Flaxseed can provide synergistic health benefits which are attributed to its enriched bioactive substances such as alpha-linolenic acid (ALA), flaxseed gums, flaxseed protein and lignan. The research on the advantages of flaxseed including anti-inflammation, anti-cancer, antioxidant, antidiabetic etc., have been confirmed. Generally, flaxseed can be consumed directly as a whole or milled form. At present, in order to improve the nutritive values of food products, whole or milled flaxseed as a functional additive, has been incorporated into many staple products. However, the addition of flaxeed into food products can significantly affect physical and chemical properties such as texture, sensory etc. We are facing a challenge that how to keep the stability of the bioactives in flaxseed during the production of enriched flaxseed products. Therefore, in this paper, the latest studies regarding the health advantages of whole or milled flaxseeds and their applications in food products were mainly presented.

Potatoes are known to have great health benefits. In this study, the effects of different contents (5%, 10%, 15%, 20%, 25%, and 30%) of potato powder and starch on the pasting, rheological, and thermal properties of dough were studied. With increasing potato starch content, the pasting parameters, freezable water, and water activity of dough increased, while the elastic and viscous moduli and the semi-bound water of dough decreased. In addition, with increasing potato powder content, the pasting parameters, freezable water, and water activity of dough decreased, while the elastic and viscous moduli and the semi-bound water of dough increased. The results presented herein provide a good reference for the use of potato as a staple food.

The phase behaviors of tripalmitin (PPP), triolein (OOO), and trilinolein (LLL) mixtures were investigated using differential scanning calorimetry (DSC). Samples were cooled from 85 to −80 °C for the PPP/OOO and PPP/LLL systems and from 50 to −100 °C for the OOO/LLL system and heated to the initial temperature. With respect to the PPP/OOO and PPP/LLL mixtures, the crystallization and melting temperatures of PPP decreased with decreasing fraction of PPP while those of OOO and LLL were almost constant at any fraction. It was presumed that pure or nearly pure PPP and OOO crystallized in an unstable form during cooling and transformed into the stable form during heating. In the OOO/LLL mixture, the crystallization and melting temperatures of OOO and LLL depended on their respective fractions. It was suggested that the two components crystallized almost independently in the PPP/OOO and PPP/LLL mixtures and interacted with each other in the OOO/LLL mixture.

Although Manten-Kirari is a new Tartary buckwheat variety with trace rutinosidase activity, the trace levels of rutinosidase gradually hydrolyze rutin in dough. In addition, contamination from normal rutinosidase varieties can sometimes hydrolyze rutin during dough making. To reduce the hydrolysis, we evaluated the effects of sodium bicarbonate (NaHCO₃). The following variables were adjusted: water content, blending ratio of Tartary buckwheat flour, and dough storage temperature. The rutin residual ratio increased with decreasing dough storage temperature, water content, and time after addition of water, and with increasing NaHCO₃ concentration. Addition of 0.5% NaHCO₃ can prevent rutin hydrolysis almost completely in dough made from Manten-Kirari. When the contamination rates from normal rutinosidase varieties was less than 1%, addition of NaHCO₃ to dough made from Manten-Kirari under low-temperature storage of dough (5 °C) can retain a rutin residual ratio of more than 80% for a water content of 30% for up to 2 hours after addition of water.

Garlic-flavored olive oil, containing the garlic-derived organosulfur compound diallyl disulfide (DADS), has become popular and is widely available in markets because of its pleasant aroma. However, few studies have evaluated the process of flavoring olive oil with garlic. This study aimed to investigate the amount of DADS transferred from garlic into olive oil under different flavoring conditions. The effects of time and temperature of heating, duration for which the garlic was left standing after slicing, and amount of sliced garlic added were determined as independent variables. The results indicated that the heating temperature and duration for which the garlic was left standing strongly influenced the amount of DADS transferred. Moreover, increases in the quantity of sliced garlic resulted in improved quality and enhanced antioxidant capacity of the oil and increased the amount of DADS transferred. We determined the optimal conditions for garlic-flavored olive oil preparation by a heating process, based on the amount of DADS transferred and hence its aroma intensity.

Two new types of hydro soluble polysaccharides, denoted AMP-1 and AMP-2 were first extracted from the stalk of Abelmoschus manihot (L.) Medic by DEAE Sephadex A-52 chromatography and Sephadex G-100 chromatography in sequence. The structure characterization and monosaccharide composition were analyzed by SEM, DSC, FT-IR and GC. The polysaccharide fractions had good thermal stability, while possessing significant variance in surface features. Meanwhile, it was found that the two polysaccharides contained different monosaccharide compositions with diverse molar ratios. The antioxidant assays manifested that AMP-1 and AMP-2 showed 1, 1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radicals and superoxide anion radicals scavenging activities. In addition, the polysaccharides possessed the ability to bind to sodium cholate, sodium deoxycholate and sodium taurocholate. These results suggested that AMP-1 and AMP-2 have broad prospects in the development of value enhancement products with hypolipidemic and free radical inhibitor activity.

D-allulose is an almost zero calorie sweetener with 70% sweetness of sucrose, and has some health benefits. Here, we conducted a small-scale human trial with a single blind cross over design in 8 young healthy Japanese women to assess the utility of D-allulose as a low-calorie and functional sweetener, using chocolates as the test food. Subjects were asked to consume 50 g of chocolate containing no D-allulose (placebo), 1.8 g D-allulose, 3.6 g D-allulose, or 12.5 g D-allulose, and blood samples were collected at 0, 1, 2, 4, and 6 h after intake. The levels of postprandial free fatty acid increased and blood glucose and insulin levels decreased in the D-allulose group compared with those in the placebo group. These changes may be related to the enhanced GLP-1 secretion observed after the D-allulose intake. Our findings suggest that D-allulose can be a healthy alternative low-calorie sweetener for use in confectioneries.

A simple, efficient, rapid, low-cost and reliable method for the determination of herbicide residues by high performance liquid chromatography- photodiode array detection (HPLC-DAD) was established. The recoveries of quizalofop-p-ethyl and its metabolite quizalofop-p-acid were between 88.7 and 116.2%, and the relative standard deviations (RSDs) were between 0.82 and 4.39%. The limits of detection (LODs) were 0.005–0.008 mg/kg for quizalofop-p-ethyl and 0.003–0.01 mg/kg for quizalofop-p-acid. The limits of quantification (LOQs) were 0.015–0.02 mg/kg for quizalofop-p-ethyl and 0.01–0.03 mg/kg for quizalofop-p-acid. The method was reliable and stable. The residual quizalofop-p-ethyl and its metabolite quizalofop-p-acid in adzuki bean seeds, plants and soils from Zhangjiajie (Hunan) and Anda (Heilongjiang) were determined. Under different climatic conditions in central and northern China, the residual dynamics of quizalofop-p-ethyl in soils, plants and seeds of adzuki bean were studied. The results showed that the half-life of quizalofop-p-ethyl in adzuki bean plants and soils was between 3.4 and 6.7 d. The residues of quizalofop-p-ethyl and its metabolite quizalofop-p-acid in adzuki bean seed, plant and soil were determined to be lower than the maximum residue limit of 0.05 mg/kg.

Roasted stem tea, the product of roasting green tea stems, has a characteristic aroma and appearance. In this study, we evaluated the effects of different roasting conditions on the physical appearance, aroma, and taste of roasted stem tea. The real-time moving paths of color parameter L*a*b* were similarly changed from yellow-green to yellow-red with roasting at 180 °C, 200 °C, and 220 °C for each second, indicating that L*a*b* can be a measurement of roasting degree. Bulk density data and scanning electron microscope images revealed that tea stem swelling was optimal under high-temperature roasting conditions. Higher roasting temperatures provide heat that penetrates deeper within the tea stems. Regarding aroma, the higher the roasting temperatures, the more pyrazine and geraniol are produced. The higher internal heat promoted higher pyrazine and geraniol production, thereby improving the aroma of the roasted stem tea. Catechins and amino acids were rapidly decreased under high-temperature roasting.

Defatted sesame meal (DSM) were explored as a stabilizer in soybean-oil-in-water (O/W) emulsions. The major parameters that affect the stability of emulsions were investigated. The suitable condition for the preparation of O/W emulsions stabilized with DSM were 3.0 wt% of DSM, 40% of soybean oil and pH value at 4.0. Rheological behavior of the emulsion showed that the emulsions had pseudo-plastic fluid characteristics. The elastic modulus (G′) was always higher than loss modulus (G″) at frequencies of 0.1–10 Hz. Taken together these results suggested that an inter-droplet network formed resulting in a gel-like behavior of the emulsion. This is first study to characterize DSM as a stabilizer in O/W emulsion to date and may provide guidance for maximizing the utilization of sesame in the industry.

Various food components, such as polyphenol and soluble dietary fiber, attenuate the decline of immunomodulatory function. We compared the bioactive components (isoflavone aglycone, total polyphenol, and low-molecular-weight soluble dietary fiber) in tempeh fermented with Rhizopus oligosporus (tempeh Rm), Rhizopus oryzae (tempeh Ro), or Rhizopus stolonifer (tempeh Rs). Tempeh Rs had the highest content for total isoflavone aglycone and low-molecular-weight soluble dietary fiber, which were 0.065 g and 2.5 g/100 g dry weight, respectively. Moreover, total polyphenol in tempeh Rs was 0.35 g/100 g dry weight, which was higher than that in unfermented soybean and tempeh Ro. We selected tempeh Rs and examined the therapeutic effects of dietary tempeh Rs on atopic dermatitis-like skin lesions induced by house dust mite in NC/Nga mice. The ingestion of tempeh Rs resulted in significant reductions in the skin severity scores for both ears and the immunoglobulin E concentration in experimental mice.

We investigated the effects on acrylamide generation under heating conditions by addition of lysine and cysteine using non-centrifugal cane sugar (NCS) aqueous solutions as food models. The four NCS samples tested contained relatively high concentrations of acrylamide. Treating an aqueous solution of NCS at 100 °C for 60 min significantly increased the amount of acrylamide. We determined the concentrations of reducing sugar and free amino acids in the NCS samples and in NCS-related products and confirmed that all contained large amounts of reducing sugar and asparagine, which are major acrylamide reactants. Adding cysteine to an NCS solution suppressed the amount of acrylamide formed by heating at 100 °C for 60 min, whereas adding lysine promoted it. These amino acids dose-dependently affected acrylamide generation. Moreover, adding cysteine to NCS solutions suppressed the generation of acrylamide over a wide range of pH values. These findings suggest a method for preventing the generation of acrylamide during food processing.

The thermal–oxidative stability of commercially available rice bran oil (RBO) was evaluated at 180 °C. Commercial RBO exhibited much higher thermal-oxidative stability than commercial high oleic canola oil in terms of polar components and polymer contents. Moreover, significant prolongation of antioxidants such as tocopherol (Toc) and γ-oryzanol (Ory) was observed for the commercial system during heating compared with the modeled RBO systems, in which Toc and/or Ory were added to physically refined RBO. Excellent thermal–oxidative stability of the commercial RBO system was proved and validated by the combined effect of Toc and Ory and the obvious prolongation of antioxidant activities.