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- Author or Editor: X. Cao x
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Three field experiments were conducted to determine the effect of soil Zn, foliar Zn, and soil N application on Zn and phytic acid concentrations in wheat grain grown on potentially Zn-deficient soil. Results showed significant genotypic variation in grain Zn concentrations among fifteen wheat cultivars commonly grown in northwest China. Soil Zn application had mixed effects, increasing grain Zn concentrations of some cultivars by as much as 21%, but reducing grain Zn concentrations of other cultivars by as much as 14%. In comparison, foliar Zn application increased grain Zn concentrations by 26 to 115%. Grain Zn concentrations were 14% larger in the combined (foliar Zn + soil Zn) treatment compared to the foliar Zn treatment, but the added cost of soil Zn application may not be economically justifiable. Wheat grain phytic acid concentrations and phytic acid: Zn molar ratios were less in the foliar Zn and (foliar Zn + soil Zn) treatments compared to the soil Zn and the unfertilized treatments. This indicated that foliar Zn increased Zn bioavailability. Best results were obtained when foliar Zn was applied at early grain filling. Overall, these findings indicate that foliar Zn application to Zn-efficient cultivars could reduce human Zn deficiency in regions with potentially Zn-deficient soil.
Abstract
Benzoic acid naturally exists in a variety of plants and fermented foods, and jujube contains natural benzoic acid. This study scrutinises the content of benzoic acid in diverse jujube cultivars, and its modulation by variables such as harvest timing, product types, and drying techniques. The methodology encompasses tracking the progressive augmentation of benzoic acid throughout the maturation process of jujube, with the apex content being 144.4 mg kg−1 in the Junzao cultivar. It further investigates the substantial fluctuations in benzoic acid content in jujube powder under disparate processing conditions, with the zenith content observed in drum-dried jujube powder at 127.6 mg kg−1, and an unexpectedly elevated level of 66.2 mg kg−1 in freeze-dried jujube powder. As long as it is not consumed excessively, it will not cause harm to the human body. The conclusion drawn from this research posits can be employed to resolve consumer grievances, or as a benchmark for testing services for product quality control.
Abstract
Oleogels have been extensively investigated in the food processing in recent years, and they have become one of the healthier alternative. The possibility of constructing oleogel material in a manner similar to hydrocolloid gel has now been gradually becoming a reality. In this regard, this review provides coverage of the latest developments and applications of oleogels in terms of preparation strategies, physicochemical properties, health aspects, and potential food applications. Both solid fat content and crystallisation behaviour are discussed for oleogels fabricated by gelators and under different conditions. Oleogels could replace hydrogenated vegetable oils in food product, reduce the fatty acid content, and be used to prepare food products such as meat, ice-cream, chocolate, bread, and biscuits with desirable properties. The aims were to assess the formation mechanism, construction methods of oleogels and the advance on the application of oleogel structures in the food field, as well as the further exploration of oleogels and in complex food systems in the future.
