Anthocyanin-fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture,microstructure, in vitro release behaviour and antioxidant capacity

Konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/SA-boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF-NMR analysis demonstrated that the free water of KGM/SA-boba could transfer to tightly bound water with the addition of PSPA that made it with better water-binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA-boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT-IR. Furthermore, 50% of PSPA in PSPA-fortified KGM/SA-boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS of the PSPA-fortified KGM/SA-boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA-boba in turn would make PSPA more stable in the gastrointestinal digestive system.     

Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.     

Improvement of thermal,microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via in vitro gastrointestinal digestion

Effects of thermal (boiling, steaming and autoclaving), microwave and ultrasonication pretreatments on the production of sweet potato protein hydrolysates (SPPH) through in vitro gastrointestinal digestion (GID) were investigated. All pretreatments significantly increased the degree of hydrolysis (DH), antioxidant activities and molecular weight (MW) <3 kDa peptide fractions contents of SPPH in the order of autoclaving > microwave, steaming > boiling > ultrasonication (P < 0.05). Correlation analysis between peptides content and antioxidant activity suggested that antioxidant activity of SPPH mainly attributed to MW <3 kDa peptides. Diverse peptides ranged from 487.24 to 1477.74 Da with 7–13 amino acids were identified in the MW <3 kDa peptides fraction with autoclaving pretreatment and matched sporamins A, A precursor and B sequences from LC–QTOF–MS/MS analysis. Conformational structures of nine peptides were predicted with well-known antioxidant amino acids. There is a high potential for SPPH used as a functional supplement in food system.     

波形驱动下多参数约束高分辨率反演方法——以四川盆地渝西地区龙马溪组页岩气为例

基于叠后地震波形指示反演在薄储层预测方面的优势，以及叠前弹性参数较叠后弹性参数信息更丰富、对储层的敏感性更高的特点，根据岩石物理资料，应用地震驱动+储层构型约束的高精度叠前随机反演方法，探寻定量表征优质薄页岩的技术，以期为深层页岩气地质甜点预测提供技术支撑。首先，基于道集波形相似性、AVO特征和空间距离的三变量优选方法提取结构相似的井数据作为空间估值样本，然后建立待判别道集初始模型；其次，以统计的弹性阻抗作为先验信息，应用“基于叠前道集特征指示的马尔科夫链-蒙特卡洛随机模拟算法”进行叠前地震波形指示反演，最终得到高精度的叠前弹性参数反演成果。实际应用表明，应用所提方法有效预测了龙一段一亚段1-2小层优质页岩厚度，基于特征参数的井震高频模拟精确模拟了龙一段一亚段1-2小层地质甜点参数，为页岩气勘探提供了技术支撑。     

1-甲基环丙烯结合不同保鲜袋对叶用甘薯茎尖冷藏保鲜效果的影响

目的探究1-甲基环丙烯(1-methylcyclopropylene,1-MCP)结合不同保鲜袋对叶用甘薯茎尖贮藏品质的影响,筛选最适的保鲜方式。方法以叶用甘薯茎尖为材料,经0.91μL/L1-MCP处理24h后结合聚乙烯(PE)或微孔膜(WK)保鲜袋包装,在5℃下进行贮藏,分别于0、3、6、9、12 d时对其失重率、色差、黄化率、呼吸强度、乙烯释放量、多酚氧化酶活性等指标进行测定。结果贮藏12 d后, 1-MCP+PE, 1-MCP+WK处理组的失重率分别为3.43%,2.72%,显著低于未经1-MCP处理组(P0.05),说明1-MCP处理能够有效抑制叶用甘薯茎尖失水; 1-MCP+WK处理下的L值为33.9,高于其余3种处理,表明该处理能够更好的保持叶用甘薯茎尖的亮度和新鲜感。此外,1-MCP结合保鲜袋处理能够减弱呼吸作用,降低乙烯释放量及多酚氧化酶活性。结论1-MCP处理并结合PE膜或者微孔膜包装对叶用甘薯茎尖具有良好的保鲜效果,可以有效延长其贮藏期。     

Lupin seed coat as a promising food ingredient: physicochemical,nutritional, antioxidant properties,and effect of genotype and environment

The high proportion of seed coat of legume lupins results in big milling lose during kernel flour production, though the seed coat could be value-added as human food. The physicochemical and nutritional properties and antioxidant capacities of seed coats of six Australian sweet lupin cultivars grown at two locations were evaluated. Results showed that genotype, environment and their interaction were significant for seed coat percentage, proximate composition, dietary fibre content, polyphenols and antioxidant capacities. Strong correlations between seed coat lightness and polyphenol content were found. A comparison using multivariate analysis of the seed coat properties showed clear separation based on growing sites. This study indicates the enormous potential of Australian sweet lupin seed coat as an ‘antioxidant dietary fibre’ food source. The results could also benefit to breed varieties with desirable levels of nutrients and phytochemicals.     

Physicochemical characteristics,antioxidant capacity and thermodynamic properties of purple-fleshed potatos dried by radio frequency energy

Abstract

The impacts of using radio frequency (RF) energy to dry purple-fleshed potatoes were investigated and compared to infrared radiation (IR) and microwave (MW) drying techniques. The gelatinization rate, color, flavor, morphological, and structural characteristics, thermodynamic properties, as well as antioxidant capacity were examined. The results indicated that the drying time of RF (70?min) and MW (21?min) were shorter than IR (105?min). The gelatinization ratio of MW, RF, and IR were 94.4?±?2.0, 88.3?±?1.4, and 64.5?±?1.1%, respectively. The degree of crystallization of purple-fleshed potato powder decreased with all three drying methods. RF-dried potatoes were able to retain higher polyphenols (loss rate: 4.3%), total anthocyanin (3.7%), and total flavonoid content (35.1%), whereas IR showed the lowest retention. The content of polyphenols also decreased significantly. Furthermore, after RF heating, the scavenging of free radicals was higher compared to MW and IR.     

Potato Glycoalkaloids: occurrence,biological activities and extraction for biovalorisation – a review

Potato tuber (Solanum tuberosum L.) is the fourth most important agricultural product after wheat, rice and maize. With a total production of 388 million in 2017, c.a. 70% of this total production is processed in developed countries, producing a large amount of potato peel waste (PPW) as by-product. Although PPW is considered as a zero-value by-product by the feed industry because it is too fibrous, for other recycling industries it is an inexpensive by-product due to its significant contents of some interesting nutrients particularly polyphenols and glycoalkaloids. In potato, and Solanum species in general, many glycoalkaloids, predominantly α-chaconine and α-solanine, have been chemically and structurally identified. However, further research is needed to expand the knowledge of the biological values of potato glycoalkaloids in order to develop a recycling process to extract these technologically and nutritionally interesting bioactive ingredients for different sectors, in particular, the agricultural, food and pharmaceutical ones, which are demanding natural, safe and eco-friendly ingredients.