Effect of lipase addition on inhibition of starch retrogradation in rice DOI Creative Commons
Kotaro Takahashi, Tomoya Hirano,

M. Kunieda

и другие.

Food Hydrocolloids, Год журнала: 2024, Номер 155, С. 110216 - 110216

Опубликована: Май 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

Язык: Английский

Lipid oxidation in foods and its implications on proteins DOI Creative Commons

Lianxin Geng,

Kunlun Liu, Huiyan Zhang

и другие.

Frontiers in Nutrition, Год журнала: 2023, Номер 10

Опубликована: Июнь 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.

Язык: Английский

Процитировано

73

Intelligent packaging systems for the quality and safety monitoring of meat products: From lab scale to industrialization DOI
Mahmood Alizadeh Sani, Wanli Zhang, Amirhossein Abedini

и другие.

Food Control, Год журнала: 2024, Номер 160, С. 110359 - 110359

Опубликована: Фев. 2, 2024

Язык: Английский

Процитировано

24

The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review DOI
Zhaoshi Chen, Aijun Hu,

Aaysha Ihsan

и другие.

Trends in Food Science & Technology, Год журнала: 2024, Номер 148, С. 104515 - 104515

Опубликована: Апрель 26, 2024

Язык: Английский

Процитировано

19

Bioactive Moringa oleifera and Nigella sativa oils microcapsules alleviate high-fat-diet induced hepatic oxidative damage and inflammation in rats DOI
Dina Mostafa Mohammed, Xiangliang Yang,

Tamer M. El‐Messery

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 105873 - 105873

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

4

Phytic acid and its interactions in food components, health benefits, and applications: A comprehensive review DOI
Wei Chen,

Duoxia Xu

Trends in Food Science & Technology, Год журнала: 2023, Номер 141, С. 104201 - 104201

Опубликована: Окт. 9, 2023

Язык: Английский

Процитировано

42

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing DOI Creative Commons
Alice Njolke Mafe, Great Iruoghene Edo,

Raghda Makia

и другие.

Food Chemistry Advances, Год журнала: 2024, Номер 5, С. 100852 - 100852

Опубликована: Ноя. 26, 2024

Язык: Английский

Процитировано

15

Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants DOI
Vanessa Sales de Oliveira, Dayane Souza Barbosa Viana, Laura Keller

и другие.

Trends in Food Science & Technology, Год журнала: 2024, Номер 147, С. 104465 - 104465

Опубликована: Март 25, 2024

Язык: Английский

Процитировано

12

Current Insights into the Effects of Dietary α-Linolenic Acid Focusing on Alterations of Polyunsaturated Fatty Acid Profiles in Metabolic Syndrome DOI Open Access
Marija Takić, Slavica Ranković, Zdenka Girek

и другие.

International Journal of Molecular Sciences, Год журнала: 2024, Номер 25(9), С. 4909 - 4909

Опубликована: Апрель 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.

Язык: Английский

Процитировано

9

How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins DOI
Xiaoguo Ying, Xinyang Li,

Shanggui Deng

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(1)

Опубликована: Янв. 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

Язык: Английский

Процитировано

1

Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies DOI Creative Commons
Jing Jing Wang, Jing Xie, Jun Mei

и другие.

Foods, Год журнала: 2025, Номер 14(3), С. 363 - 363

Опубликована: Янв. 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.

Язык: Английский

Процитировано

1