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Four new cardiac sapogenins, named periplogenins D-G (1–4), one new natural product, 3 β -hydroxycard-5,14,20(22)-trienolide (5), along with three known compounds, periforgenin A (6), periplogenin (7) and 3 β ,5 β -dihydroxycard-14,20(22)-dienolide (8) were isolated from the stems and roots of Periploca forrestii. Their structures were confirmed by NMR spectroscopic analyses, ESI-MS and HRESI-MS. The results of their preliminary cytotoxic activities indicated that compound 7 had significant activity against the MG-63 cell line with an IC 50 value of 3.11 μ M, exhibiting a more potent inhibitory effect than adriamycin (IC 50 36.31 μ M). [Display omitted] • Four new cardiac sapogenins were isolated from Periploca forrestii. • Their structures were elucidated by NMR spectroscopy and mass spectrometry. • Compound 7 showed significant cytotoxicity against the MG-63 cancer cell line. [ABSTRACT FROM AUTHOR]

Using hydrocolloids as an additive in different foods is becoming increasingly common, especially in wheat-based products, to improve their quality. This paper investigated the effect of fish skin gelatin on the quality of the bread made from pre-baked frozen dough and its staling properties during storage. The results showed that the addition of fish skin gelatin (0.0%, 0.5%, 1.0% and 1.5% on flour) significantly reduced the hardness and the baking loss of bread and increased the specific volume of bread (P < 0.05). When 0.5% fish skin gelatin was added, the hardness of bread was reduced by 28.07%, and the specific volume increased from 2.99 cm3/g to 3.44 cm3/g. During the 7 days of storage, compared to the control group, bread and starch samples containing 0.5% gelatin had the lowest enthalpy of retrogradation at 1.90 J/g and 1.74 J/g, followed by 1.0% and 1.5% gelatin samples, indicating that gelatin can restrain the diffusion of water, and further limit water migration and vaporization. The relative crystallinity of bread and starch decreased by 17.50% and 38.45%, respectively, which demonstrated the mitigating effect of starch crystallization. The decline in absorbance ratio of FT-IR at R 1047/1022 and R 1022/995 also confirmed that the addition of gelatin could delay starch retrogradation. These results indicated that fish skin gelatins have potential applications in delaying starch retrogradation and extending the bread shelf-life. • Fish skin gelatin reduced the hardness of pre-baked frozen bread. • Fish skin gelatin enhanced the specific volume of bread. • Fish skin gelatin greatly inhibited the staling of bread. • Fish skin gelatin lowers the retrogradation enthalpy of wheat starch. • Fish skin gelatin reduced the relative crystallinity during starch storage. [ABSTRACT FROM AUTHOR]

A new Zn(II)-based coordination polymer (CP) [Me 2 NH 2 [Zn 3 (OH) (L) 2 (H 2 O) 3 ·6H 2 O (1) has been successfully prepared utilizing a ligand of 4,4′,4″-s-triazine-1,3,5-triyltri-m-aminobenzoate (H 3 L) with triazine backbone. Complex 1 could be applied as a Fe3+ sensor with high sensitivity and selectivity. Furthermore, the treatment activity of 1 against vulvar lichen sclerosus (VLS) was assessed and its particular mechanism was discussed in the study. Firstly, the titer of the Borrelia burgdorferi (B.burgdorfert) was measured. Then the flow cytometry was carried out to determine the relative content of the T cell subset in peripheral blood. The superoxide dismutase (SOD) and malondialdehyde (MDA) method was used to measure the level of the SOD activity and MDA. Reverse transcription-polymerase chain reaction (RT-PCR) was carried out for the determination of the inflammatory genes nf-κb and p53 relative expression. The apoptosis of the vulvar disease tissue was evaluated. • A new Zn(II)-based coordination polymer (CP) (1) has been successfully prepared. • Complex 1 could be applied as a Fe3+ sensor with high sensitivity and selectivity. • The treatment activity of 1 against vulvar lichen sclerosus (VLS) was assessed. [ABSTRACT FROM AUTHOR]

The golden color, crispy texture, and desirable aroma that consumers find desirable are crucial factors contributing to the popularity of fried foods. However, the instability and inconsistency of sensory qualities of industrial fried foods have always been difficult problems for the fried food industry, which has seriously affected the sales and industrialization process of fried foods. Therefore, it is necessary to clarify the formation mechanism and find optimizing methods for the sensory attributes of fried foods. This article reviewed the methods to optimize the three main sensory attributes of fried foods: appearance, flavor, and texture. Initially, the underlying mechanisms responsible for the formation of the sensory attributes of fried foods are reviewed. The factors influencing these processes, as well as the methods developed for controlling them, are then highlighted. This knowledge can then be used to optimize the production of fried foods with both good sensory and nutritional properties. The quality, safety, and nutritional profile of fried foods can be enhanced by gaining a better understanding of the factors that impact their physical and chemical properties during the cooking process. These factors can then be controlled to improve the sensory attributes of fried foods. Nevertheless, it is still a challenge to produce fried foods with good sensory attributes while also ensuring their safety and nutritional property, and more research is needed in this area. [Display omitted] • The unique sensory attributes are crucial factors of the popularity of fried foods. • The physicochemical basis of the sensory attributes of fried foods are summarized. • The factors influencing the sensory attributes of fried foods are introduced. • The methods for optimizing the sensory attributes of fried foods are emphasized. • The challenges and prospects of optimizing the sensory attributes are discussed. [ABSTRACT FROM AUTHOR]

Starch and its derivatives play important roles in food industry. However, the application range of natural starch is limited due to its poor solubility and stability. Enzymatic treatment is one of the most commonly used methods to enhance the functions of starch and broaden its application spheres, which is characterized by strong specificity, high efficiency, and mild conditions. The applications of 4-α-glucanotransferase (4αGT) in the preparation of modified starch and its derivatives were reviewed in this paper, with emphasis on the mechanism of actions of 4αGT, changes of starch structure and properties after 4αGT treatment and the methods to improve the modification effect. Additionally, potential applications of 4αGT-modified starches and its derivatives in the food industry were also discussed and areas that need further researches were pointed out. 4αGT can catalyze disproportionation, coupling, hydrolysis, cyclization reactions. These reactions can be optimized by enhancing the expression level of 4αGT, combining 4αGT with other enzymes or physical and chemical methods, selecting suitable substrates; and optimizing reaction conditions. 4αGT treatments enhanced the properties and functions of starch mainly by changing amylose content, branch chain length distribution and molecular weight distribution. 4αGT modified starch and its derivatives have the potential to be used for encapsulating bioactive agents, creating reduced-calorie foods, sweetener, and prebiotics. Nevertheless, further studies are still needed to develop high-performance and safe 4αGT-modified starches and its derivatives. [Display omitted] • 4αGT catalyze disproportionation, cyclization, coupling, hydrolysis reactions. • The changes mainly focused on side chains, amylose content and molecular weigh. • The digestibility, freeze-thaw stability and gel property were mainly affected. • Further researches are needed to obtain desirable products. • Safety needs to be further explored in order to be widely used in food. [ABSTRACT FROM AUTHOR]

The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocyanin serving as the chromogenic dye. The mechanical properties, hydrophobic characteristics, and pH responsivity of these crosslinked labels were assessed in this study. The prepared double-crosslinked labels showed reduced moisture content (15.96%), diminished swelling (147.21%), decreased solubility (28.55%), and minimized water permeability, which suggested that they have enhanced hydrophobicity and densification. The crosslinked labels demonstrated the ability to maintain morphological stability when immersed in water for 12 h. Additionally, the mechanical properties of the crosslinked labels were enhanced without compromising their pH-sensing capabilities, demonstrated a color response visible to the naked eye for milk and coconut water freshness monitoring, suggesting great potential for application in beverages freshness monitoring. [Display omitted] • A label was prepared using phytic acid to double cross-link starch with protein. • Label has good hydrophobicity and structure stabilization under immersion. • Label improves mechanical properties without compromising color responsiveness. • Label produces a visible color response to the freshness of milk and coconut water. [ABSTRACT FROM AUTHOR]

Many probiotics produce functional lipids with health-promoting properties, such as short-chain fatty acids, linoleic acid and omega-3 fatty acids. They have been shown to maintain gut health, strengthen the intestinal barrier, and have anti-inflammatory and antioxidant effects. In this article, we provide an up-to-date review of the various functional lipids produced by probiotics. These probiotics can be incorporated into foods, supplements, or pharmaceuticals to produce these functional lipids in the human colon, or they can be used in industrial biotechnology processes to generate functional lipids, which are then isolated and used as ingredients. We then highlight the different physiological functions for which they may be beneficial to human health, in addition to discussing some of the challenges of incorporating probiotics into commercial products and some potential solutions to address these challenges. Finally, we highlight the importance of testing the efficacy and safety of the new generation of probiotic-enhanced products, as well as the great potential for the marketization of related products. • Functional fatty acids are an excellent functional food additive. • Functional fatty acids have anti-cancer and anti-inflammatory properties. • Production of SCFAs by bioconversion with probiotics holds great promise. • High yield and purity of SCFAs produced by probiotics. [ABSTRACT FROM AUTHOR]

Pre-fried microwaveable foods are popular with many consumers because of the simplicity and speed of their preparation. However, these foods often lose their desirable crispiness after microwaving, which reduces their sensory quality and consumer acceptance. In this study, we prepared and characterized calcium-starch (CA-S) chelates and then investigated their impact on crispness retention during the microwaving of a model food (chicken nuggets). As expected, the amount of calcium bound by the CA-S chelates increased as the calcium concentration was raised. Multi-scale structural analysis of the CA-S chelates showed that calcium binding disrupted the hierarchical structure of the starch. During gelatinization, CA-S chelates exhibited a higher peak viscosity than regular starch. Adding the CA-S chelates to batter of chicken nuggets significantly improved their crispness after microwaving, without adversely affecting their color, taste, and other sensory attributes. Chicken nuggets containing 15% CA-S chelates had the highest crispness, with the value being almost 50% greater than the control group. The coating and microwave heating properties of the batter were also improved by adding the CA-S chelates. For instance, incorporating 25% CA-S chelates into the batter increased the coating "pick-up", dielectric constant, and dielectric loss constant values by around 55%, 21%, and 20%, respectively. This increase in dielectric properties is beneficial because it enhances heat transfer to the batter during microwaving, thereby increasing the crispiness of the chicken nuggets. [Display omitted] • The calcium the –OH of starch could form a coordination bond with each other. • The calcium-binding starch had higher peak viscosity during gelatinization process. • The batters added with CA-S had higher viscosity, pick-up and dielectric properties. • The fried chicken nuggets added with calcium-binding starch had higher crispness. • The CA-S had no adverse effect on the sensory evaluation of fried chicken nuggets. [ABSTRACT FROM AUTHOR]

Recently, unconventional techniques like induced electric field (IEF) for continuous pasteurization of liquid food have received great attention. In this study, the effect of IEF on temperature rise, microbiological and quality characteristics of bayberry juice was investigated. Voltage, current, and flow rate affected the terminal temperature. Both IEF (600 V, 4 L/h; 700 V, 6 L/h) and thermal pasteurization (95 °C, 2 min) completely inactivated total plate count, coliforms, yeast and mold in bayberry juice. The pH, total soluble solid and titratable acidity did not vary significantly post-IEF, but conductivity changed slightly. IEF-treated samples exhibited the lowest ΔE values without exceeding 3. Thermal pasteurization (95 °C, 2 min) scored the lowest in color, flavor, odor, and acceptance. GC–MS results demonstrated a significant increase in the content of total volatile compounds following IEF treatments, with the maximum increment reaching 10.65 %. Generally, IEF is a potential technology for processing liquid beverages. [Display omitted] • An induced electric field system was constructed for bayberry juice processing. • Voltage, current, and flow rate raised terminal temperature, reaching up to 86.8 °C. • Induced electric field inactivated total plate count, coliforms and yeast and mold. • Bayberry juices treated with induced electric field showed minimal color changes. • Total volatile compounds increased by 10.65 % after induced electric field treatment. [ABSTRACT FROM AUTHOR]

Growing public awareness of the harmful environmental impacts of plastics has sparked interest in the development of plant-based packaging materials. Because starch is a naturally occurring film-forming polymer that is accessible, plentiful, renewable, and biodegradable, it is frequently utilized for this purpose. However, natural starch's applicability for coatings and film formation is severely limited by its comparatively strong hydrophilicity. In this review, recent research progress on the hydrophobic modification of starch is discussed, including chemical, physical, and/or enzymatic modification methods. Changes in the hydrophobicity and other properties of starches caused by these modification methods are highlighted. In addition, applications of hydrophobically modified starch-based films in the food, agriculture, packaging, and pharmaceutical industries are reviewed. Finally, future development requirements and potential applications of starch-based films are emphasized. Although there has been some progress in research on starch-based film materials, these technologies often involve complex production processes and high production costs. Therefore, the development of low-cost, low-energy, safe, green, and sustainable modification methods has been expected to be widely used in the future. [Display omitted] • Summarized the hydrophobic modification methods of starch-based films. • Introduced the advantages and disadvantages of hydrophobic modification methods for starch-based films. • Introduced the applications of starch-based hydrophobic films. • Discussed the challenges and prospects of starch-based hydrophobic films. [ABSTRACT FROM AUTHOR]

With the different amount (0%, 0.25%, 0.5%, 1%, 1.5%, 2%) of phytic acid (PA) added, the changes of structure, properties and oil absorption characteristics of wheat flour (WF) were studied. First of all, the phosphorus content in flour increased after PA treatment, which proved that the modification was successful. SEM images showed there were aggregation in the WF modified by PA (PA-WF). The surface of starch showed gradually rough, but the shape of starch particles remained relatively intact. Moreover, XRD and FTIR patterns of all samples showed no significant difference. It was proved that the degree of structural modification of flour by PA was small in the non-gelatinizing system, and it mainly occurred in the non-crystalline region. In terms of properties, the thermal stability and hydrophilicity of PA-WF were improved because the phosphate groups of PA reacted with the hydroxyl groups on the starch to form more stable covalent bonds instead of the hydrogen bonds, and the phosphate groups were hydrophilic. Not only that, the peak viscosity of PA-WF-1.5% was higher than that of the control group, and the other PA-WF were the opposite. With the increase of phosphorus content, the peak viscosity were lower than that of the control group, suggesting that the system mainly consisted of crosslinked starch rather than esterified starch. In terms of oil absorption characteristics, the total oil absorption and surface oil distribution of PA-WF were decreased after frying, which proved that using PA to modify WF was beneficial to reduce oil absorption. [Display omitted] • PA is a kind of natural substance containing six phosphate groups. • PA was used to modify WF based on the fact that it can react with starch/protein. • The modification of WF by PA mainly occurred in the non-crystalline region. • The thermal stability and hydrophilicity of PA-WF were improved. • The structural modification of WF by PA reduced its oil absorption after frying. [ABSTRACT FROM AUTHOR]

In this study, Pterostilbene (Pte) was incorporated into whey protein isolate (WPI) to form a whey protein isolate-pterostilbene (WPI-Pte) complex. The interaction mechanism between these two components and its impact on the antioxidant performance of Pte were investigated through multispectral techniques and molecular docking. UV and fluorescence analyses revealed a distinct fluorescence static quenching mechanism of WPI by Pte, resulting in the formation of a complex with a 1:1 M ratio. Thermodynamic parameter assessments indicated that the interaction between Pte and WPI is a spontaneous non-covalent binding process, primarily driven by hydrophobic interactions, followed by hydrogen bonding. Molecular docking confirmed that Pte molecules become stably embedded within hydrophobic pockets formed by amino acid residues of the protein after interacting with protein and are surrounded by these residues. DPPH and ABTS free radical scavenging assays demonstrated that the binding of WPI and Pte enhances the antioxidant capacity by more than fourfold compared to free Pte. This study provides insights into the interaction, modification, and development of novel polyphenol antioxidant systems, thereby effectively harnessing its physiological benefits. [Display omitted] • Pterostilbene induces structural and property changes in Whey protein isolate. • WPI and pterostilbene combine spontaneously through static quenching. • The formation of the WPI-Pte complex is a strong hydrophobic interaction. • WPI enhances the antioxidant activity and bio-accessibility of Pterostilbene. [ABSTRACT FROM AUTHOR]

• Starch can be assembled at various hierarchical structure levels. • Various active ingredients can be released by different hierarchical starch. • The release of active ingredients conforms to Higuchi / Avrami /Peppas model. Starch and modified starch, spanning various structural levels, are comprehensively reviewed, with a special emphasis on the advancement of starch and its derivative-based delivery systems for bioactive substances. The pivotal aspect highlighted is the controlled release of active ingredients by starch-based delivery systems with distinct hierarchical structures. At the molecular level, diverse categories of starch degradation products, such as dextrin and highly branched starch, serve as versatile amphiphilic carriers for encapsulating active ingredients. At the level of helical structure, the distinctive configuration of the starch-guest complex partly determines the mechanism of controlled release for diverse active components. At the crystal and particle structural level, starch assumes the role of a carrier, effectively modulating the release of active substances, and enhances the innate physiological activity of different active components. As a natural polymer molecule, starch can also generate hydrogel materials in polymer form, expanding its utility in the fields of food, materials, and even medicine. [ABSTRACT FROM AUTHOR]

Composite nanoparticles composed of zein and carboxymethyl cellulose (CMC) designed for the co-delivery of resveratrol and quercetin were prepared using antisolvent precipitation. At a mass ratio of zein-to-CMC of 2:1, composite nanoparticles with small average diameters (217 nm) could be formed. These nanoparticles had good thermal stability and did not aggregate or sediment when stored at pH 3.0–6.0. Encapsulation of quercetin and resveratrol simultaneously within the composite nanoparticles significantly improved their antioxidant activities. This study suggests that composite nanoparticles may have good physical and chemical stability, which may increase their application as co-delivery systems for bioactive components. As a result, they may be useful for personalized nutritional applications where combinations of bioactive compounds need to be orally administered. • Zein and carboxymethyl cellulose (CMC) was used in delivery systems. • A co-delivery system for resveratrol and quercetin was developed. • The physical stability of the composite nanoparticles was investigated. • The interactions between quercetin, resveratrol, zein, and CMC were studied. • The nanoparticles can keep nutraceuticals from external environment stresses. [ABSTRACT FROM AUTHOR]

Starch-based packaging materials are being developed to alleviate environmental pollution and greenhouse gas emissions associated with plastic-based ones. However, the high hydrophilicity and poor mechanical properties of pure-starch films limit their widespread application. In this study, dopamine self-polymerization was used as a strategy to improve the performance of starch-based films. Spectroscopy analysis showed that strong hydrogen bonding occurred between polydopamine (PDA) and starch molecules within the composite films, which significantly altered their internal and surface microstructures. The composite films had a greater water contact angle (> 90°), which indicated that the incorporation of PDA reduced their hydrophilicity. Additionally, the elongation at break of the composite films was 11-fold higher than pure-starch films, indicating that PDA improved film flexibility, while the tensile strength decreased to some extent. The composite films also exhibited excellent UV-shielding performance. These high-performance films may have practical applications in food and other industries as biodegradable packaging materials. [Display omitted] [ABSTRACT FROM AUTHOR]

With the incidence of chronic diseases such as diabetes increasing worldwide, an increasing appreciation of the link between food and health has led many consumers to seek out functional foods, which are specifically designed to reduce the incidences of chronic diseases. The production of healthy foods has become a major focus of food scientists. Starches are one of the most widely consumed ingredients in foods, being a major source of calories in the human diet, as well as providing valuable functional attributes such as thickening, gelling, and water holding. Starch can also be used to prepare a variety of other functional ingredients, such as maltodextrins, cyclodextrins, resistant starch, and spring dextrins. In this review, the molecular structure, physicochemical properties, and physiological functions of starch-derived functional ingredients are presented. The current status and potential future applications of these ingredients to create healthier foods are also reviewed. [Display omitted] • Starch can be used as a source of functional ingredients that can be used to create this new generation of healthy foods. • The molecular structure, physicochemical properties, and physiological functions of starch-derived functional ingredients are presented. • The current status and potential future applications of these ingredients to create healthier foods are reviewed. [ABSTRACT FROM AUTHOR]