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Naringin (NR) is a prominent citrus bioflavonoid, but the application is greatly limited by its low bioavailability. To solve this problem, NR was encapsulated in carboxymethyl konjac glucomannan (CKGM) and chitosan (CS) to form core-shell nanoparticles (CS/CKGM-NR NPs). The physicochemical properties of CS/CKGM-NR NPs with ideal encapsulation efficiency of 82.70 ± 0.30% were characterized by fourier transform infrared spectroscopy and differential scanning calorimetry. The morphology and core-shell structure of CS/CKGM-NR NPs were observed to be successful formation (diameter 700 nm, +35 mV). Moreover, the releasing behavior of NR was evaluated in In Vitro digestion mode. The underlying mechanism indicated that carboxyl groups of CKGM were cross-linked with ammonium ion of CS by electrostatic interaction. Moreover, the releasing efficiency of NR in simulated gastric fluid (SGF, 20.62 ± 0.59%), simulated intestinal fluid (SIF, 17.08 ± 0.01%) and simulated colon fluid (SCF, 18.82 ± 0.61%) were greatly lowered compared with that of naked NR (52.70 ± 0.01% in SGF, 46.42 ± 3.30% in SIF, 69.35 ± 12.63% in SCF). The findings implied that CS/CKGM-NR NPs were created in core-shell structure with controlled-releasing effect. This study provided new insight into the fabrication of CS/CKGM-NR NPs that could be developed as a potential nano-delivery with controlled-releasing effect. • A new binary nano-delivery was developed in shell-core structure. • This composite system was proved to be effective controlled-releasing of naringin. • The mechanism was verified by physicochemical variation of key components. [ABSTRACT FROM AUTHOR]

Abstract β-lactoglobulin (β-lg), the predominant protein in bovine whey, was chemically modified by (−)-epigallocatechin-3-gallate (EGCG) to develop a biomacromolecule with antioxidant activity. The EGCG-modified β-lg was characterized by SDS-PAGE, MALDI-TOF MS and intrinsic fluorescence spectroscopy. The antioxidant properties of EGCG-modified β-lg was assessed using DPPH radical scavenging activity, iron chelating ability, and inhibition of Cu2+-induced LDL oxidation. SDS-PAGE and MALDI-TOF MS results indicated the dimerization of β-lg after EGCG modification. Intrinsic fluorescence spectra suggested that EGCG modification caused an alteration in the conformational structure of β-lg. The results demonstrated that EGCG-modified β-lg possessed great antioxidant potential in terms of scavenging DPPH radical and chelating ferrous ion. Furthermore, the EGCG-modified β-lg showed a protective effect against LDL peroxidation. The results indicate that EGCG-modified β-lg could provide significant health benefits as an antioxidant. Highlights • Covalent modification by EGCG caused the formation of β-lg dimer. • EGCG modification altered β-lg conformation making it more hydrophilic. • EGCG-modified β-lg is a novel biomacromolecule with antioxidant activity. [ABSTRACT FROM AUTHOR]

In this work, a chromatography column comparison and rapid pretreatment development were carried out. A multi-class method was built based on the quick, easy, cheap, effective, rugged, and safe pretreatment method with hydrophilic interaction ultra high performance liquid chromatography and tandem mass spectrometry for the high-throughput analysis of five antivirals in chicken muscle. The HSS T3 column, BEH HILIC column and BEH Amide column were studied, and their chemical functionalities and chromatographic separation effectiveness were compared. The BEH Amide column was selected to perform the mass spectrometry analysis under the hydrophilic interaction chromatography mode. First, a different strategy without adding MgSO4 and NaCl into the muscle samples was considered. Then, different concentrations of formic acid, acetic acid, and ammonia in acetonitrile were compared for better extraction efficiency. Nine sorbents (C18, PSA, NH2, Florisil, Alumina-B, Alumina-N, PestiCarb, NANO, and NANO-NH2) were studied. The optimized procedure consisted of the use of 10% acetic acid in acetonitrile for the extraction solvent and NANO-NH2 for clean-up. NANO-NH2 had not been applied in other matrix and pollutants so far. The developed method provided favorable trueness, precision, and acceptable matrix effect. Meanwhile, the method was sensitive, the limits of detection of amantadine, rimantadine, acyclovir, ribavirin, and moroxydine achieved were 0.56, 0.50, 0.30, 2.22, and 0.51 μg/kg, respectively, and were successfully applied for the routine detection of antivirals in the chicken samples. [ABSTRACT FROM AUTHOR]

A method of rapidly determining the total polar compounds (TPCs) in frying oils using attenuated total reflectance‐Fourier transform infrared spectroscopy combined with partial least squares (PLS) regression is developed. Oils of various types and geographic origins are used to ensure that the proposed model is robust. The first derivative spectrum is selected as the spectral processing method. The interval PLS, forward interval PLS, and backward interval PLS algorithms are compared in terms of their performance. A correlation coefficient (R2) of 0.9942, a root mean square error of calibration (RMSEC) of 1.1, a root mean square error of prediction (RMSEP) of 2.30, a residual predictive deviation (RPD) of 4.1, and a limit of detection (LOD) of 1.65% are obtained by the fiPLS33 model with fewer latent variables and a lower spectral interval number. In addition, sub‐models using a single type of oil showed higher performance (R2 0.9957–0.9998, RMSEC 0.12–0.92, RMSEP 0.79–1.58, RPD 4.79–9.64, LOD 0.66–1.26%) than the general model. The TPC models developed are accurate, stable, and adaptable, and they can be used to analyze general frying oil samples quickly, regardless of the oil type, and to analyze samples of specific oil types accurately. Practical applications: The content of TPCs is an important indicator of whether the oil has been overused and whether it will be harmful during the frying process. However, traditional chemical methods are time‐consuming, and they have not been used to determine large‐sized samples. In addition, due to a lack of regional optimization, most studies on determining TPCs with FTIR give unsatisfactory model performance. A general TPC model that incorporates several oil types and regional optimization is expected to improve prediction performance. Therefore, the proposed method represents a rapid and accurate tool for measuring TPCs in edible fats and oils. [ABSTRACT FROM AUTHOR]

Slow digestion starch (SDS) and resistant starch (RS) are usually used as additives or raw materials in food processing due to their low glycemic index (GI) and low digestibility, imbuing products with physiological function, such as hypoglycemic activity and anti-obesity. But due to the lack of standardization of experimental methods, great differences have been reported in the results of various studies, which mean that the reference of experimental consequences is decreased, and the development of starch processing technology is then hindered. Moreover, the detailed structural changes in starch during different types of modifications are of necessity to be explored. In this paper, the structural characteristics and physiological functions of functional starch (SDS and RS) were reviewed, the physical, enzymatic, chemical and physicochemical preparation methods of functional starch from different plant sources were compared as well. In addition, the applications of functional starch in food industry were summarized, which were expected to provide the references for optimizing starch modification efficiency and functional food development. [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]

[Display omitted] • A novel salty peptide was identified from bovine bone. • The C-terminal amino acids contributed to the salty attributes of peptides. • The salty peptide KER showed a good synergistic salty-enhancing effect. • Arg312, Glu319, Ala298, and Ala578 played vital roles in binding to salty receptors. Excessive sodium intake is a major contributor to the incidence of cardiovascular diseases. The objective of this study was to prepare, isolate, and characterize peptides from bovine bone protein and investigate the salty/salt-enhancing mechanism of peptides. 1032 peptides were identified in the enzymatic hydrolysates of bovine bone protein and were further screened by the composition of amino acid residues and molecular docking analysis. 5 peptides were finally selected for solid-phase synthesis, and KER showed a better salty taste by sensory verification. Moreover, the synergistic effect of KER in NaCl and MSG solution could enhance the salty intensity by 65.26 %. The binding of KER to the salty receptor (TMC4) was driven by hydrogen bonding and electrostatic interactions with a binding energy of −88.0734 kcal/mol. This work may provide a new approach to efficiently screen salty peptides from natural food materials, which were expected as a taste enhancer used in salt-reducing foods. [ABSTRACT FROM AUTHOR]

Royal jelly (RJ) produced by honeybees (Apis mellifera) is a traditional functional food and usually suffers adverse impacts from heat exposure during collection and transportation. Based on the gas chromatography, the change to volatile compounds in RJ was screened by ion mobility spectrometry. Chemical characteristics were analyzed by infrared spectroscopy combined with a diamond ATR. The results showed that the flavor can be distinguished using HS-GC-IMS based on principal component analysis and 26 compounds, including esters, aldehydes, and ketone, were identified as the differential volatile compounds in RJ. Spectroscopy results suggested that the specific bands were related to the proteins and polyphenols, which were verified by electrophoresis and the Folin–Ciocalteu method. Water-soluble proteins were decreased by 13.11%, and polyphenols contents were decreased by 25.72% compared with the control. Thus, the combination of ATR-FT-MIR and volatile compound analysis can help to identify the quality of RJ quickly and sensitively from the aspect of flavor and chemical characteristics. Our study gives a meaningful suggestion for the analytic strategy of RJ quality. [ABSTRACT FROM AUTHOR]

The objective of the study was to investigate the effects of coenzyme Q10 (CoQ10) and sodium succinate (SS) on the redness and thiobarbituric acid reactive substances (TBARS) of minced pork under 4 ± 1°C for 9 days. Different dosages of CoQ10 and SS were added to the minced pork, respectively. The results showed that CoQ10 or SS addition could retard the decrease of a* value effectively. The TBARS value decreased significantly with CoQ10 (0.002%–0.008%) or SS addition. The optimal levels of CoQ10 and SS addition were 0.006% and 0.04%, respectively. Compared to adding individually, the combination addition of 0.006% CoQ10 and 0.04% SS could make the a* value of minced pork more stable during storage, while the TBARS value and metmyoglobin content decreased significantly (p <.05). CoQ10 and SS can be used to improve the color stability of minced pork during storage by inhibiting lipid oxidation and metmyoglobin formation. Practical applications: The discoloration of minced pork during storage affects edible quality and commercial value seriously. The process of color change can be effectively delayed by adding various antioxidants. Due to potential health risks of synthetic antioxidants, the demand for natural antioxidants has been increased. Coenzyme Q10 is one of the most consumed nutritional supplements, and succinate can improve meat color stability as a Krebs cycle substrate. The combination addition of coenzyme Q10 and sodium succinate can retard redness decrease, as well as inhibit lipid oxidation of minced pork during refrigerated storage. The practical implication of this study is that coenzyme Q10 and sodium succinate can be used as promising food additives to improve color stability and extend shelf life of meat or meat products. [ABSTRACT FROM AUTHOR]

Salted duck egg white, a major by‐product of salted egg yolk production, is rich in nutrients. However, its high salinity limits its application in the food industry. In the present study, three haloduric bacterium strains (C1, C2, and C3) were isolated from Jinhua ham, and strain C1 exhibited higher ratio of the transparent circle diameter to the colony diameter (HC) and gelatin liquefaction. Strain C1 was further identified as a member of the genus Staphylococcus through gene sequencing and EzTaxon‐e analyses. Salted duck egg white was fermented by strain C1, and the thermal stability, microstructure, amino acid composition, and γ‐aminobutyric acid of the egg white were compared with egg white without fermentation. The fermented salted duck egg white had a significantly low salinity. Meanwhile, it increased its thermal stability compared with the control through losing an endotherm at around 85°C and forming a new endotherm peak starting at 91.8°C. Additionally, free amino acids and γ‐aminobutyric acid were found only in the fermented salted duck egg white. These indicated that fermentation with salt‐resistant strains could alter the structure of salted duck egg white and improve its nutritional quality. [ABSTRACT FROM AUTHOR]

• Established a qualitative discrimination model based on multi-source information fusion. • Prediction model for three representative quality parameters of royal jelly. • The constructed model had an ensured accuracy for the calibration set. • Prediction model showed good predictive performance. Royal jelly is rich in nutrients but its quality is greatly affected by storage conditions. To determine the quality of royal jelly accurately and quickly, a qualitative discrimination model was established based on the fusion of conventional parameters and mid-infrared spectrum, using support vector machine. The prediction models for three representative quality parameters were developed by the backpropagation neural network with various algorithms. The results demonstrated that the recognition rate of the multi-source information fusion model was increased to 100% when compared with that of the spectral data preprocessed by Savitzky-golay smoothing (95.83%). The mean square errors of the constructed model for moisture, water-soluble protein, and total sugar were 0.0032, 0.0058, and 0.0069, respectively. The constructed model had an ensured accuracy for the calibration set, with the correlation coefficient of prediction maintained at 0.9353, 0.9533, and 0.9563, which could meet the requirement of non-destructive rapid detection of royal jelly quality. [ABSTRACT FROM AUTHOR]

• A novel rapid screening model for umami peptides was proposed and validated. • Six new lamb bone umami peptides were screened through the rapid screening model. Umami peptides have been the focus of umami studies in recent years because of their high nutritional value and flavor activity. However, the existing screening methods of umami peptides were cumbersome, complex, time-consuming and laborious, and it was difficult to achieve high-throughput screening. In this study, a novel umami peptide rapid screening model was designed and by using lamb bone aqueous extract as raw material, through the step-by-step screening of peptidomics, machine learning methods, and molecular docking technology. Results showed that six novel peptides about lamb bones were obtained, which verified the feasibility of the model and could be used for high-throughput screening of umami peptides. Results of molecular docking between umami peptide and T1R3 subunit revealed that the main interaction forces were hydrogen bonding and electrostatic interaction, and the key binding sites were GLU277 and SER146. It provides the basis for studying the binding mechanism of umami peptide. [ABSTRACT FROM AUTHOR]

In this study, whole bean tofu (WBT) was manufactured by high-speed crushing with calcium sulfate as the coagulant. Then the features of whole bean tofu were compared with commercially available calcium sulfate and lactone tofu in terms of color, water-holding capacity, textural properties, gel structure, aroma composition, moisture distribution, and sensory evaluation. The results revealed that whole bean tofu possessed a greater variety and complexity of aroma components than the two types of tofu produced via the traditional process. Meanwhile, water holding capacity did not significantly differ between the two types of commercially available tofu (p > 0.05). In addition, the gel structure was marginally weaker than traditional tofu, and the color of the product was closer to that of soybean, primarily attributed to the absence of bean residue. The sensory evaluation confirmed from the consumer's perspective that WBT had delicate color and flavor as well as elastic characteristics. Collectively, these findings demonstrated whole bean tofu production using high-speed crushing could enhance the nutritional value of tofu and minimize resource waste. • Whole bean tofu was prepared by high-speed crushing. • WBT could meet the quality characteristics of commercially available tofu. • 51 VOCs in WBT were identified from GC-IMS. • WBT has more flavor components and nutritional value than commercial tofu. [ABSTRACT FROM AUTHOR]

Highlights: [•] The activities of Lf nanoliposome and Lf were assessed by MTT and LDH assay. [•] Effects of nanoliposomes on Caco-2 were assessed by AO/EB staining assays. [•] Effects of Lf nanoliposome and Lf on Caco-2 were studied by CCK-8 and ROS. [•] MTT showed that higher concentrations had more serious effects on cells. [ABSTRACT FROM AUTHOR]