全文下载排行

一年内发表文章 | 两年内 | 三年内 | 全部 | 最近1个月下载排行 | 最近1年下载排行

当前位置: 三年内
Please wait a minute...
1. Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality
Haoxin Cui
Food Qual Safet    2023, 7 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyad011
摘要   PDF   
Refrigeration is considered a prime technology for preserving meat products. Temperature alterations are commonly ignored by industry during refrigeration, which have impacts on product quality. Thus, we conducted research on pork loin and salmon fillets that were preserved for 0, 5, 9, 12, and 15 d, where different temperature fluctuations and shocks were established on 4 °C. Data revealed that several meat parameters such as total volatile basic nitrogen, total viable count, and lipid oxidation were significantly changed in the ±2 °C fluctuations group compared with the constant temperature group. Additionally, both the temperature fluctuations and shocks groups had accelerated myofibril protein degradation, while desmin expression and species richness/diversity of bacteria were significantly reduced in the ±2 °C fluctuations group compared with the constant temperature group. Briefly, temperature fluctuations and shocks accelerated the destruction of muscle structural integrity. Furthermore, both conditions accelerated meat spoilage by progressively expanding the water-loss channels, which can reduce meat edibility. This study provides a new theoretical basis for the proper use of refrigerated temperatures for storing meat products.
2. Dietary fiber in plant cell walls—the healthy carbohydrates
Yi An, Weitai Lu, Wenze Li, Langlang Pan, Mengzhu Lu ...
Food Qual Safet    2022, 6 (1): 1-.   DOI: 10.1093/fqsafe/fyab037
摘要   PDF   
Dietary fiber (DF) is one of the major classes of nutrients for humans. It is widely distributed in the edible parts of natural plants, with the cell wall being the main DF-containing structure. DF content varies significantly in different plant species and organs, and the processing procedure can have a dramatic effect on the DF composition of plant-based foods. Given the considerable nutritional value of DF, a deeper understanding of DF in food plants, including its composition and biosynthesis, is fundamental to the establishment of a daily intake reference of DF and is also critical to molecular breeding programs for modifying DF content. In the past decades, plant cell wall biology has seen dramatic progress, and such knowledge is of great potential to be translated into DF-related food science research and may provide future research directions for improving the health benefits of food crops. In this review, to spark interdisciplinary discussions between food science researchers and plant cell wall biologists, we focus on a specific category of DF—cell wall carbohydrates. We first summarize the content and composition of carbohydrate DF in various plant-based foods, and then discuss the structure and biosynthesis mechanism of each carbohydrate DF category, in particular the respective biosynthetic enzymes. Health impacts of DF are highlighted, and finally, future directions of DF research are also briefly outlined.
3. Effects of homogenization and heat treatment on fatty acids in milk from five dairy species
Rongbo Fan
Food Qual Safet    2023, 7 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac069
摘要   PDF   
Milk fatty acids significantly contribute to human nutrition and clinical health. However, previous evidence for changes in the fatty acid profiles of different dairy species following homogenization and heat treatment is lacking. Here, changes in fat globule particle size and fatty acids in samples of Holstein, goat, buffalo, yak, and camel milk following homogenization (20 MPa) and heat treatment (63 °C for 30 min and 90 °C for 15 min) were investigated using a laser particle sizer and gas chromatography approach. The results indicated that the milk fat globule particle size of all studied dairy species significantly decreased after homogenization and heat treatment, in which there was no difference. The fatty acid composition of C10:0 and medium-chain fatty acid in goat milk, C18:0 and long-chain fatty acid in camel milk, and C16:0 in buffalo and yak milk served as the characteristic traits of these milks. Changes in the relative contents of several fatty acids (C4:0, C10:0, C16:0, C18:0, C18:1n9c, and C18:3n3) were dependent on homogenization, heat treatment, and the type of dairy species. In particular, C18:3n3 significantly decreased in goat and camel milk after homogenization and heat treatment. These findings provide new insights into how homogenization and heat treatment affect the fatty acid profile and can be used to further improve the heat treatment of milk from minor dairy species.
4. Comparative study of the characterisation and extraction techniques of polyphenolic compounds from Acacia seyal gum
Ahmed A M Elnour, Mohamed E S Mirghani, Nassereldeen A Kabbashi, Khalid Hamid Musa, Fahimeh Shahabipour ...
Food Qual Safet    2022, 6 (1): 1-10.   DOI: https://doi.org/10.1093/fqsafe/fyab034
摘要   PDF(pc) (2741KB)(58)   
Background Acacia seyal gum (ASG) is an abundant source of natural polyphenolic compounds (NPPCs) and antioxidant activity with numerous benefits and is often used in cancer treatment. The type of extraction technique can significantly impact the yield and isolation of NPPCs from ASG. The traditional use of maceration extraction reportedly yields fewer NPPCs. Objectives This study investigated five extraction techniques for NPPCs and ASG antioxidant activity, namely: homogenisation, shaking, ultrasonication, magnetic stirring, and maceration. Materials and methods The evaluation of the antioxidant activity (AoA) of the extracted NPPCs from ASG used five assays, namely: total flavonoids content, Folin–Ciocalteu index, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ferric reducing antioxidant power, and cupric reducing antioxidant capacity. Results To minimise the data set dimensionality requires principal component analysis. The ultrasonic and maceration techniques were the best techniques to extract NPPCs and examine the AoA of ASG, with a high correlation between the NPPCs and AoA. However, the maceration process was slow (12 h) compared to ultrasonication (1 h). Slow extraction can result in a decline of the NPPCs due to polyphenol oxidase–enzyme and impact productivity. Conclusions These findings provide an essential guide for the choice of extraction techniques for the effective extraction of NPPCs from ASG and other plant materials.
5. Gaussian process regression for prediction and confidence analysis of fruit traits by near-infrared spectroscopy
Xiaojing Chen
Food Qual Safet    2023, 7 (1): 1-.   DOI: https://doi.org/10.1093/fqsafe/fyac068
摘要   PDF   
Detection of fruit traits by using near-infrared (NIR) spectroscopy may encounter out-of-distribution samples that exceed the generalization ability of a constructed calibration model. Therefore, confidence analysis for a given prediction is required, but this cannot be done using common calibration models of NIR spectroscopy. To address this issue, this paper studied the Gaussian process regression (GPR) for fruit traits detection using NIR spectroscopy. The mean and variance of the GPR were used as the predicted value and confidence, respectively. To show this, a real NIR data set related to dry matter content measurements in mango was used. Compared to partial least squares regression (PLSR), GPR showed approximately 14% lower root mean squared error (RMSE) for the in-distribution test set. Compared with no confidence analysis, using the variance of GPR to remove abnormal samples made GPR and PLSR showed approximately 58% and 10% lower RMSE on the mixed distribution test set, respectively (when the type 1 error rate was set to 0.1). Compared with traditional one-class classification methods, the variance of the GPR can be used to effectively eliminate poorly predicted samples.