Enzymic browning of sulphocatechol

When sulphur dioxide inhibits the enzymic browning of catechol catalysed by mushroom tyrosinase, the main reaction product is 4-sulphocatechol. When assessed for its browning potential, this product appears to be unreactive and does not inhibit the enzyme.     

Comparison of two methods for extraction of volatiles from marine PL emulsions

The dynamic headspace (DHS) thermal desorption principle using Tenax GR tube, as well as the solid phase micro‐extraction (SPME) tool with carboxen/polydimethylsiloxane 50/30 µm CAR/PDMS SPME fiber, both coupled to GC/MS were implemented for the isolation and identification of both lipid and Strecker derived volatiles in marine phospholipids (PL) emulsions. Comparison of volatile extraction efficiency was made between the methods. For marine PL emulsions with a highly complex composition of volatiles headspace, a fiber saturation problem was encountered when using CAR/PDMS‐SPME for volatiles analysis. However, the CAR/PDMS‐SPME technique was efficient for lipid oxidation analysis in emulsions of less complex headspace. The SPME method extracted volatiles of lower molecular weights more efficient than the DHS method. On the other hand, DHS Tenax GR appeared to be more efficient in extracting volatiles of higher molecular weights and it provided a broader volatile spectrum for marine PL emulsion than the CAR/PDMS‐SPME method.     

Whole Body Ip6k1 Deletion Protects Mice from Age-Induced Weight Gain,Insulin Resistance and Metabolic Dysfunction

(1) Background: We previously demonstrated that disruption of IP6K1 improves metabolism, protecting mice from high-fat diet-induced obesity, insulin resistance, and non-alcoholic fatty liver disease and steatohepatitis. Age-induced metabolic dysfunction is a major risk factor for metabolic diseases. The involvement of IP6K1 in this process is unknown. (2) Methods: Here, we compared body and fat mass, insulin sensitivity, energy expenditure and serum-, adipose tissue- and liver-metabolic parameters of chow-fed, aged, wild type (aWT) and whole body Ip6k1 knockout (aKO) mice. (3) Results: IP6K1 was upregulated in the adipose tissue and liver of aWT mice compared to young WT mice. Moreover, Ip6k1 deletion blocked age-induced increase in body- and fat-weight and insulin resistance in mice. aKO mice oxidized carbohydrates more efficiently. The knockouts displayed reduced levels of serum insulin, triglycerides, and non-esterified fatty acids. Ip6k1 deletion partly protected age-induced decline of the thermogenic uncoupling protein UCP1 in inguinal white adipose tissue. Targets inhibited by IP6K1 activity such as the insulin sensitivity- and energy expenditure-inducing protein kinases, protein kinase B (PKB/Akt) and AMP-activated protein kinase (AMPK), were activated in the adipose tissue and liver of aKO mice. (4) Conclusions: Ip6k1 deletion maintains healthy metabolism in aging and thus, targeting this kinase may delay the development of age-induced metabolic dysfunction.     

板栗奶的研制

介绍了板栗资源情况，并对板栗奶的加工技术进行了研究，确定了板栗奶的配方，以及防褐变，饮料稳定性等工艺条件。     

Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature

Non-enzymatic browning predictions in reduced-moisture foods stored over one year at “ambient” temperature, were made using, (a) realistic environmental daily (and seasonal) temperature fluctuations, and (b) a constant mean temperature. Daily temperature records taken every 6 h from January 1st to December 31st (1460 temperature data) in four selected cities from Argentina, were used.

The predicted amount of browning over one year storage was different depending whether the annual mean temperature (T_am), the monthly mean temperature (T_mm) or the daily temperature fluctuations (T_df) were used for the predictions. Predicted browning over one year was generally higher when realistic storage conditions (i.e., daily/seasonal temperature fluctuations) rather than mean values (annual or monthly), were used instead.     

Effect of Inert Atmosphere on the Postharvest Browning of Manzanilla Olives and Optimization by Response Surface Methodology of the Aqueous Treatments

Abstract: Subjecting bruised olives to a nitrogen atmosphere during the postharvest period prevented the oxidation of phenols and subsequent browning. However, a rapid phenol oxidation and browning occurred when fruits were re‐exposed to air. Based on models deduced from the effects of aqueous antioxidant solutions on changes in different color parameters in the fermented product, the treatments to prevent browning were optimized. The recommended procedure consists of placing the harvested olives in a cold (4 to 8 °C) solution of 3% sodium metabisulfite with the pH adjusted to 3.0 (by adding food grade HCl) and applying the lye treatment before 8 h from picking. The use of these conditions led to mechanically harvested Spanish style olives with hardly any visible browning. Practical Application: The procedure developed may be applicable to prevent browning on the bruised areas of manually or mechanically harvested olives. The system is simple, requires low investment, and may lead, in fermented olives, to undetectable differences between undamaged and bruised areas and better ratings in the visual observation of healthy fruits.     

荔枝干加工过程果肉糖分的变化与褐变

以糯米糍荔枝为原料,测定鲜果及不同加工阶段荔枝干的水分含量,用自动测色色差计测定不同阶段荔枝干的颜色变化,并用高效液相色谱法分析果糖、葡萄糖及蔗糖含量的变化。发现蔗糖含量整体呈下降趋势,在加工的前两个阶段蔗糖含量下降最多,终阶段几乎无变化;果糖、葡萄糖含量整体呈上升趋势,到褐变程度最大的第二及终阶段含量达到最大;葡萄糖和果糖参加美拉德反应的量几乎是一致的。