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Many studies have focused on reducing A w to prevent the growth of spoilage bacteria. The effects of complex phosphates (CP) and Maillard peptide complexes (MPCs) on water activity (A w), water status, sensory attributes, flavor, and hardness of the areca nuts were studied to extend their shelf life and improve their eating quality. The results showed that the addition of 1.6% CP and 0.6% MPCs significantly reduced the A w of areca nuts (A w = 0.8116). Low field nuclear magnetic resonance indicated that it was due to that the CP and MPCs promoted the conversion of free water to bound water through hydrogen bonding or electrostatic interaction. In addition, CP combined with MPCs reduced the extrusion hardness and puncture hardness of areca nuts, accompanied with a significant increase in softness and pulpiness as assessed through sensory analysis, which might be due to the improved water binding capacity of areca nuts. Moreover, MPCs increased the content of N, S heterocyclic compounds of the areca nuts and contributed to an increased "kokumi" attribute compared with CP. • Phosphates and Maillard peptide complexes reduced Aw of areca nuts. • Reduction of Aw was due to conversion of free water to bound water. • Increased water binding capacity promoted softening of texture of areca nuts. • Maillard peptide enriched the flavor profile of areca nuts. [ABSTRACT FROM AUTHOR]

Maillard peptides (MPs) were derived from distillers' grain hydrolysates (DGPs) and fructose, and MPs prepared with and without exogenous l -cysteine were respectively defined as DFCs and DFs. The influences of extra-added l -cysteine was investigated on the browning, taste properties (salty, umami, and kokumi), and characteristic volatile compounds of MPs. Eleven aroma-active compounds were identified as the key volatile compounds of MPs through aroma extract dilution analysis (AEDA) and odor active values (OAVs). Partial least squares regression (PLSR) was used to investigate the relationship between the sensory properties and the concentrations of the volatile compounds in DFCs and DFs. 3-Methylbutanal, 5-methyl-2-thiophenecarboxaldehyde, dimethyl trisulfide, trimethylpyrazine, and 3-ethyl-2,5-dimethylpyrazine, which significantly contributed to the caramel and roast characteristics of MPs, were inhibited through the addition of l -cysteine and regulation of temperature below 120 °C. The DFCs prepared at 110 °C for 120 min exhibited desirable taste properties and suitable aroma to non-thermal processed foods. When 0.3% DFCs were added to the soaking solution of sugared garlic, the hardness and fracturability of sugared garlic were increased by 45.26% and 19.15%, respectively, which meant this MPs could be used to improve the edible texture of sugared garlics. • Cysteine showed saltiness and kokumi enhancement on Maillard peptides (MPs). • MPs with regulated flavor by cysteine were potentially used in sugared garlic. • MPs prepared with cysteine addition improved fracturability of sugared garlic. [ABSTRACT FROM AUTHOR]

Highlights • The flavor of Maillard reaction products (MRPs) solution was unstable during storage. • The size of particles in MRPs increased dramatically after storage or heat treatment. • The Maillard reaction intermediate (MRI) was heat labile but stable during storage. • The heated MRI showed flavor fingerprints as the MRPs before heat treatment. • The MRI has tremendous capacity to be applied as a potential alternative to MRPs. Abstract The Maillard reaction intermediate (MRI) and Maillard reaction products (MRPs) derived from xylose (Xyl) and phenylalanine (Phe) were prepared, then stored at 25 °C for 60 days. After storage, the contents of flavor compounds and the clarity of MRPs solution decreased, and the apparent Z-average hydrodynamic diameter (D h) of particles in the solution increased from 149 to 439 nm. However, the MRI solution remained transparent during storage. The concentration of MRI only decreased by 6.49%, and A 294 of the solution increased slightly yet A 420 remained stable. Numerous flavor compounds in MRPs decreased during heat treatment, meanwhile the cross-linking and aggregation of MRPs were intensified, and the particles’ D h increased to micron level. The heated MRI solution showed a similar appealing profile and flavor fingerprints as the MRPs solution before heat treatment. Controlled formation of flavors from MRIs is proposed to be used as potential alternative to the existing Maillard flavorings. [ABSTRACT FROM AUTHOR]

[Display omitted] • Removal of organophosphorus pesticides from tea infusion was first reported. • The removal rate of pesticides by modified materials was greatly improved. • Hydrophobic interaction played a dominant role in the adsorption process. • There were no significant changes in tea infusion quality after adsorption. The abuse of organophosphorus pesticides (OPPs) in tea planting makes it easy to transfer from tea into its infusion, bringing potential health risks to consumers. Thus, it is essential to adopt reliable techniques to remove OPPs from tea infusion. In this study, three treatment methods were used to modify carbonized bacterial cellulose (CBC) to improve its adsorption performance. Among them, CBC treated by hydrazine hydrate (N -CBC) had the best adsorption effect, whose removal rate for dicrotophos is 13 times that of CBC. The in-depth study of adsorption mechanism proved that hydrophobic interaction dominated the adsorption of OPPs onto N -CBC. The pseudo-second-order kinetic model and Langmuir isotherm model were more suitable to describe the process. Additionally, there were no significant changes in tea infusion quality after N -CBC treatment. This work clarifies that N -CBC benefitted from simple preparation method, excellent adsorption performance and unique adsorption mechanism has potential applications in tea infusion. [ABSTRACT FROM AUTHOR]

Yellowing even browning of radish commonly occurred during the traditional pickling. This research aimed to determine the reason of yellowing of pickled radish, and propose the method for yellowing inhibition. The activity of endogenous enzymes in radish were analyzed, and the relationship between the activity and the browning was investigated. Myrosinase and polyphenol oxidase (PPO) were found as main potential enzymes resulting in browning of radish. During traditional salting processing, the myrosinase activity decreased, particularly at a high speed in the first 14 days, while the PPO activity did not decrease observably. The a * and b * values of salted radish were significantly correlated with myrosinase and PPO activity. Acid treatment was observed to be effective for browning inhibition of radish during soaking and storage, and the low pH conditions contributed to the preservation of original green color of radish. Stronger acidification during the first 3 d played a much more important role in browning inhibition than following weaker acidification treatment for 27 d. Low pH showed an inhibition effect on PPO activity, but myrosinase reactivity was more sensitive to pH changes than PPO. The myrosinase in the radish treated in the pickling solution at pH 2 was completely inactivated during the first 3 days. Further investigation of pH effect on improvement of salted radish color concluded that pH 2.4 was the optimal pH for the inactivation of myrosinase and PPO. Accordingly, short-term accurate acidification coupled with traditional salting treatment was originally proposed for effective browning inhibition of pickled radish. [ABSTRACT FROM AUTHOR]

The interactions of gelatin (G) with sodium carboxymethyl cellulose (CMC) were investigated at different pHs. Isothermal titration calorimetry (ITC) was used to determine the type and magnitude of the energies involved in the G-CMC complexation process and evaluated the thermodynamic behavior of their complexation. Moreover, dynamic light scattering (DLS), Zeta potential, optical microscopy and thermogravimetric analysis (TGA) were applied to better understand the sum of complex phenomena at the origin of G-CMC coacervates formation. Also, coacervated G-CMC was further used for CLA encapsulation at different core/wall ratios (1:1, 2:1 and 3:1). Results revealed that coacervates size ranged between 5 and 200 μm and increased with decreasing pH. Similar trend was observed with G-CMC complex coacervates morphological evolution. Additionally, the structuring stages were characterized by exothermic signals and were mainly controlled by favorable enthalpy changes due to electrostatic interactions between both biopolymers. ITC further confirmed that G and CMC electrostatically interacted with high affinity (K = 4.12 × 10 7  ± 1.62 × 10 7  M −1 ) at pH 4.40, and revealed that this binding was mainly driven by enthalpy. In addition, the microencapsulated CLA (CLA:GCMC, 2:1) capsules were multinuclear rod like and showed high encapsulation efficiency, yield and payload of 93.50%, 96.50% and 64.34%, respectively, confirming the potential of G-CMC complex coacervates for bioactive molecules encapsulation. The present study provided useful information about G-CMC complexation and binding processes, which could facilitate their application in functional ingredients encapsulation for food, nutraceutical and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

This work was conducted to compare the differences in odor attributes and the formation causes of pork belly cooked by different heating modes and the feasibility of achieving convenient and delicious cooking of stir-fried pork cuisines by modifying the heat transfer mode of the microwave. The effects of traditional pan-heating (TH), microwave heating (MH), and microwave combined with conduction heating (MH + CH) on sensory aroma attributes, aroma profile, free fatty acids, and volatile compounds of pork belly were investigated. The results showed that the pork belly heated by TH had the lowest total amount of stable volatile compounds (1695.41 μg/kg) and contents of free fatty acids (751.44 mg/100g), but the balanced distribution and the rich contents of volatile compounds derived from thermal processing resulted in the better aroma quality of pork belly. In contrast, although the pork belly cooked by MH had higher free fatty acids contents (1215.32 mg/100g) and the highest volatile compounds (5410.56 μg/kg), due to the cell destruction effect and the molecular movement acceleration of microwave, the contents of volatile compounds derived from spices were too high, leading to the disharmony of aroma characteristics. However, the pork belly cooked with MH + CH not only promoted the production of free fatty acids (1434.23 mg/100g), but also increased the generation and retention of pork characteristic aroma by changing the heating modes. Compared with MH, it enhanced the uniformity of aroma distribution and improved the overall aroma similarity to TH. [Display omitted] • Cooking techniques and heat transfer methods significantly affected the aroma quality. • Pork characteristic aroma accounted for the largest contribution to pan-heated pork. • The microwave-cooked pork had a lack of characteristic aroma and aroma coordination. • Microwave combined with conduction heating improved overall aroma of pork belly. • Microwave combined with conduction heating enhanced aroma similarity of pan-heating. [ABSTRACT FROM AUTHOR]

A novel system of lead-free X8R BaTiO 3 -based dielectric materials with high dielectric constants was prepared via conventional mixing method. The phase structure, dielectric and electrical properties and the “relaxorlike” characteristic of ceramic materials were systemically studied. The XRD results indicate that no secondary phase formed in the CaZrO 3 -doped samples after sintering. SEM micrographs reveal that the grain size of CaZrO 3 -doped BaTiO 3 -based samples are not uniform, ranging from 0.2 to 0.9 µm. Bulk densities and dielectric properties were measured as a function of CaZrO 3 concentration. The Curie temperatures of all CaZrO 3 doped samples increase due to the existence of an internal stress between grain cores and shells caused by the diffusion of CaZrO 3 . The oxygen vacancies have a profound effect on the dielectric loss and frequency characteristics. The 3.5 wt% CaZrO 3 -doped sample sintered at 1250 °C showed the optimal dielectric performance ( ε r =4330, tan δ <1.5%, Δ C / C 20 °C ≤±14%) that satisfied EIA-X8R specification. [ABSTRACT FROM AUTHOR]

[Display omitted] • CBC were prepared by direct calcination of BC under different temperatures. • CBC-350 can remove multiple pesticides in tea infusions quickly and efficiently. • The CBC-350 also has excellent adsorption capacity compared to other adsorbents and can be reused at least five times. Soaking tea leaves make tea consumers exposure to pesticide residues more easily. However, there are few studies on the removal of pesticides in tea infusions. Therefore, a low-cost carbonized bacterial cellulose material was prepared by direct calcination method, and used to remove multiple pesticides in tea infusions quickly and efficiently. CBC-350 has the best removal efficiency for 9 pesticides and then screened the best adsorption conditions. The adsorption isotherm experiment was carried out and indicated that the adsorption process was in consist with the Freundlich model. The thermodynamic parameters are also calculated. Moreover, the adsorption mechanism was discussed, which suggests that π-π interaction and hydrophobic action are the driving force during the adsorption process. Exhilaratingly, the CBC-350 also has excellent adsorption capacity compared to other adsorbents and can be reused at least five times. [ABSTRACT FROM AUTHOR]

[Display omitted] • Shifts of α-helix to β-sheet decreased the water-holding capacity of lean meat. • The occurrence of heat-induced protein oxidation toughened the lean meat. • Immobilized water was responsible for the softness of lean meat. • The rupture of perimysium structure enhanced the tenderness of lean meat. Tenderness of lean meat in braised pork is of great importance to the consumer palatability and acceptance. The influence of water status, protein structure and histological changes on lean meat tenderness during cooking was investigated. Results indicated that lean meat began to tenderize mainly after 20 min-cooking. In the early period of cooking, the decrease of total sulfhydryl content caused the protein oxidative cross-linking, leading to the gradual unfolding of the protein structure, thus resulting in a decrease of T 22 and an increase of centrifugal loss, which decreased the tenderness of lean meat. However, after cooking for 20 min, the β-sheet decreased and random coil increased, thus generating conversion between P 21 and P 22. The rupture of perimysium structure was observed. Changes in protein structure, water status, and tissue histology could facilitate the initiation and development of lean meat tenderness. [ABSTRACT FROM AUTHOR]

A simple, rapid, and sensitive method named critical desiccation state Raman spectroscopy (CDSRS) has been developed for detecting native and glycosylated protein. Raman spectroscopy was performed within 1 min and without background subtraction. Results showed that Raman intensity of 1 μL of low concentration dispersions of biomacromolecule analytes remarkably increased from weak to high signal-to-noise ratio during the progressive desiccation process, and high-quality CDSRS spectra of biomacromolecule analytes could easily be obtained under the critical desiccation state, especially those such as zein and whey protein isolate-dextran conjugate which were difficult and even impossible to detect from their solid powders or low concentration dispersions by conventional Raman spectroscopy. Therefore, CDSRS would provide an opportunity to obtain high-quality Raman spectra from biomacromolecule analytes, which would be beneficial to elucidate the relationship between secondary structures and functional properties of protein and to control the formation of food hydrocolloids with desirable physicochemical properties. [ABSTRACT FROM AUTHOR]

[Display omitted] • Key aroma compounds of braised pork were identified by molecular sensory science. • PLSR clarified the contribution of key aroma compounds to sensory attributes. • Better aroma profile was achieved by fire cooking rather than induction cooker. • More key aroma compounds derived from lean meat due to its higher phospholipid. • Electromagnetic heating parameters significantly affected key aroma formation. The characteristic aroma compounds of braised pork were identified through molecular sensory science and PLSR analysis, and the difference between two cooking methods, traditional open-fire (BPF) and induction cooker (BPC), was compared. Seventeen aroma compounds with odor activity values (OAVs) > 1 were identified in both samples. BPF revealed higher OAVs for most of the aroma compounds compared to BPC, and the higher aroma quality. Aroma recombination and omission experiments confirmed that twelve aroma compounds significantly contributed to the characteristic aroma of braised pork, and eight compounds such as hexanal, (E)-2-octenal, and methanethiol were further confirmed as important contributors by PLSR analysis. Furthermore, PLSR analysis clarified the role of aldehydes such as hexanal, (E)-2-octenal, and (E , E)-2,4-decadienal in contributing to fatty attribute, whereas methanethiol was responsible for the meaty aroma. These characteristic aroma compounds mainly derived from lean meat due to its high content of phospholipids, and the exogenous seasonings contributed to the balanced characteristic aroma profile of braised pork by altering the distribution of these characteristic aroma compounds. Variations in heating parameters affected the formation of lipid oxidation and Strecker degradation products, which might explain aroma discrepancy between braised pork cooked by two methods with different heat transfer efficiencies. [ABSTRACT FROM AUTHOR]

In this work, the deterioration mechanism of organic snowmelt salt on asphalt mastic in salt storage asphalt pavements was systematically investigated. The example of sodium formate snowmelt salt, the molecular models of asphalt mastic containing sodium formate snowmelt salt and its interface were established based on the experiments conducted on asphalt mastic. The impact of sodium formate on the thermodynamic properties and healing behaviour of asphalt mastic were studied from the microscopic perspective. The results showed that: (1) The addition of sodium formate snowmelt salt made the asphalt mastic viscous and hard, and while reduced the self-healing properties. (2) The asphalt mastic model, which was examined for density, solubility and free volume fraction, was able to clearly represent its thermodynamic properties. (3) The increase in the viscosity and modulus of the asphalt mastic containing salt could be possibly attributed to the reduction in the molecular diffusion rate and the increase in the aggregation level. (4) Since the hydrogen bonding, the sodium formate would form larger aggregates with the mineral powder, which could induce the decrease in the ductility. (5) Sodium formate also can lead to the asphaltene form a weak area of distribution near the interface and reduce the self-healing properties of the asphalt mastic. This research provides valuable insights for the analysis of the deterioration of asphalt pavements by snowmelt salts. • The healing behavior of salt storage asphalt mastic can be effectively simulated at molecular scale. • The thermodynamic properties of asphalt mastics are significantly affected by sodium formate. • Sodium formate reduces the healing strength and healing efficiency of asphalt mastics. [ABSTRACT FROM AUTHOR]

[Display omitted] • 1. Microwave intermittent heating can effectively regulate the Maillard reaction process. • 2. The rapid preparation of the Amadori compound (ARP) was realized by microwave heating. • 3. Dehydration rate and microwave effects were key factors to improve the yield of ARP. • 4. ARP can degrade rapidly and accelerate the Maillard reaction in microwave processing. • 5. ARP was expected to be an important color enhancer for microwave fast processed food. Directional and rapid formation of the Amadori rearrangement product (ARP) from the glutamic acid and xylose was achieved through intermittent microwave heating. The yield of ARP reached 58.09 % by subjecting the system to intermittent microwave heating at a power density of 10 W/g for 14 min. Dehydration rate and microwave effects were found to be key factors to optimize the conditions for directional and rapid preparation of the ARP. Through a comprehensive analysis of the ARP degradation and further browning under both conductive and microwave thermal processing, it was observed that microwave processing significantly accelerated the browning degree of systems, leading to a tenfold reduction in the heating time required for browning. This research presented a promising avenue for the development of novel and expedited methods for the production of ARP and highlighted the potential of ARP in enhancing color quality in fast-cooking applications utilizing microwave. [ABSTRACT FROM AUTHOR]

[Display omitted] • Aldehydes with longer carbon chains revealed stronger binding and weaker release. • Aldehydes had a higher affinity with OSA starch-tannic acid complex than OSA starch. • The binding was mainly driven by hydrophobic interactions. • Retention rate decreased in the order: nonanal > heptanal > hexanal > pentanal. In order to further clarify the regulation of tannic acid on the off-flavor in starch-based algal oil emulsions, the effect of different starch matrix (OSA starch and OSA starch-tannic acid complex) on the release capacities of aldehydes (pentanal, hexanal, heptanal, nonanal) were investigated. The adsorption and retention ability, thermodynamic parameters, and hydrophobicity of aldehydes in the starch matrix were analyzed. Nonanal exhibited the strongest adsorption ability (65.01%–85.69%) with the starch matrix, followed by heptanal, hexanal, and pentanal, which accounted for the structures of aldehydes. Furthermore, aldehydes had a higher affinity with complex (16.33%–83.67%) than OSA starch (9.70%–66.71%) because the tannic acid altered the structure of OSA starch. Isothermal titration calorimetry suggested that the interaction between the starch matrix and aldehydes was an entropy-driven spontaneous endothermic reaction, and hydrophobic interactions were the predominant driving forces. Altogether, these results lay a theoretical foundation for facilitating the regulation of flavor in starch foods. [ABSTRACT FROM AUTHOR]

In this work, vitamin A (V A) and vitamin D (V D3) were co-encapsulated in the emulsion stabilized by sodium octenyl succinate starch/chitosan/tannic acid (OSA-S/CS/TA) complex. The influence of TA concentration on emulsion stability was estimated, and the underlying mechanism was revealed from the perspective of interface characteristic. The TA incorporation improved the long-term and thermal stability of the emulsion. Compared with the emulsion without TA, the retention rate of V A and V D3 increased by 15.2%–24.5% after storage, and the oxidative product decreased by 23.9%–43.3% after heating. TA was anchored at the oil-water interface to reduce the interfacial tension and form the interfacial film with antioxidation and viscoelasticity. TA and OSA-S/CS were combined by hydrogen bonds at sequential two sites (ΔH 1 = −36.42 kJ mol−1, ΔS 1 = −0.04 kJ mol−1·K−1, ΔH 2 = −2.77 × 103 kJ mol−1, ΔS 2 = −9.25 kJ mol−1·K−1). The research expanded the application of TA, V A, and V D3 in food systems. [Display omitted] • The tannic acid prevented vitamin A and vitamin D3 degradation in the emulsion. • The tannic acid anchored at the oil-water interface was over 70%. • The interfacial viscoelasticity and antioxidation of the emulsion were enhanced. • The tannic acid was bonded with OSA starch/chitosan complex by hydrogen bonding. [ABSTRACT FROM AUTHOR]

[Display omitted] • Raman spectra can be used to rapidly test the degree of unsaturation during heating. • The early event of radical formation in pork belly during processing were evaluated. • Unsaturated fatty acids and oxidation products positively relate to aldehyde content. • The collection and synergy of taste-active compounds improved the umami and richness. This study investigated the mechanisms underlying the evolution and formation of aroma and taste-active compounds of pork belly in representative traditional pork cuisines during pan-heating. The results revealed that as the temperature increased to 110 ℃, the unsaturation of fatty acids decreased from 60.25 % to 58.71 %, while the content of free radicals and secondary oxidation products increased. At the later heating stages, the addition of spices and increased heating temperature (150 ℃) led to continuous increments in the contents (from 958.20 μg/kg to 1511.88 μg/kg) and diversity of volatile compounds in pork belly, imparting the unique aroma. Additionally, the accumulation of low-molecular-weight peptides, free amino acids, and nucleotides not only provided the substrate for thermal reactions and their synergistic effects, but also contributed to the desired taste quality. These findings offered insights into the flavor formation mechanisms of traditional pork cuisines and provided direction for further research. [ABSTRACT FROM AUTHOR]

Abstract Cellulose as an eco-friendly material is extensive in the nature. In this study, modified cellulose-based complex particle (MCCP) was produced through hydrothermal carbonization with methacrylic acid in the stirring and sand bath circumstance. The activated modified carbon-based porous particle (AMCCP) was prepared by treating with potassium hydroxide at high temperature, showing higher efficiency in removing neonicotinoids than MCCP. The AMCCP was fully characterized via scanning electron microscopy, X-ray photoelectron spectroscopy and Brunauer-Emmett-Teller analysis. The Brunauer-Emmett-Teller analysis showed the prepared AMCCP has smaller aggregated particles with higher surface area than MCCP. The adsorption kinetic and the adsorption isotherm of AMCCP were studied, revealing that the pseudo-second-order kinetic model and the Langmuir model correlated with the experimental data better. The maximum adsorption capacity of AMCCP is 142.36 mg/g for acetamiprid. The adsorption process is spontaneous, favorable, and endothermic in nature. After five regeneration time, the adsorption efficiency of the AMCCP is still over 95%. Highlights • The activated modified cellulose-based complex particle (AMCCP) was synthesized. • The modified reagent methacrylic acid led a higher surface area on AMCCP. • The maximum adsorption capacity of AMCCP was 142.36 mg/g for neonicotinoids removal. • Adsorption isotherm, thermodynamic and kinetic were systematically studied. [ABSTRACT FROM AUTHOR]

Abstract In this study, nano zirconium carbide (n-ZrC) was synthesized by preceramic polymers method, and it was used to adsorb emodin and physcion from solutions for the first time. The prepared material was characterized by various technologies. The adsorption experiment was carried out to investigate the emodin and physcion removal performance. The results indicate that the pseudo-second-order kinetic model and the Langmuir model correlated satisfactorily to the experimental data, and the thermodynamic parameters are also calculated. Especially, n-ZrC can remove >95% of emodin or physcion in a minute under the optimal conditions, it is the fastest adsorption rate compared to other commonly used adsorbents (commercial zirconium carbide, activated carbon, C18, PSA, GCB and florisil). The adsorption mechanism was discussed, which suggests that Van der Waals' forces are the primary driving power during the adsorption process. Moreover, n-ZrC is stable at different pH and it can be reused at least fifteen times. Graphical abstract Unlabelled Image Highlights • Nano zirconium carbide (n-ZrC) was synthesized and used to adsorb medicine (emodin and physcion) for the first time. • N-ZrC can remove >95% of emodin or physcion in 1 min, far faster than other commonly used adsorbents. • The Van der Waals' forces have been proved to be the primary driving power during the adsorption process. • The n-ZrC is stable at various pH it can be reused fifteen cycles. [ABSTRACT FROM AUTHOR]

The influence of high temperature modes (cooking in traditional clay stewpot (TS) and cooking in commercial ceramic electrical stewpot (CS)) and low temperature modes (cooking in electrical stewpot with Temperature Modulations, TM 1 -TM 6 ) on chicken broth sensory evaluation and flavor profile was studied. Sensory evaluation results showed that chicken broth processed using TM 1 had the best flavor with higher chicken meat-like and lower off-flavor scores. Gas chromatography-mass spectrometry (GC-MS) and GC-MS/olfactometry (GC-MS/O) results revealed that the TM 1 samples had the most abundant odorants. The umami-taste components from TM 1 samples such as umami free amino acids and inosine 5′-monophosphate (IMP) had the highest amount, 20.0 ± 0.10 mg/g chicken broth and 17.19 ± 0.58 μg/g chicken broth respectively. The relationship between sensory evaluation and odor-active compounds were evaluated by Partial Least Squares Regression (PLSR), and the PLSR analysis indicated that heptanal, benzaldehyde, (Z)-2-decenal, (E,E)-2,4-decadienal, 1-pentanol, 2-undecanone, 2-pentyl-furan and one unknown compound were significantly and positively correlated with chicken meat-like note. Whereas, fatty aroma were significantly and positively correlated with octanal, (E,E)-2,4-decadienal and 1-pentanol. (E,E)-2,4-Decadienal and 2-undecanone had a significant and negative correlation with off-flavor attribute. [ABSTRACT FROM AUTHOR]

In this study, the effects of enzymatic hydrolysis of tallow and addition of sodium chloride (NaCl) were evaluated on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and sensory characteristic of beef flavors. The enzymatic hydrolysis condition had significant effects on 3-MCPD mono/di-esters formation during the beef flavor preparation. Considering the safety and sensory characteristics of beef flavors, the optimal enzymatic hydrolysis conditions were selected as: lipase concentration 75 U/g tallow, tallow concentration 80% (w/v) and pH 7.0 at 47.5 °C for 9.5 h. Using the optimal enzymatic hydrolysis conditions, no 3-MCPD monoesters were detected and 3-MCPD-diesters concentration was strongly dependent on NaCl concentration and its addition moment (before or after thermal reaction) at different temperatures. In conclusion, beef flavor was prepared using the optimal hydrolysis conditions and heated at 110 °C for 100 min, then 10% NaCl was added when the system was cooled to 60 °C. [ABSTRACT FROM AUTHOR]

The complexation mechanism of gelatin (G) and carboxymethyl cellulose (CMC) and their coacervates formation process were studied as a function of pH and protein (Pr) to polysaccharide (Ps) mixing ratio (Pr:Ps). Three different CMCs were chosen (FL9, FH9 and FVH6) and five mixing ratio of 1:1, 6:1, 7:1, 8:1 and 9:1 (w/w), were studied to disclose their individual coacervates transition pattern for zeta potential, turbidity, morphology, size distribution and coacervates yield. The coacervates formation mechanism and stability of formed coacervates were examined using Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR), Circular Dichroism (CD), Thermogravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC). Coacervates with better morphology, good size distribution and highest yield were observed with G-FL9 at mixing ratio of 7:1 and pH 4.40. The evaluation of coacervates formation mechanism showed that G molecules experienced a conformational change in its secondary structure from a flexible pattern to an ordered poly-proline II (PPII) helix. The vibrations of O H and N H bonds spectra at 3437 and 3449 cm −1 , respectively for G/CMC coacervates, shifted to lower wave numbers due to the conformational changes of gelatin and CMC, during the coacervates formation. G/CMC complex coacervates were more thermally stable than individual gelatin. Therefore, these complex coacervates will be able to protect and deliver heat sensitive bioactives and food ingredients. [ABSTRACT FROM AUTHOR]

[Display omitted] • The fortification of tannic acid prevented the fishy smell of algae oil emulsions. • The proportion of tannic acid located on the interface was more than 90%. • OSA starch - tannic acid complexes stabilized emulsions had good oxidative stability. • The interaction forces were hydrogen bonding and van der Waals forces in complexes. In the present study, the inhibition of fishy off-flavor and destabilization in algae oil-loaded emulsions by tannic acid (TA) adsorption on octenyl succinic anhydride (OSA) starch interfaces were investigated. The changes of typical fishy off-flavor components in the emulsion, physiochemical stability, and interaction between TA and OSA starch were analyzed. The TA fortification significantly prevented the production of fishy smell-related volatile components such as heptanal and (E, E)-3, 5-octadiene-2-one. The proportion of TA on the interface was more than 90 %, forming an interfacial film with the antioxidant function. The emulsions stabilized by OSA starch-TA complexes had better oxidative and physical stability. The isothermal titration calorimetry suggested that the interaction between OSA starch and TA included hydrogen bonding and van der Waals forces (Δ G = -13.272 kJ·mol−1·K−1, Δ H = -1.302 × 103 kJ·mol−1, Δ S = -4.326 kJ·mol−1·K−1). Altogether, these results provided application guidance for developing starch-based oil-in-water emulsion systems with antioxidant properties. [ABSTRACT FROM AUTHOR]

The study aims to use thermal processing to enhance sodium release from surimi matrix during oral processing and therefore improve the saltiness perception. Surimi gels were prepared by one- and two-stage heating, containing water bath heating (WB90), microwave heating (MW10), two-stage water bath heating (WB40+WB90), and water bath combined with microwave heating (WB40+MW10). The physicochemical properties including gel strength, protein degradation, and microstructure of surimi gels were compared. The water and sodium mobility of surimi gels were characterized by 1H low field NMR and 23Na NMR. Sodium release from matrix during oral processing and sensory evaluation of saltiness difference were employed to verify the enhancement effect of saltiness perception caused by thermal processing. WB40+MW10 improved surimi gel strength by reducing the degradation of myosin heavy chain. Microstructure observations showed that WB40+WB90 gels had a relatively rough and loose microstructure with curved small gaps, whereas WB40+MW10 gels exhibited a denser microstructure. The water and sodium mobility of WB40+MW10 gels (T 21 88.08 ms, D 6.68 × 10−10 m2/s) were significantly higher than those of WB40+WB90 gels (T 21 83.10 ms, D 6.35 × 10−10 m2/s). WB40+MW10 gels eliminated the tortuosity effect of water and sodium diffusion, resulting in 1.12 times higher sodium release than WB40+WB90 gels. The triangle sensory evaluation also showed that WB40+MW10 gels were perceived as saltier than WB40+WB90 gels, achieving a 15% salt reduction effect. This study provides a promising heating method to improve the saltiness perception of fish products by enhancing sodium release during oral processing. [Display omitted] • Water bath-microwave heating enhanced the saltiness perception of surimi gels. • Water bath-microwave heating induced a microstructure conducive to sodium diffusion. • Gaps distributed in the gel network caused a tortuosity effect of sodium diffusion. • Water/sodium mobility enhancement promoted sodium release and saltiness perception. [ABSTRACT FROM AUTHOR]

This study investigated the difference in the taste characteristics of pork belly cooked by traditional pan-heating (TH), microwave heating (MH), and microwave combined with conduction heating (MH + CH). The results showed that MH destroyed the microstructure integrity and made the cooking loss (50.33%) and sodium ion concentration (10.8 mg/g) about 1.6 times that of MH + CH, thereby enhancing the saltiness. In addition, compared with TH, microwave heating could accelerate the hydrolysis of proteins and the thermal degradation of ribonucleotides, resulting in higher contents of free amino acids (880.71 and 714.85 mg/100 g) and nucleotides (181.41 and 145.52 mg/100 g) in MH and MH + CH. Combined with the results of non-volatile compounds and sensory evaluation, the MH + CH not only promoted the accumulation but also improved the dissolution uniformity of taste compounds, which enhanced the sensory umami. The inconsistency between non-volatile compounds, electronic tongue, and sensory evaluation indicated that the matrix effects caused by cooking also had significant influences on the taste quality of solid samples. [Display omitted] • The heating modes significantly affected the taste characteristics of pork belly. • Taste profile of microwave combined with conduction heating was closer to tradition. • Microwave heating enhanced the formation of non-volatile taste compounds. • Microstructure of solid matrix affected the dissolution uniformity of taste compounds. [ABSTRACT FROM AUTHOR]

An ultra-broad temperature stable (−55 to 300 °C, Δ C / C 20 °C <±15%) dielectric material was successfully prepared in this study. The effects of glass content on the phase structure, dielectric and electric properties of the ceramics were investigated. The glass plays a decisive role in achieving the ultra-broad temperature stability and enhancing dielectric constant. The maximum change rate of capacitance is reduced from 68% to only 10%. The 5.0 wt% glass-doped sample exhibits excellent dielectric properties ( ε r =1917, tan δ <1.78%, Δ C / C 20 °C <±10%), and it has high withstand voltage and high insulation resistivity. These results indicate that this material is a promising candidate for ultra-broad temperature multilayer ceramic capacitors. [ABSTRACT FROM AUTHOR]

[Display omitted] • Double emulsion prior to complex coacervation was effective for co-encapsulation. • Mononuclear ellipse-like shape was obtained at 2% total biopolymer concentration. • Structural similarity of conjugated linoleic acid and PGPR damaged co-encapsulation. • The capsules made by conjugated linoleic acid has worst encapsulation of vitamin C. • Quercetin carried by conjugated linoleic acid and fish oil got better encapsulation. A two-step emulsification prior to complex coacervation was employed to develop a co-encapsulation technology of hydrophilic and hydrophobic components for nutrition enhancement. Processing parameters of mononuclear ellipse-like microcapsules using gelatin and sodium carboxymethyl cellulose as wall materials were evaluated. The particle size and morphology of microcapsules and the encapsulation efficiency of L-ascorbic acid were significantly affected by the water–oil phase ratio and total biopolymer concentration. The L-ascorbic acid and quercetin co-encapsulated microcapsules with an average size of 65.26 µm showed good physical and chemical stability. The encapsulation efficiencies of L-ascorbic acid and quercetin were 69.91% and 88.21%, respectively. To predict the potential of functional lipids as hydrophobic carriers, microcapsules using soybean oil, olive oil, fish oil, and conjugated linoleic acid as interlayer oils were developed. The encapsulation efficiencies of hydrophobic compounds carried by different oils were similarly high (88.21–93.08%), whereas, hydrophilic ones carried by conjugated linoleic acid had the lowest encapsulation efficiency (32.54%). The interface tension results indicated that the interfacial stability was impaired by a competitive relation between conjugated linoleic acid and hydrophobic emulsifier at the interface, due to their structural similarity. These results provided the guidance for improving the quality of interlayer oils from microcapsules. [ABSTRACT FROM AUTHOR]

[Display omitted] • Spray drying improved Amadori compound conversion from 3.6% to 69.2%. • 20% salt reduction did not lower saltiness at Amadori compound dosages above 0.4%. • Proline derived Amadori compound promoted aldosterone secretion in saliva. Amadori rearrangement product (ARP) derived from proline and glucose was prepared in aqueous medium, and purified by ion exchange chromatography and identified by mass spectrometry and nuclear magnetic resonance spectrometry. The ARP was confirmed as 1-deoxy-1-L-proline-D-fructose (C 11 H 19 O 7 N, 277 Da) with four main isomers. A preliminary vacuum dehydration coupled with subsequent spray drying was used to improve the yield of ARP conversion from 3.63% to 69.15%. Furthermore, the taste characteristics of spray dried ARP products were analyzed by electronic tongue and sensory evaluation. The results indicated that when the dosage of ARP products was above 0.4%, a 20% salt reduction could be achieved without reduction in the salty taste as well as having a significant enhancement in the umami attribute. The products at low- and medium- extents of reaction could stimulate more secretion of aldosterone in oral cavity and then improve its sensitivity to the salt, while the product at high- extent of reaction inhibits aldosterone secretion. [ABSTRACT FROM AUTHOR]

• Variable-temperature Maillard reaction could indicate MRIs formation. • Maillard reaction could lower the bitterness of pea protein hydrolysates. • MRIs of pea protein hydrolysates had greater umami-enhancing abilities. • MRIs of pea protein hydrolysates showed saltiness enhancement in salt solutions. • MRIs of pea protein hydrolysates promoted salivary aldosterone secretion. Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of pea protein, mainly initial Maillard reaction products, were prepared at a low temperature (80 °C) and the reaction time was determined by variable-temperature Maillard reaction. Electronic tongue and sensory evaluation were used to analyze the taste qualities of pea protein hydrolysates and their MRIs. Both evaluations showed that bitterness of enzymatic hydrolysates of pea protein reduced but umami taste increased through Maillard reaction. The intensities of umami and saltiness were positively correlated with the concentration of MRIs. Even when the dosage of MRIs was 0.1% (w/w), MRIs could achieve a 20% reduction in NaCl content without decreasing saltiness, which could be great potential substitutes for salt reduction. On the other hand, the increased MRIs promoted aldosterone secretion in saliva, which might enhance human perception of saltiness. [ABSTRACT FROM AUTHOR]