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This work investigated the functional properties of four varieties of yam starch and four varieties of cassava starch to better understand the relationship between the structure and properties of various forms of starch. The relationship between the functional properties and structure of starch was explored using Pearson correlation (PCs) and principal component analysis (PCA). The analyses demonstrated that yam starch and cassava starch differ significantly in structure and functional properties. Yam starches have a higher requirement during gelatinization, may hold a higher trough viscosity and final viscosity, and are easier to retrograde after gelatinization; this results in starch gels with a higher hardness and gel strength. While the cassava starches have a higher breakdown, their starch gels are fluid and squishy. The differences in starch functional properties were linked to particle size, short-range ordered structure, protein content, and average radius of gyration in PCs and PCA. The present investigation demonstrates a link between the functional properties of cassava and yam starch and their structural features and suggests that acceptable processing methods and applications for these tuber starches be selected based on their functional properties. • The structure and functional properties of cassava and yam starch were compared. • Yam starch gel has high hardness and gel strength. • Cassava starch gel has strong fluidity, high softness and high ductility. • There was a significant correlation between the structure and functional properties of starch. [ABSTRACT FROM AUTHOR]

The low stability and loss of antimicrobial activity of catechins limited their application in food preservation. In this study, four kinds of catechins including (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin-3-gallate (ECG), and (−)-epigallocatechin-3-gallate (EGCG) were selected as model compounds. Natural deep eutectic solvents (NADES) are a new generation of green solvents that have attracted much attention due to their unique characteristics. The effects of NADES on the stability and antimicrobial activity of catechins were investigated in the present study. Eight typical NADES, especially choline chloride/glycerol (ChG), were found to significantly enhance the thermal and storage stability of catechins. This finding accounted for by hydrogen bonding network formation between ChG and catechins, confirmed by FT-IR and 2D NMR analysis. Additionally, ChG decreased the minimum inhibitory concentration of catechins on Gram-positive and Gram-negative bacteria, which may be associated with its stabilizing property. The stability of catechins combined with NADES revealed their potential of applications in the food industry. Therefore, this study aimed to investigate the effects of the NADES on the stability of catechins at different temperatures and explore the stabilizing mechanism of NADES on catechins by NMR and FT-IR. Finally, the antimicrobial activity of catechins dissolved in NADES and water were comparatively studied. This work represented a novel approach substantiating the role of NADES as green additive to enhance the stability of bioactive compounds. • NADES significantly enhanced the thermal and storage stability of catechins. • The strong hydrogen bonding network was formed between ChG and catechins. • Catechins dissolved in NADES showed better antimicrobial activity than in water.. • Agar diffusion method was unsuitable for evaluation antimicrobial activity of sample in NADES.. [ABSTRACT FROM AUTHOR]

The effects of high hydrostatic pressure assisted enzymatic treatment on the texture and myofibril protein of goose meat were investigated. Samples of goose meat were vacuum-packed, pressurized and distributed into seven groups: control, enzyme treatment and high hydrostatic pressure (100–500 MPa) assisted enzyme treatment. Texture, water holding capacity and myofibril protein microstructure were analyzed. High hydrostatic pressure assisted enzyme treatment affected the hardness, water holding capacity and color of the product, and modified its myofibril protein microstructure. The hardness of meat samples treated with 300 MPa + enzyme sample decreased by 54.3%. which was much lower than that of enzymatic incubation only. Further, the water holding capacity of the goose meat was increased by High hydrostatic pressure-assisted enzyme treatment with no impact on the a * value. The results suggest that High hydrostatic pressure assisted enzymatic treatment is a promising technology for the tenderization of goose meat. • High hydrostatic pressure/enzyme treatment can improve the tenderization effect. • High hydrostatic pressure enhances the catalytic activity of papain. [ABSTRACT FROM AUTHOR]

As a prime biological role of longan, antioxidation is reported to be closely related to the richness of phenolic compounds. There is a large variation in total phenolics content and phenolic composition among different sub-cultivars of plants, yet the corresponding data as for longan pulps are still insufficient. For this reason, ten of Chinese longan cultivars were selected in this study for the determination of total phenolics and individual phenolic compounds. Four model assays were used to measure the antioxidant capacity of the extracts. Results showed that the free phenolics accounted for the major proportion in total phenolics. 'Dingyuan' had the largest content of phenolics, for the first time being reported higher than other common longan cultivars. Also, 'Dingyuan' exhibited more powerful competence in controlling redox reflected by the value of antioxidant potency composite index (ACI). There was a strong correlation between the abundance of polyphenols and antioxidant activity. In fifteen identified phenolic compounds, epicatechin was the richest present in all samples. Principal component analysis categorized different sources of longan into several groups, which might be a guidance for the layout of breeding programs, and for a proper processing strategy to longan pulp for better utilization of its natural advantages. • Free-form accounted for the main proportion in total phenolics of longan pulp. • Epicatechin was the main monomeric polyphenol in the profile of longan phenolics. • Dingyuan, was proven to exhibit the most intensive antioxidant capacity. [ABSTRACT FROM AUTHOR]

Flavor is one of the most important characteristics of meat products and it could eventually affect the consumer's acceptance and purchasing habits. This research evaluated the effect of endogenous enzyme from straw mushroom (EESM) as a flavor modifier on Cantonese sausages. Four treatments were prepared: control without EESM, and three treatments with 50, 100 or 200 mL EESM, respectively. The proximate composition, color, texture, lipid oxidation, protein oxidation, free fatty acids, free amino acids and volatile compounds of sausages were analyzed. EESM improved the generation of tasted amino acids and related volatile compounds by moderately and simultaneously facilitated proteolysis, lipolysis and lipid oxidation of Cantonese sausages. Moreover, the moisture content, texture (springiness, hardness and chewiness) and redness properties were increased by EESM addition. These findings showed that EESM could be a good strategy to enhance the taste and volatile flavor, texture and color properties of Cantonese sausages. • Effects of EESM on physiochemical and flavor properties were evaluated. • The taste and volatile flavor of Cantonese sausages can be improved by addition of EESM. • EESM promoted the proteolysis, lipolysis and moderate lipid oxidation in the sausages. • Addition of EESM increased moisture content, texture and redness properties of sausage. • Sausages incorporated with 100 mL EESM gave the relative better effects. [ABSTRACT FROM AUTHOR]