Food application

食品应用
  • 文章类型: Journal Article
    近年来,世界范围内生活方式疾病和代谢紊乱的增加归因于蔗糖和添加糖的过量消耗。出于这个原因,为了用替代的增甜化合物代替食品和饮料配方中的蔗糖,已经开发了许多方法。由于合成甜味剂对健康的负面影响,提高人们对合成甜味剂的认识,引发了寻找替代物质的需要。天然甜味剂可分为:(i)非营养性(例如,新橙皮苷二氢查耳酮,thaumatin,甘草酸罗汉果苷和甜叶菊)和(ii)增量甜味剂,包括两种多元醇(例如,麦芽糖醇,甘露醇,赤藓糖醇)和稀有糖(例如,塔格糖和阿洛酮糖)。在这篇综述中,我们讨论了最受欢迎的天然甜味剂及其在主要食品领域的应用(例如,面包店,乳制品,糖果和饮料),与蔗糖相比,充分了解它们对质地和感官特性的影响。此外,我们分析了天然甜味剂在混合物中的使用,除了能够有效地替代糖,以补充单个化合物的优点和局限性。最后,微囊化技术被提出作为解决诸如余味,苦涩,令人不快的味道,还能增强其稳定性和易用性。
    In recent years, the worldwide increase in lifestyle diseases and metabolic disorders has been ascribed to the excessive consumption of sucrose and added sugars. For this reason, many approaches have been developed in order to replace sucrose in food and beverage formulations with alternative sweetening compounds. The raising awareness concerning the synthetic sweeteners due to their negative impact on health, triggered the need to search for alternative substances. Natural sweeteners may be classified in: (i) non-nutritive (e.g., neohesperidine dihydrochalcone, thaumatin, glycyrrhizin mogroside and stevia) and (ii) bulk sweeteners, including both polyols (e.g., maltitol, mannitol, erythritol) and rare sugars (e.g., tagatose and allulose). In this review we discuss the most popular natural sweeteners and their application in the main food sectors (e.g., bakery, dairy, confectionary and beverage), providing a full understanding of their impact on the textural and sensory properties in comparison to sucrose. Furthermore, we analyze the use of natural sweeteners in blends, which in addition to enabling an effective replacement of sugar, in order to complement the merits and limits of individual compounds. Finally, microencapsulation technology is presented as an alternative strategy to solving some issues such as aftertaste, bitterness, unpleasant flavors, but also to enhance their stability and ease of use.
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  • 文章类型: Journal Article
    金黄色葡萄球菌,一种主要的食源性病原体,经常在新鲜农产品中检测到。常引起食物中毒并伴有腹痛,腹泻,和呕吐。此外,滥用抗生素来控制金黄色葡萄球菌导致了抗生素抗性细菌的出现,如耐甲氧西林金黄色葡萄球菌。因此,噬菌体,一种天然抗菌剂,已被建议作为抗生素的替代品。在这项研究中,从污水样品中分离出特异性感染金黄色葡萄球菌的裂解噬菌体SSP49,和它的形态,生物,并确定了遗传特征。我们发现噬菌体SSP49属于Straboviridae家族(Caudoviricetes类),并在体外保持宿主生长抑制30小时。此外,它对各种金黄色葡萄球菌菌株显示出高宿主特异性和宽宿主范围。受体分析表明,噬菌体SSP49利用细胞壁磷壁酸作为宿主受体。全基因组测序显示,SSP49的基因组大小为137,283bp,包含191个开放阅读框。噬菌体SSP49的基因组不包含与溶菌原形成相关的基因,细菌毒性,和抗生素耐药性,表明其在食品应用中的安全性。噬菌体SSP49的活性在各种高温和pH条件下相当稳定。此外,噬菌体SSP49在4°C和25°C下都有效地抑制了小菠菜叶上的金黄色葡萄球菌生长,同时在处理期间保持了活性噬菌体的数量(分别降低了1.2和2.1logCFU/cm2)。因此,这项研究证明了噬菌体SSP49作为新鲜农产品中金黄色葡萄球菌污染的替代天然生物防治剂的潜力。
    Staphylococcus aureus, a major foodborne pathogen, is frequently detected in fresh produce. It often causes food poisoning accompanied by abdominal pain, diarrhea, and vomiting. Additionally, the abuse of antibiotics to control S. aureus has resulted in the emergence of antibiotics-resistant bacteria, such as methicillin resistant S. aureus. Therefore, bacteriophage, a natural antimicrobial agent, has been suggested as an alternative to antibiotics. In this study, a lytic phage SSP49 that specifically infects S. aureus was isolated from a sewage sample, and its morphological, biological, and genetic characteristics were determined. We found that phage SSP49 belongs to the Straboviridae family (Caudoviricetes class) and maintained host growth inhibition for 30 h in vitro. In addition, it showed high host specificity and a broad host range against various S. aureus strains. Receptor analysis revealed that phage SSP49 utilized cell wall teichoic acid as a host receptor. Whole genome sequencing revealed that the genome size of SSP49 was 137,283 bp and it contained 191 open reading frames. The genome of phage SSP49 did not contain genes related to lysogen formation, bacterial toxicity, and antibiotic resistance, suggesting its safety in food application. The activity of phage SSP49 was considerably stable under various high temperature and pH conditions. Furthermore, phage SSP49 effectively inhibited S. aureus growth on baby spinach leaves both at 4 °C and 25 °C while maintaining the numbers of active phage during treatments (reductions of 1.2 and 2.1 log CFU/cm2, respectively). Thus, this study demonstrated the potential of phage SSP49 as an alternative natural biocontrol agent against S. aureus contamination in fresh produce.
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  • 文章类型: Journal Article
    这篇综述强调了来自各种来源的植物蛋白的发展,由于迄今为止的大多数研究和开发工作仅限于包括大豆在内的少数来源,鹰嘴豆,小麦,还有豌豆.植物蛋白在生产过程中的天然结构及其对食品胶体包括乳液的影响,泡沫,和凝胶被认为是与它们的基本性质相关的,同时强调了生产和加工技术对蛋白质分子特性和聚集的影响方面的最新发展。量化结构的能力,形态学,和流变学特性可以更好地了解植物蛋白在食物系统中的作用。从食物结构形成的角度讨论了植物蛋白作为乳制品和肉类替代品的应用。概述了植物蛋白加工的未来方向和潜在应用,以鼓励产生更多样化的植物基产品。
    This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant-based products.
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  • 文章类型: Journal Article
    分子印迹聚合物(MIPs)在环境保护和食品工业中得到了广泛的研究,由于其出色的特异性识别和结构稳定性。然而,通过常规方法制备的MIP具有低吸附容量和慢传质速率的缺点。迄今为止,将静电纺丝技术与分子印迹技术相结合,制备具有特定识别能力的分子印迹膜,并在食品添加剂的分离和检测中显示出极大的吸引力,以及活性成分的提取和释放。近年来,已经对MIP和静电纺丝技术进行了研究和评估。然而,没有关于食品领域静电纺丝MIMs的评论。在这次审查中,我们专注于静电纺丝MIMs在食品中的制造方法和应用,讨论实际食品应用中的挑战,并强调了静电纺丝MIMs在食品领域的应用前景。
    Molecularly imprinted polymers (MIPs) have been widely studied in environmental protection and food industry, owing to their excellent specific recognition and structural stability. However, MIPs prepared by conventional methods suffer from low adsorption capacity and slow mass transfer rate. To date, the combination of electrostatic spinning technology and molecular imprinting technology has been proposed to prepare molecularly imprinted membranes (MIMs) with specific recognition capability, and has shown great attraction in the separation and detection of food additives, as well as the extraction and release of active ingredients. In recent years, MIPs and electrostatic spinning technologies have been investigated and evaluated. However, there is no review of electrostatically spun MIMs for food field. In this review, we focus on the fabrication methods and applications of electrostatically spun MIMs in the food, discuss the challenges in practical food applications, and emphasize the promising applications of electrostatically spun MIMs in food field.
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  • 文章类型: Journal Article
    纳米纤维素作为最有前途的可持续纳米材料之一,由于其竞争优势和优越的性能,如亲水性,可再生性,生物降解性,生物相容性,可调表面特征,优异的机械强度,高比表面积。基于纳米纤维素的上述性能和水凝胶的高吸水性等优点,吸附,孔隙率和结构可调性,纳米纤维素基水凝胶集两者的优点于一体,作为具有广阔应用前景的材料在各个领域受到了广泛的关注。在这次审查中,从不同的交联方法出发,初步探讨了纳米纤维素基水凝胶的主要制备策略。然后,综合总结了纳米纤维素基水凝胶的典型性能,包括多孔结构,溶胀能力,吸附,机械,自我修复,聪明的反应表现。尤其是,依靠这些属性,还讨论了纳米纤维素基水凝胶在食品领域的一般应用,主要包括食品包装,食品检测,营养嵌入传递,3D食品打印,和酶固定化。最后,总结了纳米纤维素基水凝胶的安全性,提出了纳米纤维素基水凝胶的当前挑战和未来展望。
    Nanocellulose has been favored as one of the most promising sustainable nanomaterials, due to its competitive advantages and superior performances such as hydrophilicity, renewability, biodegradability, biocompatibility, tunable surface features, excellent mechanical strength, and high specific surface area. Based on the above properties of nanocellulose and the advantages of hydrogels such as high water absorption, adsorption, porosity and structural adjustability, nanocellulose based hydrogels integrating the benefits of both have attracted extensive attention as promising materials in various fields. In this review, the main fabrication strategies of nanocellulose based hydrogels are initially discussed in terms of different crosslinking methods. Then, the typical properties of nanocellulose based hydrogels are comprehensively summarized, including porous structure, swelling ability, adsorption, mechanical, self-healing, smart response performances. Especially, relying on these properties, the general application of nanocellulose based hydrogels in food field is also discussed, mainly including food packaging, food detection, nutrient embedding delivery, 3D food printing, and enzyme immobilization. Finally, the safety of nanocellulose based hydrogel is summarized, and the current challenges and future perspectives of nanocellulose based hydrogels are put forward.
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  • 文章类型: Journal Article
    麦麸的消费与健康益处相关。然而,不溶性细胞层纤维和相当水平的抗营养因子限制了麦麸的生物利用度,可通过发酵有效改善。全面阐明麦麸发酵的精确生物转化和健康益处机制。这篇综述调查了目前麦麸的发酵生物技术,发酵麦麸的营养效果,发酵麦麸产生健康益处的机制,以及发酵麦麸在食品系统中的应用。还涵盖了改善发酵麦麸的潜在策略及其应用的现有限制。目前的研究结果支持微生物在发酵过程中产生降解麦麸细胞壁纤维的酶,释放营养物质,产生新的活性物质,同时降解抗营养因子,以有效提高营养物质的生物利用度,增强抗氧化活性,调节肠道微生物对健康的影响。发酵一直是降解细胞壁纤维的有效途径,从而改善全谷物或富含麸皮的食品的营养和质量。目前,发酵和人为干预研究缺乏标准化。总之,了解发酵对麦麸的影响,对麦麸产品的开发和应用具有指导意义。
    Consumption of wheat bran is associated with health benefits. However, the insoluble cell layer fiber and considerable levels of anti-nutritional factors limit bioavailability of wheat bran, which can be effectively improved through fermentation. To comprehensively elucidate the precise biotransformation and health benefits mechanisms underlying wheat bran fermentation. This review investigates current fermentation biotechnology for wheat bran, nutritional effects of fermented wheat bran, mechanisms by which fermented wheat bran induces health benefits, and the application of fermented wheat bran in food systems. The potential strategies to improve fermented wheat bran and existing limitations on its application are also covered. Current findings support that microorganisms produce enzymes that degrade the cell wall fiber of wheat bran during the fermentation, releasing nutrients and producing new active substances while degrading anti-nutrient factors in order to effectively improve nutrient bioavailability, enhance antioxidant activity, and regulate gut microbes for health effects. Fermentation has been an effective way to degrade cell wall fiber, thereby improving nutrition and quality of whole grain or bran-rich food products. Currently, there is a lack of standardization in fermentation and human intervention studies. In conclusion, understanding effects of fermentation on wheat bran should guide the development and application of bran-rich products.
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  • 文章类型: Journal Article
    作为丰富的海洋生物资源,可以在食品工业中开发被膜。然而,对其化学成分和营养成分的了解有限,禁止进一步应用。在这项研究中,两种常见的可食用被膜动物,卤虫(HR)和卤虫(HA),进行了水分综合成分分析,蛋白质,脂质,纤维素,灰,氨基酸,脂肪酸,非纤维素碳水化合物和矿物质。在身长和体重方面,红HR比紫色HA大得多,水分在82.98%-90.92%以内。对于两种物种,非可食用外壳部分(OS)和可食用内脏器官部分(IO)具有约3:2的干重比。一般来说,对于HR和HA,IO在蛋白质和脂质中更丰富。相比之下,OS有更高的纤维素含量,确认IO作为营养海鲜的更好适用性。IO富含必需氨基酸和不饱和脂肪酸,OS具有更丰富的饱和脂肪酸。检测到的非纤维素单糖范围为0.47%至1.18%,并且表明存在一些硫酸化聚糖。HR的IO具有较高的必需矿物质含量,如Cu,Zn,Fe,HA的IO表现出较高的K含量。总而言之,这项研究确定了不同被囊动物物种和各种解剖部位之间的化学成分和营养分布差异,指导开发特定策略,以开发适当的食物应用。
    As an abundant marine bioresource, tunicates could be exploited in the food industry. However, limited knowledge of their chemical composition and nutritional profiles prohibited further application. In this study, two common edible tunicate species, Halocynthia roretzi (HR) and Halocynthia aurantium (HA), were subjected to comprehensive composition analysis in terms of moisture, protein, lipids, cellulose, ash, amino acids, fatty acids, non-cellulose carbohydrates and minerals. Reddish HR was much bigger than purple HA with respect to body length and weight, and their moisture fell within 82.98 %-90.92 %. The non-edible outer shell part (OS) and edible internal organs part (IO) had a dry weight ratio of around 3:2 for both two species. Generally, for both HR and HA, IO was more abundant in protein and lipids. In contrast, OS had much higher cellulose contents, confirming the better suitability of IO as a nutritional seafood. IO was richer in essential amino acids and unsaturated fatty acids, while OS had more abundant saturated fatty acids. The detected non-cellulose monosugars ranged from 0.47 % to 1.18 % and indicated the presence of some sulfated glycans. IO of HR had higher contents of essential minerals, such as Cu, Zn, and Fe, while IO of HA showed a higher K content. To sum up, this study identified the chemical composition and nutritional profile variations among different tunicate species and various dissected parts, guiding the development of specific strategies to exploit tunicates for proper food applications.
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  • 文章类型: Journal Article
    最近的研究主要集中在修饰不溶性膳食纤维(IDF)以增强其性能和功能的策略上。IDF是从各种廉价来源获得的,可以被操纵来改变其生物效应,使食品加工和营养革命成为可能。在这次审查中,对多种IDF改性技术进行了彻底的检查和讨论,特别强调由此产生的物理化学性质的变化,生物活动,和纤维的微观结构。提供了改性IDF在食品加工中的实际应用的广泛概述。我们的研究旨在提高人们对改良IDF带来的巨大可能性的认识,并鼓励在食品生产领域进一步探索和利用这一领域。
    Recent research has primarily focused on strategies for modifying insoluble dietary fiber (IDF) to enhance its performance and functionality. IDF is obtained from various inexpensive sources and can be manipulated to alter its biological effects, making it possible to revolutionize food processing and nutrition. In this review, multiple IDF modification techniques are thoroughly examined and discussed, with particular emphasis on the resulting changes in the physicochemical properties, biological activities, and microstructure of the fiber. An extensive overview of the practical applications of modified IDF in food processing is provided. Our study aims to raise awareness about the vast possibilities presented by modified IDF and encourage further exploration and utilization of this field in the realm of food production.
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  • 文章类型: Journal Article
    海藻多糖是具有独特物理化学性质的天然生物大分子(例如,良好的胶凝,乳化,和成膜特性)和不同的生物活性(例如,抗凝剂,抗氧化剂,免疫调节,和抗肿瘤作用)。此外,它们是无毒的,生物相容性和生物可降解性,资源丰富。因此,它们被广泛用于食品,化妆品,和制药行业。然而,它们的性质和生物活性有时在某些方面并不令人满意。多糖的改性可以赋予生物聚合物两亲性和新的功能,改变其结构和构象,从而有效地提高其功能特性和生物活性,以满足针对性应用的要求。本文概述了代表性红藻多糖(角叉菜胶和琼脂)的改性方法,褐藻多糖(岩藻依聚糖,海藻酸盐,和laminaran),和具有潜在食品应用的绿藻多糖(ulvan),包括醚化,酯化,降解,硫酸化,磷酸化,硒化,等等。综述了改性海藻多糖的功能特性和生物活性的改善及其潜在的食品应用。
    Seaweed polysaccharides are natural biomacromolecules with unique physicochemical properties (e.g., good gelling, emulsifying, and film-forming properties) and diverse biological activities (e.g., anticoagulant, antioxidant, immunoregulatory, and antitumor effects). Furthermore, they are nontoxic, biocompatible and biodegradable, and abundant in resources. Therefore, they have been widely utilized in food, cosmetics, and pharmaceutical industries. However, their properties and bioactivities sometimes are not satisfactory for some purposes. Modification of polysaccharides can impart the amphiphilicity and new functions to the biopolymers and change the structure and conformation, thus effectively improving their functional properties and biological activities so as to meet the requirement for targeted applications. This review outlined the modification methods of representative red algae polysaccharides (carrageenan and agar), brown algae polysaccharides (fucoidan, alginate, and laminaran), and green algae polysaccharides (ulvan) that have potential food applications, including etherification, esterification, degradation, sulfation, phosphorylation, selenylation, and so on. The improved functional properties and bioactivities of the modified seaweed polysaccharides and their potential food applications are also summarized.
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  • 文章类型: Journal Article
    LicochalconeA(LCA)从甘草植物中提取并用作食品添加剂。柠檬酸(CA)和丙氨酸(Ala)是具有良好调节功能的食品添加剂。本研究旨在利用超分子自组装技术研究LCA共晶的形成和体外释放机制。自组装的机制表明,所得共晶具有很强的分子间相互作用。LCA共晶的形成机理表明,LCA在自组装前以纳米形式分散在DES溶液中,在自组装后以分子形式分散在共晶中。介观MD模拟研究表明,LCAAla-CA(5:5)共晶与溶剂界面的相互作用能相对较低,表明它可能有更好的药物释放速率,与体外释放结果一致。总之,本研究成功制备了LCA共晶合金,为新型食品共晶合金的开发和应用提供了理论指导。
    Licochalcone A (LCA) is extracted from licorice plants and used as a food additive. Citric acid (CA) and alanine (Ala) are food additives with good regulatory functions. This study aims to investigate the formation and in vitro release mechanism of the LCA eutectogel using supramolecular self-assembly technology. The mechanism of self-assembly indicates that the resulting eutectogel has strong intermolecular interactions. The formation mechanism of LCA eutectogel suggests that LCA is dispersed in nano form in the DES solution before self-assembly and dispersed in molecular form in the eutectogel after self-assembly. Mesoscopic MD simulation studies indicate that the interaction energy between LCA Ala-CA(5:5) eutectogel and the solvent interface is relatively low, suggesting it may have a better drug release rate, consistent with the in vitro release results. In conclusion, the study successfully prepares LCA eutectogel and provides theoretical guidance for the development and application of novel eutectogel for food application.
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