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Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs. [ABSTRACT FROM AUTHOR]

Egg allergy is the second most common food allergy in the world. Current studies focus on the effects of food industrial processing on nutrient contents of egg, while there were few studies focusing the effects of cooking methods on allergenicity of egg. In this study, an egg-induced allergy BALB/c mouse model was used to explore the effect and mechanism of different cooking methods (boiling, steaming, baking, and frying) on the allergenicity of egg. Results showed compared with native egg protein group (NEPG), the levels of IgE, IgG1, histamine and IL-4 of mice in boiled egg protein group (BoEPG), steamed egg protein group (SEPG), baked egg protein group (BaEPG) and fried egg protein group (FEPG) were significantly decreased. Moreover, the clinical symptoms (body temperature drop, symptoms score) of mice were alleviated in BaEPG and FEPG. Furthermore, compared with NEPG, the expression of Jagged2 and GATA-3 in jejunum and spleen were significantly reduced of mice in BaEPG and FEPG but Jagged1 and T-bet showed no significant difference. The results demonstrated that the four cooking methods alleviated egg allergy to varying degrees in mice, and baking and frying were most effective. The effect was related to weakening Jagged2-Notch induced Th2 immunity in mice. [ABSTRACT FROM AUTHOR]

The nitrofurans were recently banned from use in livestock production due to their potential carcinogenicity in humans. Therefore, the screening of foods from animal origins for nitrofurans became mandatory. A rapid, specific and sensitive method based on immunochromatographic strip test has been developed for the determination of 3.5-dinitro-N'-(5-nitrofurfurylidene) salicylic acid hydrazide (DNSH) residues in fish. Fish samples were prepared by ultrasonic bath extraction, centrifugation, filtration, drying and res-suspension. The antigen (DNSH-glutaraldehyde-ovalbumin) and a goat anti-mouse IgG antibody were drawn onto a nitrocellulose membrane as the test and control line, respectively. Under optimal conditions, the DNSH cut-off limits for the test strips were determined as 10 ng/mL in 0.01 M phosphate buffered saline and 25 ng/mL in fish samples, with results obtained within 5min. Our data suggests this immunochromatographic assay can be used for the sensitive, rapid, and specific on-site screening of DNSH in fish products. [ABSTRACT FROM AUTHOR]

This paper aimed to investigate the effects of ultrasound‐assisted L‐lysine treatment on meat quality and myofibrillar proteins (MPs) properties of pork longissimus dorsi during postmortem aging. The results revealed that the L‐lysine (Lys) and/or ultrasound treatment significantly increased (p < 0.05) the water‐holding capacity and tenderness of the pork during postmortem aging, while the ultrasound‐assisted Lys treatment had the lowest cooking loss, pressurization loss, Warner–Bratzler shear force, and hardness. In addition, L‐lysine and/or ultrasound treatment increased (p < 0.05) pH value, T21, and myofibrillar fragmentation index, while the ultrasound‐assisted Lys treatment had the highest value. Meanwhile, the protein solubility was increased with Lys and/or ultrasound treatment during postmortem aging, and ultrasound‐assisted Lys treatment had the highest solubility, reaching 88.19%, 92.98%, and 91.73% at 0, 1, and 3 days, respectively. The result of protein conformational characteristics showed that Lys and/or ultrasound treatment caused the unfolding of the α‐helix structure, resulting in the exposure of more hydrophobic amino acids and buried sulfhydryl groups, ultimately enhancing MPs solubility. In summary, ultrasound‐assisted Lys treatment altered the structure of MPs, resulting in the enhancement of the water‐holding capacity and tenderness of the pork. Practical Application: This study showed that ultrasound‐assisted L‐lysine (Lys) treatment could enhance the water‐holding capacity and tenderness of pork during postmortem aging. The results might provide a reference for the application of ultrasound‐assisted Lys treatment on the improvement of pork meat quality. To facilitate practical applications in production, the development of medium and large‐sized ultrasound equipment for conducting small‐scale and pilot experiments is crucial for future research. [ABSTRACT FROM AUTHOR]

Egg allergy is one of the most common food allergies globally. This study aimed to assess the impact of four traditional cooking methods on the allergenicity of egg proteins using a comprehensive strategy, including simulated gastrointestinal digestion in vitro, serology experiments, a rat basophilic leukemia (RBL)‐2H3 cell degranulation model, and a passive cutaneous anaphylaxis (PCA) mice model, and the structure changes were detected by circular dichroism (CD) spectra and ultraviolet (UV) spectra. The results showed that the processed egg proteins were more readily digested compared to raw egg proteins. The serological experiments revealed a significant reduction in immunoglobulin E binding of egg proteins after thermal treatments (p < 0.05), particularly after frying. Subsequently, the RBL‐2H3 cell degranulation experiment demonstrated a marked decrease in the level of egg allergens‐induced β‐hexosaminidase release after cooking (p < 0.05). Moreover, the results from the PCA mice model indicated that the increase in vascular permeability was effectively relieved in the treated groups, especially in frying group (p < 0.05). Additionally, the α‐helix and β‐turn contents of processed egg proteins were significantly decreased (p < 0.05) compared with native egg proteins. The UV spectra findings showed that all cooking treatments caused significant alterations in the tertiary structure, and fluorescence analysis indicated that cooking decreased the surface hydrophobicity of egg proteins. In conclusion, four traditional cooking methods reduced the allergenicity of egg proteins, particularly frying, and this reduction was associated with structural changes that could contribute to the destruction or masking of epitopes of egg allergens. Practical Application: Egg allergy has a serious impact on public health, and there is no ideal treatment method at present. This study demonstrated that four traditional cooking methods (boiling, steaming, baking, and frying) reduced the allergenicity of egg proteins, especially frying, and the results will provide a basis for the development of hypoallergenic egg products. [ABSTRACT FROM AUTHOR]

Summary: Soybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods. [ABSTRACT FROM AUTHOR]

As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxidant properties, amino acid content, resistant starch (RS) content, and microstructure of noodles. The results indicate that the addition of 9% okara noodles increased hardness and adhesiveness by 107.19% and 132.14%, respectively, and improved ABTS free radical scavenging activity by 60.78%. The addition of 12% okara noodles increased the DPPH free radical scavenging ability by 23.66%, reduced the rapidly digestible starch (RDS) content of the noodles to 21.21%, and the resistant starch content increased to 44.85% (p <.05). Therefore, to address the issue of nutritional imbalance in wheat noodles without compromising the quality of the noodles, it is recommended to add 9% or 12% okara for the preparation of nutritionally fortified noodles. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effects of l‐lysine (Lys) and l‐histidine (His) on the oxidative characteristics and gel properties of porcine myofibrillar proteins (MP). Results showed that Lys and His had a strong ferrous ion‐chelating ability and hydroxyl radical‐scavenging activity. Moreover, Lys and His inhibited the protein carbonyl formation and MP aggregation at 0.2 M and 0.6 M NaCl, respectively, in a dose‐dependent manner. Furthermore, 2 and 4 mg mL−1 Lys and His decreased the oxidation‐induced loss of the tertiary structure of MP accompanied by the lower surface hydrophobicity. The water‐holding capacity and gel strength of MP gels increased with increasing Lys and His concentrations due to more regular and lamellar structures with smaller and homogeneous pores at 0.6 M NaCl and more orderly crosslinking via fibrous filament at 0.2 M NaCl. In summary, Lys and His chelated the ferrous ions and scavenged hydroxyl radicals, decreased the oxidation‐induced physicochemical changes, thus preventing oxidative damage during the formation of a three‐dimensional gel network, which resulted in better gel quality. [ABSTRACT FROM AUTHOR]

Nanjiang Yellow goat (Capra hircus) is the first cultured mutton breed in China. In this study, the complete mitochondrial genome sequence of Nanjiang Yellow goat has been identified for the first time. The total length of the mitochondrial genome was 16,639 bp, with the base composition of 33.54% A, 26.05% C, 13.11% G and 27.30% T. It contained 37 genes (22 transfer RNA genes, 2 ribosomal RNA genes, and 13 protein-coding genes) and a major non-coding control region (D-loop). Most of the genes have ATG initiation codons, whereasND2, ND3andND5start with ATA. The complete mitochondrial genome sequence of Nanjiang Yellow goat provides an important data set for further estimation on the phylogeographic structure of domestic goats. [ABSTRACT FROM AUTHOR]

This study aimed to explore the anti‐inflammatory effect of stachyose, a tetrasaccharide extracted from Stachys sieboldii Miq. A lipopolysaccharide (LPS)‐stimulated RAW264.7 macrophages model and a dextran sodium sulfate (DSS)‐induced ulcerative colitis BALB/C mice model was used to assess the anti‐inflammatory effect of stachyose both in vitro and in vivo. The levels of nitric oxide (NO) and cytokines (interleukin‐1β, interleukin‐6 and tumour necrosis factor‐α) were detected using enzyme‐linked immunosorbent assay methods; moreover, haematoxylin–eosin staining was used to observe changes in intestinal morphology of mice. In addition, the possible mechanisms were explored by reverse transcription‐polymerase chain reaction and western blot. Results showed that stachyose and four other oligosaccharides (galacto‐oligosaccharides, xylo‐oligosaccharides, inulin and resistant dextrin) inhibited NO secretion and the production of pro‐inflammatory cytokines in LPS‐stimulated RAW264.7 macrophages in a dose‐dependent manner, whereas stachyose was most effective in vitro. In mice, different doses of stachyose significantly alleviated the symptoms of DSS‐induced ulcerative colitis and stachyose also significantly inhibited the production of inflammatory cytokines and myeloperoxidase in vivo. In addition, our findings illustrated that stachyose inhibited expression of toll‐like receptor 4 (TLR4) and suppressed the phosphorylation of nuclear factor (NF)‐κB p65 both in vitro and in vivo. Taken together, results demonstrated that stachyose exerted anti‐inflammatory effect through inhibition of the TLR4/NF‐κB signalling pathway. [ABSTRACT FROM AUTHOR]

Simple Summary: In this paper, we investigated the early-castrated Holstein cattle liver transcriptome and metabolome and conducted a comprehensive analysis of two omics associated with the IMF deposition using transcriptomics and untargeted metabolomics under different treatments: non−castrated and slaughtered at 16 months of age (GL16), castrated at birth and slaughtered at 16 months of age (YL16), and slaughtered at 26 months of age (YL26).The results demonstrated that implementation of early castration modified the hepatic metabolites and the related biological pathways by regulating the relevant gene expression, which could represent a better rearing method for the production of high-marbled and healthier beef products. The intramuscular fat (IMF), or so-called marbling, is known as potential determinant of the high quality beef in China, Korea, and Japan. Of the methods that affect IMF content in cattle, castration is markedly regarded as an effective and economical way to improve the deposition of IMF but with little attention to its multi-omics in early-castrated cattle. The aim of this study was to investigate the liver transcriptome and metabolome of early-castrated Holstein cattle and conduct a comprehensive analysis of two omics associated with the IMF deposition using transcriptomics and untargeted metabolomics under different treatments: non−castrated and slaughtered at 16 months of age (GL16), castrated at birth and slaughtered at 16 months of age (YL16), and castrated at birth and slaughtered at 26 months of age (YL26). The untargeted metabolome was analyzed using ultrahigh-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. The transcriptome of the hepatic genes was analyzed to identify marbling-related genes. Using untargeted metabolomics, the main altered metabolic pathways in the liver of cattle, including those for lipid and amino acid metabolism, were detected in the YL16 group relative to the GL16 and YL26 groups. Significant increases in the presence of betaine, alanine, and glycerol 3-phosphate were observed in the YL16 group (p < 0.05), which might have contributed to the improved beef-marbling production. Compared to the GL16 and YL26 groups, significant increases in the presence of glutathione, acetylcarnitine, and riboflavin but decreases in diethanolamine and 2-hydroxyglutarate were identified in YL16 group (p < 0.05), which might have been beneficial to the beef's enhanced functional quality. The gene expressions of GLI1 and NUF2 were downregulated and that of CYP3A4 was upregulated in the YL16 group; these results were strongly correlated with the alanine, betaine, and leucine, respectively, in the liver of the cattle. In conclusion, implementation of early castration modified the hepatic metabolites and the related biological pathways by regulating the relevant gene expressions, which could represent a better rearing method for production of high marbled and healthier beef products. [ABSTRACT FROM AUTHOR]

Summary: The present study investigated the effects of dry‐ageing time on physicochemical quality and protein properties of porcine longissimus lumborum within 48 h of postmortem ageing. Results showed that appropriately prolonged dry‐ageing time (24 and 36 h) had a positive effect on the tenderness, water‐holding capacity, thermal stability and gel properties of meat, as evident from the decrease of shear force, dripping loss, cooking loss, T2 relaxation time, enthalpy value and the increase in storage and loss modulus. Nevertheless, the excessive extension of ageing (48 h) increased the degree of protein oxidation and degradation by maintaining the lowest total sulfhydryl but the highest carbonyl content, and producing more small molecular weight protein chains (35.4, 20 and 19.6 KDa). Chemometric analysis further clarified the appropriate ageing time of desirable meat. In conclusion, dry ageing 24 and 36 h were suggested as the reasonable postmortem ageing time for porcine longissimus lumborum in China. [ABSTRACT FROM AUTHOR]

The present study investigated the effects of dual-frequency ultrasonic treatment on the functionality of soy protein isolate–curcumin complexes and their cryoprotective properties for beef myofibrillar protein (MP) gel. Control groups were created using pure soy protein isolate (SPI) or SPI-curcumin (SPI-CUR) complex without ultrasonic treatment. Subsequently, SPI underwent modification with various dual-frequency ultrasound frequencies (20/40, 25/40, 28/40 kHz, 15 min, 20 °C) and was then mixed with curcumin (CUR) to fabricate the USP1-CUR, USP2-CUR, and USP3-CUR complexes. Results showed that the USP1-CUR complex achieved the highest encapsulation efficiency (88.41%), loading amount (141.45 µg mg−1 SPI) of curcumin, resulting in the enhancement of emulsifying ability index (19.54 m2 g−1) and ABTS scavenging capacity (87.59%), along with improved storage stability, thermal stability, and bioavailability. This finding was corroborated by the cohesive “cluster-like” arrangement and the robust binding between SPI and CUR observed in the USP1-CUR complex through SEM. Moreover, FTIR and XRD analyses elucidated that the interaction between CUR and SPI primarily involves hydrogen bonding and hydrophobic interactions. Furthermore, the incorporation of the USP1-CUR complex exhibited efficient cryoprotection for the MP gel, as evidenced by decreased thawing loss and carbonyl content, enhanced texture properties, and a dense network structure observed throughout freeze-thaw cycles. Molecular docking analysis further demonstrated that incorporating the USP1-CUR complex into MP facilitated the formation of strong hydrogen bonding interactions between curcumin and proteins. In conclusion, SPI subjected to rational dual-frequency ultrasound can improve the delivery efficiency of CUR and provide valuable insights for utilizing the functional complex of plant proteins and polyphenols to reduce freeze-thaw damage in meat production. [ABSTRACT FROM AUTHOR]

Modifying proteins to enhance their affinity for polyphenols is essential for developing a practical and efficient delivery system that promotes the synergistic effects of bioactive substances. The study investigated the nanoparticle complexation in both pure soy protein isolate (SPI) or SPI modified by ultrasonic combined heat treatment (UHSPI) with varying concentrations of curcumin/catechin (CU/CA) complex, and its effects on the functionality, structure and conformational changes of protein-polyphenol nanocomplexes. Additionally, the intermolecular interaction and co-delivery mechanisms of nanocomplexes were analyzed. Results showed that the physical modification process (28/40 kHz, 90 °C, 15 min) and a rational concentration of CU/CA (0.6 mg/mL) improve the encapsulation efficiency of polyphenols by SPI (up to 77% for curcumin, and 93% for catechin), resulting in a higher DPPH and ABTS scavenging capacity, along with the highest emulsification activity index, as well as enhanced storage stability and thermal stability. The interaction between UHSPI and CU/CA disrupted the protein's secondary structure and exposed more hydrophobic residues to a hydrophilic environment, and exhibited stronger fluorescence quenching. Molecular docking analysis revealed that protein-polyphenol interactions primarily relied on hydrogen bonds and hydrophobic interactions, and 11S subunits exhibited higher affinity with CU/CA. FTIR, fluorescence spectra, and XRD further confirmed the enhanced interaction ability between UHSPI and CU/CA, resulting in the formation of a more stable nanocomplex. Overall, the modified SPI effectively facilitates the co-delivery of an appropriate concentration of curcumin/catechin complex. [Display omitted] • Modified SPI effectively facilitates the co-delivery of curcumin/catechin (CU/CA) complex. • The interaction of UHSPI and CU/CA exhibited stronger fluorescence quenching. • Hydrogen bonds and hydrophobic interactions played major roles in binding process. • Appropriate concentration of CU/CA significantly enhances the stability of the nanocomplexes. [ABSTRACT FROM AUTHOR]

This investigation was aimed to evaluate the proteins related to beef tenderness at different aging times (1, 3, 7 d) and to explain the changes in the longissimus lumborum at the molecular level with ultrasound treatment. The pH value decreased significantly (p <0.05) with increasing aging time, and was lower in the ultrasonic group compared to the non-ultrasonic group. It indicated that ultrasound had a positive effect on tenderness by maintaining lower cooking loss, higher water-holding capacity (WHC), and higher myofibril fragmentation index (MFI), as demonstrated by the immunoblotting analysis of desmin and caspase-3. Twenty-eight proteins were identified as potential markers of tenderness. A PCA analysis confirmed the differential expression of tenderness-related proteins. Bioinformatics analysis suggested that these proteins, which were distributed in the cytoplasm, membrane, and mitochondria, were more likely to be impacted by ultrasound. Overall, the identified proteomics database of beef serves as a valuable reference for using ultrasound to enhance meat quality and reduce aging duration. [Display omitted] • Ultrasound can effectively improve the tenderness and shorten the aging time of beef. • 28 proteins (FC＞1.5, VIP＞1) might be potential markers for tenderness. • Ultrasound is more likely to affect proteins in cytoplasm, membrane, and mitochondria. [ABSTRACT FROM AUTHOR]

In this work, a novel nanosheets assembled porous fusiform Co 2 P 2 O 7 were successfully synthesized using a facile one-step hydrothermal method for ultrasensitive electrochemical sensing of As(III) in water. The unique porous structure and good dispersion facilitate a well-connected electron transfer path and provide numerous electroactive sites to bind with As(III). [Display omitted] • A novel nanosheets assembled porous fusiform Co 2 P 2 O 7 were successfully synthesized. • The porous fusiform Co 2 P 2 O 7 for the detection of As(III) by DPV was studied. • The proposed As(III) sensor exhibited a high sensitivity and low detection limit. • The reproducibility, stability and selectivity of the sensor are excellent. A facile and low-cost method was used to synthesize a novel nanosheets assembled porous fusiform Co 2 P 2 O 7 for ultrasensitive electrochemical sensing detection of As(III) in water. The porous fusiform Co 2 P 2 O 7 formed by small nanosheets exhibits a three-dimensional porous structure with a rough surface and good dispersion, facilitating a well-connected electron transfer path and providing numerous electroactive sites to bind with As(III). The proposed electrochemical sensor exhibited a high sensitivity of 91.04 µA µg/L cm−2 and a low detection limit of 0.087 µg/L towards As(III) in 0.1 M HAc-NaAc buffer (pH 5.0). Furthermore, it exhibited great potential for the electrochemical detection of As(III) in tap water. [ABSTRACT FROM AUTHOR]

In this review, the research progress of various kinds of nanomaterials for high performance of electrochemical HMI sensors were summarized in detail. The synthesis strategies, advantages, performance and challenges of the various nanomaterials for application in electrochemical HMI sensors are discussed. [Display omitted] • Deep insights into nanomaterials-based electrochemical HMI sensors were discussed. • Recent advances of electrochemical HMI sensing modified nanomaterials are reviewed. • The design ideas, innovations and merits of the modified materials were discussed. • Remaining challenges and prospects of the modified nanomaterials were presented. As one of the main pollutants, heavy metal ions can accumulate in the human body and cause a cascade of damage. Electrochemical sensors provide great prospects for tracing heavy metal ions because of their properties of high sensitivity, low detection limits and fast response. Electrode surface modification materials play a key role in enhancing the performance of electrochemical sensors. Herein, we summarize in detail the recent work on electrochemical sensors modified by carbon nanomaterials (graphene and its derivatives, carbon nanofibers and carbon nanotubes), metal nanomaterials (gold, silver, bismuth and iron), complexes (MOFs, ZIFs and MXenes) and their composites for the detection of heavy metal ions (mainly include Cd(II), Hg(II), Pb(II), As(III), Cu(II) and Zn(II)) in food and water. The synthetic strategies, mechanisms, innovations, advantages, challenges and prospects of various electrode modification nanomaterials for the detection of heavy metal ions in food and water are discussed. [ABSTRACT FROM AUTHOR]

A novel method, simultaneous dual-frequency ultrasound (SDU 20 + 25, 20 + 28, 20 + 40, 20 + 50, 25 + 28, 25 + 40, 25 + 50, 28 + 40, 28 + 50 and 40 + 50 kHz) was proposed to enhance the thawing efficiency of goose meat (GM). The thawing rate, quality properties, water distribution/ migration, and structural characteristics was investigated. Compared with thawing under running water (RW), SDU considerably shortened the thawing time by 17.76–36.06%. The lowest thawing loss (13.36%) and surface hydrophobicity (67.76 μg) were observed for samples treated with SDU 28 + 50 kHz frequency mode. Furthermore, Fourier infrared spectroscopy and LF-NMR data indicated that SDU 28 + 50 kHz treated samples had a more stable secondary protein structure, the lowest free water, and the highest immobilized water, which reduced the migration of water in the GM and, eventually, thawing loss. The microstructure analysis showed that the muscle fibers in SDU 28 + 40 kHz, and 28 + 50 kHz thawed samples had minimal damage, was almost complete and dense, and the gaps between the fibers were tiny. Therefore, compared with control and the other frequency modes, SDU 28 + 50 kHz could notably shorten thawing time and conserve the quality of GM. [Display omitted] • Simultaneous dual-frequency ultrasound (SDU) was effective to enhance thawing efficiency of goose meat. • SDU thawing had a synergistic effect on quality attributes. • SDU 28 + 50 kHz treated goose had the lowest free water and the highest immobilized water. • SDU 28 + 50 kHz could notably shorten thawing time and conserve the quality of GM. [ABSTRACT FROM AUTHOR]

[Display omitted] • Mono-Freduency ultrasonic-assisted thawing was effective to improve thawing efficiency of goose meat. • Mono-Freduency ultrasound-assisted thawing had a synergistic effect on product quality. • Ultrasound-assisted thawing reduced the particle size of goose MP. • Ultrasound-assisted thawing facilitated the formation of more uniform microstructures. This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure of frozen goose meat were studied. The results displayed that ultrasonic-assisted thawing effectively reduced the thawing time by 45.37–57.58% compared with non-sonicated group, and significantly decreased the thawing loss. For the quality properties of goose meat tissue, ultrasound-assisted thawing with single-frequency of 50 kHz indicated a lower protein turbidity; meanwhile, hardness values were also significantly increased, and displayed a higher springiness, gumminess and chewiness of goose meat tissue. The microstructure analysis exhibited that the conformation of goose myofibrillar protein (MP) was modified following ultrasonic-assisted thawing, and became closer and more irregular. Therefore, ultrasound-assisted thawing treatments at 50 kHz mono-frequency (temperature 25℃) have a high potential application value in the thawing research of frozen goose meat, and lay a theoretical foundation for use in the meat process industries. [ABSTRACT FROM AUTHOR]

[Display omitted] • Glycation with glucose, galactose, lactose and sucrose decreased the allergenicity of sesame proteins. • Glycation with glucose, galactose, lactose and sucrose changed the secondary structure, the tertiary structure and the surface hydrophobicity of sesame proteins. • Glycation with glucose was most effective in decreasing the allergenicity and changing the structure of sesame proteins. Sesame allergy is a growing concern worldwide. In this study, sesame proteins was glycated with glucose, galactose, lactose and sucrose respectively, and the allergenicity of different glycated sesame proteins were assessed by a comprehensive strategy, including simulated gastrointestinal digestion in vitro , a BALB/c mice model, a rat basophilic leukemia (RBL)–2H3 cell degranulation model and a serological experiment. Firstly, simulated gastrointestinal digestion in vitro showed that glycated sesame proteins were more easily to digest than raw sesame. Subsequently, the allergenicity of sesame proteins was assessed in vivo by detecting the allergic indexes of mice, and results showed that the levels of total immunoglobulin E (IgE) and histamine were reduced in glycated sesame proteins treated mice. Meanwhile, the Th2 cytokines (IL-4, IL-5, and IL-13) were downregulated significantly, demonstrating that sesame allergy was relieved in glycated sesame treated mice. Thirdly, the RBL-2H3 cell degranulation model results showed that the release of β-hexosaminidase and histamine were decreased to different degrees in glycated sesame proteins treated groups. Notably, the monosaccharide glycated sesame proteins exhibited lower allergenicity both in vivo and in vitro. Furthermore, the study also analyzed the structure alteration of sesame proteins, and the results showed that the secondary structure of glycated sesame proteins were changed (the content of α-helix and β-sheet were reduced), and the tertiary structure of sesame proteins after glycation modification was also changed (microenvironment around aromatic amino acids was altered). Besides, the surface hydrophobicity of glycated sesame proteins was also reduced except sucrose glycated sesame proteins. In conclusion, this study demonstrated that glycation reduced the allergenicity of sesame proteins effectively, especially glycation with monosaccharides, and the allergenicity reduction might be related to structural changes. The results will provide a new reference for developing hypoallergenic sesame products. [ABSTRACT FROM AUTHOR]

The present study investigated the effects of ultrasonic treatment combined with insoluble dietary fiber (IDF) from oat on gelation and structural characteristics of myofibrillar protein (MP). Ultrasonic treatment combined with IDF promoted the deployment of the MP chain and significantly increased (P < 0.05) the solubility of MP. The samples treated with 120 W of ultrasonic power combined with IDF (U120 + IDF) formed a more continuous and dense gel microstructure, resulting the water-holding capacity (WHC) reached maximun values of 0.88 g/g. Moreover, compared with the U80 and U120 groups, MP treated by 80 W of ultrasonic power combined with IDF (U80 + IDF) and U120 + IDF groups had a higher β-sheet content of 46% and 40%, respectively. The gel hardness and chewiness of the U120 + IDF group reached maximum values of 2.14 N and 7.09 mJ, respectively. Ultrasonic treatment combined with IDF enhanced the texture and WHC of MP gel by expanding the secondary structure and increasing protein solubility. In conclusion, the U120 + IDF group had the highest value of gel hardness, chewiness, and a three-dimensional network structure. • Ultrasound and insoluble dietary fiber from oat (IDF) had synergistic effects. • Ultrasonic treatment combined with IDF significantly increased the gel hardness. • More stable gel networks were obtained after ultrasonic treatment plus added IDF. • 120 W of ultrasonic power combined with IDF (U120 + IDF) gave the hardest gel. [ABSTRACT FROM AUTHOR]

Catechin and curcumin have high potential health benefits. In contrast, these free polyphenolic compounds are susceptible to the external environment, and curcumin's poor solubility further lowers its biological activity. Herein, catechin or curcumin was pre-emulsified with soybean protein isolate (SPI) and encapsulated in co-crystallized sucrose, respectively. The different encapsulated co-crystals were applied to beef meatballs as antioxidants and emulsifiers. DSC, XRD, FTIR, and SEM confirmed the modification from crystalline to irregular agglomerates after co-crystallization treatment. Co-crystallization with encapsulated catechin (CCA, CSCA) showed higher total phenolic content (over 210 mg GAE/100 g) and free radicals scavenging activity (over 87%) than that in encapsulated curcumin. The beef meatballs added with encapsulated catechin (MCCA) had the lowest TBARS (0.158 mg MDA·kg−1) and carbonyl content (0.282 nmol/mg) but the highest total sulfhydryl content (995.88 nmol/mg), and total in vitro digestibility (96.47%). Notably, encapsulated SPI-catechin or SPI-curcumin (CSCA, CSCU) significantly improved the emulsification effect of beef meatballs by maintaining the lower cooking loss, higher water-holding capacity, and better texture properties, as evident from LF-NMR, light microscopy images and protein solubility. In conclusion, co-crystallization significantly improved the stability of catechin and curcumin, and applying these co-crystals in meat products as natural antioxidants and emulsifiers is feasible. • Co-crystallization process does not change the chemical structure of active compound. • The presence of SPI enhances the co-crystals antioxidation and emulsification. • Co-crystallized catechin is better for improving the quality of beef meatball. [ABSTRACT FROM AUTHOR]

[Display omitted] • The bacterial diversity of Chinese sauerkraut reduced after 60 days' fermentation. • Lactobacillus plantarum SC-5 reduced biogenic amines in sauerkraut. • The predominant biogenic amines were PUT, TYR, SPD, CAD and HIS in sauerkraut. • High throughput sequencing identified 70 species containing 7 genera of lactic acid bacteria. • Lactobacillus plantarum SC-5 was negatively correlated with biogenic amines in sauerkraut. Dongbei Suancai (DBSC) – a Chinese cabbage-based sauerkraut is a traditional fermented food which is popular in Asian countries. The biogenic amines that are usually generated during spontaneous fermentation have raised public health concern, while inoculation technology may solve this problem. In the current research, the biogenic amines, as well as their interactions with the microbial community in DBSC inoculated with Lactobacillus plantarum SC-5 or spontaneously fermented without inoculation were systematically investigated throughout 60 d fermentation. High-performance liquid chromatography analysis showed that the predominant biogenic amines in DBSC including putrescine, tyramine, spermidine, cadaverine and histamine increased during fermentation. Inoculated DBSC had a significantly lower content of total biogenic amines than the spontaneously fermented DBSC (216.72-237.33 mg/kg vs. 234.62-266.81 mg/kg) during 60 days' fermentation (P < 0.05). High throughput sequencing based on 16S rDNA identified 70 species in the bacterial community belonging to 7 genera of lactic acid bacteria, of which Lactobacillus , Leuconostoc and Lactococcus were dominant. Furthermore, six common genera of bacteria were positively correlated with biogenic amines based on Spearman's rank correlation test. Notably, the abundance of Lactobacillus plantarum SC-5 was negatively correlated with the content of biogenic amines in DBSC. In conclusion, inoculation of the proper starter like Lactobacillus plantarum SC-5 can reduce total biogenic amines in DBSC possibly by modifying the microbial communities in the fermented sauerkraut, which provides practical guidance for industrial production of high quality DBSC. [ABSTRACT FROM AUTHOR]