Journal of food science
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Journal of food science · Mar 2021
Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage.
This study aimed to evaluate the fermentation process of Lacticaseibacillus casei in the açaí juice, and to evaluate the addition of fructooligosaccharides and sucrose. The organic acids, anthocyanins, polyphenolic compounds, and antioxidant activity were also investigated during fermentation. Moreover, the impact of sucrose and sucralose on microbial viability and sensory acceptance of synbiotic products was evaluated during 42 days storage at refrigerated conditions. ⋯ PRACTICAL APPLICATION: Synbiotic açaí juice is a healthier alternative to consuming products containing this fruit. The inclusion of probiotic microorganisms and prebiotic fructooligosaccharides increased bioactive compounds contents during the shelf life of the juice. The sensory evaluation using the internal preference mapping revealed that the juice flavor with sucralose was better accepted than the juice formulated with addition of sucrose.
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Journal of food science · Jul 2020
Revealing a key inhibitory mechanism of 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline via trapping of methylglyoxal.
The inhibitory effects of vitamins (nicotinic acid, pyridoxamine [PM], and l-ascorbic acid) and phenolic acids (ferulic acid and p-coumaric acid) on the formation of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) were studied in a glycine/glucose/creatinine model system and fried tilapia cakes. The results showed that PM was the most potential inhibitor and the inhibition rates reached 82.72% and 78.54% in model system and fried tilapia cakes, respectively. Detailed formation mechanism of MeIQx was put forward to find the inevitable species in the non-free radical formation mechanism of MeIQx. ⋯ Detailed formation mechanism of MeIQx was put forward first and suggested methylglyoxal as an inevitable species in the non-free radical formation mechanism of MeIQx in this study. Pyridoxamine trapping methylglyoxal is likely a key mechanism against the generation of MeIQx was demonstrated by quantum chemistry calculation and experimental demonstration. These findings may provide effective suggestions for reducing HAAs and similar toxicants in daily cuisine.
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Journal of food science · Dec 2019
Ligustilide Inhibited Rat Vascular Smooth Muscle Cells Migration via c-Myc/MMP2 and ROCK/JNK Signaling Pathway.
Vascular smooth muscle cells (VSMCs) excessive migration, a basic change of pathological intimal thickening, can lead to serious cardiovascular diseases such as atherosclerosis, myocardial infarction, and stroke. Ligustilide (LIG), the main active ingredient of angelica volatile oil, has been demonstrated to exert protective effects on the cardiovascular and cerebrovascular, circulatory system, and immune function. However, whether it protects against intimal thickening and VSMCs excessive migration and its underlying mechanism remains largely unknown. ⋯ In vitro, LIG suppressed AngII-induced VSMCs migration and downregulated the expression of migration related protein c-Myc, MMP2, ROCK1, ROCK2, p-JNK, and JNK. These findings suggested the protective effect of LIG on VSMCs migration was associated with the decrement of c-Myc/MMP2 signaling pathway and ROCK-JNK signaling pathway. Thus, LIG may serve as a novel therapeutic agent for preventing cardiovascular disease.
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Journal of food science · Jan 2019
Regional Pungency Degree in China and Its Correlation with Typical Climate Factors.
Chili is an indispensable condiment in Chinese dishes. Due to regional environmental and cultural differences, there are certain differences in the regional food spicy degree. This study analyzed the pungency degree of dishes in 21 regions of China and created a pungency degree map using experiments and statistics. ⋯ Since ancient times, there has been a traditional saying of spicy dehumidification and perspiration. This study uses mathematical statistical analysis methods to innovatively analyze the correlation between regional chili taste and geographical environment climate. These are all conducive to the establishment of scientific and healthy food flavor models.
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Journal of food science · Jun 2018
Effect of Canning and Freezing on the Nutritional Content of Apricots.
The effect of commercial canning and freezing on the nutritional content of fresh apricots was investigated. Processed samples were analyzed post-processing and after 3 months of storage and compared directly to fresh apricots from the same source. Vitamin C, beta-carotene, total phenols, and antioxidants were quantified. ⋯ This study demonstrates that key nutrients in canned and frozen apricots are retained or amplified upon processing, with the exception of vitamin C in canned apricots. The routine addition of citric and ascorbic acid to fruit prior to freezing resulted in significantly higher antioxidants, vitamin C, and phenols. Consumers eating canned or frozen apricots can feel confident of similar or superior nutritional content as compared to fresh apricots.