Cover Captiondoi: 10.1111/1750-3841.16672pmid: N/A
July Online Cover: Relative abundance of high‐quality reads at species levels of bacteria and fungi in the metagenome of milk kefir and kefir grains, and taxonomic profile of kefir metagenomes, from “Metagenomic analysis and antibacterial activity of kefir microorganisms” by Brianda D. González‐Orozco, Israel García‐Cano, Alejandra Escobar‐Zepeda, Rafael Jiménez‐Flores, and Valente B. Álvarez. p. 2936–2952.
Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products qualityLi, Limin; Wang, Qingfa; Liu, Chong; Hong, Jing; Zheng, Xueling
doi: 10.1111/1750-3841.16625pmid: 37282778
Oven roasting (OR) could induce hierarchical structural changes in starch, which is fundamental for altering the pasting and hydration properties of cereal flour. OR makes proteins denatured and peptide chains unraveled or rearranged. OR could alter compositions of cereal lipids and minerals. Although OR may degrade phenolics, their release from bound forms is predominant when mild/moderate conditions are exerted. Hence, some OR‐modified cereals even exhibit many physiological functions, such as anti‐diabetic and anti‐inflammatory activity. Furthermore, these minor components interplay with starch/protein via physical entrapment, non‐covalent interactions, or cross‐linking. The structural changes and interactions modulate functionalities of OR‐modified cereal flour, its dough/batter property, and related staple food quality. Compared with hydrothermal or high‐pressure thermal treatments, proper OR even induces greater enhancement in technological quality and bioactive compounds release. Given the simple operation and low cost, it is worth utilizing OR for the development of sensory‐appealing healthy staple foods.
Effects of vacuum microwave combined with freeze‐drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slicesZhang, Huizhe; Zheng, Wenxiu; Yan, Ling; Liu, Wei; Yao, Fei; Liu, Changhong; Zheng, Lei
doi: 10.1111/1750-3841.16653pmid: 37282740
The effects of freeze‐drying (FD), vacuum microwave drying after freeze‐drying (FD‐VMD), and freeze‐drying after vacuum microwave drying (VMD‐FD) on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices were investigated. The results showed that FD samples had the highest crispness value (116.30 N·sec) and the lowest volume shrinkage ratio value (5.48%). Compared to FD, the VMD‐FD and FD‐VMD methods could save drying time without affecting the color of dried samples. FD‐VMD samples had the lowest rehydration capacity and maintained a homogeneous porous structure, while the VMD‐FD samples had obvious collapse. Compared to VMD‐FD samples, FD‐VMD samples had higher contents of ascorbic acid (20.91 mg/100 g), total phenolic (7.62 mg/g), total anthocyanin (0.21 mg/g), and gallic acid (1.21 µg/g). Moreover, FD‐VMD samples showed the highest antioxidant capacity as evaluated by the 2,2‐diphenyl‐1‐(2,4,6‐trinitrophenyl) hydrazyl scavenging activity, 2,2ʹ‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) scavenging capacity, and H2O2 content. Compared with FD and VMD‐FD, FD‐VMD was most effective in maintaining better quality and shortening drying time of pear fruit slices. These findings suggested that FD‐VMD might be a promising drying technique in the fruits and vegetable processing industries.