In presented study, the effects of subcritical water (SW) and high pressure homogenization (HPH) treatments on the physicochemical and structural characteristics of dietary fibers (DFs) from bamboo shoots (Phyllostachys praecox f. Prevernalis) were investigated. The soluble dietary fiber (SDF) content was dramatically increased in SW and HPH treated DFs. Compared with HPH, SW modification enhanced higher physicochemical properties including water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC) of DFs. The abilities of DFs to absorb cholesterol and nitrite ions were both greatly increased after treatments. The results of Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and X-ray diffraction (XRD) showed that the structure of DFs were changed by SW and HPH. In conclusion, SW treatment showed better effects on improvement of physicochemical properties of bamboo shoot DFs than that of HPH, and the modified DFs could be a potential new functional foods or food additives.
Although sulfites are widely used in shrimp processing, the contents of residual sulfite need to be strictly controlled due to their potential toxicity. In this paper, a novel method was developed for determination of the free and total sulfites in shrimps. Major procedures of the method includes separation of free and total sulfites with ultrasound‐assisted extraction and pH adjustment for 20 min, then a precolumn derivatization was conducted by 2,2′‐Dithiobis (5‐nitropyridine) and verified by LC‐MS, and finally HPLC coupled with an ultraviolet (UV) detector was carried out. Results indicated that the UV absorption wavelength shifted from 213 (sulfites) to 320 nm (new disulfide compounds), significantly reducing the interference of natural occurring compounds and solvents in the matrix. The standard curves exhibited a good linear range of 3.2–51.2 mg/L (
R
2
= 0.9996). The limit of detection (LOD) and limit of quantification (LOQ) were 0.3 and 1.0 mg/L, respectively. The contents of free and total sulfite in frozen shrimps were 26.58 ± 0.48 and 31.44 ± 0.83 mg/kg calculated by SO
2
, respectively. These were similar (
p
> 0.05) to the data obtained by the method of ion chromatography. In conclusion, the new developed method has been proved to be a reliable and economic method for effective determination of free and total sulfites in the shrimps, and the method could be expanded in determination of the sulfites in other food products.
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