Herskind Leon (zoowhite60)
Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography-olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p less then 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement.The purpose of this paper was to overcome the challenges of curcumin by zein/tea saponin composite nanoparticles (Z/TSNPs) without any organic reagents and high-energy equipment. The spherical Z/TSNPs exhibited good physical stability, the conditions of which included pH at 5.0-8.0, heating at 80 ℃, ionic strength within 100 mM, and storage at 25 ℃ for 30 days. Meanwhile, Z/TSNPs showed excellent redispersibility. Z/TSNPs were used to encapsulate and deliver curcumin (Cur-Z/TSNPs), showing encapsulation efficiency and loading capacity of 83.73% and 22.33%, respectively. Cur-Z/TSNPs exhibited good chemical stability during storage, and the effect of light on Cur-Z/TSNPs was smaller than that of free curcumin. Furthermore, Cur-Z/TSNPs improved the solubilization and bioaccessibility of curcumin about 290 and 5 times, respectively. Besides, the encapsulation changed the crystalline state of curcumin to amorphous, and the pH-driven mechanism was probably related to hydrogen bonding, hydrophobic and electrostatic interactions.The new food-derived bio-functional peptides are urgently needed globally, but the separation and purification process for obtaining the immunopeptides from food is low efficiency and highly time-consuming. In the present study, rice proteins were extracted and identified by using liquid chromatography/tandem mass spectrometry (LC-MS/MS). Furthermore, a strategy combining immuno-prediction and in silico simulation was used to screen for peptides showing immunomodulatory activity, including inhibition of the release of nitric oxide, tumor necrosis factor-α, and the interleukins IL-6 and IL-1β in lipopolysaccharide-induced RAW264.7 mouse macrophages. This LC-MS/MS identification and immuno-prediction method may provide insights for the potential identification of more food-derived immunopeptides.Nitraria tangutorum Bobr. (NTB), mainly distributed in the Qaidam Basin of Tibetan Plateau, have high economic, ecological and medicinal value. The chemical compositions in the NTB fruits were tentatively analyzed and characterized by applying UPLC-Q-TOF-MS/MS. Total 45 constituents, including 9 hydroxycinnamic acids derivatives, 12 flavonols, 4 flavonoids, 1 trolox derivative, 8 β-carboline alkaloids, 4 tryptophan derivatives, and 7 other amino acid derivatives were identified by comparing with standard products, and analyzing their retention times, characteristic fragment ions and deprotonated molecule ions. The activity studies in vitro indicated that NTB-Z and NTB-C extracts had marked inhibitory effects against sucrase and maltase. Further sucrose/maltose/starch tolerance experiment demonstrated that both NTB-Z and NTB-C extracts at 400 mg/kg could markedly lower the postprandial blood glucose (PBG) level in diabetic animals. All the
