內(nèi)容: Yogurt is highly sought after by consumers because of its unique flavor, rich nutritional value and health care function. However, during its sale and storage, some undesirable phenomena such as unstable gel structure and whey precipitation are prone to occur, which has affected the further development of yogurt industry to some extent. Polysaccharides and proteins act as typical thickeners and stabilizers in food, enhancing the structural stability of yogurt gel through different mechanisms. Anionic polysaccharides interact with casein electrostatically to form complexes, while neutral polysaccharides rely on their hydration capacity and act as fillers to stabilise the three-dimensional structure of yogurt. Milk proteins and vegetable proteins play a stabilising role mainly through hydrophobic interactions and disulphide bonds. Gelatin, on the other hand, relies on its good hydration capacity and gelation properties. Polysaccharide and protein complexes mainly rely on non-covalent interactions to stabilise the yogurt gel structure. This paper reviewed the mechanisms of yogurt gel formation and the factors that affect yogurt texture. It also summarized the research progress on enhancing the structural stability of yogurt gel using polysaccharides and proteins as well as their complexes as additives, with a view to providing theoretical bases for improvement of the textural properties of yogurt.

內(nèi)容: With the deepening research on marine resources, active peptides from marine fish have gradually become a hot spot. This review based on the background of the important value and broad application prospect of active peptides in marine fish. Various preparation methods for active peptides from marine fish, such as enzymolysis, extraction, microbial fermentation, and enzymatic hydrolysis, are described in detail. The antioxidant, antibacterial, anti-blood pressure, immunomodulatory, anti-skin photoaging, and anti-fatigue functions and the corresponding mechanisms of action of the active peptides of marine fishes are discussed in depth. The active peptides of marine fish are further proposed to strengthen the in-depth investigation of the mechanism of action and optimise the preparation process in future research, as well as the application in functional food. It is hoped that more ideas can be provided for the safe, effective and compliant application of marine fish active peptides in promoting human health food.

內(nèi)容: Exercise-induced fatigue (EF) refers to the physiological processes that impair the body’s ability to maintain desired levels of functioning and sustain predetermined exercise intensity. It encompasses peripheral discomfort (e.g., muscle soreness, weakness) and central exhaustion, characterized by emotional and sleep disturbances. The detrimental effects of EF significantly impact human productivity and lifestyle. Given the crosstalk between the gut microbiota and physiological metabolism in exercise, there is a growing interest in investigating the role of gut microbiota in elucidating the mechanisms underlying EF. Furthermore, exploring dietary interventions as a novel approach to alleviate EF has gained attention. Our work comprehensively synthesizes the underlying mechanisms and the alterations of gut microbiota community structure and function caused by EF, and evaluates existing evidence on the potential function of probiotics in the regulation of EF. This review aims to enhance our understanding of the correlation between gut microbiome and EF and explores the potential use of probiotics in mitigating EF.

內(nèi)容: Aquatic animal products are rich in protein, lipids, and moisture and are often stored at frozen temperature. However, aquatic animal products are prone to deterioration caused by ice crystal formation, lipid oxidation and protein denaturation. Quick freezing is crucial for preserving the quality of aquatic animal products by preventing the formation of large ice crystals. Liquid nitrogen quickfreezing (LNF) provides a fast-freezing rate, minimal ice crystal formation, preservation of product texture and nutritional properties, shelflife extension, energy efficiency, and quality and safety improving. This review comprehensively illustrates the mechanism of LNF, the impact of LNF on qualities of aquatic animal products including flavor, texture, color, and nutrition. Additionally, LNF devices applied on aquatic animal products are also discussed. Furthermore, future prospects and research directions are suggested, including optimizing freezing processes, understanding the impact on nutritional value and considering sustainability and energy consumption. However, challenges such as freezing damage, cost considerations, and quality control issues for LNF application need to be addressed.

內(nèi)容: Large yellow croaker (Larimichthys crocea) is one of economic important mariculture fish species with abundant nutritional value, and usually stored at refrigerated temperature. Our study investigated the effects of temperature fluctuation and abuse on the quality of the large yellow croaker and further analyzed the volatile compounds as temperature abuse sensitivity or indicators during temperature fluctuations. We simulated a cold chain model that mapped the temperature of chilled large yellow croaker during land-sea freight. Temperature fluctuation caused a non-negligible effect on the quality of the large yellow croaker. Samples exposed to greater temperature fluctuation had a higher rise in total viable count (TVC), total volatile basic nitrogen content, K value, and thiobarbituric acid reactive substances value. Among them, TVC is the sensitive index to temperature fluctuation. A total of 81 typical target compounds were identified by using headspace-gas chromatography-ion mobility spectrometry. During temperature fluctuations, the concentration of volatile aldehydes, including pentanal, heptanal, nonanal, and octanal decreased, while the concentration of ketones and nitrogenous and heterocyclic compounds increased. Principal component analysis and orthogonal partial least squares discriminant analysis showed that 2-pentanone and ethyl acetate were significantly correlated with the quality changes during temperature fluctuations, which could be the potential indicators for observing quality changes in large yellow croaker during temperature fluctuation.

內(nèi)容: Paprika oleoresin (PO) is extensively utilized as a natural pigment in the food industry. However, its application in aqueous phase foods is hindered by due to its lipophilicity and sensitivity to oxygen, heat, and light. This study developed an aqueous PO solution using low-density lipoprotein (LDL) as a carrier, which was remodeled through high pressure homogenization treatment (0–100 MPa). Comprehensive analyses were conducted to characterize the micro-morphology, particle size, potential, and encapsulation efficiency (EE) of the solution, alongside evaluations of its storage, thermal, and ultraviolet (UV) irradiation stability, in addition to physicochemical and structural characterization of the remodeled LDL. The results showed that after high pressure homogenization (100 MPa, 10 cycles) treatment, the delamination of LDL-PO solution was significantly reduced, the average particle size decreased by 37.2%, the EE increased by 9.2%, and the storage, thermal, and UV irradiation stability increased from 30.83%, 64.42%, and 77.56% to 62.90%, 76.97%, and 92.98%, respectively. In addition, sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and fluorescence spectroscopy analyses revealed that high pressure homogenization treatment enhanced the interaction and binding between LDL and PO, thus significantly improved the solubility and stability of PO in water. In this study, an aqueous solution of PO with higher stability and embedding rate was obtained by the greener and safer high pressure homogenization technique, offering new avenues for PO application in the food industry and innovative uses of LDL as a carrier for bioactive substances.

內(nèi)容: This study is to explore underlying mechanism of skin wound healing by snakehead fish soup using rat and cell models. We assessed skin wound changes after administering wild and farmed snakehead fish soup intragastrically, then using CCK-8 and scratch tests to evaluate cell proliferation and migration, last assessed vessel tubule formation by HUVEC cells. The results showed that the skin wound healing rates of rats after 14 days of intragastrical administration of farmed and wild snakehead fish soup were 52.71% and 57.76%, respectively, which were substantially greater than the control group (39.84%). With the administration of the soups, the collagen tissue on the skin wound was more homogenous and thicker, and type I collagen was denser. Additionally, interleukin-6 level in rat serum during wound healing was significantly lower, while cyclin-D1 and fibroblast growth factor-2 levels were higher. Furthermore, the soups (particularly at 50 μg/mL) significantly increased the proliferation and migration rates of both the HACAT and NIH3T3 cells, and considerably promoted the tubule formation of HUVEC cells. The findings confirm that the soup can promote skin wound healing and the underlying mechanism involves multiple roles including anti-inflammation, cell proliferation, vessel tubule formation, and collagen expression.

內(nèi)容: The effect of different content of lysine (Lys, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, m/m) on the texture characteristics and water holding capacity (WHC) of transglutaminase (0.4%)-induced mixed surimi gels was explored. The results showed that 0.2% Lys obviously improved the gel strength, textural properties, and WHC of the mixed surimi gels (P < 0.05). However, superfluous Lys (0.4%–0.5%) played a significant negative impact. That’s because 0.2% Lys facilitated the non-covalent interactions and non-disulfide covalent interactions between surimi proteins, promoted the formation of a fine and dense gel microstructure. While high content of Lys induced the formation of excess ε-(γ-Glu)-Lys isopeptide bonds but weakened the non-covalent interactions between surimi proteins, resulting in an irregular and heterogeneous microstructure with large voids. In conclusion, moderate Lys can effectively improve the quality of mixed surimi gels, thereby providing a new and effective strategy to develop phosphorus-free surimi products.

內(nèi)容: Cold chain disruption during logistics is a critical cause of food quality degradation. This study simulated 3 possible cold chain patterns and combined liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-MS (GC-MS) to explore the quality deterioration and metabolic changes of fresh beef under cold chain disruption. The findings revealed that the cold chain interruption led to an upregulation of metabolites associated with lipid metabolism and protein degradation, which are linked to severe quality deterioration. Specifically, L-valine, L-isoleucine, β-alanine, 12-ketoeicosatetraenoic acid, and 5,6-epoxyeicosatrienoic acid exhibited upregulation. Tricarboxylic acid cycle intermediate metabolites oxoglutaric acid is a pivotal up-regulated metabolite that links protein degradation processes and post-slaughter energy production. Additionally, carbonyl compounds showed significant alterations in the beef under cold chain disruptions. Moreover, the later stage of cold chain disruption triggered a rapid collapse of beef quality. This study combined GC-MS and LC-MS to identify key metabolites associated with quality deterioration caused by cold chain disruption, providing a new perspective on beef quality monitor in cold logistics circulation.

內(nèi)容: Escherichia coli is a notorious ubiquitous organism among the foodborne pathogens which can form biofilm leading to the development of antibiotic resistance. We aimed to investigate E. coli isolated from a total of 240 raw beef and ready-to-eat samples obtained from the capital of Bangladesh along with the microbial quality of the samples. The isolates underwent antibiogram profiling in accordance with the Clinical and Laboratory Standards Institute Guideline 2023 and characterized for the presence of antibiotic resistance genes, as well as for phenotypic and genotypic detection of biofilm formation. The average total aerobic counts and specific bacterial counts exceeded the recommended limit by Bangladesh Food Safety Authority. Among the samples, 86 (36%) samples were positive for E. coli. The antibiogram profile depicted diverse resistance patterns with the highest resistance to ampicillin (100%), amoxicillin (81%), ciprofloxacin (71%), and azithromycin (67%). However, vancomycin (64%), meropenem (57%) and aztreonam (51%) were the most sensitive antibiotics to the isolates. The antimicrobial resistance encoding genes blaTEM (72%) and tetA (65%) were the most prevalent where the percentage of blaOXA-1, blaCITM, blaNDM-1, blaCTX-M-2, blaCTX-M, blaCMY, blaCTX-M-1 and blaSHV genes were 42%, 33%, 6%, 20%, 17%, 16%, 14% and 9% respectively. Phenotypic characterization, utilizing Congo red agar and microtiter plate tests, identified 53 out of 86 isolates as biofilm producers, with 10 classified as strong producers, and 8 and 35 as intermediate and weak producers, respectively. Molecular detection methods revealed that among the 53 isolates positive for biofilm production, 96% carried the csgA gene. Additionally, high prevalence rates were observed for fliC (80%), bcsA (66%), and fimH (60%), indicating their significant roles in biofilm formation. Conversely, the prevalence of agn43 was lower, with only 30% of isolates harboring this gene. This study addresses a knowledge gap, highlighting the public health risks associated with biofilm-producing foodborne pathogens and the emergence of antimicrobial resistance, underscoring the necessity for improved hygiene practices to mitigate the public health threats posed by these pathogens.