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1. Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment

Author:
Xuejiao Qie; Wenpu Chen; Yaru Wu; Tian Yang; Zhaojun Wang; Maomao Zeng; Jie Chen; H. Douglas Goff; Zhiyong He
Source:
Food chemistry 2023 v.398 pp. 133832
ISSN:
0308-8146
Subject:
heat treatment,   etc   ; antagonism; antioxidant activity; bioavailability; food chemistry; hydrogen; hydrophobicity;     Show all 7 Subjects
Abstract:
... The thermal-induced interaction between β-conglycinin (7S) and cyanidin-3-O-glucoside (C3G) on the bioaccessibility and antioxidant capacity of C3G was investigated. High ratio of 7S to C3G (1:100) led to a more ordered secondary structure of 7S. Thermal treatment promoted the formation of 7S-C3G complexes via hydrophobic and hydrogen bonds but did not induce the formation of 7S-C3G covalent produ ...
DOI:
10.1016/j.foodchem.2022.133832

2. Effect of dry heat treatment on multi-structure, physicochemical properties, and in vitro digestibility of potato starch with controlled surface-removed levels

Author:
Qian Zhang; Hao Duan; Yaxi Zhou; Shiqi Zhou; Xiangzhen Ge; Huishan Shen; Wenhao Li; Wenjie Yan
Source:
Food hydrocolloids 2023 v.134 pp. 108062
ISSN:
0268-005X
Subject:
heat treatment,   etc   ; amylases; amylose; enthalpy; gelatinization; heat; hydrocolloids; molecular weight; potato starch; solubility;     Show all 10 Subjects
Abstract:
... To explore the effect of the out-shell structure on dry heat modification efficiency on starch, chemical gelatinization technology was used to deshell the potato starch granules. The controlled shell-separated levels of approximately 10%, 30%, and 50% of the remnant were obtained. Further, starch samples were subjected to dry heat treatment (DHT), and the multi-structural, physicochemical, and dig ...
DOI:
10.1016/j.foodhyd.2022.108062

3. A theoretical analysis of bubble-related fouling in ultra heat treatment plants for milk

Author:
Tomas Skoglund
Source:
Journal of food engineering 2023 v.336 pp. 111214
ISSN:
0260-8774
Subject:
heat treatment,   etc   ; air; dissolved gases; equations; evaporation; heat; heat exchangers; milk; solubility; steam; temperature;     Show all 11 Subjects
Abstract:
... A thermodynamically based theoretical analysis of bubble formation on hot heat-exchanger wall surfaces in systems for continuous indirect thermal treatment of milk was performed. Whereas previous research on bubble-related fouling has been experimental with just hypothesis about mechanisms behind the impact of bubble formation on fouling, this research contribute with a novel theoretical anadlysis ...
DOI:
10.1016/j.jfoodeng.2022.111214

4. Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment

Author:
Ping Li; Bin Zhang; Rui Liu; Li Ding; Xiong Fu; Haiteng Li; Qiang Huang; Xiaowei He
Source:
Food science and human wellness 2023 v.12 no.2 pp. 528-535
ISSN:
2213-4530
Subject:
heat treatment,   etc   ; beans; cell walls; cotyledons; crystal structure; crystallites; digestion; food science; humans; starch; China;     Show all 11 Subjects
Abstract:
... Natural foods, such as whole pulses, are recommended in the dietary guidelines of the US and China. The plant cell wall structure in whole pulses has important implications for the nutritional functionalities of starch. In this study, garbanzo bean cells with varying degrees of cell wall integrity were subjected to dry heat treatment (DHT) and used to elucidate the food structure-starch digestion ...
DOI:
10.1016/j.fshw.2022.07.055

5. Precursors and formation pathways of furfural in sugarcane juice during thermal treatment

Author:
Huimei Huang; Jiebo Chen; Mingfeng Zheng; Lulu Zhang; Hongfei Ji; Huajin Cao; Fengxia Dai; Lu Wang
Source:
Food chemistry 2023 v.402 pp. 134318
ISSN:
0308-8146
Subject:
heat treatment,   etc   ; Maillard reaction; aromatic compounds; food chemistry; fructose; furfural; glucose; juice quality; serine; sugarcane juice;     Show all 10 Subjects
Abstract:
... As a potent aromatic compound, furfural may have adverse effects on sugarcane juice quality. In this study, simplified sugarcane juice models containing glucose, fructose and amino acids were used to explore the potential precursors and formation pathways of furfural. The changes of precursors and intermediates involved in furfural formation were quantified. The results indicated that fructose con ...
DOI:
10.1016/j.foodchem.2022.134318

6. Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment

Author:
Teng Wei; Yingchao Huang; Chen Weng; Fang Chen; Chaoli Tan; Wenqun Liu; Zeyuan Deng; Jing Li
Source:
Food chemistry 2023 v.399 pp. 133867
ISSN:
0308-8146
Subject:
heat treatment,   etc   ; ceramides; cholesterol; evolution; food chemistry; glycerophospholipids; heat; lipidomics; milk; milk fat; phase transition; sphingomyelins;     Show all 12 Subjects
Abstract:
... This study aimed to investigate changes of fat globules and their membranes, and further analyze evolution of lipid profile of lipid rafts in membranes during heat processing of cow milk. Size of fat globules increased from 3.16 μm to 3.70 μm and ζ-potential decreased from −0.53 mV to −0.38 mV after thermal treatment, suggesting that fat globule membrane was destroyed and fat globule occurred coal ...
DOI:
10.1016/j.foodchem.2022.133867

7. Tomato seed oil-enriched tomato juice: Effect of oil addition type and heat treatment on lycopene bioaccessibility and oxidative stability

Author:
Reyhaneh Ghasemi Baghabrishami; Sayed Amir Hossein Goli
Source:
Food chemistry 2023 v.402 pp. 134217
ISSN:
0308-8146
Subject:
heat treatment,   etc   ; bioavailability; food chemistry; lipid metabolism; lycopene; nanoemulsions; oxidative stability; peroxide value; seed oils; tomato juice; tomatoes;     Show all 11 Subjects
Abstract:
... In this study, tomato seed oil conventional emulsion (7 μm) and nanoemulsion (0.146 µm) with desirable stability were prepared, then the effect of tomato seed oil addition (bulk and emulsified forms) and thermal treatment on properties of tomato juice was evaluated. Tomato juice without oil and heat treatment exhibited the lowest bioaccessibility of lycopene (17.8 %). Incorporation of oil and appl ...
DOI:
10.1016/j.foodchem.2022.134217

8. Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources

Author:
L. Jiménez-Munoz; M. Torp Nielsen; L. Roman; M. Corredig
Source:
Food chemistry 2023 v.401 pp. 134178
ISSN:
0308-8146
Subject:
heat treatment,   etc   ; consumer demand; digestibility; digestion; food chemistry; intestines; methionine; particle size; pea protein; peas; protein composition; solubility;     Show all 12 Subjects
Abstract:
... With raising consumer demand for plant-derived proteins, there has been an increased interest in the utilization of pea ingredients in food formulations. It was hypothesized that differences in processing history and composition affect their colloidal properties and their breakdown during in vitro simulated gastrointestinal digestion. The gastrointestinal fate of three different commercial pea pro ...
DOI:
10.1016/j.foodchem.2022.134178

9. Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics

Author:
Kourosh Abdollahi; Lloyd Condict; Andrew Hung; Stefan Kasapis
Source:
Food hydrocolloids 2023 v.134 pp. 108053
ISSN:
0268-005X
Subject:
heat treatment,   etc   ; absorption; chemical bonding; circular dichroism spectroscopy; ferulic acid; hydrocolloids; ligands; lysine; molecular dynamics; pH; proteolysis; proteomics; temperature;     Show all 13 Subjects
Abstract:
... The molecular nature of interactions between ferulic acid and β-lactoglobulin was investigated following exposure of solutions to high temperature (121 °C) at near neutral pH (7.3) using biochemical spectroscopy, proteomics and molecular dynamics. Circular dichroism (CD) and infrared spectroscopy (FTIR) argue for alterations in the secondary structure of the heated protein molecule in the presence ...
DOI:
10.1016/j.foodhyd.2022.108053

10. Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment

Author:
Mengxiao Yang; Aiqian Ye; Zhi Yang; David W. Everett; Elliot Paul Gilbert; Harjinder Singh
Source:
Food chemistry 2023 v.402 pp. 134214
ISSN:
0308-8146
Subject:
heat treatment,   etc   ; casein; coagulation; food chemistry; hydrolysis; micelles; microscopy; milk; pH; reversed-phase high performance liquid chromatography; rheology; whey; whey protein;     Show all 13 Subjects
Abstract:
... The effect of whey proteins and heat treatment (90 °C, 5 min) on pepsin-induced hydrolysis of κ-casein, and subsequent coagulation of casein micelles, was investigated at pH 6.3 and 6.0 using reverse-phase HPLC, oscillatory rheology, and confocal laser scanning microscopy. Whey proteins did not affect the hydrolysis of κ-casein but retarded the coagulation process. Heat treatment did not affect th ...
DOI:
10.1016/j.foodchem.2022.134214

11. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions

Author:
Adil M. Abker; Shurui Wang; Shihan Chen; Meihu Ma; Xing Fu
Source:
Journal of food engineering 2023 v.339 pp. 111276
ISSN:
0260-8774
Subject:
heat treatment,   etc   ; Helianthus annuus; corn; droplets; egg albumen; emulsions; microscopy; particle size; rheology; sonication; soybeans; sunflower oil; surface tension; ultrasonics; viscosity;     Show all 15 Subjects
Abstract:
... This study aimed to evaluate the impact of high-intensity ultrasound (HIUS) and types of oil on the emulsion of egg white proteins (EWPs). Dispersions (2%, w/v) of (EWPs) with (corn, sunflower, and soybean) oils were homogenized and then sonicated at 320 -watts for 4, 12 and 20 min. Emulsions were described by microscopy, ζ-potential, particle size, rheology, viscosity, and interfacial tension. Th ...
DOI:
10.1016/j.jfoodeng.2022.111276

12. Study of the evolution of 3-MCPDEs and GEs in the infant formula production chain employing a modified indirect method based on magnetic solid phase extraction

Author:
Zhengchao Shen; Xin Ma; Muhammad Mujahid Ali; Jiang Liang; Haixia Sui; Zhenxia Du
Source:
Food chemistry 2023 v.399 pp. 134018
ISSN:
0308-8146
Subject:
heat treatment,   etc   ; alpha-chlorohydrin; evaporation; food chemistry; homogenization; infant formulas; magnetism; nanoparticles; phenylboronic acids; solid phase extraction; spray drying; vegetable oil;     Show all 12 Subjects
Abstract:
... Herein, a modified indirect method was established for the determination of 3-monochloropropane-1,2-diol esters (3-MCPDEs) and glycidyl esters (GEs), employing magnetic solid phase extraction by boronic acid-functionalized magnetic nanoparticles to replace the traditional clean-up procedure. Compared with routine methods, it has been proved to be more sensitive with limits of detection in the rang ...
DOI:
10.1016/j.foodchem.2022.134018

13. Variations in surface functional groups, carbon chemical state and graphitization degree during thermal deactivation of diesel soot particles

Author:
Ye Liu; Sijin Wu; Chenyang Fan; Xin Wang; Fangjie Liu; Haibo Chen
Source:
Journal of environmental sciences (China) 2023 v.124 pp. 678-687
ISSN:
1001-0742
Subject:
heat treatment,   etc   ; Fourier transform infrared spectroscopy; Raman spectroscopy; X-ray photoelectron spectroscopy; carbon; chemical species; soot; spectrometers; temperature; thermodynamics; thermogravimetry; China;     Show all 12 Subjects
Abstract:
... The thermal deactivation of diesel soot particles exerts a significant influence on the control strategy for the regeneration of diesel particulate filters (DPFs). This work focused on the changes in the surface functional groups, carbon chemical state, and graphitization degree during thermal treatment in an inert gas environment at intermediate temperatures of 600°C, 800°C, and 1000°C and explor ...
DOI:
10.1016/j.jes.2022.01.007

14. The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten

Author:
Anqi Liu; Yining Zhang; Xiaohui Zhao; Dandan Li; Chong Xie; Runqiang Yang; Zhenxin Gu; Yingxin Zhong; Dong Jiang; Pei Wang
Source:
Food hydrocolloids 2023 v.134 pp. 108046
ISSN:
0268-005X
Subject:
heat treatment,   etc   ; arabinoxylan; crosslinking; disulfide bonds; ferulic acid; gliadin; gluten; glutenins; hydrocolloids; moieties; molecular weight; polymerization; sensory properties; tryptophan; viscoelasticity; wheat bran;     Show all 16 Subjects
Abstract:
... To further reveal the role of feruloylation of arabinoxylan (AX) in regulating the heat-evoked polymerization behavior of gluten, AX was extracted from wheat bran and in situ modified with lime to obtain AX with controlled ferulic acid (FA) content. The effects of AX with varied FA level on the heat-evoked polymerization of gluten were comparatively studied. The results suggested that AX postponed ...
DOI:
10.1016/j.foodhyd.2022.108046

15. Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences

Author:
Yue Li; Yangling Wan; Yasmeen Mamu; Jingting Xu; Shuntang Guo
Source:
Food hydrocolloids 2023 v.135 pp. 108178
ISSN:
0268-005X
Subject:
heat treatment,   etc   ; coagulants; coagulation; cohesion; disulfides; gelation; gelling properties; gels; hardness; hydrocolloids; hydrophobicity; lactic acid; magnesium chloride; pH; protein subunits; soymilk; tofu;     Show all 17 Subjects
Abstract:
... This study investigated the effect of different coagulants, including the addition sequence, on the aggregation behavior of soymilk protein and the quality of tofu to improve the gel formation ability and conversion efficiency of soymilk protein after alkaline heat treatment (AHT). The results showed that the coagulation reaction of AHT soymilk was delayed compared with normal soymilk when introdu ...
DOI:
10.1016/j.foodhyd.2022.108178

16. Induction of viable but nonculturable Salmonella spp. in liquid eggs by mild heat and subsequent resuscitation

Author:
Yue Zhang; Xinyu Liao; Jinsong Feng; Donghong Liu; Shiguo Chen; Tian Ding
Source:
Food microbiology 2023 v.109 pp. 104127
ISSN:
0740-0020
Subject:
heat treatment,   etc   ; Salmonella Enteritidis; Salmonella Newport; biochemical pathways; digestion; egg industry; eggs; food microbiology; genes; heat; liquid egg white; liquid egg yolk; liquids; sigma factors;     Show all 14 Subjects
Abstract:
... Salmonella spp. is one of the leading causes of foodborne outbreaks worldwide. Salmonella spp. has been associated with a variety of food sources, particularly egg products. They can enter a viable but nonculturable (VBNC) state in response to harsh stress. VBNC cells still retain membrane integrity and metabolic activity, which may pose health risks. However, the formation mechanism and resuscita ...
DOI:
10.1016/j.fm.2022.104127

17. Composition, structural configuration, and antigenicity of Atlantic cod (Gadus morhua) tropomyosin

Author:
Yaqi Zhao; Xingyi Jiang; Chunya Tang; Qinchun Rao
Source:
Food chemistry 2023 v.399 pp. 133966
ISSN:
0308-8146
Subject:
heat treatment,   etc   ; Gadus morhua; allergens; anion exchange chromatography; anionic surfactants; chemical precipitation; fish; food chemistry; muscle protein; polyacrylamide gel electrophoresis; sodium dodecyl sulfate; solubility; thiols; tropomyosins;     Show all 14 Subjects
Abstract:
... Tropomyosin, a myofibrillar muscle protein, has been recognized as a finfish allergen. In this study, tropomyosin from Atlantic cod fillets (Gadus morhua, CTM) was purified using a two-step purification strategy (isoelectric precipitation and anion-exchange chromatography). CTM structural configuration in two sample matrices (impure and pure) were elaborated using different polyacrylamide gel elec ...
DOI:
10.1016/j.foodchem.2022.133966
CHORUS:
10.1016/j.foodchem.2022.133966

18. Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages

Author:
Shuang Liang; Fang Wang; Daniel Granato; Xiaoyu Zhong; An-Feng Xiao; Qun Ye; Lijun Li; Chun Zou; Jun-Feng Yin; Yong-Quan Xu
Source:
Food chemistry 2023 v.402 pp. 134201
ISSN:
0308-8146
Subject:
heat treatment,   etc   ; benzyl alcohol; black tea; color; flavor; food chemistry; gas chromatography-mass spectrometry; glucosides; green tea; ingredients; juices; liquid state fermentation; odors; phenylethyl alcohol; sensory evaluation;     Show all 15 Subjects
Abstract:
... The effects of β-glucosidase on the volatile profiles and aroma stability of black tea juice were evaluated using gas-chromatography-mass spectrometry coupled with sensory analysis. During liquid fermentation of tea leaves, the addition of β-glucosidase increased the concentration of aldehydes, strengthening the undesirable “green grassy” odour. However, the “green grassy” odour was counteracted b ...
DOI:
10.1016/j.foodchem.2022.134201

19. Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application

Author:
Qiaoli Zhao; Liuping Fan; Yuanfa Liu; Jinwei Li
Source:
Food hydrocolloids 2023 v.135 pp. 108133
ISSN:
0268-005X
Subject:
heat treatment,   etc   ; adsorption; centrifugation; chitosan; electrostatic interactions; encapsulation; extrusion; hydrocolloids; hydrogen; hydrophobicity; nanoparticles; oil-water interface; particle size; protein isolates; storage time; surface tension; viscoelasticity; viscosity; wettability;     Show all 19 Subjects
Abstract:
... In this study, the feasibility of the mayonnaise-like high internal phase Pickering emulsions (HIPPEs) prepared by phosphorylated perilla protein isolate-chitosan composite nanoparticles (LZPI-CS CNPs) as three-dimensional (3D) printing inks and lipid-soluble β-carotene delivery vehicles was explored. The spherical LZPI-CS CNPs (232–336 nm in particle size) were formed by hydrogen bonds and electr ...
DOI:
10.1016/j.foodhyd.2022.108133

20. The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties

Author:
Hongling Fu; Jiaxin Li; Xiaoqing Yang; Mohammed Sharif Swallah; Hao Gong; Lei Ji; Xiangze Meng; Bo Lyu; Hansong Yu
Source:
Food hydrocolloids 2023 v.134 pp. 108008
ISSN:
0268-005X
Subject:
heat treatment,   etc   ; disulfide bonds; fluorescence; food industry; gel strength; gelation; gels; hybrids; hydrocolloids; hydrophobicity; microstructure; solubility; soy protein isolate; storage modulus; texture; thermal stability; water holding capacity; zeta potential;     Show all 18 Subjects
Abstract:
... Soy protein isolate (SPI) is widely used in the food industry as a gelling agent due to its high water-holding capacity and gelation. As a key in elucidating the structure-function relationships of SPI, subunit composition can explain many functional properties of soy protein. In this study, to explore the influence of α and α′ subunits on the gel properties of soy protein, the gel strength and wa ...
DOI:
10.1016/j.foodhyd.2022.108008