Food Hydrocolloids,
Journal Year:
2024,
Volume and Issue:
155, P. 110216 - 110216
Published: May 19, 2024
We
investigated
whether
the
production
of
free
fatty
acids
(FFAs)
by
addition
lipase
during
rice
cooking
inhibits
starch
retrogradation,
and
to
examine
proteins
are
involved
in
this
process.
Rice
milled
with
milling
ratios
90%,
80%,
70%,
60%
alkaline-soaked
raw
(AS)
were
prepared
obtain
samples
different
protein
content.
The
content
decreased
from
8.24%
5.83%
as
ratio
90%
60%,
AS
contains
4.58%
protein.
was
cooked
without
lipase,
then
treated
two
freeze-thaw
cycles
accelerate
retrogradation.
increased
FFAs
peroxide
value
form
1.65
meq/kg
4.75
thiol
(SH)
rice.
degree
swelling
reduced
0.14
a
90%.
retrogradation
(Dr)
tended
increase
showed
Dr
similar
60%.
amylose-lipid
complexes
formation,
which
is
inhibition
did
not
change
or
suggesting
that
inhibitory
effect
became
smaller
decreased.
These
results
suggest
produced
converted
SH
into
disulfide
bonds,
altered
characteristics
eventually
inhibited
Frontiers in Nutrition,
Journal Year:
2023,
Volume and Issue:
10
Published: June 15, 2023
Lipids
in
foods
are
sensitive
to
various
environmental
conditions.
Under
light
or
high
temperatures,
free
radicals
could
be
formed
due
lipid
oxidation,
leading
the
formation
of
unstable
food
system.
Proteins
radicals,
which
cause
protein
oxidation
and
aggregation.
Protein
aggregation
significantly
affects
physicochemical
characteristics
biological
functions,
such
as
digestibility,
foaming
characteristics,
bioavailability,
further
reducing
edible
storage
quality
food.
This
review
provided
an
overview
foods;
its
implications
on
oxidation;
assessment
methods
functions
before
after
were
compared,
a
discussion
for
future
research
was
presented.
International Journal of Molecular Sciences,
Journal Year:
2024,
Volume and Issue:
25(9), P. 4909 - 4909
Published: April 30, 2024
The
plant-derived
α-linolenic
acid
(ALA)
is
an
essential
n-3
highly
susceptible
to
oxidation,
present
in
oils
of
flaxseeds,
walnuts,
canola,
perilla,
soy,
and
chia.
After
ingestion,
it
can
be
incorporated
body
lipid
pools
(particularly
triglycerides
phospholipid
membranes),
then
endogenously
metabolized
through
desaturation,
elongation,
peroxisome
oxidation
eicosapentaenoic
(EPA)
docosahexaenoic
(DHA),
with
a
very
limited
efficiency
for
DHA),
beta-oxidized
as
energy
source,
or
directly
C18-oxilipins.
At
this
moment,
data
the
literature
about
effects
ALA
supplementation
on
metabolic
syndrome
(MetS)
humans
are
inconsistent,
indicating
no
some
positive
all
MetS
components
(abdominal
obesity,
dyslipidemia,
impaired
insulin
sensitivity
glucoregulation,
blood
pressure,
liver
steatosis).
major
seem
its
conversion
more
potent
EPA
DHA,
impact
n-3/n-6
ratio,
consecutive
formation
oxylipins
endocannabinoids,
inflammation,
sensitivity,
secretion,
well
adipocyte
hepatocytes
function.
It
important
distinguish
direct
from
DHA
metabolites.
This
review
summarizes
most
recent
findings
topic
discusses
possible
mechanisms.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2025,
Volume and Issue:
24(1)
Published: Jan. 1, 2025
Abstract
As
the
global
population
continues
to
grow
and
pressure
on
livestock
poultry
supply
increases,
oceans
have
become
an
increasingly
important
source
of
quality
food
for
future
generations.
However,
nutrient‐rich
aquatic
product
is
susceptible
lipid
oxidation
during
storage
transport,
reducing
its
nutritional
value
increasing
safety
risks.
Therefore,
identifying
specific
effects
products
has
particularly
critical.
At
same
time,
some
been
found
interact
with
proteins
in
various
ways,
posing
a
risk.
This
paper
provides
in‐depth
exploration
pathways,
effects,
hazards
products,
particular
focus
interaction
proteins.
Additionally,
it
discusses
impact
non‐thermal
treatment
techniques
lipids
examines
application
natural
antioxidants
products.
Future
research
endeavors
should
delve
into
interactions
between
these
their
mitigate
lipids,
thereby
enhancing
ensuring
Foods,
Journal Year:
2025,
Volume and Issue:
14(3), P. 363 - 363
Published: Jan. 23, 2025
Aquatic
products
are
an
important
part
of
the
human
diet,
but
they
easily
contaminated
by
Pseudomonas
spp.,
which
leads
to
food
deterioration
and
economic
loss.
In
this
paper,
main
characteristics
psychrotrophic
in
aquatic
reviewed,
including
its
growth
adaptation
mechanism
biofilm
formation
ability
at
low
temperatures,
key
role
product
spoilage
is
emphasized.
Studies
have
shown
that
can
produce
a
variety
volatile
compounds
decomposing
proteins
amino
acids,
affecting
sensory
quality
safety
products.
A
control
strategies
extend
shelf
life
been
explored,
physical,
chemical,
biological
methods,
particularly
biofilm-specific
inhibition
techniques
such
as
quorum
sensing
application
natural
antimicrobials.
Future
research
should
prioritize
development
novel
anti-biofilm
address
growing
problem
contamination
industry
ensure
public
health.
