Virtual Issue

食品科学Food Science

Default Latest Most Read

Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select Responses of soil microbial respiration to plantations depend on soil properties in subtropical China ZHANG Yan-jie, YAN Yue, FU Xiang-ping, YANG Jie, ZHANG Su-yan, XU Shan, TANG Zheng, LI Zhong-fang, LU Shun-bao 2016, 15 (06): 1376-1384.   DOI: 10.1016/S2095-3119(15)61222-9 Abstract （1427）      PDF in ScienceDirect          Assessing the impact of plantation on microbial respiration (MR) is vitally important to understand the interactions between belowground metabolism and land use change. In this study, cumulative MR was determined by alkali absorption method in 1, 3, 7, 14, 21, 28, 35, 42, 49, and 56 days from the soil in a representative plantations in the subtropical region of China. The treatment of plantations contained no plant (CK), orange trees (Citrus reticulata)+Bahia grass (Paspalum notatum) (GB), orange trees (C. reticulata)+Bahia grass (P. notatum)+soybean (Giycine max (L.) Merrill) (GBH). Results showed that plantation had significant effects on microbial respiration and the responses of microbial respiration to plantation from different soil layers and topographies were different: in 0–20 cm in uphill: GB>GBH>CK; in 20–40 cm in uphill: GBH>CK>GB; in 0–20 cm in downhill: GBH>CK>GB; in 20–40 cm in downhill: GB>CK>GBH. Furthermore, plantation also altered the relationships between MR and soil properties. In CK, microbial respiration was positively correlated with NH4+ and soil total N, and negatively correlated with soil moisture, pH, NO3–, and microbial biomass carbon (MBC). In GB, microbial respiration under GB significantly negatively correlated with dissolved organic carbon (DOC). In GBH, microbial respiration under GBH was positively correlated with NH4+, MBC, total soil carbon (TC), and total soil nitrogen (TN), and negatively correlated with soil moisture (SM), pH, NO3–, and DOC. The underlying mechanisms could be attributed to soil heterogeneity and the effects of plantation on soil properties. Our results also showed that plantation significantly increased soil C storage, which suggested plantation is a key measure to enhance soil C sequestration and mitigate global CO2 emission, especially for the soil with low initial soil carbon content or bared soil.   Reference | Related Articles | Metrics Select Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes (Solanum tuberosum L.) LI Jun, WANG Hui, LU Yang, MAO Tang-fen, XIONG Jiang, HE Sheng-ling, LIU Hui 2019, 18 (9): 2173-2182.   DOI: 10.1016/S2095-3119(19)62692-4 Abstract （150）      PDF in ScienceDirect       To improve the processing quality of potatoes, phosphate buffer extract (PBE), 50% ethanol (E50), and aqueous extract (AE) of tartary buckwheat seedlings were evaluated for their ability to inhibit the enzymatic browning of potatoes.  The results suggest that all extracts of tartary buckwheat seedlings exert significant inhibitory effects on the polyphenol oxidase (PPO) activity in potatoes.  The relative concentrations required for a 50% reduction in the PPO activity (IC50) were 0.21, 0.28 and 0.41 mg mL–1, for PBE, E50 and AE, respectively.  The strongest inhibitory activity was observed for PBE, followed by E50 and AE.  Four flavone compounds in the PBE of tartary buckwheat seedlings (i.e., rutin, kaempferol-3-O-rutinoside, quercetin, and kaempferol) were identified by high-performance liquid chromatography.  These compounds were subsequently evaluated for their roles in the inhibition of PPO from potatoes using a model system.  The results indicated that rutin exhibited the highest inhibition rate on the PPO of potato.  A synergistic inhibitory effect was observed by mixing rutin, kaempferol-3-O-rutinoside, quercetin, and proteins.  The inhibitory patterns of rutin, kaempferol-3-O-rutinoside, and quercetin on the enzyme were noncompetitive and reversible, with inhibitory constants of 0.12, 0.31, and 0.40 mg mL–1, respectively.  Flavonoids from tartary buckwheat seedlings may exhibit a common mechanism with phenolic compounds, involving the blockage of the reaction of oxygen with PPO leading to the inhibition of the enzymes involved in browning.  Based on these results, extracts of tartary buckwheat seedlings can be used as potent natural inhibitors. Related Articles | Metrics Select An optimized industry processing technology of peanut tofu and the novel prediction model for suitable peanut varieties CHEN Bing-yu, LI Qi-zhai, HU Hui, MENG Shi, Faisal SHAH, WANG Qiang, LIU Hong-zhi 2020, 19 (9): 2340-2351.   DOI: 10.1016/S2095-3119(20)63249-X Abstract （141）      PDF in ScienceDirect       Peanut protein is easily digested and absorbed by the human body, and peanut tofu does not contain flatulence factors and beany flour.  However, at present, there is no industrial preparation process of peanut tofu, whereas the quality of tofu prepared by different peanut varieties is quite different.  This study established an industrial feasible production process of peanut tofu and optimized the key process that regulates its quality.  Compared with the existing method, the production time is reduced by 53.80%, therefore the daily production output is increased by 183.33%.  The chemical properties of 26 peanut varieties and the quality characteristics of tofu prepared from these 26 varieties were determined.  The peanut varieties were classified based on the quality characteristics of tofu using the hierarchical cluster analysis (HCA) method, out of which 7 varieties were screened out which were suitable for preparing peanut tofu.  An evaluation standard was founded based on peanut tofu qualities.  Six chemical trait indexes were correlated with peanut tofu qualities (P<0.05).  A logistic regressive model was developed to predict suitable peanut varieties and this prediction model was verified.  This study may help broaden the peanut protein utilization, and provide guidance for breeding experts to select certain varieties for product specific cultivation of peanut. Reference | Related Articles | Metrics Select Evaluation of sugar and organic acid composition and their levels in highbush blueberries from two regions of China ZHANG Jia, NIE Ji-yun, LI Jing, ZHANG Hui, LI Ye, Saqib FAROOQ, Syed Asim Shah BACHA, WANG Jie 2020, 19 (9): 2352-2361.   DOI: 10.1016/S2095-3119(20)63236-1 Abstract （115）      PDF in ScienceDirect       Sweet and sour are the most important taste of blueberries, and they are produced by sugar and acid, respectively.  Their contributions to the taste depend not only on the levels of sugar and acid, but also on the types and relative proportions of sugar and acid.  Therefore, it is very important to evaluate the composition and levels of sugar and acid in blueberries.  Regional differences and variety diversity also affect the sugar and acid characteristics of fruits.  Therefore, this study selected two main producing regions in northern China (Weihai and Yingkou) to examine the sugar and acid characteristics of 11 common blueberry cultivars.  The indexes measured included soluble sugars, organic acids, soluble solid content and titratable acidity.  The results showed that glucose and fructose were the major sugars, and citric acid and quinic acid were the major organic acids.  Correlation analysis showed that glucose, fructose, and sucrose were positively correlated with total sugar content; the citric acid content was positively correlated with the titratable acidity and total organic acids.  Titratable acidity, glucose, fructose, sucrose, total sugar content, citric acid, shikimic acid and total acid content of the blueberries varied significantly between regions (P<0.05).  In general, compared with Weihai blueberries, Yingkou blueberries had higher sugar content and lower acid content.  The results of this study may provide useful references for the evaluation of sweet and sour flavors and cultivar selection of blueberries. Reference | Related Articles | Metrics Select Phenolic extract of Morchella angusticeps peck inhibited the proliferation of HepG2 cells in vitro by inducing the signal transduction pathway of p38/MAPK LI Fu-hua, ZHENG Shao-jie, ZHAO Ji-chun, LIAO Xia, WU Su-rui, MING Jian 2020, 19 (11): 2829-2838.   DOI: 10.1016/S2095-3119(20)63322-6 Abstract （125）      PDF in ScienceDirect       Morchella angusticeps Peck, one of the most popular edible mushrooms, has attracted great attention due to its delicious taste and healthy properties.  However, both its biological effects and the possible mechanism of action have not yet been known.  We investigated the anti-proliferative activity of the phenolic extract derived from Morchella angusticeps Peck (MPE) against HepG2 human hepatocellular carcinoma cells.  Results showed that MPE at non-cytotoxicity doses significantly inhibited the proliferation of HepG2 cells in a dose-dependent manner with inhibitory rates ranging from 18 to 90% (P<0.01).  The possible mechanism might be that MPE induced apoptosis through initiating the mitochondrial death pathway by regulating Bax, Bcl-2 and cleaved caspase-3.  On the other hand, MPE might trigger cell cycle arrest at G0/G1/S phases by managing p21, Cyclin D1, cyclin-dependent kinases-4 (CDK4) and proliferating cell nuclear antigen (PCNA).  Additionally, MPE downregulated TRAF-2 and p-p53, while upregulated p-ASK1 and p-p38.  Therefore, it could be inferred that MPE might induce the anti-proliferative function to HepG2 cells through the p38/MAPK signal transduction pathway. Reference | Related Articles | Metrics Select Comprehensive characterization of yam tuber nutrition and medicinal quality of Dioscorea opposita and D. alata from different geographic groups in China SHAN Nan, WANG Pu-tao, ZHU Qiang-long, SUN Jing-yu, ZHANG Hong-yu, LIU Xing-yue, CAO Tian-xu, CHEN Xin, HUANG Ying-jin, ZHOU Qing-hong 2020, 19 (11): 2839-2848.   DOI: 10.1016/S2095-3119(20)63270-1 Abstract （175）      PDF in ScienceDirect       China is an important domestication center of yams, and two main yam species of Dioscorea opposita and D. alata are commonly cultivated in China.  However, the differences of nutritional and medicinal characteristics between the two species and their subgroups remain unclear, which would greatly affect the resource conservation and commercial utilization of yams.  In this study, typical yam resources including the species of D. opposita (wild and cultivated Ruichang yam from southern China, and Tiegun yam from northern China) and two landraces of D. alata (Longyan yam and Anyuan yam from southern China) were selected as materials.  Nutritional traits and medicinal characteristics were determined and analyzed respectively.  The results showed that there was no significant differences in the content of most nutrients between D. opposita and D. alata, but most cultivated Ruichang yam of D. opposita showed higher levels of starch, soluble sugar, sucrose, and ascorbate in tuber than that in yam from D. alata.  Moreover, an UPLC-MS method was developed for identification and determination of medicinal characteristics in the two species.  The results showed that allantoin can be detected in all selected samples.  Cultivated Ruichang yam of D. opposita possessed the highest allantoin content among the tested materials, and was significantly different with that in Tiegun yam and D. alata. Dioscin was not detected in D. alata. Overall, there was little difference in nutritional composition between D. opposita and D. alata, but the medicinal quality of D. opposita was better than that of D. alata.  Due to the outstanding comprehensive quality, the local variety of cultivated Ruichang yam can be further developed and utilized. Reference | Related Articles | Metrics Select Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour YIN Jian, CHENG Li, HONG Yan, LI Zhao-feng, LI Cai-ming, BAN Xiao-feng, GU Zheng-biao 2021, 20 (1): 300-310.   DOI: 10.1016/S2095-3119(20)63433-5 Abstract （153）      PDF in ScienceDirect       The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour (PF) and wheat flour at a ratio of 1:1 (w/w).  The final dough was first prepared from wheat flour before being added with PF.  The effects of the method on enhancing the dough qualities were verified, and the distribution of water in gluten-gelatinized starch matrix of the doughs was investigated.  We observed that the bread qualities were improved, as reflected by the increase of specific volume from 2.26 to 2.96 mL g–1 and the decrease of crumb hardness from 417.93 to 255.57 g.  The results from rheofermentometric measurements showed that the dough mixed using the developed mixing method had higher maximum dough height value, time of dough porosity appearance, and gas retention coefficient, as well as enhanced gluten matrix formation compared to that mixed by the traditional mixing method.  The results from low-field nuclear magnetic resonance confirmed that the competitive water absorption between gluten and gelatinized starch could restrict the formation of gluten network in the dough mixed using the traditional mixing process.  Using the novel mixing method, gluten could be sufficiently hydrated in stage 1, which could then weaken the competitive water absorption caused by gelatinized starch in stage 2; this could also be indicated by the greater mobility of proton in PF and better development of gluten network during mixing. Reference | Related Articles | Metrics Select ATP regulates the phosphorylation and degradation of myofibrillar proteins in ground ovine muscle REN Chi, HOU Cheng-li, ZHANG De-quan, LI Xin, XIAO Xiong, BAI Yu-qiang 2021, 20 (1): 311-318.   DOI: 10.1016/S2095-3119(20)63361-5 Abstract （143）      PDF in ScienceDirect       Phosphorylation post-translational modification plays an important role in postmortem muscle quality traits.  Adenosine triphosphate (ATP) is an energy source and a key substrate of phosphorylation which provides the phosphatase groups to proteins in the presence of protein kinases.  However, in postmortem muscle, the effects of ATP content on phosphorylation are poorly studied.  The study investigated the effect of ATP on protein phosphorylation and degradation in postmortem ovine muscle.  The ground muscle with/without additional ATP were treated/control groups and stored at 25 and 4°C, respectively.  The ATP content led to different changes of pH value between the ATP-treated and control groups.  The phosphorylation level of myofibrillar proteins was higher (P<0.05) in ATP-treated group compared to the control group at both temperatures, which suggested that ATP played a vital role in postmortem protein phosphorylation.  A slower degradation rate of μ-calpain, desmin and troponin T was observed in the ATP-treated group which showed that there was a negative relationship between ATP level and the degradation of proteins.  These observations clearly highlighted the role of ATP on the development of meat quality by regulating the phosphorylation and degradation of myofibrillar proteins in postmortem ovine muscle.   Reference | Related Articles | Metrics Select Can harvest outsourcing services reduce field harvest losses of rice in China? QU Xue, Daizo KOJIMA, Yukinaga NISHIHARA, WU La-ping, Mitsuyoshi ANDO 2021, 20 (5): 1396-1406.   DOI: 10.1016/S2095-3119(20)63263-4 Abstract （169）      PDF in ScienceDirect       The purpose of this study is to quantify the rice harvest losses in China and to evaluate the impacts of machinery and harvest outsourcing services on these losses, given the background of high-speed mechanization and outsourcing services.  Data were collected from a national survey conducted in 2016 by the research team in conjunction with the Research Center for the Rural Economy of the Ministry of Agriculture and Rural Affairs of China.  A non-parametric method was used to test whether combine harvesting and outsourcing services could significantly reduce harvest losses.  Next, quantile regression was used to estimate the real effects of machinery and outsourcing services on harvest losses.  The analysis yielded four main study outcomes.  First, the harvest loss rate of rice in China was 3.65%.  Second, mechanical reaping and winnowing caused greater losses than manual methods, while the opposite was true of field transportation.  Third, combine harvesting increased the losses.  Fourth, the effects of an outsourcing service on losses differed among the different harvesting methods.  Outsourcing services increased losses in segmented harvesting but they reduced losses in combine harvesting. Reference | Related Articles | Metrics Select Molecular characteristics and structure–activity relationships of food-derived bioactive peptides YANG Fu-jia, CHEN Xu, HUANG Mu-chen, YANG Qian, CAI Xi-xi, CHEN Xuan, DU Ming, HUANG Jian-lian, WANG Shao-yun 2021, 20 (9): 2313-2332.   DOI: 10.1016/S2095-3119(20)63463-3 Abstract （137）      PDF in ScienceDirect       Peptides are functional active fragments of proteins which can provide nutrients needed for human growth and development, and they also have unique physiological activity characteristics relative to proteins.  Bioactive peptides contain a great deal of development potential.  More specifically, food-derived bioactive peptides have the advantages of a wide variety of sources, unique structures, high efficiency and safety, so they have broad development prospects.  This review provides an overview of the current advances regarding the preparation, functional characteristics, and structure–activity relationships of food-derived bioactive peptides.  Moreover, the prospects for the future development and application of food-derived bioactive peptides are discussed.  This review may provide a better understanding of food-derived bioactive peptides, and some constructive inspirations for further research and applications in the food industry.   Reference | Related Articles | Metrics Select Melatonin treatment induces chilling tolerance by regulating the contents of polyamine, γ-aminobutyric acid, and proline in cucumber fruit Miilion P MADEBO, LUO Si-ming, WANG Li, ZHENG Yong-hua, JIN Peng 2021, 20 (11): 3060-3074.   DOI: 10.1016/S2095-3119(20)63485-2 Abstract （170）      PDF in ScienceDirect       The mechanism of melatonin (MT) induced chilling tolerance in harvested cucumber fruit was investigated at commercial maturity.  In this study, cucumber fruits were treated with 100 μmol L–1 MT at 4°C and 90% relative humidity for 15 d of storage.  In comparison with the control, cucumber treatment with MT resulted in reduced chilling injury (CI), decreased electrolyte leakage and enhanced firmness.  The fruits treated with MT showed higher chlorophyll contents in storage conditions with suppressed chlorophyllase enzyme activity.  MT treatment increased arginine decarboxylase (ADC) and ornithine decarboxylase (ODC) enzyme activities.  Moreover, enhanced expression of the Cucumis sativus ADC (CsADC) and C. sativus ODC (CsODC) genes resulted in the accumulation of polyamine contents.  Similarly, proline levels exhibited higher levels among treated fruits.  Meanwhile, the proline synthesizing enzymes △1-pyrroline-5-carboxylate syntheses (P5CS) and ornithine aminotransferase (OAT) were significantly increased, while a catabolic enzyme of proline dehydrogenase (PDH) activity was inhibited by treatment.  In addition, MT induced expression of C. sativus OAT (CsOAT) and C. sativus P5CS (CsP5CS) genes.  Cucumber fruits treated with MT also exhibited higher γ-aminobutyric acid (GABA) content by enhanced GABA transaminase (GABA-T) and glutamate decarboxylase (GAD) enzyme activities and a higher C. sativus GAD (CsGAD) gene expression.  To sum up, the results show that MT treatment enhanced chilling tolerance, which was associated with the regulation of polyamines, as well as proline and γ-aminobutyric acid.   Reference | Related Articles | Metrics Select Application of methyl jasmonate postharvest maintains the quality of Nanguo pears by regulating mitochondrial energy metabolism LI Can-ying, CHENG Yuan, HOU Jia-bao, ZHU Jie, SUN Lei, GE Yong-hong 2021, 20 (11): 3075-3083.   DOI: 10.1016/S2095-3119(21)63611-0 Abstract （156）      PDF in ScienceDirect       The present study was conducted to investigate the effects of methyl jasmonate (MeJA) dipping treatment on mitochondrial energy metabolism and quality parameters of Nanguo pears during room temperature storage.  The results showed that MeJA treatment suppressed the respiration rate and weight loss, and maintained the flesh firmness of Nanguo pears.  MeJA also effectively maintained the content of ascorbic acid and titratable acidity in the fruit.  Furthermore, the activities of H+-ATPase, Ca2+-ATPase, succinate dehydrogenase (SDH) and cytochrome C oxidase (CCO) of the MeJA-treated fruit were significantly higher than those of the untreated fruit.  The contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP) and the energy charge were also enhanced by MeJA treatment.  These results suggest that postharvest MeJA treatment could maintain the quality of Nanguo pears, in part by modulating mitochondrial energy metabolism during room temperature storage.   Reference | Related Articles | Metrics Select Transcriptome and phytochemical analyses reveal roles of characteristic metabolites in the taste formation of white tea during withering process ZHOU Cheng-zhe, ZHU Chen, LI Xiao-zhen, CHEN Lan, XIE Si-yi, CHEN Guang-wu, ZHANG Huan, LAI Zhong-xiong, LIN Yu-ling, GUO Yu-qiong 2022, 21 (3): 862-877.   DOI: 10.1016/S2095-3119(21)63785-1 Abstract （268）      PDF in ScienceDirect       In the postharvest processing of tea leaves, withering is the first indispensable manufacturing process which produces the mellow, umami and sweet taste of white tea.  In this study, we aimed to determine the dynamic changes of the main metabolites and clarify the key differentially expressed genes (DEGs) involved in forming the characteristic taste of white tea during withering.  Phytochemical analyses revealed that the contents of total catechins and starch decreased continuously, whereas the contents of theaflavin, γ-aminobutyric acid (GABA), maltose, and soluble sugars increased significantly during withering (from 0–48 h).  Meanwhile, the elevation of α-amylase (AMY), β-amylase (BAM), total amylase, and glutamate decarboxylase (GAD) activities may be correlated with the accumulation of GABA and maltose.  By transcriptome sequencing, we detected 9 707, 15 921, 17 353, and 17 538 DEGs at 12, 24, 36, and 48 h of the withering process, respectively, compared with 0 h sample (fresh leaves).  The transcript levels of most of the DEGs involved in catechin biosynthesis were significantly inhibited, whereas those involved in catechin oxidation were significantly up-regulated, which could be correlated to a decrease in catechin content and an increase in theaflavin content.  The DEGs involved in GABA biosynthesis were considerably up-regulated, and the down-regulation of SPMS could reduce the competition for converting spermidine to GABA.  The up-regulation of the AMY and BAM genes could trigger starch degradation, resulting in the increase of soluble sugar content.  These results provide new insights into the importance of the withering process to the characteristic taste of white tea. Reference | Related Articles | Metrics Select Polypropylene crisper and 1-MCP delay the softening, lignification and transcription levels of related enzyme genes of golden needle mushrooms (Flammulina velutipes) WANG Wen-jun, LI Yao, LI Fu-hua, ZENG Kai-fang, MING Jian 2022, 21 (1): 249-260.   DOI: 10.1016/S2095-3119(21)63764-4 Abstract （141）      PDF in ScienceDirect       The fresh postharvest golden needle mushroom (Flammulina velutipes) sporocarp has a high moisture content and crisp texture, but it still has high physiological activity and respiration, leading to senescence and quality deterioration.  Treatments with 1-methylcyclopropene (1-MCP) and polypropylene (PP) crispers were used to study the changes of lignification and softening of F. velutipes during storage.  The main findings were as follows: the crisper packaging could effectively prolong the storage time of F. velutipes; either the 1-MCP treatment, crisper packaging or the combination of the two treatments could significantly inhibit the accumulation of lignin and the decreases in the contents of cellulose and pectin, and had certain inhibitory effects on the activities of enzymes involved in lignification and softening including phenylalanine ammonia-lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), cellulase (Cx), pectin methylesterase (PME) and polygalacturonase (PG).  Among them, the inhibitory effect of the crisper packaging was higher than the 1-MCP treatment, while the combination of the two treatments was the best.  The results of transmission electron microscopy (TEM) and scanning electron microscopy (SEM) showed that the crisper packaging in combination with the 1-MCP treatment could effectively maintain the integrity and stability of the F. velutipes cellular structure and inhibit the emergence of plasmolysis to prevent cell membrane rupture.  The transcription levels showed that the crisper packaging and the combination of the 1-MCP treatment and crisper packing could effectively affect the expression of genes for enzymes related to lignification and softening of F. velutipes.  In conclusion, 1-MCP and PP crispers could delay the lignification and softening of F. velutipes during storage. Reference | Related Articles | Metrics Select Effect of harvest time on the chemical composition and antioxidant capacity of Gannan navel orange (Citrus sinensis L. Osbeck ‘Newhall’) juice ZHANG Jun, ZHANG Jing-yi, SHAN You-xia, GUO Can, HE Lian, ZHANG Lin-yan, LING Wei, LIANG Yan, ZHONG Ba-lian 2022, 21 (1): 261-272.   DOI: 10.1016/S2095-3119(20)63395-0 Abstract （253）      PDF in ScienceDirect       The present study investigates the chemical composition and antioxidant capacity of juice from the Gannan navel orange, which is harvested at one- to two-week intervals during the ripening period.  The total soluble solid (TSS), total polyphenol content (TPC), total flavonoid content (TFC), sucrose and hesperidin contents gradually increase with the ripening of the fruit, followed by slight declines at the late maturity stage.  Contrary to these observations, the contents of titratable acid (TA), vitamin C (Vc), and limonin trend downward throughout the ripening period.  However, the contents of fructose, glucose, and narirutin fluctuate throughout the harvest time.  Three in vitro antioxidant assays consistently indicate that the harvest time exerts no significant influence (P>0.01) on the antioxidant capacity.  Furthermore, principal component analysis (PCA) and Pearson’s correlation test are performed to provide an overview of the complete dataset. This study provides valuable information for evaluating the fruit quality and determining when to harvest the fruit in order to meet the preferences of consumers.  Meanwhile, our observations suggest that the fruits subjected to juice processing should be harvested at the late maturity stage to alleviate the “delayed bitterness” problem without compromising the antioxidant capacity and the flavonoid content in the juice. Reference | Related Articles | Metrics Select Protective effect of high-oleic acid peanut oil and extra-virgin olive oil in rats with diet-induced metabolic syndrome by regulating branched-chain amino acids metabolism ZHAO Zhi-hao, SHI Ai-min, GUO Rui, LIU Hong-zhi, HU Hui, WANG Qiang 2022, 21 (3): 878-891.   DOI: 10.1016/S2095-3119(21)63851-0 Abstract （136）      PDF in ScienceDirect       High-oleic acid peanut oil (HOPO) and extra-virgin olive oil (EVOO) have been reported previously to have an attenuating effect on metabolic syndrome (MS).  This study aimed to evaluate the metabolic effect of HOPO and EVOO supplementation in attenuating MS and the role of gut microbiota in regulating the metabolic profile.  Sprague-Dawley rats were continuously fed with a normal diet, high-fructose and high-fat (HFHF) diet, HFHF diet containing HOPO, or a HFHF diet containing EVOO for 12 weeks.  The metabolomics profiles of feces and serum samples were compared using untargeted metabolomics based on UPLC-Q/TOF-MS.  Partial Least Squares Discriminant Analysis (PLS-DA) was used to identify the potential fecal and serum biomarkers from different groups.  Correlation between gut microbiota and biomarkers was assessed, and pathway analysis of serum biomarkers was conducted.  Differences in metabolic patterns in feces and serum were observed among different groups.  There were 8 and 12 potential biomarkers in feces and 15 and 6 potential biomarkers in serum of HOPO group and EVOO group, respectively, suggesting that HOPO and EVOO supplementation mainly altered amino acids, peptides, and their analogs in feces and serum.  The branched-chain amino acids (BCAAs) biosynthesis pathway was identified as a major pathway regulated by HOPO or EVOO.  This study suggests that HOPO and EVOO supplementation ameliorate diet-induced MS, mainly via modulation of the BCAAs biosynthesis pathway. Reference | Related Articles | Metrics Select Comparison of structural and physicochemical properties of potato protein and potato flour modified with tyrosinase ZHU Yu, YUAN Yu-han, MEI Li-ping, DING Shuang-kun, GAO Yu-chen, DU Xian-feng, GUO Li 2022, 21 (5): 1513-1524.   DOI: 10.1016/S2095-3119(21)63852-2 Abstract （147）      PDF in ScienceDirect       The present study modified potato protein and flour with tyrosinase to promote the diversification of potato staple foods.  The results indicated that tyrosinase treatment markedly altered the secondary structure of proteins.  After tyrosinase treatment, the maximum decomposition temperature of potato protein and flour increased from 322.32 to 332.40°C and from 294.24 to 299.61°C, respectively.  Tyrosinase treatment remarkably reduced the pasting viscosity of potato flour, that is, the peak viscosity, through reducing viscosity, breakdown, final viscosity, and setback by 32.50, 60.98, 13.04, 68.24, and 74.31%, respectively.  In contrast, tyrosinase treatment increased the shear resistance and hardness of the protein and flour gels; the maximum stress values of the protein and flour gels increased from 1.48 to 10.1% and from 6.87 to 14.8%, respectively.  Furthermore, tyrosinase treatment promoted viscoelastic properties and structural stability of potato protein and flour.  These results may provide an important foundation for the development of novel potato staple foods. Reference | Related Articles | Metrics Select Sodium dehydroacetate treatment prolongs the shelf-life of ‘Kyoho’ grape by regulating oxidative stress and DNA methylation GUO Da-long, LIU Hai-nan, WANG Zhen-guang, GUO Li-li, ZHANG Guo-hai 2022, 21 (5): 1525-1533.   DOI: 10.1016/S2095-3119(21)63765-6 Abstract （146）      PDF in ScienceDirect       In this study, we tested the ability of sodium dehydroacetate (SD) to extend the shelf-life of ‘Kyoho’ grape.  Among the different concentrations of SD tested (0, 0.01, 0.1 and 1.0 mmol L–1), 0.01 mmol L–1 SD was the most effective in prolonging the shelf-life of ‘Kyoho’ grape.  Compared with the control, the weight loss rate, browning index and hydrogen peroxide (H2O2) and malonaldehyde contents were significantly lower in the 0.01 mmol L–1 SD treatment, whereas the healthy berry rate, berry firmness, total soluble solids (TSS) content, ascorbic acid content and superoxide dismutase (SOD) activity were significantly higher.  In addition, an analysis of ‘Kyoho’ grape DNA using methylation sensitive amplification polymorphism (MSAP) markers showed that the average DNA methylation level was significantly higher in the 0.01 mmol L–1 SD treatment than in the control.  Together, these results indicate that 0.01 mmol L–1 SD could be used to extend the shelf-life of ‘Kyoho’ grape.  Moreover, a strong connection between reactive oxygen species (ROS) metabolism and DNA methylation change during storage was revealed. Reference | Related Articles | Metrics Select Identification of peanut oil origins based on Raman spectroscopy combined with multivariate data analysis methods ZHU Peng-fei, YANG Qing-li, ZHAO Hai-yan 2022, 21 (9): 2777-2785.   DOI: 10.1016/j.jia.2022.07.026 Abstract （237）      PDF in ScienceDirect       This study aimed to use Raman spectroscopy to identify the producing areas of peanut oil and build a robust discriminant model to further screen out the characteristic spectra closely related to the origin.  Raman spectra of 159 peanut oil samples from different provinces and different cities of the same province were collected.  The obtained data were analyzed by stepwise linear discriminant analysis (SLDA), k-nearest neighbor analysis (k-NN), support vector machine (SVM) and multi-way analysis of variance.  The results showed that the overall recognition rate of samples based on full spectra was higher than 90%.  The producing origin, variety and their interaction influenced Raman spectra of peanut oil significantly, and 1 400–1 500 cm–1 and 1 600–1 700 cm–1 were selected as the characteristic spectra of origin and less affected by variety.  The best classification model established by SLDA combined with characteristic spectra could rapidly and accurately identify peanut oil’s origin. Reference | Related Articles | Metrics Select Development of a texture evaluation system for winter jujube (Ziziphus jujuba ‘Dongzao’) KONG Xia-bing, XU Min, WAN Hao-liang, HAN Ling-xi, LIU Xiao-li, LI Qing-jun, HAO Bian-qing, ZHANG Shao-jun, LI Xiao-ming, LIU Yi-hui, NIE Ji-yun 2022, 21 (12): 3658-3668.   DOI: 10.1016/j.jia.2022.09.007 Abstract （261）      PDF in ScienceDirect       Winter jujube (Ziziphus jujuba ‘Dongzao’) is an excellent late maturing variety of fresh-eating jujube in China.  Fruit texture is an important indicator of sensory quality.  To investigate the correlations among texture indices and establish an evaluation system for winter jujube texture, we used the TMS-Touch instrument to perform a texture profile analysis (TPA) on 1 150 winter jujubes from three major producing areas in China.  Eight indices and their best-fit distribution were obtained, including fracture (Pearson), hardness (InvGauss), adhesive force (Weibull), adhesiveness (LogLogistic), cohesiveness (LogLogistic), springiness (BetaGeneral), gumminess (InvGauss), and chewiness (InvGauss).  Based on the best-fit distribution curves, each index was divided into five grades (lower, low, medium, high and higher) by the 10th, 30th, 70th and 90th percentiles.  Among the texture indices, 82% of the correlation coefficients were highly significant (P<0.01); meanwhile, chewiness was significantly (P<0.01) and positively correlated with springiness and gumminess, of which the correlation coefficients were up to 0.8692 and 0.8096, respectively.  However, adhesiveness was significantly (P<0.01) and negatively related to adhesive force with a correlation coefficient of –0.7569.  Among hardness, cohesiveness, springiness, gumminess, and chewiness, each index could be well fitted by a multiple linear regression with the remaining four indices, with the coefficients above 0.94 and the mean fitting error and mean prediction error lower than 10%.  A comprehensive evaluation model was consequently established based on factor analysis to evaluate the texture quality of winter jujube.  The results demonstrated that winter jujube with higher comprehensive scores generally exhibited higher springiness and chewiness, but had lower adhesive force and adhesiveness.  We used factor analysis and clustering analysis to divide the eight studied texture into four groups (cohesive factor, adhesive-soft factor, tough-hard factor, and crispness factor), whose representative indices were springiness, adhesiveness, hardness, and fracture, respectively.  Overall, this study investigated the variation in each index of winter jujube texture, explored the association among these indices, screened the representative indices, and established a texture evaluation system.  The results provide a methodological basis and technical support for evaluating winter jujube texture. Reference | Related Articles | Metrics Select Plant-based meat substitutes by high-moisture extrusion: Visualizing the whole process in data systematically from raw material to the products ZHANG Jin-chuang, MENG Zhen, CHENG Qiong-ling, LI Qi-zhai, ZHANG Yu-jie, LIU Li, SHI Ai-min, WANG Qiang 2022, 21 (8): 2435-2444.   DOI: 10.1016/S2095-3119(21)63892-3 Abstract （188）      PDF in ScienceDirect       High-moisture extrusion technology should be considered one of the best choices for producing plant-based meat substitutes with the rich fibrous structure offered by real animal meat products.  Unfortunately, the extrusion process has been seen as a “black box” with limited information about what occurs inside, causing serious obstacles in developing meat substitutes.  This study designed a high-moisture extrusion process and developed 10 new plant-based meat substitutes comparable to the fibrous structure of real animal meat.  The study used the Feature-Augmented Principal Component Analysis (FA-PCA) method to visualize and understand the whole extrusion process in three ways systematically and accurately.  It established six sets of mathematical models of the high-moisture extrusion process based on 8 000 pieces of data, including five types of parameters.  The FA-PCA method improved the R2 values significantly compared with the PCA method.  The Way 3 was the best to predict product quality (Z), demonstrating that the gradually molecular conformational changes (Yn´) were critical in controlling the final quality of the plant-based meat substitutes.  Moreover, the first visualization platform software for the high-moisture extrusion process has been established to clearly show the “black box” by combining the virtual simulation technology.  Through the software, some practice work such as equipment installation, parameter adjustment, equipment disassembly, and data prediction can be easily achieved. Reference | Related Articles | Metrics Select Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging YANG Xiao-yin, XU Bao-chen, LEI Hong-mei, LUO Xin, ZHU Li-xian, ZHANG Yi-min, MAO Yan-wei, LIANG Rong-rong 2022, 21 (8): 2445-2455.   DOI: 10.1016/S2095-3119(21)63854-6 Abstract （266）      PDF in ScienceDirect       This study investigated the effects of grape seed extract (GSE) on fresh and cooked meat color and premature browning (PMB) in ground meat patties (85% beef and 15% pork back fat) packaged under high-oxygen modified atmospheres (HiOx-MAP).  The GSE was added to patties at concentrations of 0, 0.10, 0.25, 0.50 and 0.75 g kg–1.  This study evaluated the surface color, pH, lipid oxidation, and total viable counts (TVC) of raw patties, and the internal color and pH of patties cooked to a temperature of 66 or 71°C over 10-day storage at 4°C.  Compared with the control (0 g kg–1 GSE), GSE improved the color stability (P<0.05) and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10, but GSE had no effect (P>0.05) on TVC.  Patties containing 0.50 and 0.75 g kg–1 GSE cooked to 66°C exhibited greater (P<0.05) interior redness than the control and reduced the PMB of cooked patties in the late storage stage.  These results suggested that 0.50 and 0.75 g kg–1 GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties. Reference | Related Articles | Metrics Select The metabolomics variations among rice, brown rice, wet germinated brown rice, and processed wet germinated brown rice REN Chuan-ying, LU Shu-wen, GUAN Li-jun, HONG Bin, ZHANG Ying-lei, HUANG Wen-gong, LI Bo, LIU Wei, LU Wei-hong 2022, 21 (9): 2767-2776.   DOI: 10.1016/j.jia.2022.07.025 Abstract （177）      PDF in ScienceDirect       Germination and processing are always accompanied by significant changes in the metabolic compositions of rice.  In this study, polished rice (rice), brown rice, wet germinated brown rice (WGBR), high temperature and pressure-treated WGBR (WGBR-HTP), and low temperature-treated WGBR (WGBR-T18) were enrolled.  An untargeted metabolomics assay isolated 6 122 positive ions and 4 224 negative ions (multiple difference ≥1.2 or ≤0.8333, P<0.05, and VIP≥1) by liquid chromatography-mass spectrum.  These identified ions were mainly classified into three categories, including the compounds with biological roles, lipids, and phytochemical compounds.  In addition to WGBR-T18 vs. WGBR, massive differential positive and negative ions were revealed between rice of different forms.  Flavonoids, fatty acids, carboxylic acids, and organoxygen compounds were the dominant differential metabolites.  Based on the Kyoto Encyclopedia of Genes and Genomes (KEGG) database, there 7 metabolic pathways (phenylalanine/tyrosine/tryptophan biosynthesis, histidine metabolism, betalain biosynthesis, C5-branched dibasic acid metabolism, purine metabolism, zeatin biosynthesis, and carbon metabolism) were determined between brown rice and rice.  Germination changed the metabolic pathways of porphyrin and chlorophyll, pyrimidine, and purine metabolisms in brown rice.  In addition, phosphonate and phosphinate metabolism, and arachidonic acid metabolism were differential metabolic pathways between WGBR-HTP and WGBR-T18.  To sum up, there were obvious variations in metabolic compositions of rice, brown rice, WGBR, and WGBR-HTP.  The changes of specific metabolites, such as flavonoids contributed to the anti-oxidant, anti-inflammatory, anti-cancer, and immunomodulatory effects of GBR.  HTP may further improve the nutrition and storage of GBR through influencing specific metabolites, such as flavonoids and fatty acids. Reference | Related Articles | Metrics Select Changes in phenolic content, composition and antioxidant activity of blood oranges during cold and on-tree storage ZHAO Ji-chun, AO Miao, HE Xiao-qin, LI Wei-zhou, DENG Li-li, ZENG Kai-fang, MING Jian 2022, 21 (12): 3669-3683.   DOI: 10.1016/j.jia.2022.09.011 Abstract （222）      PDF in ScienceDirect       Citrus fruits are rich in phenolic compounds that possess several health benefits.  However, few studies have focused on the changes in phenolic compounds in citrus fruits during postharvest storage.  This study dynamically monitored the phenolic content, components and antioxidant activity of ‘Tarocco’ blood oranges during a period of 12-week cold storage and on-tree storage, respectively.  We investigated the alteration mechanism of phenolic compounds in blood oranges by evaluating phenylpropanoid pathway-related enzyme activities and gene expression.  Results showed that flavanones were the main phenolic compounds in blood oranges.  Both storage methods mainly stimulated the accumulation of phenolic acids to improve total phenolic content, which reached the maximum at week 12.  Nonetheless, blood oranges had a higher phenolic content and antioxidant activity under on-tree storage than cold storage.  Furthermore, the enzyme activities and gene expression of the phenylpropanoid pathway demonstrated that the accumulation of phenolics in blood oranges during storage was highly related to the activation of the phenylpropanoid pathway.  These results demonstrate that on-tree storage is a potential approach for extending the supply period of blood orange from the perspective of phenolic compounds. Reference | Related Articles | Metrics Select Influence of two-stage harvesting on the properties of cold-pressed rapeseed (Brassica napus L.) oils NING Ning, HU Bing, BAI Chen-yang, LI Xiao-hua, KUAI Jie, HE Han-zi, REN Yi-lin, WANG Bo, JIA Cai-hua, ZHOU Guang-sheng, ZHAO Si-ming 2023, 22 (1): 265-278.   DOI: 10.1016/j.jia.2022.09.015 Abstract （163）      PDF in ScienceDirect       Rapeseed (Brassica napus L.) harvesting method is critical since it significantly determines the seed yield, oil quality, and industrial efficiency.  This study investigated the influences of harvesting methods on the quality of cold-pressed rapeseed oil of two varieties.  Oil color, peroxide value (POV), tocopherol content, fatty acid composition, and polarity of total polyphenols (PTP) contents of two rapeseed varieties in Huanggang and Xiangyang were compared through artificially simulated combined harvesting and two-stage harvesting.  Results showed significant differences in the quality of rapeseed oil between the two harvesting methods.  The red value (R-value), POV, total tocopherol contents, linoleic and linolenic acid content, and PTP content of the pressed rapeseed oil prepared by the combined harvesting method were about 27.6, 5.7, 15.8, 2.0, 0.5, and 28.6% lower than those of the oil produced from the two-stage harvesting method, respectively.  Xiangyang and Huayouza62 performed better in the two regions and two varieties, respectively.  To sum up, the rapeseed oil obtained 41–44 days after final flowering of combined harvesting, 35 days after final flowering, and six days of post-ripening of the two-stage harvesting had the best quality. Reference | Related Articles | Metrics Select Visual learning graph convolution for multi-grained orange quality grading GUAN Zhi-bin, ZHANG Yan-qi, CHAI Xiu-juan, CHAI Xin, ZHANG Ning, ZHANG Jian-hua, SUN Tan 2023, 22 (1): 279-291.   DOI: 10.1016/j.jia.2022.09.019 Abstract （209）      PDF in ScienceDirect       The quality of oranges is grounded on their appearance and diameter.  Appearance refers to the skin’s smoothness and surface cleanliness; diameter refers to the transverse diameter size.  They are visual attributes that visual perception technologies can automatically identify.  Nonetheless, the current orange quality assessment needs to address two issues: 1) There are no image datasets for orange quality grading; 2) It is challenging to effectively learn the fine-grained and distinct visual semantics of oranges from diverse angles.  This study collected 12 522 images from 2 087 oranges for multi-grained grading tasks.  In addition, it presented a visual learning graph convolution approach for multi-grained orange quality grading, including a backbone network and a graph convolutional network (GCN).  The backbone network’s object detection, data augmentation, and feature extraction can remove extraneous visual information.  GCN was utilized to learn the topological semantics of orange feature maps.  Finally, evaluation results proved that the recognition accuracy of diameter size, appearance, and fine-grained orange quality were 99.50, 97.27, and 97.99%, respectively, indicating that the proposed approach is superior to others. Reference | Related Articles | Metrics Select Melatonin treatment alleviates chilling injury in mango fruit 'Keitt' by modulating proline metabolism under chilling stress Mariama KEBBEH, DONG Jing-xian, HUAN Chen, SHEN Shu-ling, LIU Yan, ZHENG Xiao-lin 2023, 22 (3): 935-944.   DOI: 10.1016/j.jia.2023.02.008 Abstract （271）      PDF in ScienceDirect       Mangoes often suffer from low temperature-induced chilling injury (CI) during postharvest cold storage.  Therefore, advanced techniques are crucial and in high demand to solve the chilling stress of mango fruit for a higher value.  This study addresses chilling stress modulation by investigating the effects of melatonin treatment on CI, proline metabolism, and related gene expressions of ‘Keitt’ mango during cold storage after dipped in 0 (control), 0.1 (MT1), and 0.2 mmol L–1 (MT2) melatonin solution for 30 min.  The results revealed that melatonin treatment in MT1 significantly reduced CI development and increased proline content in mango fruit during cold storage compared to the control.  These changes were along with increases in the activity of critical enzymes as well as the expression of encoding genes involved in proline biosynthesis, such as pyrroline-5-carboxylate synthetase (P5CS), pyrroline-5-carboxylate reductase (P5CR), ornithine D-aminotransferase (OAT), P5CS2, P5CR2, and OAT3.  Additionally, proline dehydrogenase (PDH) activity and the expression of the PDH3 gene associated with proline dehydrogenation were lower in MT1-treated mangoes than the controlled group.  Thus, melatonin treatment has regulated proline metabolism resulting in the accumulation of proline, subsequently contributing to enhancing the chilling tolerance of ‘Keitt’ mango fruit. Reference | Related Articles | Metrics Select Germinated brown rice relieves hyperlipidemia by alleviating gut microbiota dysbiosis REN Chuan-ying, ZHANG Shan, HONG Bin, GUAN Li-jun, HUANG Wen-gong, FENG Jun-ran, SHA Di-xin, YUAN Di, LI Bo, JI Ni-na, LIU Wei, LU Shu-wen 2023, 22 (3): 945-957.   DOI: 10.1016/j.jia.2023.02.015 Abstract （229）      PDF in ScienceDirect       Hyperlipidemia is a frequent metabolic disorder that is closely associated with diet.  It is believed that brown rice, containing the outer bran layer and germ, is beneficial for the remission of hyperlipidemia.  This study established a rat model of hyperlipidemia by feeding a high-fat diet.  The hypolipidemic potential of germinated brown rice (Gbrown) and germinated black rice (a germinated black-pigmented brown rice, Gblack) were explored in the model rats, mainly in the aspects of blood lipids, lipases, apolipoproteins, and inflammation.  The gut microbiota in hyperlipidemic rats receiving diverse dietary interventions was determined by 16S rDNA sequencing.  The results showed that the intervention of Gbrown/Gblack alleviated the hyperlipidemia in rats, evidenced by decreased TC, TG, LDL-C, and apolipoprotein B, and increased HDL-C, HL, LPL, LCAT, and apolipoprotein A1.  Gbrown/Gblack also weakened the inflammation in hyperlipidemia rats, evidenced by decreased TNF-α, IL-6, and ET-1.  In addition, 16S rDNA sequencing revealed that the diet of Gbrown/Gblack elevated the abundance and diversity of gut microbiota in hyperlipidemia rats.  At the phylum level, Gbrown/Gblack decreased Firmicutes, increased Bacteroidetes, and decreased the F/B ratio in hyperlipidemia rats.  At the genus level, Gbrown/Gblack decreased Streptococcus and increased Ruminococcus and Allobaculum in hyperlipidemia rats.  Some differential microbial genera relating to lipid metabolism were also determined, such as the Lachnospira and Ruminococcus in the Gblack group, and the Phascolarctobacterium, Dorea, Turicibacter, and Escherichia-Shigella in the Gbrown group.  Notably, the beneficial effect of Gblack was stronger than Gbrown.  To sum up, the dietary interventions of Gbrown/Gblack contributed to the remission of hyperlipidemia by alleviating the dysbiosis of gut microbiota. Reference | Related Articles | Metrics Select The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates XIE Si-han, WANG Zhao-jun, HE Zhi-yong, ZENG Mao-mao, QIN Fang, Benu ADHIKARI, CHEN Jie 2023, 22 (5): 1590-1602.   DOI: 10.1016/j.jia.2023.04.013 Abstract （168）      PDF in ScienceDirect       This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion.  Two maltodextrins (dextrose equivalent (DE): 10 and 20) and wheat starch were extruded with SPI–WG blend in a system of 65, 70, and 75% moisture to investigate their effects on texture and thermal stability.  Incorporating 5% maltodextrin (DE10) in the SPI–WG matrix improved the fiber structure and thermal stability.  When wheat starch was thoroughly gelatinized during subsequent sterilization, the fiber structure and thermal stability were also improved.  It was found that the plasticization caused by small-molecular weight saccharides and enhanced phase separation caused by large-molecular weight saccharides changed the melting temperature of blends and significantly improved the texture and thermal stability of extrudates. Reference | Related Articles | Metrics Select Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment YU Xiao, DUAN Zi-qiang, QIN Xiao-peng, ZHU Ying-ying, HUANG Feng-hong, PENG Deng-feng, BAI Yan-hong, DENG Qian-chun 2023, 22 (5): 1574-1589.   DOI: 10.1016/j.jia.2023.04.021 Abstract （301）      PDF in ScienceDirect       The microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens, and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial properties of flaxseed protein isolates (FPI), focusing on the altering composition and molecular structure. The results showed that after microwave exposure (700 W, 1–5 min), more compact assembly of storage proteins and subsequent permeation by membrane fragments of oil bodies occurred for cold-pressing flaxseed flours. Moreover, the particle sizes of FPI was progressively reduced with the decrement ranged from 37.84 to 60.66% , whereas the zeta potential values initially decreased and then substantially recovered during 1–5 min of microwave exposure. The conformation unfolding, chain cross-linking, and depolymerization were sequentially induced for FPI based on the analysis of fluorescence emission spectra, secondary structure, and protein subunit profiles, thereby affecting the dispersion or aggregation properties between albumin and globulin fractions in FPI. Microwave exposure retained specific phenolic acids and superior antioxidant activities of FPI. The inferior gas–water interface absorption and the loose/porous assembly structure were observed for the foams prepared by FPI, concurrent with obviously shrinking foaming properties upon microwave exposure. Improving oil–water interface activities of FPI produced the emulsion droplets with descending sizes and dense interface coating, which were then mildly destabilized due to the lipid leakage and weakened rheological behavior with microwave exposure extended to 5 min. Our findings elucidated that microwave treatment could tailor the application functionality of protein fractions in flaxseed based on their structural remodeling. Reference | Related Articles | Metrics Select Understanding changes in volatile compounds and fatty acids of Jincheng orange peel oil at different growth stages using GC–MS XIE Jiao, CAO Qi, WANG Wen-jun, ZHANG Hong-yan, DENG Bing 2023, 22 (7): 2282-2294.   DOI: 10.1016/j.jia.2023.05.015 Abstract （122）      PDF in ScienceDirect       Jincheng orange (Citrus sinensis Osbeck) is widely grown in Chongqing, China, and is commonly consumed because of its characteristic aroma contributed by the presence of diverse volatile compounds.  The changes in aroma during the development and maturation of fruit are indicators for ripening and harvest time.  However, the influence of growth stages on the volatile compounds in Jincheng orange remains unclear.  In addition, volatiles originate from fatty acids, most of which are the precursors of volatile substances.  On this basis, gas chromatography–mass spectrometry (GC–MS) was performed to elaborate the changes in volatile constituents and fatty acids as precursors.  This study tested proximately 60 volatiles and 8 fatty acids at 9 growth and development stages (AF1–AF9).  Of those compounds, more than 92.00% of total volatiles and 87.50% of fatty acids were terpenoid and saturated fatty acids, respectively.  As shown in the PCA plot, the AF5, AF6, and AF9 stages were confirmed as completely segregated and appeared different.  In addition, most of the volatiles and fatty acids first increased at the beginning of the development stage, then decreased from the AF6 development stage, and finally increased at the AF9 maturity stage.  Moreover, the highest contents of terpenoid, alcohols, aldehydes, ketones, and saturated fatty acids in Jincheng orange peel oil were d-limonene, linalool, octanal, cyclohexanone, and stearic acid during development stages, respectively.  Our results found that the growth stages significantly affected the volatile constituents and precursors in Jincheng orange peel oil. Reference | Related Articles | Metrics Select Untargeted UHPLC–Q-Exactive-MS-based metabolomics reveals associations between pre- and post-cooked metabolites and the taste quality of geographical indication rice and regular rice SHI Shi-jie, ZHANG Gao-yu, CAO Cou-gui, JIANG Yang 2023, 22 (7): 2271-2281.   DOI: 10.1016/j.jia.2023.06.003 Abstract （177）      PDF in ScienceDirect       Geographical indication (GI) rice refers to the rice of specific geographical origin, which tends to have a good taste quality and a high commodity price.  Rice is favored for its soft texture and chewiness after cooking.  However, GI rice is also plagued by rice fraud.  Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry.  In this study, we determined the taste quality of rice.  Untargeted metabolomics based on UHPLC–Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking.  Our findings suggested that GI rice showed lower protein and amylose content, resulting in higher starch gelatinization properties and taste quality.  This study identified 520 metabolites, among which 142 and 175 were significantly different between GI and regular rice, before and after cooking, respectively.  The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice.  GI rice was lower in amino acids and lipid metabolite content before and after cooking, which may be the reason for the excellent taste quality.  Through linear discriminant analysis, we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins, up to 100%.  This work gained new insights into the metabolites of GI rice, which explains its excellent taste quality.  The rice metabolites after cooking could be used for more accurate geographical identification of rice. Reference | Related Articles | Metrics Select Effects of methionine treatment on storage quality and antioxidant activity of postharvest jujube fruit LIU Yao, LEI Xing-meng, GUO Yu-xiao, YAO Shi-xiang, ZENG Kai-fang 2023, 22 (9): 2893-2904.   DOI: 10.1016/j.jia.2023.06.004 Abstract （188）      PDF in ScienceDirect       Jujube fruits usually suffer from physiological disorders or infectious diseases during storage, leading to quality deterioration, softening, or rotting.  Therefore, this study aims to investigate the effect of methionine soaking treatment on the postharvest jujube fruit decay rate and storage quality.  Methionine treatment significantly reduced the decay rate of postharvest jujube fruit and effectively maintained fruit color and titratable acid.  Methionine treatment effectively delayed the decrease of firmness, soluble solids, ascorbic acid, and lignin contents in jujube fruit.  Methionine treatment reduced the content of alanine and phenylalanine, and increased the content of glycine in jujube fruit, but displayed no significant effect on total amino acid content.  In addition, jujube fruits in the methionine treatment group had a higher total phenolic and flavonoid content and antioxidant capacity, both in free and bound forms.  Compared with the control, methionine treatment also significantly increased the content of individual phenolic acid fractions (gallic acid, vanillic acid, and syringic acid) and flavonoid fractions (catechin, epicatechin, rutin) in free form as well as individual phenolic acid fractions in bound form (gallic acid and ferulic acid) in jujube fruits.  Overall, this study suggested that the methionine treatment could be used as a prospective preservative to reduce the postharvest decay of jujube fruit and alleviate its nutritional quality deterioration during cold storage at 4°C. Reference | Related Articles | Metrics Select Physicochemical properties and antibacterial mechanism of theabrownins prepared from different catechins catalyzed by polyphenol oxidase and peroxidase CHEN Xiao-qiang, LIU Jia-yan, HUANG Xue-jun, WEI Yan-an, SHAO Rui-xiang, CHEN Ting-ting, XIE Jian-chun 2023, 22 (9): 2905-2916.   DOI: 10.1016/j.jia.2023.07.004 Abstract （234）      PDF in ScienceDirect       Theabrownins (TBs) are the characteristic functional and quality components of dark teas such as Pu’er tea and Chin-brick tea.  TBs are a class of water-soluble brown polymers with multi-molecular weight distribution produced by the oxidative polymerisation of tea polyphenols during the fermentation process of dark tea, both enzymatically and non-enzymatically.  TBs have been extracted and purified from dark tea all the time, but the obtained TBs contain heterogeneous components such as polysaccharides and caffeine in the bound state, which are difficult to remove.  The isolation and purification process was tedious and required the use of organic solvents, which made it difficult to industrialise TBs.  In this study, epigallocatechin (EGC), epigallocatechin gallate (EGCG), epigallocatechin gallate (ECG), EGC/EGCG (mass ratio 1:1), EGCG/ECG (mass ratio 1:1), EGC/ECG (mass ratio 1:1) and EGC/EGCG/ECG (mass ratio 1:1:1) as substrates and catalyzed by polyphenol oxidase (PPO) and peroxidase (POD) in turn to produce TBs, named TBs-dE-1, TBs-dE-2, TBs-dE-3, TBs-dE-4, TBs-dE-5, TBs-dE-6 and TBs-dE-7.  The physicochemical properties and the antibacterial activity and mechanism of TBs-dE-1–7 were investigated.  Sensory and colour difference measurements showed that all seven tea browning samples showed varying degrees of brownish hue.  Zeta potential in aqueous solutions at pH 3.0–9.0 indicated that TBs-dE-1–7 was negatively charged and the potential increased with increasing pH.  The characteristic absorption peaks of TBs-dE-1–7 were observed at 208 and 274 nm by UV-visible (UV-vis) scanning spectroscopy.  Fourier transform infrared (FT-IR) spectra indicated that they were phenolic compounds.  TBs-dE-1–7 showed significant inhibition of Escherichia coli DH5α (E. coli DH5α).  TBs-dE-3 showed the strongest inhibitory effect with minimum inhibitory concentration (MIC) of 1.25 mg mL–1 and MBC of 10 mg mL–1, followed by TBs-dE-5 and TBs-dE-6.  These three TBs-dEs were selected to further investigate their inhibition mechanism.  The TBs-dE was found to damage the extracellular membrane of E. coli DH5α, causing leakage of contents, and increase intracellular reactive oxygen content, resulting in abnormal cell metabolism due to oxidative stress.  The results of the study provide a theoretical basis for the industrial preparation and product development of TBs. Reference | Related Articles | Metrics Select Quantification of the adulteration concentration of palm kernel oil in virgin coconut oil using near-infrared hyperspectral imaging Phiraiwan Jermwongruttanachai, Siwalak Pathaveerat, Sirinad Noypitak 2024, 23 (1): 298-309.   DOI: 10.1016/j.jia.2023.08.002 Abstract （120）      PDF in ScienceDirect       The adulteration concentration of palm kernel oil (PKO) in virgin coconut oil (VCO) was quantified using near-infrared (NIR) hyperspectral imaging.  Nowadays, some VCO is adulterated with lower-priced PKO to reduce production costs, which diminishes the quality of the VCO.  This study used NIR hyperspectral imaging in the wavelength region 900–1,650 nm to create a quantitative model for the detection of PKO contaminants (0–100%) in VCO and to develop predictive mapping.  The prediction equation for the adulteration of VCO with PKO was constructed using the partial least squares regression method.  The best predictive model was pre-processed using the standard normal variate method, and the coefficient of determination of prediction was 0.991, the root mean square error of prediction was 2.93%, and the residual prediction deviation was 10.37.  The results showed that this model could be applied for quantifying the adulteration concentration of PKO in VCO.  The prediction adulteration concentration mapping of VCO with PKO was created from a calibration model that showed the color level according to the adulteration concentration in the range of 0–100%.  NIR hyperspectral imaging could be clearly used to quantify the adulteration of VCO with a color level map that provides a quick, accurate, and non-destructive detection method. Reference | Related Articles | Metrics Select The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine Caiyun Liu, Lulu Wu, Shuyue Fan, Yongsheng Tao, Yunkui Li 2024, 23 (1): 310-323.   DOI: 10.1016/j.jia.2023.10.034 Abstract （132）      PDF in ScienceDirect       The impact of cyclodextrins (CDs) on wine quality and stability remains largely unknown.  This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics, copigmentation and phenolic profiles.  The grey relational analysis (GRA) and principal component analysis (PCA) methods were employed to dissect the key effective determinants related to color quality.  The addition of CDs induced a significant hyperchromic effect of 8.19–25.40%, a significant bathochromic effect and an enhancement of the color intensity.  Furthermore, the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging, but for long-term aging, 2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.  This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines. Reference | Related Articles | Metrics Select Effects of 1-methylcyclopropene on skin greasiness and quality of ‘Yuluxiang’ pear during storage at 20°C Wanting Yu, Xinnan Zhang, Weiwei Yan, Xiaonan Sun, Yang Wang, Xiaohui Jia 2024, 23 (7): 2476-2490.   DOI: 10.1016/j.jia.2024.03.017 Abstract （81）      PDF in ScienceDirect       During storage at 20°C, specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence. Among these varieties, ‘Yuluxiang’ is particularly susceptible to peel greasiness, resulting in significant economic losses. Therefore, there is an urgent need for a preservative that can effectively inhibit the development of greasiness. Previous studies have demonstrated the efficacy of 1-methylcyclopropene (1- MCP) in extending the storage period of fruits. We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the ‘Yuluxiang’ pears. In this study, we treated ‘Yuluxiang’ pears with 1-MCP. We stored them at 20°C while analyzing the composition and morphology of the surface waxes, recording enzyme activities related to wax synthesis, and measuring indicators associated with fruit storage quality and physiological characteristics. The results demonstrate that prolonged storage at 20°C leads to a rapid increase in skin greasiness, consistent with the observed elevations in L*, greasiness score, and the content of total wax and greasy wax components. Moreover, there were indications that cuticular waxes underwent melting, resulting in the formation of an amorphous structure. In comparison to controls, the application of 1-MCP significantly inhibited increments in L* values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period, additionally delaying transitions from flaky-wax structures towards their amorphous counterparts. During the initial 7 d of storage, several enzymes involved in the biosynthesis and metabolism of greasy wax components, including lipoxygenase (LOX), phospholipase D (PLD), and β-ketoacyl-CoA synthase (KCS), exhibited an increase followed by a subsequent decline. The activity of LOX during early shelf life (0–7 d) and the KCS activity during middle to late shelf life (14–21 d) were significantly suppressed by 1-MCP. Additionally, 1-MCP effectively maintained firmness, total soluble solid (TSS) and titratable acid (TA) contents, peroxidase (POD), and phenylalanine ammonia-lyase (PAL) activities while inhibiting vitamin C degradation and weight loss. Furthermore, it restrained polyphenol oxidase (PPO) activity, ethylene production, and respiration rate increase. These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of ‘Yuluxiang’ pear at a temperature of 20°C. This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation. Reference | Related Articles | Metrics Select Geographical origin identification of winter jujube (Ziziphus jujuba ‘Dongzao’) by using multi-element fingerprinting with chemometrics Xiabing Kong, Qiusheng Chen, Min Xu, Yihui Liu, Xiaoming Li, Lingxi Han, Qiang Zhang, Haoliang Wan, Lu Liu, Xubo Zhao, Jiyun Nie 2024, 23 (5): 1749-1762.   DOI: 10.1016/j.jia.2024.03.065 Abstract （66）      PDF in ScienceDirect       Winter jujube (Ziziphus jujuba ‘Dongzao’) is greatly appreciated by consumers for its excellent quality, but brand infringement frequently occurs in the market.  Here, we first determined a total of 38 elements in 167 winter jujube samples from the main winter jujube producing areas of China by inductively coupled plasma mass spectrometer (ICP-MS).  As a result, 16 elements (Mg, K, Mn, Cu, Zn, Mo, Ba, Be, As, Se, Cd, Sb, Ce, Er, Tl, and Pb) exhibited significant differences in samples from different producing areas.  Supervised linear discriminant analysis (LDA) and orthogonal projection to latent structures discriminant analysis (OPLS-DA) showed better performance in identifying the origin of samples than unsupervised principal component analysis (PCA).  LDA and OPLS-DA had a mean identification accuracy of 87.84 and 94.64% in the testing set, respectively.  By using the multilayer perceptron (MLP) and C5.0, the prediction accuracy of the models could reach 96.36 and 91.06%, respectively.  Based on the above four chemometric methods, Cd, Tl, Mo and Se were selected as the main variables and principal markers for the origin identification of winter jujube.  Overall, this study demonstrates that it is practical and precise to identify the origin of winter jujube through multi-element fingerprint analysis with chemometrics, and may also provide reference for establishing the origin traceability system of other fruits. Reference | Related Articles | Metrics Select Changes in milk fat globule membrane proteins along lactation stage of Laoshan dairy goat Chuozi Liang, Zhongna Yu, Guangming Zhu, Yixuan Li, Xueheng Sun, Hongning Jiang, Qijing Du, Rongbo Fan, Jun Wang, Yongxin Yang, Rongwei Han 2024, 23 (5): 1737-1748.   DOI: 10.1016/j.jia.2024.03.080 Abstract （27）      PDF in ScienceDirect       The milk fat globule membrane (MFGM) is a complex structure with numerous functions, and its composition is affected by many factors.  There have been few systematic investigations on goat MFGM proteome profiling during lactation.  Individual milk samples from 15 healthy dairy goats were obtained at six lactation time points for investigation of the MFGM proteome using both data-independent acquisition (DIA) and data-dependent acquisition (DDA) proteomics techniques combined with multivariate statistical analysis.  Using the DIA method, 890 variably abundant MFGM proteins were discovered throughout the lactation cycle.  From 1 to 240 d, butyrophilin subfamily 1 member A1, lipoprotein lipase, perilipin-2, and adipose triglyceride lipase were upregulated, while APOE, complement C3, clusterin, and IgG were downregulated.  Furthermore, from 1 to 90 d, annexin A1, annexin A2, and antithrombin-III were downregulated, then upregulated by d 240.  Albumin had a high degree of connectedness, indicating that it was a key protein, according to protein–protein interaction research.  Overall, our findings gave new insights into the biological features of MFGM protein in goat milk throughout lactation, which may aid in the creation of specialized MFGM products and infant formula. Reference | Related Articles | Metrics Select Low-fat microwaved peanut snacks production: Effect of defatting treatment on structural characteristics, texture, color, and nutrition Bo Jiao, Xin Guo, Yiying Chen, Shah Faisal, Wenchao Liu, Xiaojie Ma, Bicong Wu, Guangyue Ren, Qiang Wang 2024, 23 (7): 2491-2502.   DOI: 10.1016/j.jia.2024.03.069 Abstract （66）      PDF in ScienceDirect       This study develops low-fat microwaved peanut snacks (LMPS) using partially defatted peanuts (PDP) with different defatting ratios, catering to people’s pursuit of healthy, low-fat cuisine.  The effects of defatting treatment on the structural characteristics, texture, color, and nutrient composition of LMPS were comprehensively explored.  The structural characteristics of LMPS were characterized using X-ray micro-computed tomography (Micro-CT) and scanning electron microscope (SEM).  The results demonstrated that the porosity, pore number, pore volume, brightness, brittleness, protein content, and total sugar content of LMPS all significantly increased (P<0.05) with the increase in the defatting ratio.  At the micro level, porous structure, cell wall rupture, and loss of intracellular material could be observed in LMPS after defatting treatments.  LMPS made from PDP with a defatting ratio of 64.44% had the highest internal pore structural parameters (porosity 59%, pore number 85.3×105, pore volume 68.23 mm3), the brightest color (L* 78.39±0.39), the best brittleness (3.64±0.21) mm–1), and the best nutrition (high protein content, (34.02±0.38)%; high total sugar content, (17.45±0.59)%; low-fat content, (27.58±0.85)%).  The study provides a theoretical basis for the quality improvement of LMPS. Reference | Related Articles | Metrics Select Identification of key genes and metabolites involved in meat quality performance in Qinchuan cattle by WGCNA Hengwei Yu, Zhimei Yang, Jianfang Wang, Huaxuan Li, Xuefeng Li, Entang Liang, Chugang Mei, Linsen Zan 2024, 23 (11): 3923-3937.   DOI: 10.1016/j.jia.2024.07.044 Abstract （96）      PDF in ScienceDirect       Understanding the genetic and metabolic elements that impact meat quality is crucial to improving production and meeting consumer demands in the beef sector.  Differences in meat quality among various muscle areas in beef cattle can impact pricing in the market.  Despite progress in genomics, the specific genes and metabolites that affect meat quality characteristics in Qinchuan cattle remain inadequately understood.  Therefore, this study aims to evaluate the meat quality characteristics of four specific muscle locations (tenderloin, striploin, high rib, and ribeye muscles) in Qinchuan bulls, including 10 traits (total protein content (TPC), intramuscular fat (IMF), non-esterified fatty acid (NEFA), meat color (L*, a*, and b*), shear force (SF), cooking loss (CL), pH0, and pH24).  This experiment uses transcriptome, metabolome sequencing, and sophisticated analytical methodologies such as weighted gene co-expression network analysis (WGCNA) and protein–protein interaction networks (PPI) to identify the key genes and metabolites associated with specific traits.  The findings highlight three notable genes (NDUFAB1, NDUFA12, and NDUFB7) linked to intramuscular fat (IMF), three key genes (CSRP3, ACAA3, and ACADVL) correlated with non-esterified fatty acids (NEFA), and one crucial gene (CREBBP) influencing meat color.  In conclusion, this investigation offers a new perspective on the differences in bovine muscle locations and contributes to the molecular understanding of bovine meat quality.  Future research endeavors could delve deeper into the identified genes and pathways to enhance beef cattle’s quality and yield. Reference | Related Articles | Metrics Select The shaping of milk-flavored white tea: More than a change in appearance Jiao Feng, Weisu Tian, Jinyuan Wang, Shuping Ye, Guanjun Pan, Bugui Yu, Fang Wang, Hongzheng Lin, Zhilong Hao 2024, 23 (11): 3912-3922.   DOI: 10.1016/j.jia.2024.09.010 Abstract （62）      PDF in ScienceDirect       Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.  This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea (MFWT).  The results showed that the tea cake sample with the shortest pressing time (Y90) has the highest amino acid content and milky aroma intensity.  There were variations in amino acids, catechins, and soluble sugars among MFWT samples with different shaping techniques.  The total contents of amino acids and catechins in tea cake sample (Y90) were significantly lower than those in the loose tea sample (SC) and bundle-like tea sample (SG), while the total sugar content was significantly higher than that in SC (P<0.05).  Additionally, the content of volatiles presenting milky aroma (VIP&OAV>1) in Y90 remained lower relative to SC and SG (P<0.05), but the proportion was not different from that in SC and SG, minimally affecting the overall flavor.  The short-time pressing method might be suitable for mass production of MFWT.  These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor. Reference | Related Articles | Metrics