•Esters and carbonyl compounds contributed most to the gingko wine aroma.•The total phenols content of the gingko wine was 456 mg/L gallic acid equivalents.•The gingko wine showed radical scavenging activities based on DPPH and ABTS assay.•Gingko wine’s antioxidant capacity was higher than typical Chinese liquors.The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography–mass spectrometry (GC–MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total polyphenolic content of gingko wine was determined using the Folin–Ciocalteu reagent, and its antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Fifty-eight compounds were tentatively identified, including 13 esters, 10 alcohols, 11 acids, 12 carbonyl compounds, 2 lactones, 2 phenols, and 8 hydrocarbons. Ethyl hexanoate, ethyl pentanoate, nonanal, ethyl butyrate and ethyl heptanoate were the major contributors to the gingko wine aroma based on the results of OAV and ROC. The total phenols content of the gingko wine was 456 mg/L gallic acid equivalents, and its antioxidant capacity was higher than those of typical Chinese liquors analyzed in this paper.The aroma compounds in gingko wine are analysis by HS-SPME-GC–MS coupled with OAV and ROC. The in vitro antioxidant activity of gingko wine is measured by DPPH and ABTS method, and compared with five typical Chinese liquors.

•Drying might be beneficial to release some organic acids in dried P. eryngii.•Freeze and hot air drying were suitable for the preservation of tasty compounds in P. eryngii.•Equivalent umami concentration in hot air drying was significantly higher than any other drying methods.The aim of this research was to study effects of drying methods on the tasty compounds of Pleurotus eryngii, a common commercial edible fungus. In order to maximally maintain the taste of P. eryngii, several different drying methods, including hot air, vacuum, microwave, freeze drying and naturally air-drying, were compared. Results showed that freeze drying and hot air were capable of the conservation of the taste compounds maximally in P. eryngii, followed by natural air drying and vacuum, while microwave drying was not suitable for P. eryngii due to the loss of taste compounds. Moreover, concentrations of free amino acids in freeze drying were significantly reduced, so as to 5′-nucleotides in hot air drying. In addition, the umami concentration of the sample using hot air dry was significantly (p < 0.05) higher than that using microwave.

In this paper, extraction of sauced duck neck meat volatile compounds by solid-phase microextraction (SPME) was optimized. Three extraction temperatures (30, 45, 60 °C), three extraction times (15, 30, 45 min), and three different fiber coatings (divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), polydimethylsiloxane/divinylbenzene (PDMS/DVB), and polydimethylsiloxane (PDMS)) were assayed. There were 82 volatile compounds identified and quantified, which belonged to nine families of chemicals including alcohols, acids, esters, ketones, aldehydes, aromatic compounds, heterocycles, monoterpenes, oxygenated monoterpenes, and sesquiterpenes. The major volatile compounds of sauced duck neck came from spices addition, oxidation, Maillard reaction, etc. Almost all the compounds were extracted by the DVB/CAR/PDMS fiber at 45 °C, and the optimal time of extraction in this case was 15 min, during which DVB/CAR/PDMS fiber reached equilibration. Among the fibers tested, DVB/CAR/PDMS fiber favored the extraction of a wide range of compounds with low and high boiling point. On the other hand, PDMS/DVB fiber absorbed more polar and high retention index (RI) aromatic compounds.

In this research, thermal behavior and gelling interactions of Mesona Blumes gum (MBG)/rice starch mixture were extensively investigated. MBG/rice starch gel displayed significant endothermal and exothermal properties at different MBG concentrations, indicating essential interactions between MBG and rice starch. In addition, the gelling interaction between MBG and rice starch was studied by using hydrogen-bond forming agents (1,4-butanediol, ethane-1,2-diol, glycerol) and hydrogen-bond breaking agents (urea, tetramethyl urea, ethanol, methanol) on rheological spectra. The results indicated that the hydrogen bond between MBG, rice starch and water might be the major force of maintaining the complete structure of the mixed gel. Their hypothetic interactions have been schemed in computer using hyperchem 8.0.Highlights► There were significant endothermal and exothermal enthalpies between different MBG content and rice starch. ► We want to setup a method to study interactions between food gum and starch by rheology. ► We use HyperChem soft to build up an interaction model between MBG, rice starch and water molecules. ► MBG, rice starch and water molecules interaction could be ascribed to inter- and intra-hydrogen-bond connection.

•Application of MD simulation in food carbohydrate research is a new tool for food scientists.•Advantages and disadvantages of MD simulation should be notified by users.•MD simulation can be used in food encapsulation and food interaction fields.Molecular dynamics (MD) simulation is an emerging technique in studying the interactions between macromolecules with small ligands in different media. In this review, the application of MD simulation in food carbohydrate research, including carbohydrate hydration, carbohydrate interaction with other components and carbohydrate inclusion complexation, will be discussed. The advantages and disadvantages of MD simulation in food carbohydrate research and trends will be proposed. The frequently used software to run the MD simulation and a standard protocol for MD simulation procedures have been discussed. This review offers a general idea about how to use MD simulation in food carbohydrate research, and what could be expected from such research.Industrial relevanceThis review offers a general idea about how to use MD simulation in food carbohydrate research, and what could be expected from such research. This review might be useful for the flavor and nutraceuticals encapsulation, dietary carbohydrate and modified starch industries.

•Molecular modeling is a useful tool in food carbohydrate research.•Computer simulations provide molecular-level structural and dynamic information.•Recent molecular modeling studies were applied to carbohydrate systems.Carbohydrates are major components of foods and some of them, notably starches, are utilized as carriers for encapsulation of small molecules. Although extensive research on carbohydrates has focused on using experimental approaches to study the structure and complexation behavior of small molecules by carbohydrates, a deep understanding of the molecular mechanisms, such as the interactions between carbohydrates and water and other solvents, and how the carbohydrates encapsulate small molecules, is needed for the development of novel applications. Computer-aided molecular modeling has unique capability to provide molecular insights of these interactions, and with the advances in methodology and hardware development, it can be effectively applied to complex systems related to food science.The present mini-review introduces recent progress of studies of molecular modeling as applied to carbohydrate systems. Through the review of pertinent references on the topic it can be concluded that the main focus on molecular modeling of these systems has been to elucidate mechanisms of complexation as well as the characterization of carbohydrates solvation with a number of solvents, notably water.

•Lentinus edodes β-glucans can reduce the rate of starch digestion in vitro.•The pasting temperature and enthalpy rose with increment of β-glucans.•The strong interactions between Lentinus edodes β-glucans and wheat starch existed.•Lentinus edodes β-glucans can increase the content of SDS and RDS and decrease pGI.Lentinus edodes β-glucan (abbreviated LEBG) was prepared from fruiting bodies of Lentinus edodes. The average molecular weight (Mw) and polydispersity index (Mw/Mn) of LEBG were measured to be 1.868 × 106 g/mol and 1.007, respectively. In addition, the monosaccharide composition of LEBG was composed of arabinose, galactose, glucose, xylose, mannose with a molar ratio of 5:11:18:644:16. After adding LEBG, both G′ and G″ of starch gel increased. This is mainly because the connecting points between the molecular chains of LEBG and starch formed so that gel network structures were enhanced. The peak temperature in the heat flow diagram shifted to a higher temperature and the peak area of the endothermic enthalpy increased. Furthermore, LEBG can significantly inhibit starch hydrolysis. The predicted glycemic index (pGI) values were reduced when starch was replaced with LEBG at 20% (w/w). It might indicate that LEBG was suitable to develop low GI noodle or bread.