Hydroxytyrosol oligomer prepared by bioenzyme shows stronger health-promoting properties than its monomer. However, the polymerization process carried out by laccase, tyrosinase or horseradish peroxidase is still lacking in term of product characterization, kinetics and thermodynamics. To achieve these aspects, ATR-FT-IR, NMR, the Michaelis-Menten equation and isothermal titration calorimetry were explored. The results showed that the identified polymers presented a CC bond and a degree of polymerization less than six. Laccase showed the greatest affinity to hydroxytyrosol via comparison of Km and Vm. All of these polymerization processes were spontaneous and exothermic behaviuors ranging from 30 to 50 °C, and were driven by hydrogen bonds, van der Waals interactions and hydrophobic interactions. Furthermore, circular dichroism spectroscopy was used to reveal the enzymatic structural changes during the catalysis, which showed that β-sheet levels for laccase, α-helix levels for tyrosinase, and the α-helix and random coil levels for horseradish peroxidase were dramatically decreased.A novel intelligent pH-responsive color indicator was prepared by adsorbing a natural naphthoquinone pigment, shikonin, onto cellulose paper. FTIR results indicated that shikonin was crosslinked with the cellulose of the indicator paper. The addition of shikonin increased antioxidant activity, thermal stability, and water resistance properties of the paper. The indicator changed the color from red to dark blue, depending on the pH of buffer solutions. Also, the indicator showed high stability after 4 months of storage and maintained high sensitivity to pH changes. This indicator was used to monitor fish and pork freshness during storage at room temperature, and the results showed a high correlation between the color change of the indicator and the pH change of the sample. The shikonin-adsorbed indicator with stable and sensitive color change depending on pH can be used in the intelligent food packaging applications to monitor the quality of packaged food in real-time.Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin. Pasteurized CAM was prepared for curdling using a recombinant camel chymosin (50 IMCU/ kg).  https://www.selleckchem.com/products/BIBW2992.html  CAM (pH 6.65) contained 2.83% Fat, 3.34% proteins and 9.11% non-fat solids. Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and 2.47% for moisture, protein, fat and ash, respectively. Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%). CAM cheese whey had 48.94% and 76.80% of the fat and proteins, respectively, of their corresponding concentrations in CAM. The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a recombinant camel chymosin, with reference to whey constituents. CAM cheese and whey could be added-value products.A very practical and competitive sensing strategy for the detection of azodicarbonamide in flour samples was developed by using label-free Ag NPs as a colorimetric probe. Well-dispersed Ag NPs in suspension can form aggregates upon reacting with glutathione (GSH) via Ag-SH covalent bonds and electrostatic attraction, with the color changing from bright yellow to red. However, azodicarbonamide can oxidize the -SH of GSH, preventing the aggregation of Ag NPs. Under the optimum conditions, the A550/A398 of Ag NPs is linearly related to the concentration of azodicarbonamide in the range of 0.33 μM to 1.7 μM. The proposed method can be used for the detection of azodicarbonamide in flour, with a detection limit of 0.09 μM and recovery between 95% and 97.4% (RSD less then 6%). When the azodicarbonamide concentration reaches 0.33 μM, the color change can be detected by the naked eye.This study investigated the effect of powder made from tubers of the legume Apios americana (Apios) as a rice flour substitute in the making of gluten-free steamed bread. The carbohydrates of Apios powder were mainly starch and sucrose, and included legume-specific raffinose and stachyose. Apios powder contained almost no α-amylase but had a high level of β-amylase activity. Substitution of rice flour with Apios powder delayed the hardening of bread on storage and helped to maintain cohesiveness. Apios powder-substituted bread had higher maltose content than unsubstituted control bread due to β-amylase activity in the Apios powder. Bread substituted with 10% Apios powder had a significantly higher degree of gelatinization than the control even after storage, most likely due to lower amounts of recrystallized amylose as determined by differential scanning calorimetry. These results demonstrate Apios powder as promising a new food ingredient for improving the quality of gluten-free rice bread.High tannin content in sorghum grains is an undesirable characteristic for poultry and pig feeding and represents a challenge for breeding programs. On the other hand, moderate content of tannins in sorghum may be beneficial in human diets because they exert anti-cancer, anti-inflammatory and reduced carbohydrate uptake effects, among others. The aim of this study was to compare tannin contents of twenty sorghum cultivars available in Brazil, as well as to compare results obtained with four methods of tannin quantification butanol/HCl, vanillin/HCl, BSA/FeCl3 and PVPP/Folin-Ciocalteu. The results obtained with butanol/HCl and vanillin/HCl were higher than with BSA/FeCl3 and PVPP/Folin-Ciocalteu. A known amount of purified quebracho tannin was used to test the validation of methods of tannin quantification and vanillin/HCl stood out for its high accuracy degree. The sampling used reveals wide genetic diversity regarding tannin contents. The expectation of predicting tannin contents on basis of grain color seems unfeasible.Even though γ-oryzanol (OZ) such as 24-methylenecycloartanyl ferulate (24MCAFA) is abundant in purified rice bran oil, we realized that the oil contained the prospect of two additional novels of OZ species. To identify this, we isolated and analyzed their chemical structures by using HPLC-UV-MS, NMR, and IR. We revealed for the first time that the oil had also contained cyclobranyl ferulate (CBFA) and cyclosadyl ferulate (CSFA) which are likely to be exist due to the isomerism of 24MCAFA under acid condition. OZ profile including CBFA and CSFA was roughly similar between commercial rice bran oils and processed foods containing the oils, suggesting that people might have often consumed CBFA and CSFA from rice bran oils and/or processed foods. Since different OZ species are known to have different functionality, this study opens the chance to explore more the contribution of CBFA and CSFA for human health and wellness.