Showing papers in "Food Research International in 2022"

TL;DR: In this paper , the authors reviewed the recent advancement of ultrasound-assisted extraction for bioactive compounds from plant material and discussed the mechanism and advantages of ultrasound assisted extraction, particularly focusing on the extraction of bio-active compounds such as phenolics, flavonoids, thymols, saponins and proteins.

TL;DR: In this paper , the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds, and their potential application in the formulation of PBMA is also discussed.

TL;DR: In this paper , the digestive behavior and fermentation characteristics of T. fuciformis polysaccharides (TFP) were studied, and the results revealed that TFP was stable under the simulated digestion conditions, but could be utilized by intestinal microbiota in human feces, and might possess the potential to improve intestinal health.

TL;DR: The most frequently potent odorants in different cooked meat species are the short-chain aliphatic aldehydes of C6-C10 carbons and 1-oceten-3-ol (or 1-octen 3-one) and sulfur-containing or nitrogen-containing heterocyclic compounds as mentioned in this paper .

TL;DR: In this paper , a transcriptomics analysis revealed changes of 47 significant metabolites and pathways, including lipids, oligopeptides, amino acids, nucleotide related compounds, and organic acids.

TL;DR: In this article , the changes in microbial community and environmental factors at various stages of Daqu production were comprehensively analyzed using a combination of environmental factor analysis and high-throughput sequencing technology.

TL;DR: In this paper , the fabrication of copper-modified zinc oxide nanoparticles (ZnO@Cu) added gelatin/agar-based multifunctional films loaded with clove essential oil Pickering emulsion (PEC) was reported.

TL;DR: In this article , the authors provide a comprehensive state-of-the-art of the drying of fruits and vegetables using ultrasound as an improvement technique for quality retention, which alleviates the oxidation of nutrients and significant energy losses.

TL;DR: In this paper , the dynamics of flavor changes (mouthfeel sensation, taste properties, and aroma profile) and microbial diversity (bacterial and fungal communities) during the industrial-scale fermentation of pickled chili pepper were investigated.

TL;DR: In this paper, the liver-protective effect of RTE on mice with high-fat-diet (HFD)-induced NAFLD was investigated for the first time, and the underlying molecular mechanism was explored via integration of transcriptomics and metabolomics.

TL;DR: In this article , the liver-protective effect of RTE on mice with high-fat-diet (HFD)-induced NAFLD was investigated for the first time, and the underlying molecular mechanism was explored via integration of transcriptomics and metabolomics.

TL;DR: In this paper , protein-based particles are classified into elongated and linear particles, spherical particles, plate-shaped particles, and fractal aggregates, which have different interfacial adsorption energy.

TL;DR: This review article focused on analyzing bioactive encapsulation using cold processing techniques such as ionic gelation, emulsification, complex coacervation, and adsorption to expand production and application in the food sector.

TL;DR: A review of the latest studies on fermented foods is presented in this paper , emphasizing the need of clinical evidence to ensure that fermented foods may entail a significant improvement on well-being.

TL;DR: Zhang et al. as mentioned in this paper investigated the impacts of fermentation starters and environmental variables on the fermentation process of Zhenjiang aromatic vinegar (ZAV), one of the four representative cereal vinegars in China.

TL;DR: In this paper , the authors provide guidance for future research and development in the field of post-treatment of 3D food printed products which is critically important for wider industrial application of this rapidly evolving technology.

TL;DR: Pu-erh tea is a highly prized commodity with unique aroma and taste and multiple health effects as mentioned in this paper , which is post-fermented sun-dried tea leaves of Camellia sinensis (Linn.) var. assamica (Masters) Kitamura plant.

TL;DR: Wang et al. as discussed by the authors investigated the difference between Daqu and wheat Qu in physicochemical indices, microbial communities, functional genes, and the metabolic network of key microbes responsible for flavor synthesis by whole-metagenome sequencing and metabolite analysis.

TL;DR: In this article , a review of plasma-activated water (PAW) is presented, focusing on the current understanding of the principles of the effects from PAW and to reflect potentials of PAW in applications for the food science and technology.

TL;DR: In this article , the authors systematically review the latest research on antimicrobial active packaging materials combining renewable and biodegradable polysaccharide-based substrates with green organic guanidine-based polymers, inorganic chlorine dioxide, or natural antimicrobial agents (such as essential oils, other plant extracts, chitosan, propolis, protein, bacteriocin, probiotics, and bacteriophages).

TL;DR: The influence of gums on the quality of extrudates prepared by the high moisture extrusion cooking of soy protein was studied in this paper , where three food gums, iota carrageenan (ICGN), carboxymethylcellulose sodium (CMC) and sodium alginate (SA), were investigated for their effects on promoting the fiber formation.

TL;DR: In this article , a purified polysaccharide fraction of Sagittaria sagittifolia L. (PSSP) was successfully modified with selenium (Se-PSSP), and its characteristics, antioxidant, antineoplastic and immune activities were studied.

TL;DR: A review of the biological potential of agro-industrial by-products and their bioactive compound profile targeting their application as food ingredients, including not only researches with worldwide consumed crops, but also local foodstuff, is presented in this article .

TL;DR: In this article , the authors examined the chemical composition of C. oleifera oil, bioactive substances, extraction technologies, and evidence supporting the health benefits of the oil.

TL;DR: In this paper , the properties and functionalities of macro-nutrients in camel milk, especially heat stability of camel milk and its proteins are described, and technical aspects of the production of various camel milk products, including difficulties in their production and directions for further research to enhance their quality, are comprehensively discussed.

TL;DR: In this article , the potential of nanotechnology in active food packaging by applying cyclodextrins as a carrier for natural active compounds, which can be provided by conventional sources and alternatively (and cost-effectively) agro-food by-products.

TL;DR: In this article , the authors investigated the effect of carboxymethyl chitosan (CMCh) addition to frozen dumplings wrappers in terms of water state, protein structure, and textural properties of prepared dumpling wrappers.

TL;DR: A review of available literature on the nutritional quality, techno-functional properties, applications in food and feed sectors, and biological activities is presented in this paper , where the challenges associated with each stage of processing are discussed.

TL;DR: In this paper , the furosine, furfurals, and AGEs formation, occurrence, analysis methods, and toxicological and health aspects in various dairy products were summarized to better monitor and control the levels of harmful Maillard reaction products in processed dairy products.

TL;DR: In this paper , the authors investigated the lipid-lowering and gut microbiota regulation of probiotic-fermented rice buckwheat (FRB) in HFD-induced hyperlipidemic mice.