内容: As a high nutritional value egg processing product, egg yolk powder has a wide range of applications, However, its emulsification is affected by the processing conditions and is not satisfactory, which limits its wide application in the food industry. Based on this, this paper presents a systematic review of emulsification modification techniques for egg yolk powder, including physical, chemical, and enzyme modification techniques, to improve its emulsification properties and processing adaptability, and to provide a reference for solving such problems. The characteristics of various modification methods were analysed and compared. Future research should focus on optimising the modification process, gaining a deeper understanding of the modification mechanism and developing more mechanisms for the joint application of modification techniques, to maximise the application potential of egg yolk powder and to meet the growing and diversified needs of the food industry.

内容: Bacillus cereus is one of the major spore-forming bacteria with great genetic diversity in raw milk, dairy raw materials, and finished dairy products, and is widely present in the entire dairy production line. Due to the biofilm formation of B. cereus and the heat resistance of its spores, traditional cleaning and disinfection procedures cannot completely remove the spores, resulting in the presence of B. cereus in the final dairy products. Although much work has been done to identify B. cereus from various dairy samples, an updated knowledge of this spore precursor is still needed. This review describes the prevalence of B. cereus from raw milk to commercial dairy products, the biofilm formation of B. cereus and its ability to cause spoilage in dairy products, and the possible prevention methods.

内容: Freezing is the primary preservation method for surimi gel. However, repeated freezing and thawing during storage, processing, or consumption can cause ice crystal growth and recrystallization, leading to mechanical damage to muscle cells and tissue. Additionally, it can induce protein denaturation and oxidation, ultimately resulting in a decline in the quality of surimi gel. This includes moisture loss, nutrient depletion, as well as deterioration in taste and texture. Therefore, it is crucial to incorporate cryoprotectants or utilize innovative freezing/thawing technologies to enhance the quality of freeze-thawed surimi gel. This review aims to elucidate the mechanisms underlying the quality deterioration of surimi gel during freeze-thawing cycles, summarize changes in myofibrillar protein and alterations in surimi gel quality after freeze-thawing cycle treatment, and finally strategies for enhancing the quality of surimi gel throughout the freeze-thawing cycles are discussed. This review will offer valuable references for improving the stability of freeze-thawed surimi gel and provide insights into the development of novel cryoprotectants and freezing/thawing technologies.

内容: Sodium alginate (SA), due to its unique biodegradability and gel-forming properties, is used as an excellent wall material. It can achieve targeted delivery of probiotics into the body for the purpose of improving human microecology. However, SA hydrogels alone tend to have weak mechanical properties and are susceptible to external environmental attack, making it difficult to adequately protect the probiotic core. In order to overcome this bottleneck, in recent years, there have been literature reports on the modification of SA-based hydrogels based on physical, chemical, and synergistic modification of both. And other novel wall materials were introduced to be blended with SA to form a composite wall material with a denser structure and superior performance, which enhances the resistance and storage period stability of probiotics. Based on this, this paper outlines the structural properties and advantages and disadvantages of SA, and systematically summarises the effects and differences of different modification methods on the performances of SA-based microcapsules. It also meticulously combs out the wide application of SA-based probiotic microcapsules in the field of food, showing its great potential in improving food quality and promoting health. Finally, this paper objectively points out the problems and challenges facing the current research on SA-based microencapsulation delivery system. It provides new perspectives and strategies for the upgrading of the wall material of SA-based microencapsulation and the improvement of the efficiency of the probiotic delivery system.

内容: Colon cancer is one of the leading causes of cancer-related deaths and the second most common cancer in Western countries. Despite the availability of various treatment modalities, these therapies have not been fully successful due to their limited effectiveness and serious side effects. As a result, an increasing number of researchers are focusing on the search for natural active substances as potential agents for the treatment and prevention of colon cancer. Bioactive peptides derived from proteins play an important role in maintaining body functions. Several in vivo and in vitro studies have demonstrated that protein peptides can help prevent and mitigate colon cancer. This paper, therefore, explores the mitigating effects and mechanisms of action of protein peptides from different sources on colon cancer, as well as the factors influencing their anticancer effects. It provides a scientific basis for the prevention and treatment of colon cancer and for the development of new raw materials for foods with potential anticancer properties.

内容: The addition of oil played a significant role in the gelling properties and flavor qualities of the ready-to-eat surimi gels. In order to investigate the effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels, the prepared sturgeon surimi gels containing sturgeon oil (with the direct addition named SO and with the Pickering emulsion named PPE) were reheated by boiling, steaming, microwave, and frying, respectively. The gel properties, non-volatile and volatile flavor substances and digestibility were determined. Boiling and steaming made gels higher brightness value (L*) (82.07–84.16), with lower cooking loss (7.11%–8.83%), relatively intact protein network structures and strong protein digestibility. The greatest lipid oxidation of the sturgeon surimi gels was induced by frying, followed by microwave. Furthermore, the gels reheated by microwave showed the highest total flavor-presenting nucleotides, while the steamed ones had the highest total percentage of fresh and sweet amino acids. The addition of sturgeon oil (direct addition and Pickering emulsion) decreased the textural properties of the reheated gels, but significantly improved the L* and protein digestibility of boiled and steamed gels (P < 0.05). The gastric digestibility and gastrointestinal digestibility of the SO and PPE groups were 68.60%–76.33% and 80.69%–85.05%. Moreover, the addition of sturgeon oil also changed the ratio of non-volatile and volatile flavor compounds. Compared with the direct addition of sturgeon oil, the preparative Pickering emulsion was more conducive to the retention of better textural properties as well as the more flavor-presenting nucleotides and volatile flavor substances. The above results enrich the theory of quality difference of sturgeon surimi products caused by different reheating methods, and provide reference for the development of high-quality products.

内容: Pseudomonas fragi is a predominant meat-borne spoilage bacterium that is sensitive to CO2 under high-oxygen modified atmosphere packaging (HiOx-MAP). This study was designed to reveal the spoilage potential of a popular wild-type P. fragi T1 in HiOx-MAP beef by whole genome sequencing, and explore the bacterial metabolic response to CO2 utilizing combined metabolomic and volatile organic compounds (VOCs) analysis, under treatment (CO2-enriched) HiOx-MAP (TMAP, 50% O2/40% CO2/10% N2) or control (non-CO2) HiOx-MAP (CMAP, 50% O2/50% N2) during chilled storage. Results showed that the strain P. fragi T1 was endued with spoilage-related genes associated with protease, lipase and esterase production, amino acid metabolism, carbon metabolism, sulfur metabolism, and putrescine metabolism, which was responsible for the hydrolysis of meat protein and lipid, as well as off-odor formation. The growth of P. fragi under CMAP resulted in the production of VOCs, such as diacetyl, 1-undecene, 2-undecanone, nonanal, (Z)-5-decen-1-ol, and (E)-2-octenal, etc. The TMAP declined above VOCs concentrations significantly (P < 0.05) by inhibiting P. fragi growth and regulating its metabolic activities. The metabolomic analysis further manifested that CO2 inhibited the P. fragi growth by decreasing cell membrane fluidity, disturbing energy metabolism, and inhibiting amino acid metabolism and nucleotide biosynthesis. This work provides valuable information for understanding the P. fragi-induced meat spoilage phenomena, and the antibacterial mechanism of CO2 against P. fragi.

内容: This paper evaluates the effect of sodium decanoate (C10) on improving the strength and transparency mechanism of heat-induced egg white gel (HEW-G). The effect of C10 on the strength and transparency of egg white gels was investigated by measuring gel transparency, texture, rheology, water-holding properties, and scanning electron microscopy observation. The findings demonstrated that the addition of C10 initially enhanced and then reduced the gel strength, while consistently increasing transparency. C10 promotes the formation of smooth and dense gel network structure mainly by enhancing the hydrophobic interactions of egg white protein (EWP), thus effectively improving the gel properties. The microstructure observation showed that C10 promoted protein aggregation and the formation of a dense network. When the addition of C10 was 2% (V/V), the network became looser. Transmission electron microscopy and infrared spectroscopy analyses revealed that C10’s hydrophobic nature facilitated interactions with EWP, strengthening hydrophobic associations and forming a stable three-dimensional network. This process markedly enhanced the mechanical strength and transparency of EWP. For example, comparing with HEW-G, the hardness of 0.5% (V/V) sodium decanoate egg white heat-induced gel (SCHEW1-G) was increased by 129.25%, the elasticity of SCHEW1-G was increased by 10.59%, the chewiness was increased by 351.44%, and the light transmission was increased by 150.50%. As a functional ingredient, C10 can improve the texture, nutritional value, and stability of food, promoting its wide range of high-value applications in food. As a functional ingredient, C10 can improve the texture, nutritional value and stability of food, promoting its wide range of high-value applications in food.

内容: This study aimed to investigate the difference between low-temperature sterilization methods including induced electric field (IEF) technology and the high-pressure microjet (HPM) and traditional thermal treatment including pasteurization and ultra-high temperature (UHT) sterilization on the sterilization effect and physicochemical properties of milk. The number of harmful colonies, particle size, thermal properties, protein secondary structure, and microstructure were characterized. Results demonstrated that low-temperature sterilization methods were equally effective as thermal sterilization methods. Differential scanning calorimetry results indicated that UHT treatment had enhanced the thermal stability of proteins in milk, while IEF treatment had improved the thermal stability of fats in milk. IEF sterilizing milk (IM) sample exhibited the largest particle size, followed by UHT sterilization milk (UM), raw milk (RM), and pasteurization milk (PM) according to the results of microstructure and size distribution. HPM sterilizing milk (HM) had the smallest particle size due to high pressure. Fourier transformed infrared spectra revealed that UHT sterilization changed the structure of milk protein due to the interactions between proteins, and protein-lactose. Conversely, the low-temperature sterilization methods had less effect on the protein structure. In conclusion, IEF and HPM have the similar sterilization effects to that of thermal sterilization methods, but have less effects on heat sensitive proteins, which has reference significance for the updating of sterilization technology in food field.

内容: Myosin from bighead carp (Aristichthys nobilis) and span 60 were used to successfully prepare multiple emulsions through a onestep emulsification method. The characteristics of multiple emulsions stabilized by span 60 and myosin from bighead carp were analyzed. The absolute value of the zeta potential of the multiple emulsions increased with the increase of myosin concentration from 0.5 to 4 g/100 mL. Meanwhile, the size of multiple emulsions reduced with the increase of myosin concentration. The optical microscope and laser confocal microscope also verified that the size of multiple emulsions decreased and the emulsion droplets in the emulsion became uniform with the increase of protein concentration. However, the myosin was not enough to cover the oil droplets, and the droplet size increased and aggregation occurred at the concentration of 0.5 g/100 mL. The flocculation index and creaming index showed that increasing protein concentration could enhance the stability of various emulsions stabilized by span 60 and bighead carp myosin and the emulsions were stable for a longer period at 2–4 g/100 mL myosin addition. Furthermore, the stability index of multiple emulsions stabilized by myosin at 4 g/100 mL changed relatively few compared to the others. These results suggest that the emulsion had the best stability when the protein concentration was 4 g/100 mL. These results indicate that bighead carp myosin in conjunction with span 60 could be used as an emulsifier to prepare stable multiple emulsions. This study may be helpful for the development of multiple emulsions constructed using fish proteins.