Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes
Selenium is an essential trace element for human health. To date, a hotspot of functional foods is strengthening the content of organic Se in food using biological Se enrichment. Herein, Se-enriched rice pancakes were produced by directly adding different sodium selenite concentrations into the ferm...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009520 |
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| author | Feiran An Kun Zhuang Lingling Shangguan Lan Yao Jun Dai |
| author_facet | Feiran An Kun Zhuang Lingling Shangguan Lan Yao Jun Dai |
| author_sort | Feiran An |
| collection | DOAJ |
| description | Selenium is an essential trace element for human health. To date, a hotspot of functional foods is strengthening the content of organic Se in food using biological Se enrichment. Herein, Se-enriched rice pancakes were produced by directly adding different sodium selenite concentrations into the fermentation process. The effects of sodium selenite addition on the texture properties, structure, and Se species of rice pancakes were investigated. Meanwhile, the bioaccessibility of Se and the changes of Se species in Se-enriched rice pancakes were determined by digestion experiments in vitro. The results showed significant differences in hardness, adhesiveness, chewiness, porosity, and flavor substances of Se-enriched rice pancakes after adding sodium selenite (p < 0.05). In Se-enriched rice pancakes, selenocystine (SeCys2) and methylselenocysteine (MeSeCys) are the main Se species. When sodium selenite was added at 3.3 μg/mL, the maximum values of SeCys2 and MeSeCys were 328.35 ± 33.43 and 311.11 ± 49.48 μg/kg, respectively. Se bioaccessibility was negatively correlated with sodium selenite content. The electronic nose results of Se-enriched rice pancakes showed that the sulfur compounds, nitrogen substances, alcohol substances, alkane substances, alcohols, aldehydes, and ketones in rice pancakes significantly increased following sodium selenite addition. The results can provide a significant basis for developing high efficiency Se-enriched fermented food and the processing of Se-enriched rice pancakes. |
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| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
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| series | Food Chemistry: X |
| spelling | doaj-art-c74efcb11fc74fae8038b9a55bfe833c2025-02-12T05:31:50ZengElsevierFood Chemistry: X2590-15752025-01-0125102064Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakesFeiran An0Kun Zhuang1Lingling Shangguan2Lan Yao3Jun Dai4Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan, Hubei 430068, PR ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan, Hubei 430068, PR China; Key Laboratory of Bulk Grain and Oil Deep Processing (Ministry of Education), Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan, Hubei 430068, PR ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan, Hubei 430068, PR ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan, Hubei 430068, PR China; ABI Group, Donghai Laboratory, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, PR China; Corresponding author at: School of Life and Health Sciences, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, Hubei 430068, PR China.Selenium is an essential trace element for human health. To date, a hotspot of functional foods is strengthening the content of organic Se in food using biological Se enrichment. Herein, Se-enriched rice pancakes were produced by directly adding different sodium selenite concentrations into the fermentation process. The effects of sodium selenite addition on the texture properties, structure, and Se species of rice pancakes were investigated. Meanwhile, the bioaccessibility of Se and the changes of Se species in Se-enriched rice pancakes were determined by digestion experiments in vitro. The results showed significant differences in hardness, adhesiveness, chewiness, porosity, and flavor substances of Se-enriched rice pancakes after adding sodium selenite (p < 0.05). In Se-enriched rice pancakes, selenocystine (SeCys2) and methylselenocysteine (MeSeCys) are the main Se species. When sodium selenite was added at 3.3 μg/mL, the maximum values of SeCys2 and MeSeCys were 328.35 ± 33.43 and 311.11 ± 49.48 μg/kg, respectively. Se bioaccessibility was negatively correlated with sodium selenite content. The electronic nose results of Se-enriched rice pancakes showed that the sulfur compounds, nitrogen substances, alcohol substances, alkane substances, alcohols, aldehydes, and ketones in rice pancakes significantly increased following sodium selenite addition. The results can provide a significant basis for developing high efficiency Se-enriched fermented food and the processing of Se-enriched rice pancakes.http://www.sciencedirect.com/science/article/pii/S2590157524009520Selenium-enriched rice pancakeFermentationSodium seleniteSeleno-amino acidElectronic nose |
| spellingShingle | Feiran An Kun Zhuang Lingling Shangguan Lan Yao Jun Dai Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes Food Chemistry: X Selenium-enriched rice pancake Fermentation Sodium selenite Seleno-amino acid Electronic nose |
| title | Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes |
| title_full | Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes |
| title_fullStr | Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes |
| title_full_unstemmed | Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes |
| title_short | Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes |
| title_sort | effects of exogenous selenium application on quality characteristics selenium speciation and in vitro bioaccessibility of rice pancakes |
| topic | Selenium-enriched rice pancake Fermentation Sodium selenite Seleno-amino acid Electronic nose |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009520 |
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