The food industry is exploring the natural environment to identify botanical extracts that can be used as functional ingredients that can replace synthetic ingredients in foods. In the present study, the ability of black rice anthocyanins as natural antioxidants to inhibit both lipid and protein oxidation in protein-stabilized oil-in-water emulsions was examined. Whey-proteinstabilized emulsions were prepared containing 0, 0.02, 0.04, and 0.06% (w/v) anthocyanins, and then the impact of this plant-based extract on their physical and chemical stabilities was evaluated. The addition of the anthocyanins improved the physical stability of the emulsions in a dose-dependent manner by inhibiting droplet aggregation during storage (35 °C for 5 days). The anthocyanins also exhibited good antioxidant activity in a dose-dependent manner, as seen by their capacity for inhibiting both lipid oxidation (reduced lipid hydroperoxides and malondialdehyde) and protein oxidation (reduced carbonyl and Schiff base formation, intrinsic fluorescence loss, and molecular weight changes). Black rice anthocyanins may therefore be an effective botanical extract for improving the stability of protein-stabilized food emulsions by inhibiting oxidative reactions.

Magnetic field is an appropriate physical field, it can be used as a process parameter for the preservation of meat products. In this study, fresh beef was subjected to an alternating magnetic field of 2 mT during cold storage at 4°C, then microbial indicators, physicochemical properties of beef samples and its protein indicators were investigated. The results showed that the alternating magnetic field could inhibit the microbial growth on beef sample, and TVB-N content, drip loss and characteristic putrefactive amine were lower than the control. The total bacterial count and TVB-N value of beef samples in the control exceeded the threshold value on the 8th day, respectively, while the samples in the alternating magnetic field exceeded the threshold value on the 13th day. Meanwhile, it demonstrated that the field could delay the transformation of free amino acids to biogenic amines and inhibit the accumulation of bitter amino acids, so maintaining its nutritional characteristics. With the extension of storage period, the sulfhydryl content of beef myofibrillar proteins subjected to alternating magnetic field was lower than that of the control. It demonstrated that the protein oxidation of samples was inhibited, which would also be the reason the Ca 2+ -ATPase activity of myofibrillar proteins was maintained at a low level during the period. Furthermore, the upward trend of carbonyl group content was delayed. It provides a reference for the application of alternating magnetic field on cold storage of meat.

The fingerprints of goat milk and infant goat milk formulas were established based on near-infrared spectroscopy (NIRS). In addition, the fingerprint-based principal component analysis (PCA) was used to identify infant goat milk formulas at different stages, whether goat milk was mixed with bovine milk, and whether goat milk formulas were mixed with desalted bovine whey powder. The results showed that there were six and nine characteristics of common maximum absorption intensity in goat milk and infant goat milk formulas, respectively. Among them, the NIR wavenumbers corresponding to the characteristic maximum absorption intensity of goat milk are: 10270.95, 8612.31, 8334.77, 6914.12, 5539.54, and 5202.52cm− 1, and the NIR wavenumbers corresponding to the characteristic maximum absorption intensity of infant goat milk formulas are: 8262.08, 6795.08, 6352.36, 5790.64, 5684.91, 5162.87, 4753.17, 4368.86, 4257.56 cm− 1. The method of combining NIRS and PCA was used to identify Stage 1, 2, and 3 of infant goat milk formulas. The use of the method combining NIRS and PCA enabled the discrimination of Stage 1, 2, and 3 of infant goat milk formulas. It was able to effectively identify adulterated desalted bovine whey powder from desalted goat whey powder and adulterated bovine milk from goat milk. The results suggested that different stages of infant goat milk formulas and goat milk and its infant formulas adulteration could be differentiated by NIRS combined with PCA, which provided convincing evidence for the identification and brand protection of goat milk and infant goat milk formulas.