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To improve the stability of anthocyanins and techno-functionality of purple and blue wheat, the selectively hydrolyzed soy protein (reduced glycinin, RG) and β-conglycinin (7S) were prepared and their enhanced effects were comparatively investigated. The anthocyanins in purple wheat showed higher stability compared to that of the blue wheat during breadmaking. The cyanidin-3-O-glucoside and cyanidin-3-O-rutincoside in purple wheat and delphinidin-3-O-rutinoside and delphinidin-3-O-glucoside in blue wheat were better preserved by RG. Addition of RG and 7S enhanced the quality of steamed bread made from colored and common wheat, with RG exhibited a more prominent effect. RG and 7S suppressed the gelatinization of starch and improved the thermal stability. Both RG and 7S promoted the unfolding process of gluten proteins and facilitated the subsequent crosslinking of glutenins and gliadins by disulfide bonds. Polymerization of α- and γ-gliadin into glutenin were more evidently promoted by RG, which contributed to the improved steamed bread quality., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The production process of fermented black wheat steamed bread is closely related to the overall quality and nutritional content. In this study, we investigated the accuracy, product texture profile and antioxidant activity of fermented black wheat steamed bread samples produced by piston and spiral three-dimensional (3D) printers. The steaming process generally increased the total phenolic content and flavonoid content of the samples. The spiral 3D printer obtained samples with higher accuracy, total phenolic content up to 1960.43 Mg GAE/kg, and higher cellular antioxidant activity (CAA) content. The samples printed by the piston 3D printer showed higher total flavonoid content (575.75 Mg QE/kg), 2, 2'-azobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) values and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) values. This study shows that antioxidant-rich health foods can be prepared using 3D printed black wheat flour. The choice of 3D printing method affects the overall quality and nutritional content of the final product., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Citrus peel is a commonly used food-medicine material in the production of fast-moving consumer goods (FMCGs). For instance, Ganpu tea is manufactured by combining the peel of Citri Reticulatae 'Chachi' (PCRC) with Pu-erh tea. The alleviated irritation of PCRC through years of aging makes Citri reticulatae Pericarpium a traditional Chinese medicine. Herein, we introduced short-term steaming into the processing of PCRC to favor the quick removal of its irritation while retaining its food-medicine properties. Sensory evaluation and volatile component analysis showed that 60-s steaming reduced irritation of freshly prepared PCRC. Biological evaluations indicated no effects of steaming on the neuroprotective activity of PCRC. The process increased the contents of several bioactive ingredients, including hesperidin, nobiletin, tangeretin, and synephrine. In addition, physical indications of accelerating PCRC aging were observed. Taken together, our findings suggest that short-term steaming may offer a promising new possibility for enhancing the quality of citrus peel. [Display omitted] • Short-term steaming was applied in PCRC processing. • Short-term steaming reduced the pungent taste of freshly prepared PCRC. • Characteristic methylflavonoids and alkaloids increased after short-term steaming. • Short-term steaming accelerated the aging process of sun-dried PCRC in the early stages of aging. [ABSTRACT FROM AUTHOR]

The quality of Polygonatum cyrtonema rhizome is considerably influenced by steaming, a post-harvest procedure; however, the mechanisms behind this quality formation are not well understood. This study explored two innovative streaming methods for Polygonatum cyrtonema rhizome: constant temperature and humidity steaming and drying (CTHSD) and constant temperature and humidity combined with vacuum-steam pulsed steaming and drying (CTH + VSPSD). Traditional atmospheric steaming, simmering, and drying (ASD) were also used. We evaluated the microstructure, colour and polysaccharide, reducing sugar, 5-hydroxymethylfurfural, amino acid, phenolics and diosgenin contents as well as its antioxidant capacity. Results indicated that all methods enhanced antioxidant activity, released phenolic compounds and disrupted the microscopic pore wall structure. The processed samples exhibited increased browning values owing to non-enzymatic browning reactions between amino acids and reducing sugars. Notably, the CTH + VSPSD method yielded the highest antioxidant capacity, better preservation of polysaccharides and lower levels of 5-hydroxymethylfurfural compared to other methods. Additionally, CTH + VSPSD reduced production time by 66.7 % while achieving a comparable colour profile to that of conventional ASD technology. Therefore, the CTH + VSPSD method shows great promise for producing high-quality Polygonatum cyrtonema rhizome products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Recalcitrant structure of cell walls restricts the extraction of bioactive components from edible plants. In this study, the impacts of steam explosion (SE) on the release and transformation of flavonoids in Astragali Radix (AR) were evaluated. Results revealed that SE destroyed the compact structure of cell walls. Furthermore, the porous network was reformed due to the degradation of hemicelluloses and water-soluble components. The maximum extraction contents of ethanol-soluble and water-soluble flavonoids of 6.34 and 1.48 mg/g were obtained from the pretreated AR (1.5 MPa, 5 min), which were 5.22 and 2.88 times higher than those obtained from the untreated AR, respectively. SE not only released bound flavonoids from cell walls by cleaving glycoside or ester bonds, but also transformed some flavonoid glycosides into aglycones through deglycosylation. In conclusion, SE can reduce mass transfer hindrance and facilitate flavonoid transformation, thus providing a green and facile processing method for traditional edible plants., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Attenuating the moisture sensitivity of hydrophilic protein/polysaccharide-based films without impairing other properties remains a challenge. Fatty acid dispersed in Pickering emulsion was proposed to overcome such issue. An increase in fatty acid chain length slightly reduced the water vapor permeability (WVP) of emulsion films. As the number of fatty acid double bonds increased from 0 to 1, the WVP of emulsion films was significantly decreased by 14.02% while mechanical properties were significantly enhanced. More hydrogen bonds and stronger electrostatic interactions in the presence of fatty acids were observed by molecular dynamics simulation. The weight loss of bananas coated with oleic acid-incorporated film-forming emulsion was 6.81% lower than that of uncoated group after 4 days, and the corresponding film was more effective to delay oil oxidation than the commercial polypropylene film, indicating that the film is a promising alternative to food coating and packaging material., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The lipase (LA) and peroxidase (POD) activities, as well as morphological structure, physicochemical and digestion properties of sand rice flour (SRF) treated with superheated steam (SS), were investigated. SS treatment at 165 °C completely deactivated LA and resulted in a 98% deactivation of POD activities in SRF. This treatment also intensified gelatinization, induced noticeable color alterations, and decreased pasting viscosities. Furthermore, there was a moderate reduction in crystal structure, lamellar structure, and short-range ordered structure, with a pronounced reduction at temperatures exceeding 170 °C. These alterations significantly impacted SRF digestibility, leading to increased levels of rapidly digestible starch (RDS) and resistant starch (RS), with the highest RS content achieved at 165 °C. The effectiveness of SS treatment depends on temperature, with 165 °C being able to stabilize SRF with moderate changes in color and structure. These findings will provide a scientific foundation for SS applicated in SRF stabilization and modification., Competing Interests: Declaration of competing interest The authors hereby assert that they possess no discernible financial conflicts of interest or personal affiliations that may have exerted any perceived influence on the reports presented in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The thawing method is critical for the final quality of products based on the frozen dough. The effects of ultrasound thawing, proofer thawing, refrigerator thawing, water bath thawing, ambient thawing, and microwave thawing on the rheology, texture, water distribution, fermentation characteristics, and microstructure of frozen dough and the properties of steamed bread were investigated. The results indicated that the ultrasound thawing dough had better physicochemical properties than other doughs. It was found that ultrasound thawing restrained the water migration of dough, improved its rheological properties and fermentation capacity. The total gas volume value of the ultrasound thawing dough was reduced by 21.35% compared with that of unfrozen dough. The ultrasound thawing dough displayed a thoroughly uniform starch-gluten network, and an enhanced the specific volume and internal structure of the steamed bread. In conclusion, ultrasound thawing effectively mitigated the degradation of the frozen dough and enhanced the quality of steamed bread., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

Raspberry leaves were subjected to steam explosion at 0.5 and 1.0 MPa for 60-120 s, aiming to disrupt their physical and chemical structure and, consequently, promote the release of phenolic compounds into the leaf aqueous infusion. Under optimal condition of 1.0 MPa for 60 s, steam explosion led to a notable 23 % increase in total phenolic content, a 29 % elevation in ABTS radical scavenging capacity, and a 13 % rise in DPPH radical scavenging capacity of the aqueous infusion. Utilizing UHPLC-Q-TOF-MS/MS and UHPLC-QE-MS/MS techniques, respectively, a total of 39 phenolic compounds were identified from raspberry leaves, and the changes in the contents of the most important 11 species were analyzed following steam explosion. Through correlation analysis and considering the content of each phenolic compound, it was inferred that the heightened antioxidant capacity of the aqueous infusion primarily stemmed from a substantial increase in the release of ellagic acid after steam explosion., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

• Identification of GE with different steaming degree by FT-NIR Spectroscopy. • Explanation of dynamic changes of components in GE during steaming process. • Mathematical formulas for rapidly distinguishing GE from SGE were established. • Components prediction by wavelength selection algorithms and PLS models. • Color dynamic changes of GE during steaming process by E-eye. Gastrodia elata (GE) is traditionally subjected to steaming, and steaming duration plays a crucially important role in determining GE quality. This study examined the variations in bioactive components during the steaming process and proposed the utilization of electronic eye and Fourier Transform near-infrared (FT-NIR) spectroscopy for quality assessment. The findings revealed that the levels of parishin E parishin B, parishin A, and gastrodin initially rose and subsequently declined, while 4-Hydroxybenzyl alcohol exhibited a rapid decrease followed by stabilization. With prolonged steaming, the brightness of GE decreased, while the red and yellow tones became more pronounced and the color saturation increased. FT-NIR divided the steaming process into three stages: 0 min (raw GE), 0–9 min (partially steamed GE), and 9–30 min (fully steamed GE), and the partial least squares regression models effectively predicted the levels of five components. Overall, this study provided valuable insights into quality control in food processing. [ABSTRACT FROM AUTHOR]

Fat reduction due to heating or cooking is an important issue in a healthy diet. In the current study, pork subcutaneous back fat was treated via microwave heating (MH) within 10-90 s and roasting - steam heating (RSH) within 2-30 min and their dynamic changes of individual adipocytes were explored by using vesicles as a bio-membrane model. The result showed that MH and RSH significantly increased fat loss (P < 0.05), with the maximum losses being 74.1 % and 65.6 %, respectively. The mechanical strength of connective tissue decreased and then increased slightly. The microstructure demonstrated that MH and RSH treatments facilitated a large outflow of fat, showing that the particle size of the vesicle and individual adipocytes increased and then decreased. It is thus feasible to study the dynamic changes of individual adipocytes in regulating fat reduction using cell membrane simulation., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

To develop the application of wheat bran and improve the nutrition and anti-staling capacity of Chinese steamed bread (CSB), oleic acid-esterified wheat bran (OWB) was prepared by esterification of wheat bran with oleic acid, and its physicochemical properties, structure, and quality improvement for CSB during refrigerated storage were investigated. The hydrophilic-lipophilic balance value of OWB was 16.0, the maximum degree of substitution was 0.146, and its emulsifying capacity was similar to that of glycerol monostearate. The starch gelatinization degree of CSB containing 3 % OWB and the control decreased by 19.55 % and 27.12 % within 7 days of refrigerated storage, respectively, while the hardness of CSB with OWB was lower than that with wheat bran. OWB inhibited starch recrystallization and increased bound water in the corresponding CSB, which effectively delayed starch retrogradation. OWB had a positive emulsifying capacity and showed potential as a functional material for preventing retrogradation of starch-based foods., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Java tea (Clerodendranthus spicatus) has been favored for its various health benefits and abundance of phenolic substances. Steam explosion (SE) treatment was performed in the pretreatment of Java tea stems and the physical properties, phenolic profile and antioxidant capacity were investigated. Extraction kinetics study showed that the phenolics yields of Java tea stems treated at 2.4 MPa for 10 min reached the maximum in 40 min, which was approximately 3 times the yields of raw stems in 180 min. The antioxidant activities of the extracts of Java tea stems were also significantly increased after SE treatment (P < 0.05). In addition, 19 phenolics were detected in Java tea stems by HPLC/QTOF-MS/MS, and rosmarinic acid was found to be hydrolyzed to danshensu during the SE process. SE could be an efficient pretreatment technology to improve the extraction rates of phenolics and conversions of their high-value hydrolyzed products, which could facilitate further research of Java tea products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Effects of steam sterilization, gamma-irradiation, UV-irradiation and ozonation on microbial inactivation, pyrrolizidine alkaloid degradation and volatile compound profile in oregano were investigated. Steam sterilization and gamma-irradiation were the most effective treatments in inactivating microorganisms. These treatments resulted in 0.87-2.15 log reductions in total aerobic mesophilic bacteria counts and reduced yeast-mold and Enterobacteriaceae counts below the detectable level. Steam sterilization caused increased levels of pyrrolizidine alkaloids (PAs) and decreased levels of their N-oxide forms (PANOs) demonstrating a simultaneous conversion of PANOs into the corresponding PAs. Ozone treatment caused significant decreases in the levels of individual and total PAs/PANOs. After ozone treatment, decreases of 54.4, 53.9, 61.6 and 61.4% were observed in the levels of europine-N-oxide, europine, lasiocarpine-N-oxide and lasiocarpine, respectively. Steam sterilization, UV-irradiation and ozone treatments significantly altered the composition of the volatile compounds of oregano as evidenced by decreased levels of major components and the formation of some new compounds., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Lentinus edodes (SM) are highly appreciated by the food industry together with consumers for nutrition and flavour. It is hypothesized the results of our study can indicate to the suitable cooking method for maximal nutrient retention, this study investigated the effects of six cooking methods on the proximate composition, digestive properties, and antioxidant activities of SM in vitro simulated digestion. The results revealed that the ash and protein contents of cooked samples were reduced excluding steaming and roasting, and likewise minerals during deep-frying and boiling (e.g., Mg from 1080.07 to 629.03 mg/kg, deep-frying). A conspicuous rise in fat and energy was found in deep-frying and stir-frying. Steaming retained more reducing sugar (3.80 mg/mL). Roasting improved bioaccessibility of most amino acids (e.g., 82.61%, Asp). Using oil as a medium was associated with higher antioxidant activities using water. Steaming and roasting were better for preserving the nutrient composition of cooked Lentinus edodes., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Steamed green tea has a long history and unique aroma, but little is known about its key aroma components. In this study, 173 volatiles in steamed green tea were identified using solvent-assisted flavor evaporation and headspace-solid phase microextraction plus two chromatographic columns of different polarities. Aroma extract dilution analysis revealed 48 highly aroma-active compounds with flavor dilution factors 64-1024. Internal standards were used to calculate odorant active value (OAV), and 11 OAV > 1 key aroma compounds were determined. Omission test identified eight substances, including dimethyl sulfide, (E)-β-ionone, cis-jasmone, linalool, nonanal, heptanal, isovaleraldehyde and (Z)-3-hexenol, as the key aroma active compounds of steamed green tea. With the increase of withering degree, the content of these substances increased first and then decreased except for heptanal and cis-jasmone. Moreover, the water content of 62 % was suggested to be an appropriate withering degree during the processing of steamed green tea., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Biocomposite films were prepared by formulating talipot starch with plant mucilage derived from shoeblack leaves, okra, and seeds of basil, fenugreek, and flax, which were identified as SBM-TSF, OKM-TSF, BSM-TSF, FGM-TSF, and FXM-TSF, respectively. The plant mucilages enhanced the crosslinking of the filmogenic solutions, which increased the film's relative crystallinity. Upon topographical investigation, the biocomposite films exhibited the same compact and homogeneous structures as the native talipot starch film (NTSF), but with finer corrugations. When compared to NTSF, the addition of plant mucilage decreased the moisture content while increasing the thickness and opacity. SBM-TSF showed significantly reduced (p ≤ 0.05) solubility and water vapor permeability, indicating that increased crosslink formation in the film obstructed the water vapor passage. Among all the biocomposite films, the BSM-TSF had the greatest tensile strength, making it more resistant to stretching. Among the studied biocomposite films, SBM-TSF and BSM-TSF demonstrated improved thermal and biodegradation stability., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Edible fungi by-products are rich in dietary fiber (DF). In this study, we used steam explosion (SE) to modify Tremella fuciformis (T. fuciformis) stem DF. The SE conditions were optimized using response surface methodology (RSM), and the soluble dietary fiber (SDF) extraction rate increased 1.42-fold (from 23.33 ± 0.42 % to 33.21 ± 0.28 %) under optimized conditions. SE destroyed the dense structure of SDF, which improved the specific surface area and thermal stability. Furthermore, the structural changes induced by SE resulted in improved functional properties, and SDF had better hydration properties (water holding capacity, oil holding capacity, and swelling capacity increased by 1.23, 1.59, and 1.24 times, respectively) and hypoglycemic capacity (glucose adsorption capacity increased 1.84-fold at 100 mmol/L glucose). Therefore, SE is an excellent modification method for improving quality of edible fungi processing by-products SDF., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

• Multi-omics analysis and electronic sensory system were used to evaluate salmon. • Production of hexanal, (E)-2-octen-1-al and decanal were prevented in AS salmon. • Oxidized lipids DG 18:1-18:3(2O) and PC 22:6-17:0(2O) were identified in salmon. • Creatinine, Ala–Ala and Ala–Leu contribute to better taste of AS salmon. • AS was more suitable for salmon processing compared with CS. The effect of steaming treatment on salmon quality was explored by different multi-omics and electronic sensory system in this study. A comparison between conventional steaming (CS) and anaerobic steaming (AS) was conducted in organoleptic quality of salmon. Twelve key volatile compounds were identified, which contributed to the flavor difference. The concentrations of hexanal, (E)-2-octen-1-al, and decanal in AS salmon were significantly lower than in CS salmon, which account for 68.9–80.5 % of the latter. During steaming, the fatty acids and diacylglycerols decreased significantly by 37.4 % and 57.9 %, respectively. Anaerobic steaming limited the degradation of some oxidized lipids, further reduced some volatile secondary oxidation products. Nucleotides and derivatives, succinic acid, glutamic acid, hydroxyproline and betaine contributed to the saltness, umami, richness of steamed salmon. Metabolomics data revealed that the higher creatinine, Ala-Ala and Ala-Leu provided more umami and less bitterness to AS salmon. [ABSTRACT FROM AUTHOR]

The effects of mannosylerythritol lipid-A (MEL-A) on the quality of frozen dough and corresponding steamed bread were investigated. The results revealed that the rheological properties of frozen dough were improved with the increment of MEL-A (0%-2.0%). Adding 1.5% and 2% MEL-A significantly reduced the moisture migration and enhanced the water-holding capacity of the frozen dough. Microstructure observation demonstrated that high levels of MEL-A enabled more starch granules to be embedded in the dough network. A series of product quality assessments illustrated that frozen dough steamed bread containing 2.0% of MEL-A had the largest specific volume (2.981 mL/g), the highest springiness (77.47%), more uniform and porous crumb structure. Moreover, MEL-A exhibited a positive effect on steamed bread's flavor profile, which was explored for the first time in this study. Hence, these results suggested that MEL-A has promising applications as a novel dough improver in the food industry., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

To obtain food-derived peptides with high ACE inhibitory activity, tilapia skin was pretreated with steam explosion prior to enzymatic hydrolysis. The results showed that steam explosion pretreatment improved the hydrolysis efficiency and ACE inhibitory activity of fish skin hydrolysates. A novel ACE inhibitory peptide VGLFPSRSF (1009.17 Da) was obtained from steam-exploded fish skin hydrolysates. VGLFPSRSF had an IC 50 value of 61.43 μM for ACE inhibitory activity, showing a non-competitive binding mode and gastrointestinal enzyme hydrolysis resistance. Molecular docking results showed that VGLFPSRSF interacted with ACE receptor protein through hydrogen bonding and hydrophobic interactions. Based on the results of network pharmacological analysis and molecular docking, VGLFPSRSF might regulate blood pressure through interaction with hypertensive targets such as AKT1, ACE, CD4, REN, and MMP9. Steam-exploded tilapia skin peptides had potential antihypertension activity and might be promising to achieve high-value utilization of fish skin by-products., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The quality parameters of cappuccinos prepared with pasteurized milk or ultra-high-temperature milk steam-injected at different temperatures by a professional coffee machine have been assessed. In particular, the protein profile, the content of vitamins and lactose, the lipid peroxidation process, and the involvement of milk proteins in the foam formation were evaluated. The nutritional quality of milk seems not affected by the steam injection treatment carried out at a temperature of 60-65 °C, but at higher temperatures a decrement of lactoperoxidase, vitamin B6 and folic acid was observed. The milk used in cappuccino preparation is very important: pasteurized milk can form a more consistent and lasting foam with respect to ultra-high-temperature milk because of the presence of β-lactoglobulin and lactoferrin, both playing an important role in the foam formation and stability. This work would provide additional information to the coffee industry for the preparation of high nutritional and organoleptic quality cappuccinos., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

• Eight PAEs concentrations in sea buckthorn (Hippophae rhamnoides L.) pulp oil were detected. • Two stages steam distillation (SD2) and two stages molecular distillation (MD2) were performed respectively to remove PAEs. • Compared to SD2, MD2 proved to be a better method to remove PAEs. Sea buckthorn (Hippophae rhamnoides L.) pulp oils (SPOs) are rich in a variety of beneficial bioactive ingredients. Nevertheless, SPOs would be exposed to plastic equipment during processing, resulted in increasing phthalates contents and edible risk, as well as affecting oil quality. For these reasons, the effects of two stages steam distillation (SD2) and two stages molecular distillation (MD2) on phthalic acid esters (PAEs) content were investigated and compared in the present work. Compared with SD2, MD2 showed higher removal rates of seven selected PAEs from the SPO. Even if the initial concentration of DBP and DEHP in R-SPO were 1.626 and 10.933 mg/kg respectively, the concentration of DBP and DINP could be reduced below the limit set by China government after treated with MD2. Besides that, there was no trans-fatty acids generated in SPO during the distillation process. [ABSTRACT FROM AUTHOR]

To improve the quality of autoclaved recooked noodles (ARNs), this study explored the effects of precooking on the sensory and tensile properties of ARNs from the perspectives of changes in protein structure and water distribution. The results showed that the ARNs of two kinds of pretreatments (Boiling 2 min, Boiling 1 min + Steaming 2 min) presented the best sensory quality (average score ≥ 7.50) and high tensile properties (tensile distance ≥ 45.24 mm). After autoclaving and recooking, the proportion of tightly bound water increased by 11.30%-12.52%, resulting in stronger water-solid interaction. The results of laser confocal microscopy (CLSM) proved that a strengthened gluten network (protein percentage area ≥ 40.28%; junction density ≥ 10.96 × 10 -4 ) appeared. Therefore, appropriate precooking treatment could effectively improve the sensory quality and tensile properties of ARNs by enhancing the tightly bound water ratio and strengthening the gluten network., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Hydrothermal pretreatments including steam explosion and subcritical water (SCW) facilitate hydrolyses of plant cell wall materials and supply environmentally friendly extraction solvents to recover value added compounds. In this study, effect of steam and SCW and temperature (160, 180 and 200 °C, 5 min) on yield and β-sitosterol content of pomace oil and phenolics were compared for value added utilization of olive pomace. Compared to acid hydrolysis, hydrothermal pretreatments yielded similar oil recovery. 54–76% of the bound oil and 18–32% of the bound β-sitosterol of the pomace were recovered by hydrothermal pretreatments. Steam pretreatment was more effective than SCW pretreatment at lower temperatures, however SCW showed increasing trend on oil yield related to steam pretreatment. As further research on process development, use of sequential temperature might be investigated, starting with steam explosion (<180 °C), followed by SCW pretreatment (>200 °C) to obtain multiple, aqueous and meal, fractions for total valorization of olive pomace. [ABSTRACT FROM AUTHOR]

High temperature is beneficial for the removal of polycyclic aromatic hydrocarbons (PAHs) from oil via steam, but leads to an increase in the content of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE). To inhibit the production of 3-MCPDE and GE during the removal of PAHs, rapeseed oil was deodorized using ethanol steam at low-temperature (140-220 °C) (L-ESD) and the content changes were studied for PAHs, 3-MCPDE and GE, and compared with conventional high-temperature water steam deodorization (H-WSD) (250 °C for 60 min). The removal rates of PAHs in L-ESD oil can be higher than those in conventional H-WSD oil, and the contents of 3-MCPDE and GE in L-ESD oil (140-180 °C for 60-100 min) ranged from 48.32 to 73.65 % and 50.49-69.90 %, respectively, in H-WSD oil due to the lower temperature of ethanol steam deodorization. These results indicate that L-ESD is beneficial in minimizing the contents of PAHs, 3-MCPDE and GE in vegetable oil., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The world's requirement for plant protein consumption is increasing. However, their application in different foods is limited due to their low techno-functionality. Heating is the most widely used method to improve the functionality of proteins. Compared to indirect tubular or plate heating methods, direct steam injection heating (DSIH) can heat the sample much faster, thus modifying the structure and functionality of protein differently. It is used in the sterilization of milk to minimize the heat-induced denaturation of whey proteins and the loss of volatiles. By contrast, its application in producing plant protein ingredients is seldom. This review summarizes recent research using DSIH to process dairy- and plant-based proteins and proposes future research perspectives. DSIH is a promising technique for producing functional protein ingredients. It is of particular interest to overcome the techno-functional hurdles of plant protein blends using DSIH to improve their behavior in different food matrices., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

A bioactive film with two concentrations of sage seed gum (SSG) (1 % and 1.5 %) incorporating 2 % and 4 % Zataria multiflora essential oil (ZMEO) nanoemulsion was developed. Microbiological evaluation, including disc diffusion and time-kill tests, as well as mechanical and chemical characteristics namely film thickness, water-solubility, water vapor permeability, tensile strength and elongation at break, scanning electron microscopy (SEM), Fourier transform-infrared (FT-IR) analysis, antioxidant activity, and color analysis, were examined. Results showed that the antimicrobial properties of SSG films incorporating ZMEO nanoemulsion increased significantly (P < 0.05) by the multiplication of essential oil concentration. The films with 1 % SSG-4 % ZMEO showed acceptable antioxidant properties (∼65 %), and improved physical properties (508 % thickness increase, 56.63 % water solubility decrease, and 36.85 % water vapor permeability decrease), whereas tensile strength decreased only 29.8 %, and elongation increased 115 %. According to the results, SSG-ZMEO film may have positive potential impacts on increasing the shelf-life of foodstuffs., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022. Published by Elsevier Ltd.)

The effects of steam explosion (SE)-assisted ultrasound (SEU), citric acid (SEC), sodium hydroxide (SEA), and cellulase (SEE) treatment on the properties of soluble dietary fibre (SDFP) extracted from highland barley bran were analysed. The results showed that SE pretreatment combined with other methods effectively improves the SDFP yield. The highest yield of SDF (20.01%) was obtained through SEA treatment. SEU-SDFP had a loose and porous structure, whereas the surface of SEC-SDFP and SEA-SDFP presented a complicated and dense texture. Although SE pretreatment reduced the thermal stability of SDFP, SEC and SEE treatment maintained its thermal stability. Furthermore, SEU-SDFP exhibited the highest water and oil holding capacities, and cholesterol and nitrite ion adsorption capacities. SEE-SDFP exhibited the best DPPH and ABTS radical scavenging abilities. In summary, four SE-assisted extraction methods had different advantages, and highland barley bran SDF can be considered as a potential functional additive in the food industry., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

To enhance the technofunctionality of germinated wheat enriched with γ-aminobutyric acid, xylanase (Xyn) and glucose oxidase (Gox) were incorporated with emphasis on modifying the key components. Combination of Xyn and Gox enhanced steamed bread quality with optimum loaf volume and textural property. Continuous and dense gluten network was facilitated and improved viscoelasticity of dough. Water solubility of arabinoxylan (AX) enhanced with Xyn and the molecular weight was more homogeneous distributed throughout bread making process with Xyn and Gox. Polymerization behavior of α-/γ-gliadin and glutenin was suppressed in steamed bread, while incorporation of AX to insoluble proteins was enhanced by enzymes. In addition, the promoted formation of high molecular weight glycoprotein in the liquid lamella of dough enhanced the thermal stability of foams and contribute to superior quality of steamed bread. Results demonstrated that germinated wheat could be exploited as a functional ingredient with desirable technofunctionality by modification of the components., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Rice bran oil contains a significant quantity of phytosterols that have various active functions and are natural active substances beneficial to humans. It is well known that deodorization during refining affects the quality of rice bran oil. However, changes in phytosterols fraction caused by stripping with nitrogen compared to water vapor remain unexplored. We measured phytosterols in rice bran oil after deodorization with nitrogen and water vapor. The variations in sitosterol fraction, which accounts for the highest percentage of phytosterols in rice bran oil, were analyzed by Gas chromatography (GC), Fourier transform infrared spectrometer (FTIR), and Nuclear magnetic resonance (NMR). Results showed that using nitrogen as the stripping gas was more suitable for deodorization. It promoted the formation of phytosterol esters, reduced the production of phytosterol oxidation products and improved the oil quality. This study provides a theoretical basis for improving the industrial production quality of rice bran oil., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Bioactive compounds of Cymbopogon citratus essential oil, using different media have been tentatively identified with the aid of gas chromatography–mass spectrometry (GC–MS). Hydrodistillation was complemented using weakly acidic and alkaline media for the oil extraction. Solvent-free microwave extraction (SFME) was also used. Analyses of the oils revealed the presence of 7, 16, 22, and 15 compounds in the water-distilled (WD), microwave-distilled (MD), acid-distilled (AD), and base-distilled (BD), essential oils, respectively. Total yield of the volatile fractions was 0.73%, 0.64%, 0.70%, and 0.45%, respectively. Citral was found to be the major component, the base extraction having the highest content. This was followed by 2-isopropenyl-5-methylhex-4-enal, p -cymene, and 2-thujene. The antimicrobial, antibacterial, and antioxidant activities and assessment of medicinal/nutritional uses of the essential oils are subjects of future studies. [ABSTRACT FROM AUTHOR]