An oil-in-water emulsion with submicron particle size was prepared using a high-pressure homogenizer (HPH) in the presence of transglycosylated stevia (Stevia-G). Before HPH processing, the emulsions were coarse and microscale in particle size. Although Stevia-G has weak surface-active properties, HPH enabled the preparation of submicron emulsions. HPH processing conditions affected the particle size and encapsulation efficiency of flavanone. The particle size of emulsions did not change upon storage and the encapsulation efficiency of flavanone was 85.1 ± 2.9% at an operating pressure of 100 MPa. The HPH-processed emulsions were successfully powdered by freeze-drying with trehalose and exhibited similar particle sizes and encapsulation efficiencies to those prior to freeze-drying. After digestion of the emulsions in simulated gastrointestinal fluid, the HPH-processed emulsions showed higher flavanone concentrations compared to flavanone powder. HPH reduces the oil droplet size and Stevia-G acts as an emulsifier to stabilize submicron emulsions.

This article describes the optimization and fuzzy logic sensory evaluation of the reconstituted rice manufacturing by a twin-screw extruder. An improved fuzzy logic sensory evaluation system was established, including an evaluation index set and its weight set, a fuzzy transform rule, and an observation value. The result of the fuzzy logic sensory evaluation was used to investigate the dependent variables used in the optimization process. The three factors affecting product quality, together with the optimal level of each in brackets were extruder screw speed (190 rpm), barrel temperature (76 °C), and material moisture (26%). The glycemic index (GI) of the reconstituted rice was 53.6, classifying it as a low GI food. The low GI reconstituted rice was demonstrated to more slowly increase the blood sugar level.

Barley grains are rich in β-glucan, reducing the risk of metabolic syndromes. Grains of cultivar “Beau Fiber” were step-wisely roasted and pulverized to obtain barley flour with high β-glucan and improved odor. The starch, β-glucan, physicochemical properties, and 26 volatile compounds in each flour sample (Raw and Roasts 1–4) were compared. With the roasting degree, flour particle size decreased, damaged starch increased, and β-glucan molecular weight decreased gradually. Conversely, there were slight decreases in total starch and β-glucan contents. Water absorption of the roasted flours increased and decreased before and after heating at 90 °C, respectively, with the roasting degree. The viscosities of slurries after gelatinization, as well as the temperature and enthalpy of gelatinization, decreased with roasting degree. The odor of barley flours was improved after roasting, and was accompanied by decreasing hexanal and nonanal concentrations, and increasing furfural, pyrazine, and pyrrole concentrations.

Hexanal has been widely used as an index of oxidized odor. However, off-odor components have different threshold values, and the antioxidant mechanisms for lipid oxidation and off-odor formation might differ. This study investigated the antioxidative activity of herb extracts for inhibiting various off-odor components, including hexanal, derived from lipid oxidation. Linoleic acid emulsions to which each herbal extract (spearmint, German chamomile, echinacea or lemongrass) was added were subjected to an oxidation reaction at 37 °C for 5 h. Hydroperoxide was evaluated by the ferric thiocyanate method and the volatiles were analyzed by high-performance gas chromatography. As a result, spearmint (Perillaceae herbs) showed high antioxidant activity for lipid oxidation and off-odor formation. The catechol structure of rosmarinic acid, the main component of spearmint, contributed to its activities. Moreover, the degree of inhibiting off-odor formation differed depending on the precursor of the off-odor component or the antioxidants used.

Considering the growing global incidence of gluten-related disorders, we investigated the quality of, and postprandial glycemic response to, gluten-free rice bread made from high-amylose Koshinokaori rice flour (KK), using Koshihikari rice flour (DK) as a control. The specific loaf volume of KK bread was the same as that of DK bread. Upon measuring its physical properties, KK bread showed higher values of hardness and adhesiveness, and lower cohesiveness than DK bread. Fresh DK bread, with a better texture, was preferred to KK bread. However, the sensory evaluation score of toasted KK bread was closer to that of DK bread. In eight healthy subjects, the glycemic response to KK bread was significantly lower than to DK bread. These results indicate that amylose content affects bread quality and the postprandial glycemic response to gluten-free rice bread.

This study was conducted to investigate the antioxidant effects of selected levels of rosemary extract (RE) on lipid oxidation, total volatiles (TV), and their sensory characteristics using chicken meat. Ground meat was prepared, including 1) Control, 2) 400 ppm (RE_L1), 3) 450 ppm RE_L2, 4) 150 ppm sodium nitrite (E-250), and 5) 14 ppm butylatedhydroxyanisole (BHA). Cooked meat patties were cooled and stored aerobically (4 °C) for 8 days. Meat patties were analyzed for lipid oxidation and TV profile at 0, 4, and 8 days of storage time. In addition, sensory attributes of cooked meat patties were evaluated for all treatments. Based on the current findings, RE_L2 showed the highest antioxidant effect (p < 0.05) regarding both thiobarbituric acid-reactive substances and TV during storage. Furthermore, RE_L2 as the superior additive, had an overall positive effect on sensory attributes. It can be concluded that RE_L2 was the most effective level that the meat processing industry can rely on.

Polyphenol composition in persimmon fruits were analyzed for 30 cultivars using thiolysis-liquid chromatography mass spectrometry. Regarding the amount of proanthocyanidins, persimmon polyphenols were classified into three groups: pollination constant and non-astringent (PCNA) from Japan, non-PCNA (pollination variant and non-astringent (PVNA), pollination variant and astringent (PVA), pollination constant and astringent (PCA)) from Japan and PCA from China, and PCA from Korea. Similar to the genetic-based classification and the molecular structures including the degree of polymerization and galloyl group ratio, as well as the bioactivities, such as the anti-oxidative activities and the inhibitory effects on amylolytic enzymes, were consistent with the amount of proanthocyanidins. In all cultivars investigated, the inhibitory activity of α-amylase was the strongest, followed by that of α-glucosidase, maltase, and sucrase. Since persimmon polyphenols have been reported to suppress the increase in postprandial blood glucose levels, they can be used for glycemic control regardless of the cultivars.

Glucose-conjugated soybean 11S globulin was prepared by mixing soybean 11S globulin and glucose at a ratio of 1:11.7 (w/w) and incubating at 52 °C and 38 000 relative humidity for up to 72 h. The glycated soybean globulin in 15 mM phosphate buffer (pH 6.4) without NaCl was almost insoluble at 0 h, but solubility increased to approximately 68% at 36 h and 40% at 72 h. During this reaction, the available lysine content rapidly decreased, whereas the quantity of fructosamine increased, indicating glucose binding to soybean 11S globulin. Glucose-conjugated soybean 11S globulin after the 72 h reaction showed a hydroxyl radical antioxidant capacity of approximately 8.2 µmol gallic acid equivalent/g protein, and the average particle size of its emulsions tended to be smaller than that of the soybean 11S globulin, resulting in superior stability of its emulsions compared to native globulin emulsions.

Studies over the last half century have shown that a diet rich in fish, especially the intake of n-3 fatty acids, is effective in preventing cardiovascular disease. Determining the eicosapentaenoic acid/arachidonic acid (EPA/ARA) ratio is useful for assessing the quality of dietary habits; however, the convenience of measurements is an issue. We examined the gas chromatography (GC) method of dried blood spot (DBS) as a method to improve the user-friendliness of blood collection. The EPA/ARA ratio of DBS showed a high correlation with that of serum obtained from venous blood, but the value was slightly lower. We developed a rapid GC method capable of making determinations in 11.0 min, shortening the analysis time from 49.3 min in the conventional method. Our new methodology eases the burden on both subjects and healthcare professionals, facilitates large clinical trials, and accelerates routine EPA/ARA ratio measurement.

Japanese barnyard millet is gaining popularity in Japan. However, the utilization of bran is limited. Additionally, the role of Japanese barnyard millet bran in regulating glucose metabolism has not been fully investigated. In this study, we investigated changes in blood glucose levels in normal rats, as well as its ameliorative effects in streptozotocin-induced diabetic rats. The increase in blood glucose levels was lower in rats fed the bran diet than in those fed the control diet. In diabetic rats, a bran diet reduced diabetic polyuria, water intake, and HbA1c levels. The expression of heme oxygenase-1, an antioxidative enzyme, was higher in the liver of diabetic rats fed a bran diet. These results suggest that bran reduces the acute increase in blood glucose levels post feeding and has ameliorative and antioxidative effects in diabetic conditions. Thus, Japanese barnyard millet bran may be used a potential food material for maintaining glucose metabolism.