This study aimed to assess how several sweeteners (white sugar, Siraitia grosvenorii fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared with sweeteners differed from typical braised pork. When simmered for 60 min, the typical braised pork with white granulated sugar exhibited a significant cooking loss (CL) and little water content. Significantly more than in the group containing Siraitia grosvenorii, mogroside, and stevia glycoside, the Thiobarbituric acid (TBARS) value increased by 14.39% (P < 0.05). The sample in the group that included mogroside had a low CL rate. After 40 min of stewing, the lean pork has the highest L* value, but the 60-min stew sample is nicely colored and stretchy. Mogroside can prevent protein, and lipid oxidation, is thermally stable and reduces CL during stewing. Additionally, Siraitia grosvenorii and stevia glycosides help prevent oxidation from intensifying during stewing. When Siraitia grosvenorii is added, lipid oxidation is significantly inhibited, and stevia glycosides are more beneficial for enhancing meat color. With an increase in heating time, the fatty acids in braised pork reduced; the unsaturated fatty acid (UFA) of the Siraitia grosvenorii fruit (SF) and mg group also fell somewhat, and the UFA: SFA ratio was higher than that of the white sugar (WS) group. The SFA content of the braised meat in the stevia glycoside group was higher than that of the WS group. In all, 75 volatile flavor elements in braised pork were discovered by Gas chromatography-ion mobility spectrometry (GC-IMS). The sweetener increased alcohols, esters, and acids in the braised pork. As stewing time increased, ketones decreased, but aldehydes and esters increased. The pork formed antioxidant peptides with great nutritional value after cooking. Braised pork with mogroside and stevia glycoside additions primarily have some protein color protection and antioxidant effects. This study may offer fresh perspectives on applying natural sweeteners and enhancing braised pork’s flavor.
Objectives Over the past decade, Multiple systematic reviews and meta- analyses have reported epidemiological associations between colorectal cancer and dietary patterns. while the use of new technologies, such as metabolomics, to analyze the effects of different dietary patterns on metabolites and intestinal flora, can provide further insights into the relationship between diet and cancer risk. In this Review, we summarize the current state of the field to assess the impact of various dietary patterns on colorectal cancer risk. Methods This review mainly adopts the literature research method. The references were collected from PubMed and Web of Science, with colon cancer, colorectal cancer, rectal cancer, Dietary patterns, Mediterranean Dietary patterns (MED), western Dietary patterns (WD), Plant-based Dietary patterns (PBD), Pro-inflammatory Dietary patterns (PID) and Dietary Approaches to Stop Hypertension (DASH) as the key words, and the publications of the last ten years were collected for analysis. Results The impact of different dietary patterns on colorectal cancer risk may depend on family history, gender, age and other lifestyle and intestinal flora factors. But overall, PBD, MED, DASH, and Antioxidant-rich diets (ARD) can reduce colorectal cancer risk. WD, PID, and Hyperinsulinaemic diet (HID) may increase the risk of colorectal cancer. Conclusions Increasing the proportion of whole fruits, grains, vegetables, olive oil, and fish in the diet, and reducing red and processed meats, fine grains, fruit juices, and alcohol intake can reduce the risk of colorectal cancer. Funding Sources This work was supported by Guilin Science and Technology Bureau [Science and Technology Breakthrough Project 20,170,103–4]. Zhi-gui He is the corresponding author.
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