Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate

et al. 2022

J Sci Food Agric

Self Cite

BACKGROUND Rosa rugosa cv. Plena (RP) is a commercially significant crop with edible flowers. Due to its high medicinal and nutritional value, it has recently attracted increasing attention in the food industry. In this study, the physicochemical properties, antioxidant capacity, and hygroscopicity of four RP powders produced by ball milling were compared. RESULTS The brightness, redness, and blueness of RP powders improved after superfine grinding. The water and oil holding capacity decreased with a reduction in the particle size but the water solubility index increased from 7.10% to 29.93%. The elements present in the powders were not significantly (P > 0.05) affected by particle size while phytochemicals were released and extracted more easily after superfine grinding, resulting in higher anthocyanin, polyphenol, and flavonoid content (3.06, 34.01, and 3.97 mg g−1, respectively), and stronger antioxidant capacity than was found with other powders (ABTS (2,2′‐azinobis‐3‐ethylbenzothiazoline‐6‐sulphonic acid) and DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activities were 24.51 and 39.81 mM trolox equivalents (TE) g−1, respectively). Superfine grinding also improved the water‐absorption capacity of RP powders under a high‐RH environment. CONCLUSION Superfine grinding is a promising technique for the production of RP powders with stronger bioactive substances and bioactivity. © 2022 Society of Chemical Industry.

Section: Hydration Properties and Oil-holding Capacitysupporting

confidence: 83%

Effects of superfine grinding on the physicochemical properties, antioxidant capacity, and hygroscopicity of Rosa rugosa cv. Plena powders

Qiu

et al. 2022

J Sci Food Agric

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“…CS is prepared by deacetylation of chitin to form a transparent, elastic, and oxygen‐resistant film. The CS membrane can not only prevent fungal contamination and corrosion of food but also effectively regulate the composition of oxygen and carbon dioxide around fruits and vegetables and inhibit aerobic respiration to a certain extent, so as to improve the shelf life (Shi & Zhang, 2020). CS has great application potential in the food industry because of its short biodegradation time, good biocompatibility with human tissue, strong antimicrobial and antifungal activity, nontoxicity, and so on (Aider, 2010).…”

Section: Packaging Technologymentioning

confidence: 99%

Novel technologies for improving quality of tofu products and their packaging: A critical overview

Qiu

et al. 2023

Food Safety and Health

There are many kinds of tofu products, and they are mainly found in Asia. This paper mainly summarizes and classifies the tofu products of different countries through the analysis of the characteristics of different products and the differences between them. The storage conditions for most bean products are typically harsh, resulting in the shelf life of some fresh beans limited to 3–5 days. The new packaging technology avoids the shortcomings of traditional packaging, which makes it more effective to store. In this paper, biodegradable packaging materials, nanomaterials, active packaging, and intelligent packaging were reviewed. The significance of this review is to introduce various types of tofu products to gain a more comprehensive understanding of their advantages and disadvantages and to apply different packaging techniques to improve the preservation environment of tofu products. The purpose is to find suitable packaging technology, materials, and development route of tofu products.

“…The DPPH radical scavenging activity of soy sauce was determined using the method reported by Shi et al [ 19 ]. The diluted soy sauce sample was mixed with the DPPH solution and reacted at room temperature in the dark for 30 min, and the absorbance measurement wavelength was 517 nm.…”

Section: Methodsmentioning

confidence: 99%

Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment

Tang

Bhandari

2023

Foods

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Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of commercial soy sauce as raw materials, and thermal ultrasound was used as the sterilization method. The effects of adding different formulas of vegetable and seafood stock on the basic physical and chemical parameters, nutrition, antioxidant activity, flavor, and taste of soy sauce were investigated. The results showed that the basic physicochemical indices such as pH, total acid, color, soluble solids, and amino acid nitrogen of the product with a ratio of soy sauce to vegetable-seafood stock of 1:0.5 (v/v) could meet the production standards of soy sauce, and its flavor, taste, and sensory scores were relatively good, with the highest likeability (overall acceptability). The mixed soy sauce with a ratio of 1:2 (v/v) had higher vegetable and seafood flavors, and different vegetable flavors (celery, carrot, and onion) were more obvious, but its nutritional index was relatively low. Multiflavor vegetable-soy sauce can be used for quick cooking by chefs of catering enterprises, and may be used as a seasoning bag for prefabricated dishes and convenient foods, attracting increasing attention from manufacturers and consumers.