Volume 18, Issue 6

Ethyl vanillin (EVA) is one of the most popular spices in the world, but it is unstable and is prone to lose its aroma. Host–Guest encapsulation by supramolecular hosts can improve stability of fragrance molecules and endow them with excellent heat-controlled release properties to satisfy requirements in food, cosmetic and tobacco, etc. Herein, two acyclic cucurbit[n]urils (ACBs, M1 and M2) inclusion complexes of EVA were prepared. Their binding behaviors were investigated by 1 H NMR, SEM, XRD, FT-IR and TGA. The stoichiometric ratio was 1:1 by Job’s plot and the binding constant was determined by fluorescence titration. The intermolecular interaction between host and guest was studied by 2D-ROESY NMR and the inclusion mode was proposed. Finally, the heat-controlled release experiment indicated that the inclusion complexes of ACBs/EVA possess less volatilization at higher temperature, longer retention time and heat-controlled release. This study provides theoretical and technical guidance for expanding the application of EVA.

The two-dimensional cylindrically shaped multiphase meat sample was modelled for microwave processing for two different interaction techniques i.e., lateral and radial during mono-mode operation of waveguide. The study was aimed to analyze the effect of volume fraction and sample size along with the duration of the procedure on the heat distribution corresponding to specified frequency and intensity of microwave. Procedure exhibiting higher heating rate and lower thermal non-homogeneity was set as the deciding factor for an optimal heating scheme. In order to achieve optimal processing at both 915 and 2450 MHz frequency, rotation of smaller samples and non-rotation of larger samples were recommended in most of the case studies; however, few exceptions were also observed and reported. In addition, reciprocity between volume fraction, intensity of the microwave radiation and procedure duration was also discussed. Overall, the present study would guide the studies on the microwave processing of two-dimensional multiphase meat.

In this study, the stability mechanism of grape seed oil/rice hydrolyzed protein emulsion was studied. The grape seed oil (10% v/v) and rice hydrolyzed protein (2% w/v) were homogenized under high pressure to prepare the emulsion. It was observed by CLSM and Multiple light scatterometer that the emulsion had long-term storage stability, and the average particle size of droplets was 0.984–1.363 µm. ζ -potential ranged from −37.733 mV to −25.633 mV. It is found that the emulsion has strong resistance to temperature, ions and other environmental factors from the macroscopic and microscopic structure, and no emulsion stratification phenomenon occurs. The composite emulsion can be used in the field of food industry and fine chemical industry, which can provide nutrition and functionality of products, its research has certain value and has a wide space for development.

In this study, a transparent soft-elastic silicone rat stomach model was prepared to visualize the gastric movement and emptying of one individual diced carrot in a dynamic in vitro rat stomach system. The influences of the viscosity of solution medium, the pattern of gastric peristalsis and the extraction rate of the emptying pump on the location and gastric residence time of the carrot particle were examined. A proper medium viscosity could promote the emptying of the carrot particle. Compared to the combined actions of plate and roller, gastric residence time of the carrot particle was reduced from 32.3 to 19.8 min under the single plate compression. This time was also shortened from 34.8 to 12.3 min when the extraction rate of emptying pump was changed from 100 mL/min to 400 mL/min. Knowledge gained from this work is unique and may provide new insights for optimizing biomimic gastrointestinal models.

Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and hydration properties of dough, and thus influence the quality of dried noodles. The competition for water between corn silk flour and wheat flour inhibited the gelatinization of starch and hindered the formation of the gluten network which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nutritionally, the dietary fiber and polyphenols content of the resulting dried noodles was effectively improved, especially at a 6∼9% replacement rate. The current work demonstrates the feasibility of fabricating corn silk flour-enriched dried noodles and its nutritional superiority compared to the corresponding normal product.

In order to improve the poor formability and taste, a method of buckwheat noodles via differential pressure explosion puffing (DPEP) pre-gelatinization was developed. The effects of DPEP on gelatinization properties of buckwheat flour was investigated. The textural properties, sensory evaluation, cross section morphology, crystal structure, thermodynamic properties and simulated digestion in vitro of buckwheat noodles were characterized. The results indicated that DPEP treatment was beneficial for the texture properties and sensory evaluation, while the cooking loss rate and broken rate of noodles were reduced to 16.31% and 6.28%. The crystal structure of starch in noodles pretreated via DPEP form a more compact structure and enhanced the water holding capacity. DPEP reduced the digestibility in vitro of the noodles. The level of rapidly digestible starch reduced to 15.6%, slowly digestible starch and resistant starch increased to 21.6% and 62.8%, which made the buckwheat noodles have potential to improve health of diabetics.