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Membrane separation technology was used to separate and purify the microwave-assisted oxalic acid extraction of soy hull polysaccharides (MOSP) in order to obtain samples of different molecular weights. The emulsification characteristics of the MOSP were investigated including protein adsorption, polysaccharide adsorption, interfacial tension, emulsion index, and particle size; optical microscopy and Phenom electron microscopy were used to elucidate the emulsion structures. In addition, Fourier transform infrared spectroscopy (FT-IR), atomic force microscopy (AFM), and high-performance gel-filtration chromatography (HPGFC) were used to study the differences in the components and structures of MOSP in different molecular weights. The molecular weight had several important effects on the emulsifying properties of MOSP. The adsorption capacities of the emulsion droplets containing low molecular weight MOSP (L-MOSP), middle molecular weight MOSP (M-MOSP), and high molecular weight MOSP (H-MOSP) were relatively low, and those of H-MOSP were slightly higher than those of L-MOSP. With extended storage time, the particle sizes of the emulsions rich in L-MOSP, M-MOSP, and H-MOSP increased. L-MOSP, M-MOSP, and H-MOSP were mainly composed of furans. The conformation of the molecular chain was spherical. The emulsions formed with H-MOSP were the most stable.

Enzymatic interesterification (EIE) of beef tallow (BT) blended with soybean oil (SO), peanut oil (PO) and canola oil (CO) in different proportions were analyzed in terms of the fatty acid compositions, thermal properties (melting and crystallization behaviors), rheological properties, hardness, crystal, and microstructure to achieve their sufficient utilization. The content of saturated fatty acids in all interesterified oils (IOs) decreased gradually with the increase of plant oil content in base stock. The higher the proportion of plant oil in the base stock, the lower the enthalpy of IOs. All IOs were in the solid-like state, and the hardness of all IOs met the requirements of traditional plastic oil. All IOs were mainly in α and β′ crystal forms and can be used as basic stock for special oils.

The present work aimed at investigating the effects of soy hull polysaccharide (SHP) in alleviating adverse effects in rats fed a high-fat-high-sucrose diet. After SHP feeding for 4 weeks, the fasting blood glucose (FBG), serum triglyceride (TG), serum high-density lipoprotein cholesterol (HDL-C), short chain fatty acids (SCFAs), and 16S rDNA gene sequence were determined. Administration of SHP significantly decreased body fat content and TG levels, and increased water intake and HDL-C levels after 4 weeks of treatment. The antihyperglycemic effect of SHP at a dose of 400 mg/kg mb had the most significant effects among the three dosage groups. SHP notably restored the FBG in rats fed a high-fat-high-sucrose diet (P

Diabetes strongly influences the patient’s quality of life. The incidence of type 2 diabetes (T2D) accounts for approximately 90% of diabetic patients. Natural polysaccharides have been widely used for diabetes management. Changes in gut microbiota can also be used for the prevention and treatment of diabetes. In this review, the effects of different natural polysaccharides on gut microbiota, as well as the relationship between diabetes and the gut microbiome are summarized. The intestine is the primary location in which natural polysaccharides exert their biological activities and plays an important role in maintaining healthy bodily functions. Polysaccharides change the composition of the gut microbiota, which inhibits pathogen invasion and promotes beneficial bacterial growth. In addition, the gut microbiota degrade polysaccharides and produce metabolites to further modify the intestinal environment. Interestingly, the metabolites (short chain fatty acids and other bioactive components) have been shown to improve gut health, control glycemia, lower lipids, reduce insulin resistance, and alleviate inflammation. Therefore, understanding the underlying mechanisms by which soluble polysaccharides improve T2D through regulating the gut microbiota and provide a future reference for the management of T2D and its associated complications.

Polysaccharides are macromolecules used for food development, and their further separation into different molecular weights allows their broader application in the food industry. Here, we performed microwave-assisted ammonium oxalate extraction of soy hull polysaccharide (SHP; MASP), followed by their separation and purification using membrane-separation technology and analyses of the emulsifying stability and MASP mechanism at different molecular weights. Additionally, we compared the composition and structural differences in SHP components and evaluated the separation and grading-emulsification stability properties of the membrane-emulsified components. The results showed improved emulsification stability properties of high molecular weight SHPs that had been separated and purified by membrane separation, with the formed emulsion exhibiting a high degree of viscosity, uniform particle-size distribution, smaller particle size, less interfacial tension, and a high Zeta potential. Moreover, the chemical composition, monosaccharide composition, and molecular weight of SHP were different.

Owing to its nutritional and medicinal value, hemp has been cultivated to provide since ancient times. This review aims to map the scientific literature concerning the main functional components and the chemical composition of hemp plant. It is generally acknowledged that each organ of the hemp plant embodies a valuable source, and among them the most pivotal part is the edible fruits hempseeds. Hempseeds are rich in easily digestible proteins, fats, polyunsaturated fatty acids, and insoluble fiber, which are of high nutritional value. Furthermore, the beneficial effects have increased researchers' interests in hempseeds-containing foods. Developed as an indispensable ingredient, hempseed is also a significant supplement in various products, such as bakery food, drinks, snacks and culinary products. Overall, this review intends to promote the further in-depth investigation of approved hemp plants and expand the range of hempseeds adoption in the functional foods field.

Freezing is a way to preserve the quality of fruit for a long time. Nanguo pear stored at low temperature is prone to browning and lignification. In this study, freeze-thaw cycles were used to simulate the temperature fluctuation in the process, storage, and transportation. The texture properties were taken as the research focus to analyze the lignification phenomenon of Nanguo pear under freeze-thaw cycles. The results showed that freeze-thaw treatment significantly reduced the firmness and propectin content of Nanguo pear, increased the content of stone cells in the fruit, but also destroyed the size of stone cells in the fruit. However, with the increase of freezing-thawing cycles, the content of lignin, stone cell content, and PAL activity increased significantly, while the content of chlorogenic acid increased first and then decreased. These results are helpful to further understand the correlation between texture change with fruit firmness and formation mechanism of stone cells during freeze-thaw cycles of Nanguo pear.

The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy isolate protein powder, soy umbilical powder, and soy whey as the main raw materials were studied. The soy materials-based yogurt fermented by Danisco mixed probiotic reached the end of fermentation after 4 h, which significantly shortened the fermentation time compared with other probiotic combinations. The fermentation with Danisco mixed probiotic and Kefir mixed probiotic respectively resulted in good texture and a denser and more homogeneous microstructure, which was consistent with the sensory evaluation results. Both fermentations had a high water holding capacity of 90.92% and 78.30%, respectively, in agreement with the results of moisture distribution tests. However, the elastic and viscous behaviors were weaker at certain shear frequency. This study achieved a high value-added utilization of soy whey and the development of a new soy materials-based yogurt that met the consumption needs of people with lactose intolerance and high cholesterol. PRACTICAL APPLICATION: In this study, high value-added utilization of soy whey was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the research and development of soy materials-based yogurt provided another nutritional and healthy consumption demand for lactose intolerant people.

The quality of postharvest apples is greatly affected by storage temperatures. In this paper, the sensory qualities, such as flavor, texture, color, and taste change of apples during storage at 4 °C and 20 °C were investigated. After correlation analysis, the partial least squares (PLS) and artificial neural network (ANN) techniques were used to build a shelf-life prediction model. The results showed that lower temperature storage can better maintain the color, flesh hardness, and release of volatile compounds of apples. The acidity of apples stored at 20 °C decreased much faster than that at 4 °C. The PLS models were successful in predicting the apple shelf life. When modeling using PLS with a single type index, the order of accuracy of the prediction model was texture, color, and flavor. As a nonlinear algorithm, the ANN model was also an effective predictive tool of apple shelf life at both temperatures.

In this study, β-cyclodextrin-based metal–organic frameworks (β-CDMOFs) were successfully prepared using alkaline potassium ions through a hydrothermal method. Based on post-synthesis strategy, a facile protocol could enable exploitation of a green soft matter including rigid β-CDMOF through coating a natural edible soybean hull polysaccharides (SHPs). The morphology, crystal structure, thermal, infrared properties of β-CDMOF, dendricolloids and β-CDMOF complexes (β-CDMOF@SHP) were investigated. Optical and scanning electron microscopy results showed that SHP could capture scattered β-CDMOF into a formed dendritic hydrogel. Further, a weak interplay (coordination and hydrogen bonding) that occurred between SHP and β-CDMOF was confirmed by X-ray photoelectron spectroscopy (XPS) and Fourier transform infrared spectroscopy (FTIR) analysis. Considering this renewable, rigid and soft dendritic β-CDMOF@SHP exhibits potential advantages in food, filtration membranes and the formation of pharmaceutical products. Schematic illustration of the synthesis of cubic β-CDMOF, and soft dendritic β-CDMOF@SHP.

We obtained a new acidic soy hull polysaccharide (SHP-1) with a molecular weight (Mw) of 4.81 × 105 g/mol through ammonium oxalate and microwave assisted extraction. SHP-1 was mainly composed of galacturonic acid, galactose, rhamnose and arabinose (molar ratio = 46.59%:17.95%:14.77%:13.97%) with small amounts of fucose, glucose, mannose and xylose. The chemical structure was presumed to be of pectin-I type, consisting of 2/3 HGA and 1/3 RG-I. Furthermore, the rheological information and the chain morphology of SHP-1 were different in five solvents. Surfactant, salt and alkali solutions enhanced the solubility and flexibility of the polysaccharide, but the polysaccharide showed decreased fluidity under acidic conditions. The addition of ions and alkali increased the consistency coefficient of the solution, but the effect was far less than that of the cross-linking morphology. The structural and morphological information of purified SHP should aid in further study of its structure-function relationships and applications.

Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.

Lipid oxidation is one of the important factors affecting the quality of α-instant rice. In this study, α- instant rice was detected with hydrogen peroxide value (POV), malondialdehyde value (MDA) and fatty acid value (FAV), colorimeter, electronic nose and HS-SPME GC/MS before and after storage. As well as, the effect of catalase treatment on the quality of α-instant rice during storage was investigated The results showed that the content of MDA in α-instant rice decreased by 41.4% in the late stage of the accelerated storage test (21 days), which was 4.3% lower than that of α-instant rice treated with BHT. At the same time, catalase had more advantages in maintaining the whiteness and aroma of α-instant rice, and inhibiting the aldehydes, ketones, hydrocarbons and various volatile odor substances produced by lipid oxidation of α-instant rice. Therefore, catalase, as a natural substitute for synthetic antioxidants, has great potential in the antioxidation of convenience foods.

Soy hull pectic polysaccharide (SHPP) is a kind of biological macromolecule prepared from soy hull, which has certain thickening and gel properties. In present study, SHPP was extracted with citric acid and sodium citrate from soybean hulls under the assistance of microwave, respectively. SHPPs were then compared with commercial pectin polysaccharide to test their emulsification ability. The emulsion prepared from SHPP extracted with sodium citrate has the best emulsifying effect, small particle size and uniform distribution. The rheological properties and particle size distribution of mayonnaise did not change significantly after the addition of different SHPPs and commercial pectin polysaccharides. However, microscopic observations revealed that the droplets were more uniformly distributed in the mayonnaise after the addition of SHPP extracted with sodium citrate under the assistance of microwave and commercial pectin APC141. SHPP extracted with sodium citrate may play an important role in maintaining emulsion stability in the future. SUPPLEMENTARY INFORMATION: The online version of this article (10.1007/s10068-022-01083-2) contains supplementary material, which is available to authorized users.

Beans are a rich source of high quality protein and oil, and have attracted increasing interest from both nutrition researchers and health-conscious consumers. This review aims to provide a foundation for the future research and development of bean polysaccharides, by summarizing the sources, structure, and functions of bioactive bean polysaccharides. Structure/function relationships are described, for biological activities, such as immunological, antioxidant and anti-diabetes. This will provide useful guidance for further optimization of polysaccharide structure and the development of bean polysaccharides as a novel functional material.

This study aims to evaluate soy hull soluble polysaccharide fractions (SHSPs) obtained by gradient alcohol precipitation induced by Mg2+, K+, and Na+ via rheological and chain conformation analysis. The temperature sweep amplitude oscillatory-shear tests show that Mg2+, K+, and Na+ can promote gelation for SHSP20 and SHSP40, and the gel strength of SHSP20 is higher than SHSP40 at various temperatures. SHSP60 does not form gel induced by these metal ions, even at a concentration of 0.40 mol/L. In addition, atomic force microscopy further confirmed the various morphologies of these SHSP fractions induced by metal ions. SHSP20 can form a denser network structure, induced by Mg2+, K+, and Na+, than SHSP40. What's more, with the increase in metal ion concentrations, the molecular chain of SHSP60 formed aggregation, and did not form a network structure. This may be the reason why SHSP60 do not undergo a gel reaction. Furthermore, combined with rheological and atomic force microscopy results, it can be concluded that Mg2+ form a more stable and uniform network structure than K+ and Na+, which may be the reason why the gel thus formed is more resistant to temperature increase. For K+ and Na+ at the same concentration, the gel strength of SHSP20 and SHSP40 induced by Na+ is inferior to K+, because K+ induces SHSP formation as a uniform network structure, and Na+ results in an uneven form. These results suggest that SHSP fractions provided different rheological and gel properties, and can be used as ingredients in different foodstuffs.

In this study, we aim to reveal the properties of different fractions of soy hull soluble polysaccharide (SHSP) derived by alcohol precipitation and the related mechanism. Three fractions were obtained, designated as SHSP20, SHSP40 and SHSP60; every fraction has its advantage(s). The molecular weight, monosaccharide composition, functional groups, morphology, and other rheological properties of all SHSP fractions were investigated. The results showed that SHSP20 and SHSP40 accounted for 74.3% of soy hull soluble polysaccharide. FTIR spectrum confirmed the presence of uronic acid and protein in SHSP fractions. Also, the molecular weight of the polysaccharide fractions varied from 124.21 to 381.83 kDa. GC analysis indicated that mannose, galacturonic acid, and galactose were the main monosaccharide components of all the SHSP fractions. However, the monosaccharide types and ratios of the three SHSP fractions are significantly different. Furthermore, shear thinning behaviour of SHSPs solution was observed. SHSP40 exhibited the highest viscosity among samples tested. Atomic force microscopy further confirmed the various morphologies of SHSP fractions. The results suggest that SHSPs obtained by gradient alcohol precipitation have different molar masses and chain conformations.

Background Flavor loss is a common problem when manufacturing apple juice and is closely related to the properties of the colloidal pectin particles in cloudy juice. The flavor changes and particle properties of three varieties of apple juice ('Ralls', 'Golden Delicious' and 'Fuji') during processing were investigated. Results Compared with manually pressed juice, juice made by industrial pulping and filtration contained larger particles, resulting in the 'sweet and sour' taste of the juice being relatively weak and the diversity of aromas narrower, as determined by E-nose analysis. Pulping and filtration, however, released some important flavor esters, such as butyl butyrate, hexyl-2-methyl butyrate, and hexyl butyrate. The transformation of volatile compounds during apple juice processing was closely related to the apple cultivar but, in all three varieties, the content of 1-hexanal and (E)-2-hexenal in the juice gradually decreased during processing. Pectinase treatment reduced the colloid particle size and increased the ζ-potential of the juice, resulting in better uniformity and stability, as well as increasing the content of nonanal. After pasteurization, the colloidal particles tended to aggregate and the ζ-potential decreased. Many volatile compounds decreased in concentration or disappeared after heat treatment. Conclusion The flavor and colloidal properties of cloudy apple juice changed markedly during processing and the effect of each processing step was different. © 2020 Society of Chemical Industry.

This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate–stability emulsion

Supplemental material, FST894145 Graphical abstract for Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment by Shengnan Wang, Guoqiang Shao, Jinjie Yang, Hekai Zhao, Danni Qu, Diyuan Zhang, Danshi Zhu, Yutang He and He Liu in Food Science and Technology International