoretical reference for HPH treatment to develop high-quality fermented dairy products. • SOB fermented milk was treated by high-pressure homogenization (HPH). • The increase of HPH pressure improves the physicochemical properties of SOB fermented milk. • HPH treatment reduced PV and TBARS values in SOB fermented milk. • SOB fermented milk of 150 MPa possessed attractive organoleptic acceptability. [ABSTRACT FROM AUTHOR]

Goat milk yogurt is gaining scientific attention worldwide due to its nutritional quality and potential health benefits to consumers. Understanding the impact of evaporative concentration and high-pressure homogenization (HPH) on goat milk yogurt quality is of high importance for dairy industry. This study aimed to investigate the influences of vacuum-assisted evaporative concentration combined with HPH (20–150 MPa) on the physicochemical, sensory characteristics and in vitro digestion of fermented goat milk (FGM). Concentrated FGM (CFGM) exhibited longer fermentation times, smaller particle size, increased viscosity, firmness and cohesiveness compared with pristine FGM, whereas HPH treatments induced shorter acidification processes. Meanwhile, the CFGM produced by HPH treatment at 150 MPa showed enhanced stability by decreasing the average particle size, and exhibited the highest overall acceptability among all FGM and CFGM samples assessed. Furthermore, CFGM treated with higher HPH pressure showed an improved degree of hydrolysis, protein digestibility and antioxidant activity during digestion compared with CFGM treated at HPH pressure of 20 MPa. Therefore, the results demonstrated the feasibility of the combination of evaporative concentration and HPH in the development of goat milk yogurt with enhanced quality attributes and functionality. These results are crucial to enhance the processing and handling of the goat milk. • FGM was treated by concentration combined with high-pressure homogenization. • Evaporation concentration enhanced the quality of fermented goat milk (FGM). • Concentrated FGM (CFGM) at 150 MPa exhibited the highest acceptance score. • The bioaccessibility and antioxidant capacity of CFGM was enhanced. [ABSTRACT FROM AUTHOR]

In this study, high-protein nutrition bars (HPNBs) were prepared using sodium caseinate and either fructose or maltitol as raw materials. The effects of the incorporation of hydroxypropyl methylcellulose (HPMC) on the hardness and physicochemical changes of HPNBs during storage were evaluated. Both HPNB systems containing HPMC exhibited significantly lower hardness than the control HPNBs (no HPMC) during storage, and the change in hardness was dependent on the concentration of HPMC added. The incorporation of 2% HPMC reduced the hardness of the fructose-containing and maltitol-contianing HPNBs by 44.83% and 27.89%, respectively, after 35 days of storage. The addition of HPMC inhibited Maillard reactions within the fructose-containing HPNBs, which exhibited little changes in the total color and composition of free amines. HPMC also significantly mitigated the increase in the insoluble protein content and the transformation of β-turn to β-sheet in proteins that were observed in both HPNB systems during storage. Scanning electron microscopy also confirmed that the texture of the HPNB containing HPMC changed less during storage compared to the controls. These results indicated that HPMC could be used as an inhibitor to reduce the extent of Maillard reactions and protein aggregation during food storage. • Hydroxypropyl methylcellulose can be used as a functional ingredient to inhibit bar hardening. • Hydroxypropyl methylcellulose inhibited the Maillard reaction of fructose-containing HPNBs. • HPNBs containing maltitol have lower hardness during storage. • Hydroxypropyl methylcellulose mitigated the loss of free amino groups in HPNBs. [ABSTRACT FROM AUTHOR]

Abstract: The optimized extraction conditions of red pigments (RP) from bayberry (Myrica rubra) pomace obtained with response surface methodology were extraction pH, time, temperature, liquid/solid ratio as 1.4, 4.2 h, 56.1 °C and 12.6/1 ml/g, respectively. The RP were then purified by the macroporous resin, which indicated the resin LX-68 showed the maximum refined efficiency among the tested resins. Further solvent partition of the RP yielded ethyl acetate, n-butanol and water layers, in which the first fraction showed the strongest DPPH and hydroxyl radical scavenging activities with IC50 values of 2.13 μg/ml and 0.57 mg/ml, respectively, which were higher than those of BHA and mannitol used as a positive control. Following activity-oriented separation, (−)-epicatechin and procyanidin B2 were isolated from the ethyl acetate layer and were found to have excellent DPPH free radical scavenging activities with IC50 values of 2.87 and 2.06 μg/ml, respectively. [Copyright &y& Elsevier]