Ferritin, as an iron storage protein, has been considered to be a well-utilized iron supplement. However, the typical thermal processing of food rich in ferritin may affect the structure and function of ferritin as an iron supplement. Here, a plant ferritin (soybean seed ferritin, SSF) and an animal ferritin (donkey spleen ferritin, DSF) were used to analyze the changes in fundamental structure and iron content after thermal treatments (68 °C for 30 min, 100 °C for 10 min). Then, SSF and DSF after thermal treatment were administered intragastrically to mice to further evaluate its digestive stability and absorptivity after thermal processing. Results showed the secondary structure, oligomeric states, iron content, and digestive stability of DSF were maintained better than that of SSF after thermal treatments, indicating that DSF has a higher thermostability than SSF. Both SSF and DSF after thermal treatment exhibited higher absorptivity than untreated ferritins. SSF showed higher absorptivity than DSF whether heated or not.

The reported cases of food allergies are steadily increasing. With the invention of more novel foods, new and unfamiliar allergens are being introduced into our diets, which raises concerns about the potential risk of novel food allergies. The purpose of this review is to assess the allergenic risks associated with novel food components, strategies for assessing risk in relation to novel food allergens, and current regulations for managing food allergens in novel food products.

Nanobubble technology is one of the latest green technologies in food industry applications. Nanobubbles (NBs) are gas-filled nanoscopic bubbles with a diameter of < 500 nm. The mass production of bulk nano-bubbles raises growing interest due to their high stability, internal pressure, and an enormous surface-to-volume ratio. Also, they can increase surface area, alter the physicochemical characteristics of the medium, and facilitate mass transfer. Along with their size and stability, air, nitrogen, and carbon dioxide, NBs are widely recognized for their significance in food processing. The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory. In this review, fundamental properties, and several generation methods of NBs have been described along with their mechanism. Moreover, NBs generation methods can produce fine and undeviating gas diffusion characteristics, which can be used to control the uniformity and textural qualities of various creamy and gel-based foods. Thus, we also described the possible applications of NBs along with their mechanism of action in extraction, freezing, foams, and film formation. The ability of NBs to impart health benefits makes them new, improved, and environmentally safe green techniques.

Pyrethroids can be ingested by humans through eating contaminated oysters, which is potentially harmful to health. This study aimed to investigate the effects of raw, steaming, and roasting on cypermethrin (CP) and fenpropathrin (FP) in oysters during simulated digestion. Results showed that the amount of released CP and FP was different from raw (CP: 0.617 µg·g−1, FP: 0.266 µg·g−1), steaming (CP: 0.498 µg·g−1, FP: 0.660 µg·g−1), and roasting (CP: 1.186 µg·g−1, FP: 0.588 µg·g−1) at the end of simulated digestion. The share of cis-CP and low-efficiency CP increased significantly (p < 0.05), and the share of high-efficiency trans-CP did not maintain a high level for a long time during simulated digestion. The fluorimetric titration and isothermal titration calorimetry confirmed that CP and FP could spontaneously interact with oyster actin, and CP could bind with oyster actin more tightly than FP. This study reveals that cooking methods affect the binding capacity of CP and FP to oyster tissues and influence the changes of CP and FP in oysters during digestion. Furthermore, the current study provides a reference for assessing the potential harm of pyrethroids in oysters to consumers.

The toxicity of ginkgo kernel is a global concern, restricting its consumption as a medicinal food. This study focuses on eliminating the toxic components, specifically ginkgolic acid, from ginkgo kernel juice. The approach used was probiotic fermentation with autochthonous lactic acid bacteria combined with macroporous resin. Compared to using lactic acid fermentation alone, adding macroporous resin during probiotic fermentation significantly enhanced the removal of toxic ginkgolic acid and 4'-O-methylpyridoxine from ginkgo kernel juice. After 48 h of fermentation with macroporous resin, the contents of ginkgolic acid and 4'-O-methylpyridoxine decreased by more than 69% and 61%, respectively. Interestingly, the adsorption of microbial growth inhibitors, such as ginkgolic acid, 4'-O-methylpyridoxine, and phenolics, by the resin did not hinder the growth of lactic acid bacteria or their metabolic activities involving organic acids and monosaccharides. The study further confirmed that microbial adsorption was the primary reason for removing ginkgolic acid during probiotic fermentation. Also, the adsorption mechanism of ginkgolic acid during probiotic fermentation with macroporous resin was explored. From a mass transfer perspective, incorporating macroporous resin during the probiotic fermentation of ginkgo kernel juice reduced the mass transfer resistance for surface diffusion. Consequently, this lowered the contribution of surface diffusion to the overall diffusion process and facilitated the efficient removal of toxic ginkgolic acid. This work can help to understand the physical mechanism regarding detoxification of ginkgo kernel juice by probiotic fermentation, and offer potential strategies to enhance the safety of ginkgo kernel products.

Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture, sensory attributes, and functional properties of the end product. In a binary system (starch and non-starch polysaccharides), the characteristics of starch, exemplified as gelatinization and digestibility undergo significant changes. This review article, through a combination of origin and chemical structure-based classification approach, explores the impact of non-starch polysaccharides on starch behavior, concretely for gelatinization and hydrolysis. The underlying mechanism to retard gelatinization gives rise to some colloids that can reduce water accessibility and interact with starch molecules, which vary with the origin. The interfering role of starch hydrolysis attributed to polysaccharides restrict starch swelling, the bulk viscosity, and more ordered structures occur in the mixture. Besides, the role of non-starch polysaccharides on enzymes is another factor. Therefore, this paper gives an overview of how non-starch polysaccharides interfere with starch gelatinization and digestion, which provides a comprehensive understanding of starchy products.

Dandelion root contains triterpenoids, polyphenols and flavonoids, dandelion leaf is rich in polyphenols, flavonoids, flavonoids glycosides, and dandelion flower mainly contains flavonoids, among other substances. These different substance content leads to specific benefits and function effects of each part. Fourier transform infrared spectroscopy, three-dimensional fluorescence spectroscopy and related multivariate statistical methods are widely used to determine sample characteristics, but limited research focuses on the substance difference and characteristics in dandelion tissues. In this paper, Fourier transform infrared spectra-principal component analysis and three-dimensional fluorescence spectroscopy-parallel factor analysis were conveyed to analyze dandelion stem, leaf, root and flower tissue extracts, for determining the substance species and content difference among dandelion tissues and evaluating the discrimination capacity of these analysis methods. The Fourier transform infrared spectroscopy of root was distinct from others, and the two principal component models could distinguish dandelion stem and flower, but failed to differentiate leaf and root; while the excitation and emission matrix showed that stem and flower, leaf and root had similar intensity band distribution but different fluorescence intensity, and the parallel factor analysis results proved that one- and three-component models cannot differentiate the tissues of stem and flower, leaf and root, since the fluorescent compounds (polyphenol, flavonoid etc.) structure and content were similar in different tissues. These results indicated that Fourier transform infrared-principal component analysis might be a useful method when various fluorescent compounds exist.

Color is a crucial sensory indicator of wine quality. However, changes in anthocyanin concentration and profile occur during wine aging, resulting in noticeable reductions in chroma and shifts in hue from purple to brick red. This is because monomeric anthocyanins degrade and derivative anthocyanins form. The rate of color changes can vary depending on complex factors, such as the anthocyanin content of the must, oenological technology, and environmental conditions, which makes the management of red wine color evolution challenging. To address this issue, appropriate winemaking techniques are required to achieve an elegant wine color. This review summarizes the mechanisms related to anthocyanin stability, including glycosylation, acetylation, and derivatization. The review also discusses factors influencing red wine color fading for specific grape varieties and wine appellations, offering time- and cost-efficient techniques to accelerate anthocyanin derivatization and color stabilization.

The aim of this study was to investigate the effects of relative spatial position of stigmasterol on its photooxidation stability in different particles. Phytosterol oxidation products (POPs) from phytosterol oxidation were successfully isolated and studied using solid phase extraction (SPE) technology in conjunction with GC-MS. The photooxidation stability of stigmasterol in four particles was as follows: zein stabilized particles (ZPs) ≈ zein-pectin stabilized particles (ZPPs) > soy protein isolate (SPI)-pectin stabilized particles (SPPs) > SPI stabilized particles (SPs). 7β-Hydroxy and 5β, 6β-epoxy was the main POPs in the first and second oxidation stages, respectively, which reached 8,945 ± 43 μg/g and 6,010 ± 289 μg/g after 240 min UV light exposure treatment in SPs. When stigmasterol was hydrophobically adsorbed on the surface of SPs, the network gel generated by pectin outside SPPs prevented photooxidation of stigmasterol. When stigmasterol was encapsulated in the interior of ZPs, the blocking effect of pectin in ZPPs became insignificant. The study provided a feasible development direction for the storage and quality control of phytosterols as dietary supplements.