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The search for allergy friendly texturized vegetable proteins (TVP) has prompted the use of novel protein sources over conventional wheat and soy proteins. Hempseed protein (HP) offers promising nutritional characteristics. This work assessed the effect of feed moisture content (FMC) and screw rotation speed (SRS) on the textural, functional and colour characteristics of texturized HP. The HP was extruded using a co-rotation twin screw extruder at 30–60% FMC and 200–400 rpm SRS. Results showed that significant differences were observed from FMC, SRS and the interaction of FMC and SRS on the product expansion index, integrity index, water and oil absorption capacity (WAC and OAC), some texture profile parameters and colour characteristics. Decreasing FMC and increasing SRS tended to increase the texturization index, expansion index, WAC, OAC, integrity index and texture profile characteristics but decrease density, L* and b* values. These results contribute to our understanding of the properties of texturized HP which are important for application in food industry.

Soy protein based high moisture meat analogues (HMMAs) were made by extrusion, with incorporation of 0, 5, 10, and 20% whole tomato powder (WTP) or 10% tomato peel powder (TPP). Their color, nutritional, and textural properties were characterized. Results showed that the color, total phenolic content, antioxidant capacity, and bioaccessible lycopene content in the HMMAs were improved with WTP incorporation. However, too much (20%) WTP incorporation led to unacceptable textural properties. On the other hand, TPP incorporation resulted in a conspicuously soft texture, an unevenly distributed color as well as minimal color and nutritional improvements. Compared with TPP, WTP was more suitable to be incorporated into HMMAs to improve the color and nutritional qualities.

Mulberry pomace (MP) is a rich source of natural phenolic compounds. Ultrasonic-assisted extraction coupled with an orthogonal array design was employed for efficient extraction of the phenolic compounds. The optimized extraction conditions were using a solid (viz. MP) to liquid (75% ethanol, pH 3) ratio of 1: 20, and extracting at 50 °C for 90 min with ultrasonic power of 180 W. The total phenolic content (TPC) and DPPH scavenging capacity (EC50) of the extract were 69.914 ± 0.164 mg GAE/g sample and 0.078 ± 0.006 mg/mL, respectively. The MP extract (MPE) was subsequently encapsulated by extrusion technique in calcium alginate beads and the TPC and encapsulation efficiency for the lyophilized beads which initially stored in concentrated MPE reached 81.456 ± 0.333 mg GAE/g dry weight of beads and 43.40% ± 0.18%, respectively. The in vitro release profiles of phenolic compounds in water from encapsulated wet and lyophilized calcium alginate beads showed prolonged release behavior during 180-min dissolution, which followed Fickian diffusion mechanism. During 30-day storage at 4 °C, lyophilized beads showed favorable stability in the TPC, implying that they played a protective role on the encapsulated phenolic compounds. In conclusion, lyophilized calcium alginate beads loaded with MPE could be used as carriers of natural phenolics and nutraceutical ingredients.

The aim of this study was to evaluate the effects of electron beam (EB) irradiation dosage on the physical and structural properties of kafirin-quercetin (KQ) films for packaging cod (Gadus morhua) fillets during cold storage at 4 °C. The results showed that irradiation significantly increased mechanical and thermal properties of KQ films, while decreased water vapor permeability, water solubility, and transparency. EB irradiation also produced KQ films with dense structure by the formation of new cross-link among polymers. Additionally, compared with other packaging films, EB-treated KQ films could effectively protect the overall sensory quality of cod by slowing down microbial growth (estimated by TVC counts) and both total volatile basic nitrogen and TBAR formation during cold storage. Thus, EB-irradiated kafirin-quercetin film had excellent potential as food packaging material to prolong the shelf life of fresh fish products.

Effects of maltodextrin (MD) and four types of proteins, viz., whey protein isolate, egg albumin, soy protein isolate and pea protein on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders were investigated. Generally, animal proteins were more effective than the plant ones in powder recoveries. Differential scanning calorimeter analysis revealed better compatibility of the mulberry juice-MD than that of juice-protein matrix. When the juice total soluble solid was replaced by protein at the same ratio, the spray-dried powders with animal protein involvements resulted in smaller particle size, lower moisture content, bulk density, total phenolic content, DPPH scavenging capacity but higher water solubility index (WSI) and total color difference (ΔE) as compared with the plant proteins. In addition, the spray-dried powders with MD as carrier showed lower hygroscopicity, ΔE and higher WSI as compared with the proteins. This work provided some fundamental knowledge and practical guidance in improving the powder recovery of spray drying of fruit juice.

Tilapia (Oreochromis niloticus) were euthanized with saturated nitric oxide (NO) solution prior to slaughter. The behavior, heart rate, plasma cortisol, and color values were used to evaluate the welfare and fillet color of the fish. Tilapia were unconscious after 20 min of NO euthanasia which was much shorter than with carbon monoxide (CO) treatment. Tilapia remained quiet during the euthanasia process. The heart rate reduced from 41 to 7 beats/min after 20 min of NO euthanasia, and the cortisol level in the NO-euthanized fish plasma was significantly lower than that of the percussively stunned fish sample. Moreover, both the red and white muscles of NO-euthanized tilapia fillets had a brighter red color than those of control, and showed a significant increase in redness (a* values) postmortem at 0 °C for 15 days. The results suggested that NO euthanasia prior to slaughter is a good procedure to improve both the animal welfare and tilapia fillet color. In summary, NO treatment resulted in shorter euthanasia time, less stress, enhanced a* values, and stabilization of tilapia fillet red color. This procedure is valuable for aquaculture of tilapia and possibly other fish species.

Oxidation extent of myofibrillar protein (MP) from silver carp (Hypophthalmichthys molitrix) was affected by the content and type of lipid peroxidation (LPO) products. Oxidized linoleic acid (OLA) was selected as a main representative of lipid peroxidation to investigate the effects of oxidative modification of LPO products on MP structure. Structural changes of the oxidized myofibrillar protein were evaluated by the contents of carbonyl and total sulfhydryls, surface hydrophobicity, SDS-PAGE and Fourier transform infrared spectroscopy. Heating procedure was also applied for further evaluation of gelling properties. The results from SDS-PAGE indicated that aggregation and denaturation of myosin occurred in the oxidized system. The presence of OLA intensified oxidation-initiated loss of a-helix conformation as well as tertiary structure of MP. With the addition of OLA concentration less than 3 mM, a remarkably enhanced gelling capacity of MP was observed. While the excessive covalent bond (OLA > 5 mM) could lead to the breakage of protein-protein bonds, causing the collapse of the gel structure. The gelation procedure induced by OLA involved simultaneous protein oxidation and internal cross-linking.

Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed that the sauces with modified starch (MS) and xanthan gum (XG) presented superior viscoelastic properties to those with MS and guar gum (GG) samples. All tested sauces showed non-Newtonian, pseudoplastic and thixotropic fluids characteristics. Parameters such as hardness, springiness, cohesiveness, gumminess and spreadability were used to evaluate the textural properties, and the results indicated that MS/XG was more influential than MS/GG on the textural properties. Sensory analysis suggested that 0.4 % MS/0.3 % XG, 0.4 % MS/0.4 % XG and 0.4 % MS/0.4 % GG were superior thickeners for the yellow mustard sauces. The flavours of these three sample groups with the highest sensory scores and a sample with only MS were analysed by an electronic nose, which showed that the electronic nose was able to distinguish their differences.

MicroRNAs (miRNAs) play a vital role in plant development and growth through negative regulation of post-transcriptional gene expression. Carya cathayensis (hickory) is an important species for dried nuts and oil in China, with high nutritional and economic value. The graft technique is an important strategy for hickory cultivation. To understand the role of miRNAs involved in the hickory graft process, we constructed three small ribonucleic acid (RNA) libraries from hickory rootstock (2 years old) and scion (1 year old) at 0, 7, and 14 days post-graft. Sequence analysis of the three libraries identified 21 conserved miRNAs belonging to 13 families, and 10 novel and 8 potentially novel miRNAs belonging to 15 families. Among these miRNAs, 12 miRNAs were differentially expressed during the graft process in hickory and two-thirds were downregulated. Quantitative real-time polymerase chain reaction validated that 14 miRNAs and their expression trends were similar to the results obtained by Solexa sequencing. Further, a total of 89 target genes for conserved and 26 target genes for novel miRNAs were predicted. This study will help in understanding the roles and regulatory modes of miRNAs involvement in the hickory graft process.

In previous studies, we developed and characterised multicompartmental microcapsules as a platform for the targeted oral delivery of lipophilic drugs in type 2 diabetes (T2D). We also designed a new microencapsulated formulation of probucol-sodium alginate (PB-SA), with good structural properties and excipient compatibility. The aim of this study was to examine the stability and pH-dependent targeted release of the microcapsules at various pH values and different temperatures. Microencapsulation was carried out using a Büchi-based microencapsulating system developed in our laboratory. Using SA polymer, two formulations were prepared: empty SA microcapsules (SA, control) and loaded SA microcapsules (PB-SA, test), at a constant ratio (1:30), respectively. Microcapsules were examined for drug content, zeta potential, size, morphology and swelling characteristics and PB release characteristics at pH 1.5, 3, 6 and 7.8. The production yield and microencapsulation efficiency were also determined. PB-SA microcapsules had 2.6 ± 0.25% PB content, and zeta potential of −66 ± 1.6%, suggesting good stability. They showed spherical and uniform morphology and significantly higher swelling at pH 7.8 at both 25 and 37°C (p

Porcine placenta is commonly used in Chinese as a traditional medicine. It has been reported by a number of researchers that the porcine placenta contains many compounds which have good health benefits. Response surface methodology (RSM) was applied to optimize the parameters of ultrasound power, ultrasound treat time, and extraction temperature on the extraction yield of porcine placenta water-soluble proteins (PPWP). The results indicated that, under optimum conditions of ultrasound power 257 w, extraction temperature at 49 °C for 7 min, the extraction yield of PPWP was 32.7 %, which was significantly higher than that of the conventional extraction method (CEM) of 15.0 %. The experimental data were fitted to a second-order polynomial equation using multiple regression analysis and the estimated model showed a high capacity of predicting the dependent variables. Although not significantly, the antioxidant activity of PPWP from ultrasound-assist-extraction (UAE) were higher than those from CEM, indicated that UAE had a positive effect or at least no negative effect on the bioactivity of PPWP.

The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino acids (39.9 g/kg DW) but lower total biogenic amines (112.5 mg/kg DW) than those in Layú B (35.4 g/kg DW and 143.7 mg/kg DW, respectively) after ageing. After 60 days, the products storaged at 4 °C had lower amount biogenic amines (Layú A: 112.2~579.5; Layú B: 144~593.8 mg/kg DW) than those at 20 °C (Layú A: 112.2~974.8; Layú B: 144~773.4 mg/kg DW), indicating that low temperature storage was a safer procedure.