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Eggplant (Solanum melongena L.) is an important economic crop, and to date, there has been no genome-wide identification and analysis of the cyclic nucleotide-gated channel (CNGC) gene family in eggplant. In this study, we identified the CNGC gene family in eggplant, and the results showed that 29 SmCNGC genes were classified into five groups, unevenly distributed across the 12 chromosomes of eggplant. The gene structure and motif analysis indicated that the SmCNGC family proteins may exhibit apparent preferences during evolution. Furthermore, our study revealed the presence of numerous light-responsive elements, hormone-responsive elements, and transcription factor binding sites in the promoter regions of SmCNGC genes, suggesting their significant role in environmental adaptability regulation. Finally, we analyzed the expression patterns of all SmCNGC genes under cold stress and found that SmCNGC1a was significantly upregulated under cold stress. Subcellular localization experiments indicated that this gene is located on the plasma membrane. Subsequently, its importance in the low-temperature response of eggplant was validated through virus-induced gene silencing (VIGS), and its protein interactome was predicted. In summary, our study provides a comprehensive understanding of the function and regulatory mechanisms of the CNGC gene family in eggplant, laying an important foundation for further research on cold adaptation in eggplant. [ABSTRACT FROM AUTHOR]

Respiratory burst oxidase homologs (RBOHs) are important proteins that catalyze the production of reactive oxygen species (ROS), which play important roles in growth and stress response. For a comprehensive analysis of SmRBOH genes, we conducted genome-wide identification of the SmRBOH gene family in eggplant (Solanum melongena L.) and analyzed the expression of SmRBOHs under abiotic (salt, high-temperature, and low-temperature) and biotic stress (Verticillium dahliae inoculation) by quantitative real-time PCR (qRT-PCR). The result showed that a total of eight SmRBOH members were identified from the genome database of eggplant, and they were relatively evenly distributed across seven chromosomes. The analysis of Motif and the conserved domain showed that SmRBOHs have high similarity in protein sequences and functions. Based on phylogenetics, SmRBOHs were classified into three distinct clades. Furthermore, the promoter regions of SmRBOHs were found to contain different cis-elements. Additionally, the results of the qRT-PCR demonstrated differential expression patterns of SmRBOHs in different tissues (the roots, stems, and leaves) and stress conditions. SmRBOHB, SmRBOHD, SmRBOHH1, and SmRBOHH2 showed significant upregulation (>20-fold) under at least one stress condition. Subcellular localization analysis of the above four members further confirmed that they localized on the plasma membrane. This study provides a theoretical foundation for understanding the functions of SmRBOHs in eggplant. [ABSTRACT FROM AUTHOR]

The use of cold plasma (CP) seed treatment is an emerging agricultural technology that exhibits the potential to enhance nodulation and symbiotic nitrogen fixation (SNF) in legumes. CP is composed of a diverse mixture of excited atoms, molecules, ions, and radicals that have the potential to affect the physical properties of the seed and influence gene expressions that could have a lasting impact on the nodulation, SNF, growth, and yield of legumes. The direct participation of the CP in the nodulation process and its correlation with the escalation of nodules and SNF is still not fully understood. This review discussed four areas in the nodulation and SNF process that can directly or indirectly affect CP seed treatments: root–rhizobia signal exchange pathways, root/shoot growth and development, phytohormone production, and the nitrogen fixation process. We also discuss the potential challenges and future research requirements associated with plasma technology to enhance SNF in legumes. [ABSTRACT FROM AUTHOR]

This paper reports the development of a hydrogel film with antibacterial activity and controlled release characteristics. Carboxymethyl chitosan (CMCS) is grafted onto durancin GL and inulin via a mediated reaction between N-hydroxysuccinimide and 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride. Rheology tests, Fourier transform infrared (FTIR) spectroscopy, X-ray photoelectron spectroscopy, and lap shear tests confirmed the formation of a stable chemical cross-linking and excellent adhesion hydrogel with 4 % CMCS and 8 % inulin. The CMCS/inulin hydrogel film loaded with durancin GL appears transparent and uniform. FTIR spectroscopy results reveal the interaction mode among CMCS, inulin, durancin GL, and the hydrogel film structure. Cross-linking improved thermal stability and water-vapour barrier performance. The hydrophobicity of CMCS/inulin @Durancin GL increased under a durancin GL concentration of 0.036 g/30 mL, and the release of active substances is prolonged. In-vitro antibacterial capacity and salmon preservation experiments show that the addition of durancin GL enhanced the antibacterial activity of the hydrogel film. Therefore, CMCS/inulin@Durancin GL hydrogel films can be used as fresh-keeping packaging materials in practical applications. [Display omitted] [ABSTRACT FROM AUTHOR]

The microbiological and chemical changes in Taihu white prawn (Exopalaemon modestus) during ice storage were evaluated. For the microbiological changes, total viable counts were obtained. PCR coupled with denatured gradient gel electrophoresis was then performed to investigate the changes in microflora. For the chemical changes, total volatile basic nitrogen was determined and biogenic amines were detected. The initial total viable count was 6.2 log CFU/g, which increased to 7.1 log CFU/g after storage at 0°C for 10 days. Pseudomonas sp., Shewanella, Flavobacterium, and Staphylococcus were the dominant bacteria in fresh white prawn, whereas lactic acid bacteria, Pseudomonas sp., Shewanella, and Flavobacterium were dominant in the spoiled products. The initial total volatile basic nitrogen was 7.2 mg/100 g, a value that significantly increased to 30.5 mg/100 g at the end of storage. Putrescine was the dominant biogenic amine, and its content reached 95.5 mg/kg at the end of storage. PCR coupled with denatured gradient gel electrophoresis showed that Chryseobacterium sp., Acidovorax sp., Pelomonas sp., Kinneretia asaccharophila, and uncultured Curvibacter sp. were the dominant strains during storage, whereas Lactococcus garvieae became dominant at the end of storage. This study facilitated the development of preservation techniques that target these predominant spoilage bacteria. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is a nonfastidious, widely occurring foodborne pathogen that is a major challenge to the food industry. Enterococcus durans 152, a confirmed L. monocytogenes- control microorganism, was isolated from floor drain samples from a food processing facility. In this study, the two bacteriocins produced by E. durans 152 were characterized and identified as Dur 152A (an enterocin L50A derivative with two amino acid substitutions of I→M) and enterocin L50B. The bacteriocins were then partially purified and evaluated for inhibitory activity to L. monocytogenes in deli ham. Results revealed that at 400 AU/ml, the bacteriocins prevented growth of listeria in deli ham for at least 10 weeks at 8 °C and at least 30 days at 15 °C. For comparison, 500 ppm Nisin controlled listeria growth for up to 6 weeks at 8 °C and up to 18 days at 15 °C. These findings reveal the potential for the bacteriocins of E. durans 152 to serve as anti-listerial agents in deli meat. [ABSTRACT FROM AUTHOR]

3-Phenyllactic acid (PLA) has been reported as an antimicrobial compound with broad-spectrum activity, and it can be produced by food-grade microorganisms, including a wide range of lactic acid bacteria species. In this study, the efficacy of PLA to inactivate Listeria monocytogenes planktonic cells and biofilms was determined and compared with the killing effects of lactic acid (LA), and levulinic acid (LVA) with sodium dodecyl sulfate (SDS). L. monocytogenes biofilms of different maturities, i.e., 37 °C for 3 and 7 d and 15 °C for 4 and 7 d, were produced on 24-well flat-bottom polystyrene plates and treated with PLA (0.25%–3%), LA (1% and 3%), and 3% LVA plus 2% SDS for 5, 10, 30, 60 min, respectively. The results of pure culture assays revealed that 1% PLA reduced the population of L. monocytogenes by 7 log CFU/ml within 1 min. The biofilms assays revealed that L. monocytogenes biofilms could be inactivated to different degrees by the sanitizer treatments. The killing effect of PLA treatment was increased as exposure time and PLA concentrations were increased. The sanitizers of 3% PLA and 1% PLA effectively inactivated the early mature biofilm after a 5-min treatment, whereas 3% PLA was better than all the other sanitizers, including 1% PLA, 3% LA, 3% LVA and 2% SDS for inactivation of the late mature biofilm after a 5-min treatment. Confocal laser scanning microscopy analysis revealed that bacterial cell damages in the biofilm were enhanced as the PLA concentrations and exposure times were increased. These results suggested that PLA was effective in inactivating L. monocytogenes and its biofilm, even for the late mature biofilm. [ABSTRACT FROM AUTHOR]

Food proteins are susceptible to environmental stresses, including pH variance, thermal condition, high osmotic pressure, and the presence of other intervenes (enzymes, for instance), which cause restrained processing, transportation and storage activities. Phosphorylation of proteins via the incorporation of phosphate groups (PO 4 3−) has been vastly applied in emulsifiers, gelling and foaming agents in functional food models or systems, which may be an alternative to improve the protein functions and increase their processing compatibilities. This review focuses on the phosphorylation preparations via conventional (dry heating and wet heating) and novel (ultrasound and microwave) techniques. The characterization approaches and phosphorylation site elucidation were discussed to clarify the structure function relationship of phosphorylated proteins. The functional properties of proteins after phosphorylation are also presented. Deep understanding of phosphorylation would assist in modifying proteins with certain processing characteristics and yielding protein products with high satisfactory. [Display omitted] • Phosphorylation is a promising approach for the modification of food proteins. • Site characterization of phosphorylation provides insight into structure-function. • Optimized reaction parameters fortify functions of phosphorylated proteins. [ABSTRACT FROM AUTHOR]

Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the excessive degradation of the structural proteins and excessive oxidation of lipids caused by the abnormal growth of spoilage microorganisms, threatening the development of dry-cured ham industry. Characterizing the key microorganisms and metabolites resulted in the spoilage of dry-cured ham, and discussing the relationship between spoilage microorganisms and metabolites are the key aspects to deeply understand the formation mechanism of off-odor in dry-cured ham. Until now, there is no detailed discussion or critical review on the role of spoilage microorganisms in developing the off-odor of dry-cured ham, and the regulation of off-odor and spoilage microorganisms by starter cultures has been not discussed. This review shows the recent achievement in the off-odor formation mechanism of dry-cured ham, and outlines the potential regulation of off-odor defects in dry-cured ham by starter cultures. Results from current research show that the abnormal growth of Lactic acid bacteria, Micrococcaceae, Enterobacteriaceae, Yeasts and Molds plays a key role in developing the off-odor defects of dry-cured ham, while the key spoilage microorganisms of different type hams are discrepant. High profile of aldehydes, acids, sulfur compounds and biogenic amines are responsible for off-odor development in spoiled dry-cured ham. Several starter cultures derived from these species of Staphylococcus, Penicillium, Debaryomyces, Pediococcus and Lactobacillus show a great potential to prevent microbiological hazards and improve flavor quality of dry-cured ham, whereas, the ecology, function and compatibility of these starter cultures with the processing parameters of dry-cured ham need to be further evaluated in the future. [ABSTRACT FROM AUTHOR]

The cryoprotective effect of chicken collagen hydrolysate (CCH) obtained from chicken skin was investigated at 0%, 4%, 8% and 12% (w/w) on natural actomyosin (NAM) model system to elucidate the possible mechanism. Ice dimensions in the NAM dispersions were measured after 7 thermal cycles (stabilized at −20 °C and cycled between −16 °C to −12 °C) using a polarized microscope, demonstrating a significant reduction of ice crystal size induced by CCH. To determine the ice-controlling effect of CCH on protein freeze-denaturation, NAM samples were subjected to 7 freeze-thaw cycles between −20 °C and 4 °C. The results suggest that the presence of CCH can inhibit the ice crystals growth in NAM to reduce protein freeze-denaturation and oxidation similarly to the commercial cryoprotectants, resulting in higher protein solubility and a better gel structure with higher digestibility after freeze-thaw cycles. [ABSTRACT FROM AUTHOR]

In this study, the effects of single probiotics Lacticaseibacillus casei CGMCC1.5956 (L. casei 56) and Levilactobacillus brevis CGMCC1.5954 (L. brevis 54) and their combination on the quality of yogurt as fermented milk were investigated. The main finding was that binary probiotics might promote L. brevis 54 to produce l -glutamic acid and pyruvic acid thereby enhancing probiotic growth and antioxidant capacity. Glycine, serine and threonine metabolism and biosynthesis of amino acids might be considered the main reasons for the binary probiotics promoted the growth of L. brevis 54. A total of 65 volatile flavor substances were identified, including carbonyl compounds, alcohols, aldehydes, and acids. Differences in the metabolic profiles and pathways of volatile and nonvolatile flavor substances between single and binary probiotic bacteria were identified by metabolomics. A mapping of the action of single and binary probiotic flora was provided, which could guide the development of yogurt with unique flavor, high probiotic content, and strong antioxidant capacity. Effect of single probiotic L. casei 56 and L. brevis 54 and their combination on yogurt quality. A simplified version of the experimental protocol conducted in this study. [Display omitted] • The effects of single and binary probiotics on yogurt quality were compared. • Binary probiotics enhanced the antioxidant capacity of yogurt. • The Glycine, serine and threonine metabolism could enhance the growth of L. brevis 54. • Binary probiotics promoted the production of l -Glutamic acid and Pyruvic acid. [ABSTRACT FROM AUTHOR]

ABSTRACT The properties of the antilisterial durancin GL were characterized. The bacteriocin was the product of Enterococcus durans 41D, which was isolated from Hispanic-style cheese samples. The antibacterial activity of durancin GL was only evident against gram-positive bacteria, including Listeria species. Bacteriocin's activity was retained after treatment with surfactants of different groups (Tween, Brij and sodium dodecyl sulfate), and reducing (β-mercaptoethanol) or chelating (ethylenediaminetetraacetic acid) agents failed to inactivate the bacteriocin. Durancin GL was active over the pH range of 2-11 and heat resistant for at least 30 min at 100C. However, exposure to 121C for 17 min completely inactivated the bacteriocin. Durancin GL displayed primary metabolite kinetics with the bacteriocin production rate being parallel with the growth cycle of E. durans 41D. The estimated molecular mass of durancin GL was <6 kDa, and it displayed a bactericidal effect on sensitive strains without concomitant cell lysis. The apparently new antilisterial bacteriocin from the putative probiotic strain E. durans 41D may be used to protect food products against various gram-positive bacteria, including the food-borne pathogen Listeria monocytogenes. PRACTICAL APPLICATIONS The bacteriocins of food-grade lactic acid bacteria may be useful as natural antimicrobials for food preservation. Food-borne pathogens, including Listeria monocytogenes, may develop resistance to nisin, which is currently the only bacteriocin approved for use in foods. This study describes the initial characterization of an apparently novel bacteriocin, durancin GL, which is produced by a strain of Enterococcus durans found in artisanal Mexican cheese samples. The bacteriocin was shown to effectively inhibit the growth of several L. monocytogenes strains, including the nisin-resistant variant, L. monocytogenes NR30. The results suggest that durancin GL may be developed to serve as a food-grade preservative to inhibit the growth of nisin-resistant Listeria. [ABSTRACT FROM AUTHOR]

Abstract: This paper presents a dynamic model of temperature rise caused by cementitious materials hydration based on the basic nature of chemical change. There are many models for computation of temperature rise caused by cementitious materials hydration, but the most takes this temperature rise as a function of concrete age only, which does not consider the impact of initial temperature and temperature rise during hydration and thus cannot reflect the real course of temperature rise. This model not only accords with the general law of chemical change, but also coincides well the experimental data and stimulates well the actual course of temperature rise of concrete under any initial temperature. [Copyright &y& Elsevier]

Summary: To investigate the mechanism of Penicillium inoculation on the flavour improvement of Jinhua ham, the microbial succession, free amino acid contents, volatile compound evolutions, sensory attributes and the relationship between key volatiles and sensory properties were investigated during the processing of Jinhua ham with P. aethiopicum (PA) or P. chrysogenum (PC) inoculation. The total counts of fungal communities in CK, PA and PC groups significantly increased from 2.74 log CFU*g−1 of raw ham to 5.18, 5.39 and 5.50 log CFU*g−1 from day 0 to day 28, and then decreased by 2.06, 1.94 and 1.86 log CFU*g−1 from day 28 to the final products (P < 0.001). The total contents of free amino acids significantly increased from 1584.22 mg/100 g of CK to 2117.20 mg/100 g of PA and 2174.05 mg/100 g of PC (P < 0.01); the contents of alanine, glutamic acid, lysine, valine, leucine and phenylalanine in PC were significantly higher than those of CK and PA (P < 0.05). Sensory scores of meaty aroma, nutty aroma and overall acceptance showed the largest values in PC among three groups. GC–MS results indicated that aromatic aldehydes and pyrazines in PC showed the largest increase, compared with CK and PA groups. PLS‐DA and correlation analysis demonstrated that benzaldehyde, benzeneacetaldehyde and 2,5‐dimethyl pyrazine contributed to the improvement of aroma attributes of Jinhua ham with Penicillium inoculation. The KEGG analysis further revealed that the metabolism of valine and phenylalanine was mainly involved in developing aromatic aldehydes and pyrazines of Jinhua ham with Penicillium inoculation. These results indicated that the inoculation of Penicillium could enhance the flavour quality of Jinhua ham. [ABSTRACT FROM AUTHOR]

Summary: Postharvest decay of blueberry fruits caused by Fusarium oxysporum (F. oxysporum) results in significant losses during logistics. To avoid chemical residue issues associated with synthetic fungicides, present study investigated the antifungal activity of Cinnamomum camphora essential oil (CEO) against Fusarium oxysporum (F. oxysporum) in postharvest blueberry fruits. CEO effectively disrupted cell membrane integrity, impaired ergosterol structure, restricted ATPase activity and inhibits mycelial growth. Blueberries treated with a 0.2% CEO‐based coating demonstrated improved overall sensory acceptability, enhanced firmness, increased total soluble solids and titratable acidity, and reduced decay rate. CEO also decreased malondialdehyde contents while promoting ascorbic acid and glutathione levels and activating antioxidant enzymes, such as superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), maintaining cell membrane structure and enhancing resistance against F. oxysporum infection. The findings suggest that CEO serves as an eco‐friendly agent for mitigating primary fungal invasion in blueberries during postharvest storage. [ABSTRACT FROM AUTHOR]

• The 395 nm pulsed LED resulted 2.9 log reduction of Salmonella spp. in wheat flour. • Bleaching and oxidation occurred in wheat flour with 395 nm LED treatment. • LED treatment induced polymerization of gluten proteins through disulphide linkage. • The elastic property of gluten was enhanced by LED. • Contents of intermolecular β-sheet and β-turn structures were increased. Salmonella spp. is one of the top foodborne pathogens associated with low-moisture foods and they exhibit significant resistance to conventional thermal treatments. UV light pulses emitted from light emitting diode (LED) has shown antimicrobial potential in high-moisture foods and water. However, limited information is available about the antimicrobial potential of UV light with different wavelengths, including 395 nm in low-moisture foods. The objectives of this study were to investigate the antimicrobial potential of 395 nm pulsed LED light in wheat flour and the resulting quality changes. This study demonstrated a maximum 2.91 log reduction of Salmonella cocktail in wheat flour treated with 395 nm pulsed LED for 60 min in a semi-closed system. Oxidation occurred in wheat flour after 30 and 60 min exposure to the 395 nm LED, which subsequently led to bleaching, and polymerization of gluten components through disulphide linkage. The water holding capacity of gluten was reduced by oxidation, and the contents of secondary structures were altered significantly after pulsed LED treatment, but the rheological properties were not deteriorated. The disulfide bond formation naturally happens during dough formation and the oxidation triggered by pulsed LED treatment may play a role on accelerating this process. The 395 nm pulsed LED treatment could be a promising decontamination technology for wheat flour with an additional benefit of bleaching of the flour without chemicals. A number of foodborne outbreaks and recalls have been related to low-moisture foods in these decades and recently several outbreaks were reported due to the occurrence of Salmonella in wheat flour. However, it is difficult to solve this problem through conventional thermal approaches because of the increased thermal resistance of Salmonella at low water activity environment. The emerging LED light source can produce light with monochromatic wavelengths without the use of mercury vapor lamps. It also has high durability, low heat generation, and is relatively easy to be adapted in an existing production line. Therefore, there is a great potential of using certain UV wavelengths emitted from LED to disinfect the low-moisture foods in food industries. To the best of our knowledge, no research was conducted on decontamination of wheat flour by using LEDs and only limited studies are available on the influence of pulsed LED treatment on food quality. The aim of this study was to explore the possibility of using 395 nm pulsed LED treatment as a novel tool for decontamination of Salmonella in a low-moisture food product (wheat flour) with industrial feasibility, and investigate the influence of the pulsed LED treatment on quality changes in the product. [ABSTRACT FROM AUTHOR]

Background: Solanum aculeatissimum and Solanum torvum belong to the Solanum species, and they are essential plants known for their high resistance to diseases and adverse conditions. They are frequently used as rootstocks for grafting and are often crossbred with other Solanum species to leverage their resistance traits. However, the phylogenetic relationship between S. aculeatissimum and S. torvum within the Solanum genus remains unclear. Therefore, this paper aims to sequence the complete chloroplast genomes of S. aculeatissimum and S. torvum and analyze them in comparison with 29 other previously published chloroplast genomes of Solanum species. Results: We observed that the chloroplast genomes of S. aculeatissimum and S. torvum possess typical tetrameric structures, consisting of one Large Single Copy (LSC) region, two reverse-symmetric Inverted Repeats (IRs), and one Small Single Copy (SSC) region. The total length of these chloroplast genomes ranged from 154,942 to 156,004 bp, with minimal variation. The highest GC content was found in the IR region, while the lowest was in the SSC region. Regarding gene content, the total number of chloroplast genes and CDS genes remained relatively consistent, ranging from 128 to 134 and 83 to 91, respectively. Nevertheless, there was notable variability in the number of tRNA genes and rRNAs. Relative synonymous codon usage (RSCU) analysis revealed that both S. aculeatissimum and S. torvum preferred codons that utilized A and U bases. Analysis of the IR boundary regions indicated that contraction and expansion primarily occurred at the junction between SSC and IR regions. Nucleotide polymorphism analysis and structural variation analysis demonstrated that chloroplast variation in Solanum species mainly occurred in the LSC and SSC regions. Repeat sequence analysis revealed that A/T was the most frequent base pair in simple repeat sequences (SSR), while Palindromic and Forward repeats were more common in long sequence repeats (LSR), with Reverse and Complement repeats being less frequent. Phylogenetic analysis indicated that S. aculeatissimum and S. torvum belonged to the same meristem and were more closely related to Cultivated Eggplant. Conclusion: These findings enhance our comprehension of chloroplast genomes within the Solanum genus, offering valuable insights for plant classification, evolutionary studies, and potential molecular markers for species identification. [ABSTRACT FROM AUTHOR]

The appropriateness of animal by-product proteins as emulsifiers is barely explored compared to their meat counterparts. This paper focused on improving interfacial and emulsifying properties of modified goose liver protein using three structurally relevant polyphenols either enhanced by pH shifting (P-catechin, P-quercetin and P-rutin) or not (catechin, quercetin and rutin). Due to its high hydrophobicity and limited steric hindrance, quercetin was more sufficient to hydrophobically interact (ΔH > 0, ΔS > 0) with MGLP than catechin and rutin. Results showed that polyphenol interactive affinity was positively correlated to surface hydrophobicity but negatively to size and aggregation extent of MGLP. Interfacial pressure and dilatational elastic modulus implied that synergistic polyphenol interaction and pH shifting favored the interfacial adsorption and macromolecular association of MGLP, particularly for P-quercetin with the values reached to 19.9 ± 2.0 mN/m and 22.9 ± 1.2 mN/m, respectively. Emulsion stabilized by P-quercetin also maintained highest physical and oxidative stabilities regarding the lowest D [4,3] (3.78 ± 0.27 μm) and creaming index (8.38 ± 0.43 %), together with highest mono- (19.51 %) and polyunsaturated fatty acid content (29.39 %) during storage. Overall, chemical structure of polyphenols may be determining in fabricating MGLP-polyphenol complexes with improved emulsion stabilization efficiency. [Display omitted] • Different phenolic modifications of modified goose liver protein were compared. • The complexation of quercetin was most obvious after pH shifting treatment. • Interfacial behaviors of products depended on the chemical structure of polyphenols. • Physicochemical stability of emulsions via MGLP-polyphenol complexation was studied. [ABSTRACT FROM AUTHOR]

The appropriateness of animal by-product proteins as emulsifiers is barely explored compared to their meat counterparts. This paper focused on improving interfacial and emulsifying properties of modified goose liver protein using three structurally relevant polyphenols either enhanced by pH shifting (P-catechin, P-quercetin and P-rutin) or not (catechin, quercetin and rutin). Due to its high hydrophobicity and limited steric hindrance, quercetin was more sufficient to hydrophobically interact (ΔH > 0, ΔS > 0) with MGLP than catechin and rutin. Results showed that polyphenol interactive affinity was positively correlated to surface hydrophobicity but negatively to size and aggregation extent of MGLP. Interfacial pressure and dilatational elastic modulus implied that synergistic polyphenol interaction and pH shifting favored the interfacial adsorption and macromolecular association of MGLP, particularly for P-quercetin with the values reached to 19.9 ± 2.0 mN/m and 22.9 ± 1.2 mN/m, respectively. Emulsion stabilized by P-quercetin also maintained highest physical and oxidative stabilities regarding the lowest D [4,3] (3.78 ± 0.27 μm) and creaming index (8.38 ± 0.43 %), together with highest mono- (19.51 %) and polyunsaturated fatty acid content (29.39 %) during storage. Overall, chemical structure of polyphenols may be determining in fabricating MGLP-polyphenol complexes with improved emulsion stabilization efficiency. [Display omitted] • Different phenolic modifications of modified goose liver protein were compared. • The complexation of quercetin was most obvious after pH shifting treatment. • Interfacial behaviors of products depended on the chemical structure of polyphenols. • Physicochemical stability of emulsions via MGLP-polyphenol complexation was studied. [ABSTRACT FROM AUTHOR]

The thermodynamic incompatibility between modified goose liver protein (MGLP) and four galactomannans (fenugreek gum (FG), locust bean gum (LBG), guar gum (GG) and tara gum (TG)) and its improvement on emulsion stability were elucidated. Phase diagram and Turbiscan stability index showed that there was monotonously increased phase separation between MGLP and galactomannans from FG, LBG, GG to TG due to their gradually strengthened volumetric exclusion effect. The incompatibility provided by GG conduced to most facilitated conformational flexibility (structural unfolding and exposure of hydrophobic group) of MGLP, which was responsible for its largest interfacial loading, interfacial pressure and dilatational elastic modulus. Despite providing larger thermodynamic incompatibility, the pronounced self-entanglement and network of TG chains restrained the protein unfolding at O/W interface and rendered relatively moderate interfacial adsorption and lateral association of MGLP. In emulsion systems, GG group exhibited lowest inter-droplet instability (i.e. , flocculation and coalescence) and D [4,3] with minimized creaming instability, attributing to the most facilitated interfacial properties. Meanwhile, due to the pronounced entropy penalty mechanism, TG group gave the comparably droplet character and emulsion stability similar to GG group. This research may provide potential implications for the deep utilization of MGLP and the fabrication of by product proteins based emulsions via the interfacial concentrating effect of galactomannans. [Display omitted] • MGLP exclusion heightens as galactomannans entangling grows from FG, LBG, GG to TG. • Thermodynamic incompatibility promotes the interfacial loading of MGLP. • TG causes high viscosity and moderates adsorptive kinetics of MGLP compared with GG. • GG conduces to most improved emulsion stability via interfacial concentrating. [ABSTRACT FROM AUTHOR]

Background: Goose liver oil (GLO) is a solid–liquid mixture, rich in polyunsaturated fatty acids and high in nutritional value, but poor in fluidity and easily oxidized. Therefore, oil‐in‐water (O/W) Pickering emulsions of three polysaccharides and soy protein isolate (SPI) with GLO were prepared to improve the stability of it. Results: Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), Fourier‐transform infrared spectroscopy, and zeta potential revealed that the SPI and complexes with konjac glucomannan, pectin, and guar gum (GG) ranged from 17 to 75 kDa, with the site of action being the –OH stretch and the amide group, and bound by hydrogen bonding. Adding konjac glucomannan and GG significantly increased the water contact angle of the SPI to 74.1° and 59.0°, respectively. Therefore, the protein–polysaccharide complexes could enhance the emulsion stability. In addition, the O/W Pickering emulsions with GLO had near‐Newtonian fluid rheological properties with a significant increase in apparent viscosity and viscoelasticity, forming a dual network structure consisting of a ductile and flexible protein network and a rigid and brittle polysaccharide network. The microstructure observation indicated that the O/W emulsions were spherical and homogeneous. The highest emulsification activity was observed for the SPI–GG–GLO emulsions, without significant delamination or flocculation and high oxidative stability after 7 days in storage. Conclusion: These results demonstrate that the construction of SPI–GG–GLO O/W Pickering emulsions can stabilize GLO even at high temperatures that promote oxidation. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, we aimed to investigate the effect of ultrasound (US) combined with different amounts of psyllium husk powder (PHP) (0 %, 0.5 %, 1 %, 2 %, 3 %) on the gelation and structure of goose myofibrillar protein (GMP). The analysis of circular dichroism, surface hydrophobicity and fluorescence spectroscopy showed that the combination of US and 2 % PHP could promote the development of myofibrillar protein (MP) secondary and tertiary structure, which could facilitate the exposure of active site and enhance the interaction between GMP and PHP. Meanwhile, the thermal stability was enhanced with US and PHP treatment. In addition, the analysis of rheology, Low field nuclear magnetic resonance (LF-NMR), Fourier transform infrared (FT-IR) spectroscopy and microstructure showed that US combined with 2 % PHP addition could make the gel network structure denser. Thus, these results suggested that the combination of US and 2 % PHP could promote the unfolding of GMP structure and improve its gel properties. This study provides new insights for the interaction of GMP and PHP under US treatment, improving the application of goose meat in practical production. [Display omitted] • The average particle size of goose myofibrillar protein (GMP) was decreased. • Ultrasound (US) and psyllium husk powder (PHP) improved the thermal stability of GMP. • The free water was converted into immobilized water in US/PHP-2 % group. • US/PHP-2 % gel has more uniform/denser microstructure and better gel properties. [ABSTRACT FROM AUTHOR]

Target cell recognition is an important issue in the realization of bacteriocin's activity. In this report, we provide genetic and biochemical evidence of durancin GL, a new bacteriocin produced by Enterococcus durans 41D, and use ⅡC subunit in the mannose phosphotransferase system (Man‐PTS) of Listeria monocytogenes as target/receptor. First, the L. monocytogenes mutants with Man‐PTS IIC or IID deletion were constructed with the vector pHoss1. Then, the utilization of glucose and mannose and the sensitivity to durancin GL of the mutant strains were investigated. Afterward, the interactions between durancin GL and the subunits of IIC or IID in Man‐PTS of L. monocytogenes were characterized by yeast two‐hybrid system. The results showed that the L. monocytogenes mutants with either IIC or IID deletion were not only resistant to durancin GL, but also their absorption and utilization of glucose and mannose were not disturbed by the presence of durancin GL. Finally, in situ detection of the interaction between durancin GL and Man‐PTS subunits of IIC or IID by yeast two‐hybrid system revealed that there was a strong interaction between durancin GL and Man‐PTS subunit IIC. However, the interaction between durancin GL and Man‐PTS subunit IID was not present or weak. Based on the experimental evidence above, the Man‐PTS subunit IIC is responsible for the sensitivity of L. monocytogenes to bacteriocin durancin GL. [ABSTRACT FROM AUTHOR]

BACKGROUND: The reduction of protein oxidation is important for maintaining the product quality of reconstituted meat. In this study, the dose‐dependent effects of lentinan (LNT) on gelling properties and chemical changes in oxidatively stressed goose myofibrillar protein were investigated. RESULTS: Myofibrillar protein (MP) with 200 μmol g−1 protein LNT increased gel strength by 87.90 ± 9.26% in comparison with LNT‐free myofibrillar protein after oxidation. Scanning electron microscopy analysis revealed that the gel network containing LNT was compact, with small pores and uniform distribution. The absolute value of the zeta potential reduced significantly following oxidation of LNT with 200 μmol g−1 protein at 4 °C for 12 h compared with the zeta potential without LNT, according to the laser particle size analyzer. The incorporation of LNT increased protein solubility and –SH content, inhibited carbonyl formation, enhanced α‐helix content and tryptophan intrinsic fluorescence intensity, and reduced exposure of hydrophobic groups and protein aggregation. CONCLUSION: The results indicated that adding LNT to myofibrillar protein could improve gel. This is related to its protective effect on conformational changes in the oxidation system. Lentinan is therefore recommended for oxidatively stressed goose meat processing to enhance the MP gelling potential. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The traditional screening method for umami peptide, extracted from porcine bone, was labor‐intensive and time‐consuming. In this study, the rapid screening method and molecular mechanism of umami peptide was investigated. RESULTS: This article showed that a more precisely rapid screening method with composite machine learning and molecular docking was used to screen the potential umami peptide from porcine bone. As reference, 24 reported umami peptides were predicated by composite machine learning, with the accuracy of 86.7%. In this study, potential umami peptide sequences from porcine bone were screened by UMPred‐FRL, Umami‐MRNN Demo, and molecular docking was used to provide further screening. Finally, nine peptides were screened and verified as umami peptides by this method: LREY, HEAL, LAKVH, FQKVVA, HVKELE, AEVKKAP, EAVEKPQS, KALSEEL and KKMFETES. The hydrogen bonding was deemed to be the main interaction force with receptor T1R3, and domain binding sites were Ser146, His121 and Glu277. The result demonstrated the feasibility of machine learning assisted T1R1/T1R3 receptor for rapid screening umami peptides. The screening method would not only adapt to screen umami peptides from porcine bone but possibly applied for other sources. It also provided a reference for rapid screening of umami peptides. CONCLUSION: The manuscript lays a rapid screening method in screening umami peptide, and nine umami peptides from porcine bone were screened and identified. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

SBA-15 is considered as an ideal support to ensure a copper-based catalyst with high activity and selectivity. In this work, the hydrogenation of diethyl malonate (DEM) to 1,3-propanediol (1,3-PDO) over Cu/SBA-15 catalysts was investigated. Compared to the conventional Cu/SiO 2 catalyst, the Cu/SBA-15 catalysts exhibited higher DEM conversions (up to 95%), better 1,3-PDO selectivities (up to 61%), and longer lifetime (over 180 h). These improvements were ascribed to the well-ordered tubular channel structure, better copper active-site dispersion, and appropriate Cu + /Cu° ratio in the Cu/SBA-15, affording higher TOFs and copper species surface areas, which was confirmed by N 2 -physisorption, X-ray diffraction, inductively coupled plasma-atomic emission spectroscopy, N 2 O titration, transmission electron microscopy, H 2 temperature-programmed reduction, Fourier-transform infrared spectroscopy, and X-ray photoelectron spectroscopy analyses. The Cu/SBA-15 in this work advances the prospects of DEM hydrogenation as a promising method to produce 1,3-PDO on industrial scale. [ABSTRACT FROM AUTHOR]

Previous studies revealed that 3-Phenyllactic acid (PLA) was an antimicrobial compound with broad-spectrum activity. In this study, the efficacy of PLA to inactivate Enterobacter cloacae planktonic cells, biofilms, and its antibacterial mechanism were evaluated. Results indicated that 1% PLA reduced E. cloacae populations by about 6 log CFU/ml for planktonic cells and by 2.83 log CFU/ml for biofilm cells after 10-min treatments. TEM images revealed the damaged cell structure and leakage of the intracellular components. The permeability of the cytoplasmic membrane of E. cloacae was increased when the treated PLA concentrations was raised. Flow cytometry analysis further revealed that almost all the bacterial cells were damaged after treatment with 1% PLA for 30 min. The damages on bacterial cell membrane in the biofilms caused by 1% PLA treatment were also observed by confocal laser scanning microscopy analysis. These findings revealed that PLA was effective in inactivating planktonic and biofilm (or biofilm-associated) E. cloacae cells mainly by the mechanisms of cell membrane damage and leakage of the intracellular components. [ABSTRACT FROM AUTHOR]

Flavonoids are easily destroyed and their activity lost during gastrointestinal digestion. Protein-based nanocomplexes, a delivery system that promotes nutrient stability and bioactivity, have received increasing attention in recent years. This study investigated the stability, inhibitory activity against α-glucosidase and interaction mechanisms of protein-based nanocomplexes combining whey protein isolate (WPI), soybean protein isolate (SPI) and bovine serum albumin (BSA) with flavonoids (F) from A. keiskei using spectrophotometry, fluorescence spectra and molecular docking approaches. The results show that the flavonoid content of WPI-F (23.17 ± 0.86 mg/g) was higher than those of SPI-F (19.41 ± 0.56 mg/g) and BSA-F (20.15 ± 0.62 mg/g) after simulated digestion in vitro. Furthermore, the inhibition rate of WPI-F (23.63 ± 0.02%) against α-glucosidase was also better than those of SPI-F (18.56 ± 0.02%) and BSA-F (21.62 ± 0.02%). The inhibition rate of WPI-F increased to nearly double that of F alone (12.43 ± 0.02%) (p < 0.05). Molecular docking results indicated that the protein-flavonoids (P-F) binding occurs primarily through hydrophobic forces, hydrogen bonds and ionic bonds. Thermodynamic analysis (ΔH > 0, ΔS > 0) indicated that the P-F interactions are predominantly hydrophobic forces. In addition, the absolute value of ΔG for WPI-F is greater (−30.22 ± 2.69 kJ mol−1), indicating that WPI-F releases more heat energy when synthesized and is more conducive to combination. This paper serves as a valuable reference for the stability and bioactivity of flavonoids from A. keiskei. [ABSTRACT FROM AUTHOR]

This study investigated the impact of combining pH-shifting and cold plasma (CP) treatment on chickpea protein isolate (CPI) functionality. Compared with pH-shifting treatment alone, the functional properties of CPI were significantly improved when the pH was shifted under acidic (pH = 2) or alkaline (pH = 12) conditions, followed by a 30 s CP treatment before neutralization at pH 7. Particularly, the method conducted at pH 12 followed by 30 s CP treatment proved most efficient, significantly improving solubility (from 65.51 ± 1.07% to 73.01 ± 0.65%), gel strength (from 27.19 ± 1.51 g to 66.57 ± 1.69 g), fat absorption capacity (from 2.39 ± 0.02 g/g to 4.22 ± 0.05 g/g), emulsifying activity (from 57.47 ± 0.06 m2/g to 71.95 ± 0.19 m2/g), foaming capacity (from 58.33 ± 2.36% to 123 ± 5.1%), and in vitro protein digestibility (from 47.49 ± 0.44% to 55.78 ± 0.8%). These improvements were attributed to reduced protein aggregates, increased solubility, and enhanced surface hydrophobicity. Furthermore, alterations in the secondary and tertiary protein structure following these treatments positively impacted CPI's functional properties, offering important implications for protein modification with improved functional profiles. • The combined treatment altered the structure of chickpea protein isolate (CPI). • CPI treated with cold plasma at pH 12 (CP12) had the best functional properties. • CP12 had the highest solubility and surface hydrophobicity. [ABSTRACT FROM AUTHOR]

• Aldehyde-ketones non-covalently bound to β-lactoglobulin (BLG). • Heating-induced molten-globule state (MGs) influenced BLG-flavor interaction. • Thermal pretreatment caused the instability of flavor-BLG complexes. • Molecular simulation provided BLG-flavor interaction details. • Molecular simulation coincided well with experimental multispectral results. The interaction between flavor compounds and proteins is affected by the conformation and unfolding of the proteins during the processing. The aim of this study was to investigate the role of preheating-induced conformational transitions in regulating flavor compounds-protein interactions using β-lactoglobulin (BLG) as a model protein. Fourier transform infrared spectroscopy (FTIR) and intrinsic fluorescence spectroscopy analysis showed that the heated BLG retained a large amount of native secondary structure. Compared with the untreated BLG, the contents of α-helix and random coil increased by 4.06 % and 1.35 %, respectively, while the contents of β-turn and β-sheet slightly decreased. However, the tertiary structure was loose. It suggested that heating treatment induced the production of molten globulin (MG)-like proteins. The thermodynamic parameters indicated that preheating treatment of the protein altered the modes of interaction of BLG with flavor compounds, including 2-hexanone and 2-methylbutyraldehyde. Specifically, upon preheating, the binding of 2-hexanone and 2-methylbutyraldehyde to BLG shifted from hydrophobic interactions to interactions dominated by van der Waals forces and hydrogen bonding. The molecular docking results showed that BLG bound to 2-hexanone, trans-2-hexenal, and 2-methylbutyraldehyde mainly through hydrogen bonding and hydrophobic interactions, and the amino acid residue involved in the binding process were identified with bond lengths of 2.97 Å, 3.06 Å, and 2.73 Å, respectively, which validated the fluorescence quenching results. Molecular simulation results confirmed that the MG-like structure produced by BLG during preheating weakened the internal interactions, which ultimately led to a decrease in the stability of the protein-flavor complexes. This feature implied that appropriate preheating procedures can be incorporated into the extraction processes of animal-derived proteins for customizing the interaction process between flavor components and proteins, thereby affecting the ultimate flavor characteristics of the extracted proteins. [Display omitted] [ABSTRACT FROM AUTHOR]

This work elucidated the roles of ultrasonication (GLP-U), phosphorylation (GLP-S) and their combination (GLP-US) on the emulsifying properties of goose liver protein (GLP-N) from an interfacial perspective. Results of interfacial pressure (11.98 ± 0.24 mN/m) and elastic modulus (10.63 ± 0.12 mN/m) showed that combined ultrasonication and phosphorylation rendered the highest interfacial interaction of GLP-N by facilitating its structural flexibility. Microrheology and multiple light scattering indicated that the enhanced electrostatic repulsion among GLP-US favored the interdroplet dissociation. Consequently, both the droplet size and flocculation index of emulsions were markedly decreased using either low (19.53 μm ± 1.06 and 8.18%) or high particle concentration (7.75 ± 0.24 μm and 6.85%) of GLP-US when compared with the sole treated groups and the control. Overall, phosphorylation fortified the intradroplet protein-protein interaction but restrained the interdroplet interaction of GLP-N, and the assistance of ultrasonication endowed the protein with enhanced interfacial stabilization and emulsifying efficiency. • Phosphorylated GLP gives larger steric and electrostatic stabilization of emulsions. • Balanced interfacial attraction and repulsion are rendered via phosphorylation. • Ultrasound favors phosphorylation on protein interfacial adsorption and association. • Ultrasound assisted phosphorylation on GLP yields highest emulsion stability. [ABSTRACT FROM AUTHOR]

Endotoxins, also known as lipopolysaccharides (LPS), are present within the cell walls of Gram-negative bacteria and are released upon cellular death, which can pose a significant risk to human and animal health. Due to the minimal amount of endotoxin required to trigger an inflammatory response in human body, the demand for sensitive methods with low endotoxin detection limits is essential necessary. This paper presents a straightforward aptamer sensor which can enhance the conductivity and specific surface area of molybdenum disulfide (MoS 2) by incorporating carboxylated multi-walled carbon nanotubes (MWCNTs-COOH) and polyaniline (PANI). Doping with gold nanoparticles (AuNPs) improves biocompatibility and sensitivity while providing binding sites for thiolated endotoxin-binding aptamers (LBA). This biosensor achieved a remarkable detection limit as low as 0.5 fg mL−1, enabling trace-level identification of LPS. It also exhibits excellent repeatability, selectivity, and stability, facilitating rapid and accurate LPS detection. Moreover, this method demonstrates high recovery rates and specificity for LPS analysis in food samples, showcasing its promising application prospects in trace-level LPS detection within the food industry. [Display omitted] • An aptamer electrochemical biosensor for sensitive detection of LPS was constructed. • Ultrasensitive detection using MWCNTs-COOH/MoS 2 as active electrode. • Combining PANI and AuNPs enhanced active site and specific surface area of electrode. • The sensor achieved an ultrasensitive LPS detection limit of 0.5 fg mL−1. • The biosensor demonstrated reliable performance in detecting real samples. [ABSTRACT FROM AUTHOR]

Characterization of the effects and underlying molecular mechanisms of L. plantarum 53 and L. casei 56 and their combinations on the quality of wolfberry fermented beverages based on UHPLC-MS/MS, HS-SPME-GC–MS, and GC-IMS. A simplified version of the experiment conducted in this study. [Display omitted] • A novel wolfberry fermented beverages (WFB) was developed. • Co-fermentation of L. plantarum 53 and L. casei 56 improved the quality of WFB. • Co-fermentation promoted signal (cyclic AMP) exchange between binary probiotics. • Mapping the flavor fingerprints of wolfberry fermented beverages. The effects and underlying molecular mechanisms of binary probiotics (Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 and Lacticaseibacillus casei CGMCC 1.5956) on the quality of wolfberry fermented beverages (WFB) were investigated. The results indicated that binary probiotics increased the number of probiotics, anthocyanin (89.92 ± 1.64 mg/L), polyphenol content (283.04 ± 3.81 µg/mL), and odor score (24.19) in WFB. Metabolomics found that they could enhance signal exchange (cyclic AMP) between binary probiotics and improve the utilization of citrulline, d -proline, d -glucose, and d -galactose through galactose metabolism and amino acid biosynthesis pathway to promote probiotics growth. Furthermore, HS-SPME-GC–MS and GS-IMS revealed that the improvement in flavor was mainly due to an increase in the content of the aromatic flavor substances 3-heptanol, glutaraldehyde, and 2-heptanone, and a decrease in the content of the off-flavor substances methyl isobutyl ketone-D and 2-undecanone. This is strategically important for the development of WFB with high probiotic content and unique flavor. [ABSTRACT FROM AUTHOR]

Highlights: [•] Minor-groove interaction of sesamol and DNA was studied by spectroscopic methods. [•] Molecular docking of sesamol and DNA segment reconfirmed minor-groove interaction. [•] Sesamol shows cytotoxicity to HepG2 cells. [•] Sesamol can effectively induce the apoptosis of HepG2 cells. [•] Accumulation of sesamol in the nuclei may relate to its bioactivities. [ABSTRACT FROM AUTHOR]

In order to investigate the effect of pH treatments on the coacervation mechanism of fibrinogen hydrolysates and carrageenan complex, the cold-set hydrogels of carrageenan and fibrinogen hydrolysates derived from the hydrolysis of chymotrypsin, alcalase and flavourzyme were prepared under different pH; mechanical strength, rheological properties, gelling structure, morphological observation, and chemical action force were investigated, and the antioxidant capacity of the hydrogels was further evaluated in meat preservation model. The results indicated that the hydrogels of carrageenan and fibrinogen hydrolysates derived from the hydrolysis of alcalase (AHs) showed the largest gel strength and the best viscoelasticity at pH 7.0 compared with other pH and hydrolase treatments. FTIR spectrum revealed that AHs showed more β-sheet and β-turn at pH 7.0 among all treatments. The interaction forces of these hydrogels showed various under different pH and hydrolase treatments, and the network of AHs hydrogels at pH 7.0 was mainly stabilized by electrostatic interaction and hydrophobic interaction. SEM and AFM demonstrated that the more regular three-dimensional network with smaller pore sizes was formed in AHs at pH 7.0 compared with pH 5.0 and pH 9.0. The AHs showed the largest scavenging ability for DPPH radicals (72.4%) at pH 7.0 in vitro , and the coated meat samples with AHs significantly increased the preservation times of fresh pork and dry-cured ham during the storage by inhibiting the increase of TBARS, TVB-N, and metmyoglobin. The finding of this work is expected to broaden the application of fibrinogen hydrolysate hydrogels into the field of food industry. [Display omitted] • The mechanism of pH effect on cold-set hydrogels of fibrinogen hydrolysates/carrageenan was firstly investigated. • The hydrogels of AHs and carrageenan showed the largest gel strength and the best viscoelasticity at pH 7.0. • High content of β-sheet and β-turn contributed to the gel properties of AHs and carrageenan. • The three-dimensional network was induced by electrostatic interaction and hydrophobic interaction. • The AHs hydrogels showed the largest scavenging ability for DPPH radicals and the best preservation for meat samples. [ABSTRACT FROM AUTHOR]

Biodegradable and eco-friendly food packaging materials have attracted attention. Novel blending films were prepared with polylactic acid (PLA) and Perilla essential oil (PEsO). The morphological features of the nanofibers were modulated by adjusting process parameters (e.g. PLA solution concentration, applied voltage and ultrasonic power). The optimal spinning concentrations, applied voltages and ultrasonic power of the PLA solutions were set at 15% (m/v), 20 kV and 640 W, respectively. Compared with the PLA films, the addition of PEsO increased the diameter of the nanofibers and solvent resistance and reduced the swelling rate of the PLA/PEsO films. The breakage elongation and the gas barrier properties significantly improved when 2% (w/w) PEsO was used. Fourier infrared spectroscopy, X-ray diffractometer, thermogravimetry and differential scanning were used in analyzing the potential interactions of the film matrices. The PLA/PEsO films had good biocompatibility and antibacterial and antioxidant properties. The PLA/PEsO (1:0.02) film loaded with 2% PEsO extended the shelf life of chilled chicken to 12 days, as indicated by the measured total volatile basic nitrogen (TVB-N), total viable count and pH value. Therefore, PLA/PEsO films have great potential as fresh-keeping packaging. [ABSTRACT FROM AUTHOR]

In this study, antibacterial nanofiber films were prepared by electrospinning gelatin, chitosan, and 3-phenyllactic acid (PLA). The addition of PLA improved the microstructures of the nanofibers, and the nanofiber films (GCP-1 and GCP-2) had uniform and continuous structures with a diameter range of 40‐–70 nm when the PLA concentrations in the polymers were 1% and 2%. Under acidic conditions, chitosan and PLA interacted and formed hydrogen bonds, which decreased the crystallinity of the nanofiber films. The GCP-2 nanofiber film had the best thermal stability, water stability, and water vapor permeability. Compared with the control GCP-0 film, the four nanofiber films with PLA (GCP-1, GCP-2, GCP-3, and GCP-4) had more effective antibacterial effects, and GCP-2 film reduced approximately 4 log CFU/mL of Salmonella enterica Enteritidis and Staphylococcus aureus in 30 min. Results suggested that the GCP-2 nanofiber film mat can be used as an active food packaging. [ABSTRACT FROM AUTHOR]

[Display omitted] • The mechanism of Penicillium proteases on MP hydrolysis and volatile evolutions was investigated. • P. aethiopicum protease showed higher hydrolysis for myosin than that of P. chrysogenum protease. • Hydrogen bond and hydrophobic interaction were major interaction forces of proteases with myosin. • MP hydrolysis by P. aethiopicum protease accelerated aromatic aldehydes and pyrazines evolutions. To investigate the mechanism of Penicillium proteases on the hydrolysis of myofibrillar protein (MP) and volatile compound evolutions, enzymatic characteristics of Penicillium proteases, hydrolysis capacities for MP, interactions between Penicillium proteases and MP, and profile changes of volatile compounds were investigated. P. aethiopicum (PA) and P. chrysogenum (PC) proteases showed the largest hydrolysis activities at pH 9.0 and 7.0, and were identified as alkaline serine protease and serine protease by LC-MS/MS, respectively. The proteases of PA and PC significantly degraded myosin and actin, and PA protease showed higher hydrolysis capacity for myosin than that of PC protease, which was confirmed by higher proteolysis index (56.06 %) and lower roughness (3.99 nm) of MP after PA treatment. Molecular docking revealed that hydrogen bond and hydrophobic interaction were the major interaction forces of Penicillium proteases with myosin and actin, and PA protease showed more binding sites with myosin compared with PC protease. The total content of free amino acids increased to 6.02-fold for PA treatment and to 5.51-fold for PC treatment after 4 h hydrolysis of MP, respectively. GC–MS showed that aromatic aldehydes and pyrazines in PA showed the largest increase compared with the control and PC during the hydrolysis of MP. Correlation analysis demonstrated that Phe, Leu and Ile were positively related with the accumulation of benzaldehyde, benzeneacetaldehyde, 2,4-dimethyl benzaldehyde and 2,5-dimethyl pyrazine. [ABSTRACT FROM AUTHOR]

[Display omitted] • Lactobacillus and Staphylococcus is the dominant bacterial species in salted hams. • Different biomarkers are found in groups. • Most differential lipid molecule is triglycerides and glycerophospholipids. • There is significant correlation between different microorganisms and lipid molecule. The optimization of processed meats through salt replacement using KCl and k-lactate may reduce the risk of chronic diseases through reduction in dietary sodium. The objective of this study was to investigate the changes and relationships between microbial and lipid metabolism during the fermentation of restructured duck ham with different salt substitutions. Lactobacillus and Staphylococcus were found to be the dominant bacterial species in the 30 % KCl + 70 % NaCl (w/w) and 25 % k-lactate + 75 % NaCl (w/w). The LefSe analysis showed that different biomarkers were present in different ham groups, and the PLS-DA showed that triglycerides (GL) and glycerophospholipids (GP) were the two classes with the highest abundance. Besides, the KEGG pathway analysis revealed that glycerophospholipid metabolism and triglyceride metabolism were also the main metabolic pathways. According to the correlation study, Staphylococcus , Halomonas , and Lactobacillus were mostly linked to the important metabolic pathways in restructured ham. Our findings serve as a foundation for quality assurance and product enhancement for low-salt restructured ham. [ABSTRACT FROM AUTHOR]

[Display omitted] • Atmospheric pressure plasma jet enhanced the functionalities of chickpea protein. • Protein digestibility was significantly increased after 30 s plasma treatment. • The α-helical structures were transformed into random coils and β-sheet structures. • The smaller flake-like microstructures of protein facilitated its functionalities. Chickpea protein (CPI) is a promising dietary protein and potential substitute for soy protein in food product development due to its high protein content and low allergenicity. However, CPI possesses denser tertiary and quaternary structures and contains certain amount of anti-nutritional factors, both of which constrain its functional properties and digestibility. The objective of this study was to assess the effectiveness of atmospheric pressure plasma jets (APPJ) as a non-thermal method for enhancing the functional characteristics and digestibility of CPI. In this study, the reactive oxygen and nitrogen species generated by the APPJ treatment led to protein oxidation and increased carbonyl and di-tyrosine contents. At the same time, the secondary, tertiary and microstructural structures of CPI were changed. The solubility, water holding capacity, fat absorption capacity, emulsifying capacity and foaming capacity of CPI were significantly improved after 30 s APPJ treatment, and a higher storage modulus in rheology was observed. Additionally, it was observed that the in vitro protein digestibility (IVPD) of APPJ-treated CPI increased significantly from 44.85 ± 0.6 % to 50.2 ± 0.59 % following in vitro simulated gastric and intestinal digestion, marking a noteworthy improvement of 11.93 %. These findings indicate that APPJ processing can enhance the functional and digestive properties of CPI through structural modification and expand its potential applications within the food industry. [ABSTRACT FROM AUTHOR]

An effective antibacterial nanofiber film was prepared through the incorporation of ε-polylysine (ε-PL) into gelatin/chitosan-based polymers. All nanofiber films had uniformly disordered fibrous structure with good diameter distribution. The weight ratio of the gelatin/chitosan/ε-PL (G/C/P) influenced the solution property and nanofiber morphology. The addition of ε-PL can decrease the viscosity and increase the conductivity of solutions, which lead to a decrease in the diameter of nanofibers. The three polymers of gelatin, chitosan, and ε-PL were interacted by hydrogen bonding, and the crystallinity of nanofiber films was decreased by the electrospinning process. The addition of ε-PL can enhance the thermal stability, and decrease the water vapor permeability and oxygen permeability of the films, and ε-PL did not easily release from the nanofiber films. The G/C/P (6:1:0.125) nanofiber film was more effective to control six foodborne pathogens than the G/C nanofiber films by destroying the bacterial cell membranes. The result indicated that the gelatin/chitosan/ε-PL nanofiber films can be used as a food-packaging material to reduce the risk of foodborne pathogens. [ABSTRACT FROM AUTHOR]

The interfacial complexation of modified goose liver protein (M-GLP) and hydrophobic polyphenols (curcumin, resveratrol, rutin and quercetin) and its role on gastrointestinal fate of polyphenols have been investigated. Results of fluorescence quenching suggested that the type and structural specificity of polyphenols (within oil phase) influenced their capacity to form interfacial complexation with M-GLP (within aqueous phase), which was hydrophobic interaction dominated. Raman spectroscopy and interfacial dilatational analysis revealed that the diketone structure and high hydrophobicity of curcumin caused the pronounced M-GLP-curcumin hydrophobic interaction and then enhanced the protein conformational flexibility. This conduced to the improved steric stability of the emulsion through strengthened interfacial loading and lateral association. Via the mechanism, there were improved physical stability and higher photo and storage stability of curcumin than resveratrol, rutin and quercetin. Moreover, emulsion droplets size distribution and in vitro digestion results revealed that, compared with other polyphenols, the stronger interfacial complexation between M-GLP and curcumin caused higher droplet stability during gastric environment and more sufficient intestinal lipolysis with O/W interface wreckage and related micelllization, finally yielding higher bioaccessibility for curcumin. This study may put further insight into the active role of hydrophobic compounds encapsulated on the emulsion system with delivery potency. [Display omitted] • O/W emulsion was stabilized by M-GLP-polyphenol interfacial complexation. • Polyphenols enhanced the conformational flexibility and interfacial load of M-GLP. • Structure of polyphenols influenced their hydrophobic interaction with M-GLP. • Protein-curcumin interfacial complexation conduced to highest physical stability. • Emulsion with curcumin showed most improved digestive performance. [ABSTRACT FROM AUTHOR]

Meat is nutrient-dense and susceptible to microorganism contamination during manufacturing, processing, and storage, leading to spoilage and even food poisoning. Traditional food processing techniques have limitations in inactivating microorganisms in food, which usually result in diminished food quality, low consumer acceptance and the growth of some potentially toxic substances (carcinogens). In recent years, the emergence of non-thermal technologies (ultraviolet (UV) treatment, cold plasma, high pressure technology, pulsed electric field, ultrasonic treatment, etc.) has attracted the interest of a large number of researchers. UV radiation is a promising non-thermal technology for microbial inactivation in foods, and its great efficiency and environmental friendliness enables researchers to employ UV light to circumvent the limits of conventional procedures. However, a comprehensive review of recent applications of UV technology in meat and meat products is still absent. This review discusses the classification, pathogen inactivation effect and mechanism of UV radiation on meat products, and also the induced quality changes of meat products. It was concluded that UV radiation has a high bactericidal effect on various microorganisms in meat processing primarily by stimulating DNA or RNA to form pyrimidine dimers and causing cell death, but has little or no significant influence on the quality of meat and meat products, depending on the selection of different treatment parameters. This review provides important information for the application and development of UV radiation in meat products, which will be beneficial for the meat safety and quality control in future. [ABSTRACT FROM AUTHOR]

Characterization of the effects of binary probiotics and WDF on the quality of yogurt. A simplified version of the experiment conducted in this study. [Display omitted] • Compounds that improve yogurt quality in wolfberry dietary fiber are confirmed. • Binary probiotics are more suitable for fermented wolfberry dietary fiber yogurt. • The tyrosine metabolic pathway could enhance the growth of L. casei 56. • Forty-six volatile flavor compounds were found in yogurt. The effects of binary probiotics (Lacticaseibacillus casei CGMCC1.5956 and Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953) in conjunction with wolfberry dietary fiber (WDF) on yogurt quality were investigated in this study. d -fructose, β- d -glucose, 6-acetyl- d -glucose, and 1-ketose in WDF significantly improved syneresis, apparent viscosity, and elastic behavior of yogurt. Binary probiotics were more suitable for fermenting WDF yogurt than single probiotics, resulting in a higher viable count (9.39 lg (CFU/mL)) and unique flavor. Binary probiotics can promote the production of tyrosol by L. casei 56 through the tyrosine metabolic pathway, thereby enhancing the resistance of L. casei 56 and L. plantarum 53 to their environment and promoting growth. Pyridine, 2,3,4,5-tetrahydro- and prenol might be responsible for the high odor scores in the sensory evaluation of WDF yogurt prepared using binary probiotics. In summary, combining binary probiotics and WDF can significantly improve yogurt quality and add value to the final product. [ABSTRACT FROM AUTHOR]

The effects of individual ultrasound (US) and ascorbic acid (AsA), as well as their combination on the phytochemical composition and antioxidant activity of soybean sprouts, were studied. Present results showed that the application of US (100 W) improved the sprouting potential of sprouts, while combined treatment of US (100 W) and AsA (1%, w/v) gathered the highest biomass with the enhancement of AsA accumulation and sugar consumption in sprouts. Elicitation with both US and AsA markedly enhanced the content of proline and total phenolics, further resulting in the elevated antioxidant capacity in sprouts, as evidenced by the higher observation values of antioxidant enzyme (SOD, CAT, POD, and PAL) activities and radical scavenging capacities. Furthermore, simultaneous treatment of US and AsA exhibited excellent antibacterial activity against Escherichia coli and Salmonella enteritidis without the alteration of color in soybean sprouts. Thus, these results indicated that combined elicitation of US and AsA could serve as a sustainable strategy for improving the physicochemical characteristics, functional attributes, and microbial inactivation efficacy of soybean sprouts. • Combined elicitation caused remarkable germination characteristics in sprouts. • Sequential elicitation contributed to increased phytochemical contents. • Increase in biological activities might be due to the increased phytochemicals. • Combined elicitation improved the decontamination efficacy of sprouts. [ABSTRACT FROM AUTHOR]

Excessive salt intake can increase the risk of cardiovascular diseases such as hypertension. Effect of different methods of salt substitution on lipid oxidation and volatile compounds formation by fermented restructured hams was studied. Sensory ratings of 30% KCl+70% NaCl (w/w) and 25% k-lactate+75% NaCl (w/w) showed higher odor scores than 100% NaCl. HS-SPME-GC-MS results indicated that nonanal (fatty), 2-decenal, 2-methyl-butanoic acid methyl ester, 2-pentyl-furan (fruity), benzeneacetaldehyde (flora rose & sweet), linalool (floral aroma), linalyl acetate, eugenol, and 1-octen-3-ol (mushroom aroma) were the main contributors to this discrepancy. Furthermore, these compounds were mainly related to the degradation of lipids. The increase in the activity of critical enzymes affecting lipid degradation, such as acidic and neutral lipase, LOX, further led to an increase in fatty acid content in the salt substitution group. Correlation analysis demonstrated that unsaturated fatty acids such as C20:4n6, C20:6n3, and C18:2n6c were the main precursors to specific flavors of salt substitution. Therefore, this study has a guiding significance for producing healthy, low-salt, restructured ham with excellent organoleptic acceptability. Impact of different salt substitutions on the decomposition of lipids and volatile flavor compounds in recombinant duck ham. A simplified version of the experiment was carried out in this study. [Display omitted] • Developed a low-salt duck reconstituted ham with excellent flavor. • More potentially characteristic odor-active compounds found in low-salt ham. • Enzyme activity plays an essential role in flavor formation differences. • Some fatty acids were identified as precursors of differential flavor substances. [ABSTRACT FROM AUTHOR]

In this study, 4 novel duck liver-derived bioactive peptides with high antioxidant capacity were prepared by fermentation, RP-HPLC purification, LC-MS/MS identification, molecular docking, and machine learning. The molecular docking results demonstrated their antioxidant power mainly by forming hydrogen bonds between their amino acid residues and free radical molecules. Machine learning further confirmed their ACE inhibitory and antioxidant effects. Moreover, in H 2 O 2 -induced HepG2 oxidative damage cell models, they could increase the activities and mRNA expression levels of intracellular antioxidant enzymes (SOD, CAT, and GSH-Px), and reduce the content of malondialdehyde (MDA) and reactive oxygen species (ROS) accumulation, thereby inhibiting intracellular oxidative damage. It has important implications for the high-value utilization of duck liver byproducts and food-derived bioactive peptides drinks development. Preparation and characterization of antioxidant peptides from fermented duck liver. A simplified version of the experiment was conducted in this study. [Display omitted] • Four novel antioxidant peptides were obtained by fermenting duck liver. • They mainly exercise their antioxidant effect via formatting hydrogen bonds. • Machine learning further confirmed their antioxidant effects. • The mechanism of its action on H 2 O 2 -induced HepG2 cells was determined. [ABSTRACT FROM AUTHOR]

[Display omitted] • Treatments of chlorogenic acid (CA; 0, 0.5, 1, and 2%) with and without ultrasound (US) to inactivate P. fluorescens planktonic and biofilm cells were investigated. • CA and US had great synergistic effects against P. fluorescen s planktonic and biofilm cells. • CA combined with US seriously destroyed the integrity of cell membrane and cause the ATP and nucleic acid leakage. • CA combined with US effectively decreased the polysaccharide contents in P. fluorescens biofilms. This study investigated the synergistic efficacy of ultrasound (US, 50 kHz, 400 W) in combination with chlorogenic acid (CA; 0, 0.5, 1, and 2%) to inactivate Pseudomonas fluorescens planktonic and biofilm cells. The P. fluorescens planktonic and biofilm cells were treated with CA with and without US for 5, 10, 20, 30, or 60 min. Results showed that US enhanced the efficacy of CA for inactivation of both P. fluorescens planktonic and biofilm cells. Treatment with 2% CA and US could completely inactivate P. fluorescens planktonic cells within 10 min and the biofilm cells within 30 min. Confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), ATP, and nucleic acid release assays indicated that the combination of US and CA could quickly damage the integrity of P. fluorescens planktonic and biofilm cell membranes. The combined treatment effectively inactivates P. fluorescens planktonic and biofilm cells via the synergetic destruction of the biofilm structure and bacterial cell integrity. [ABSTRACT FROM AUTHOR]

• Edible packing films loaded with perillaldehyde, thymol, or ɛ-polylysine were prepared. • The G/Z/P film has excellent mechanical and oxygen and water vapor barrier properties. • The G/Z/P nanofiber film has good anti-bacterial activity and bio-compatibility. • The G/Z/P film can prolong the shelf life of chilled chicken breasts by over 6 days. Three edible food packaging films loaded with perillaldehyde (P), thymol (T), or ɛ-polylysine (ɛ-PL) in gelatin/zein (G/Z) nanofibers were prepared and characterized. Their effects on the preservation of chilled chicken breast were evaluated. Results showed that the addition of perillaldehyde, thymol, and ɛ-polylysine improved the morphology and diameter of the G/Z. Loading with perillaldehyde improved the elongation and tensile strength of the G/Z/P by 18% and 55%, respectively. The water vapor permeability and oxygen permeability of the G/Z/P were lower than those of the G/Z/T and G/Z/ɛ-PL. X-ray diffraction, differential scanning calorimetry suggested that perillaldehyde enhanced the thermal stability of the G/Z/P. Measurements of 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), total volatile basic nitrogen, and total viable bacterial counts demonstrated that the G/Z/P had good bio-compatibility and effectively prolonged the shelf life of chilled chicken breasts by over 6 days. Therefore, the G/Z/P developed herein has potential application in chilled meat packaging. [ABSTRACT FROM AUTHOR]