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Food Biophysics
Journal Prestige (SJR): 0.74  Citation Impact (citeScore): 2 Number of Followers: 2  Hybrid journal (It can contain Open Access articles)ISSN (Print) 1557-1866 - ISSN (Online) 1557-1858 Published by Springer-Verlag  [2468 journals]
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- Development of Carboxymethylcellulose Based Active and Edible Food
Packaging Films Using Date Seed Components as Reinforcing Agent: Physical,
Biological, and Mechanical Properties-
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Abstract: Carboxymethyl cellulose (CMC) based edible films, reinforced with date seed powder (DSP) were investigated. An increasing concentration of DSP (5%, 10%, 15%, and 20%) was added to the carboxymethyl cellulose film-forming solution. The physical, antioxidant, antibacterial, mechanical, structural, and thermal properties of the films were studied to investigate the effect of DSP incoportation. The addition of DSP increased the thickness of the films from 0.11 to 0.15 mm, reduced the solubility (95.31–77.23%), and exhibited antibacterial activity against the food-borne pathogens: Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella typhimurium. Especially for Escherichia coli, and Salmonella typhimurium, the antimicrobial activity was seen only at high concentrations (15% and 20%) of DSP. Besides, the antioxidant capacity increased with increasing concentration of DSP: the DPPH radical scavenging activity increased from 0 to 51.98% while ABTS increased from 0 to 84.58%, when the concentration of DSP increased from 0 to 20%. In addition, the water vapor permeability of the films improved but the tensile strength decreased from 7.66 MPa to 5.12 MPa and the elongation at break increased from 79.03 to 85.95%. This study clearly showed that the DSP could be valorised as an active and reinforcing component in CMC-based biodegradable and edible films to create natural active food packaging. Graphical
PubDate: 2023-12-01
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- Gelatin/wheat Gliadin Electrospun Film Containing Chlorogenic Acid:
Fabrication, Characterization, and Application in the Preservation of
Grass Carp (Ctenopharyngodon idella) Fillets-
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Abstract: In this study, gelatin/wheat gliadin electrospun films containing different amounts of chlorogenic acid (CA; 0–150 mg) were fabricated and characterized, and the protective effect of the films with CA on food preservation was investigated, specifically for grass carp fillets. The results of the morphology and structure of the films indicated that CA was successfully encapsulated in the film and interacted with proteins. Thermal stability, mechanical properties, and water contact angle (WCA) analysis suggested that the film had good stability and hydrophobicity. Furthermore, films with CA exhibited good antioxidant and antibacterial activities and these properties were enhanced with increasing CA content. The antioxidant activity was greater than 90% when the amount of CA added was greater than 100 mg. The CA release mechanism of the film supplemented with 125 mg of CA (CA125) was in line with the first-order kinetic model, and CA release reached 84.38% ± 0.26% at 16 h. Furthermore, CA125 was used to perform 10-day preservation assays. During the storage period, the quality of grass carp fillets deteriorated and the film with CA exhibited a better protective effect on muscle quality, thus, possibly delaying the deterioration of the fish fillets and prolonging their acceptance period, demonstrating its applicability in the protection of the freshness of aquatic products. Graphical
PubDate: 2023-12-01
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- Effect of Different Polysaccharides on the Texture and Fibrous Structure
of High-Moisture Extruded Pea Protein Isolate-
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Abstract: Polysaccharides are widely applied in meat industries due to the excellent gelling, water-holding, and thickening properties. In the current work, carrageenan (CAR), curdlan (CUR) and potato starch (PS), were involved in the process of high-moisture extrusion (HME) of pea protein isolate (PPI) in order to improve the textural and structural characteristics of HME-PPI. Results showed that the addition of CAR and CUR increased the hardness and chewiness of HME-PPI while the presence of PS led to the opposite textural attributes. Compared to the PPI alone, blending 0.4 wt% CAR resulted in the formation of a fine fibrous structure, and adding 0.4 wt% CUR contributed to the generation of short and flat fibers. The FTIR analysis suggested that incorporating polysaccharides resulted in a reduction of the α-helix and random coil contents of PPI, and correspondingly an increase in β-sheet and β-turn contents. Based on the sensory evaluation, the HME-PPI in the presence of 0.4 wt% CAR or 0.4 wt% CUR or 2.0 wt% PS, respectively, were preferred by the panelists. These findings would provide valuable insights into the polysaccharide-modulated product quality of HME-PPI, which is important for the development of PPI as an alternative protein source for meat analogs.
PubDate: 2023-12-01
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- Development and Characterization of a Novel Edible film Based on
Xanthoceras sorbifolia Seed Kernel Protein Isolate: Effects of
Plasticizers and pH Value-
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Abstract: Biopolymer ingredients have received extensive attention as raw materials for film production due to their low cost, nontoxicity, and compatibility. Xanthoceras sorbifolia seed kernel protein isolate (SKPI), which is prepared from defatted kernel meal, can serve as a valuable source for edible film production. Herein, the performance of SKPI-based films was characterized and evaluated under the influence of pH values (8, 9, and 10) and glycerol concentrations (3.5%, 4.0%, and 4.5% W/V) of the film-forming solutions. The water vapor permeability, color, light transmission, mechanical properties, and microstructural changes of the films were investigated. When the pH value increased from 8 to 10, the tensile strength of glycerol plasticized film increased, while the elongation at break decreased. On the contrary, regardless of the alkalization of SKPI, the flexibility of the films was notably improved with increasing glycerol concentration. In addition, all obtained films exhibited excellent UV-blocking properties. The overall results showed that glycerol concentrations and pH values can be combined to produce SKPI films for multiple packaging requirements in the food industry. Graphical
PubDate: 2023-12-01
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- Storage-Induced Changes in Plasticizer Emigration and Structural
Properties of Soybean Isolate Protein-Based Composite Films-
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Abstract: Previous study found soybean isolate protein (SPI)-corn starch (CS) composite films (SPI:CS (4:1) composite film, SPI:CS (1:1) composite film) exhibited good mechanical property and better stability during the short-term storage pre-experiment. In order to accordingly understanding the causes, plasticizer emigration and structural properties of SPI-based composite films stored at different temperatures (5 ℃, 20 ℃, 35 ℃) were systematically investigated over a period of time. High storage temperature (> 20 ℃) accelerated plasticizer emigration, which reflected in increased emigration rate of glycerol molecules and decreased moisture content. Furthermore, the decreased free SH partly formed new disulfide bonds and non-covalent inter-molecular interactions (hydrogen bonds) significantly weakened the protein structure, which influenced mechanical properties changes of SPI-based composite films during storage. The polymerization and aggregation appeared in network structure of the films was bond with disulfide bonds, and plasticizer emigration promoted the reorganization into others, with prevalence of extended β-sheet conformation.
PubDate: 2023-12-01
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- Phase Behavior of Monoglycerides in Vegetable and Mineral Oil
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Abstract: We studied the phase behavior of 1-myristoyl glycerol (C14), 1-palmitoyl glycerol (C16), 1-stearoyl glycerol (C18), 1-monoarachidate glycerol (C20), and 1-monobehenin glycerol (C22) in vegetable (VO) and mineral (MO) oil using X-ray and DSC analysis. The results obtained showed that the Lα, sub-α1, and sub-α2 transitions observed in the neat C16 to C22 were also present in the corresponding VO and MO solutions (1% to 8% MG). The C14 developed just the Lα and the sub α1 phases, that further transformed into the β phase. The differences between the MGs phase diagrams obtained in VO and MO, were mainly associated with the MGs’ polar “head” solubility in the oil as a function of MGs concentration, as affected by the oil’s relative polarity. Thus, in the VO the phase diagrams of C16 to C22 showed zones where the Lα and sub-α1 phases crystallized concomitantly, affecting the sub-α2 transition temperature. In contrast, in MO the Lα, the sub-α1, and the sub-α2 phases of C16 to C22 occurred in well-differentiated temperature zones independently of MG concentration. This is the first report showing that the C16 also develops the sub-α2 phase in the neat state and in the VO and MO solutions. Based on the X-ray analysis and through molecular modeling we established that the neat C16 to C22 crystallized in a monoclinic form with a 2L organization. The inclination of the alkyl chain associated with the monoclinic organization seemed to be a structural requirement for the crystallization of the sub-α2 phase.
PubDate: 2023-12-01
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- Camellia oleifera Oil Body as a Delivery System for Curcumin:
Encapsulation, Physical, and in Vitro Digestion Properties-
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Abstract: Oil bodies (OB) are unique organelles for storing oil in oil seeds, which have unique physicochemical stability and are considered potential nanocarriers. In this study, we extracted Camellia oleifera oil bodies (COOB) from Camellia oleifera seeds (COS) and evaluated the function of COOB in delivering lipophilic bioactive compounds. The delivery system was prepared by loading curcumin into COOB by pH-shift method to form Curcumin-Camellia oleifera oil body emulsion (COB). Through characterization of COB with different mass fractions of curcumin, it was found that when the addition of curcumin was 1%, COB had the best encapsulation efficiency (83.53%), droplet size (2.17 μm). The COB at this concentration has physical stability against environmental stresses, showing good stability at NaCl concentrations of 100 to 500 mmol/L and pH values of 3 and 5 to 9, also after treatment at temperatures ranging from 30 to 90 °C for 20 min. Based on in vitro gastrointestinal digestion of COB, a sustained release of curcumin and free fatty acids was observed during simulated intestinal digestion, reaching 81.51% and 77.46%, respectively, after 120 min. Findings in this study indicate that COOB has potential as a delivery system for lipophilic bioactive compounds.
PubDate: 2023-12-01
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- Interactions Between Isolated Pea Globulins and Purified Egg White
Proteins in Solution-
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Abstract: In the present work, the interactions and associations between low denatured pea globulins (PPI) and purified main egg white proteins (ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYS)) were studied at pH 7.5 and 9.0 by using isothermal titration calorimetry (ITC), dynamic light scattering (DLS), laser granulometry and confocal laser scanning microscopy (CLSM). From ITC, we detected strong exothermic interactions between PPI and LYS at both pHs, which led to aggregation. At these pH values, the net positive charge of lysozyme favored electrostatic interactions with negative charges of pea proteins, and oligomers were formed during titration experiments. Furthermore, DLS, laser granulometry, and CLSM data showed that the particle size of the mixture increased with increasing LYS to PPI molar ratio (from 0.8 to 20). Large irregular aggregates up to 20–25 μm were formed at high molar ratios and no complex coacervate was observed. No or very weak interactions were detected between OVT or OVA and PPI whatever the pH. These results suggest the role of electrostatic interactions between LYS and PPI when considering protein mixtures.
PubDate: 2023-12-01
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- Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles
Stabilized by Gelatin-
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Abstract: The poor solubility and sensitive photosensitivity of resveratrol (RES) greatly limit its application in functional aqueous food systems. Herein, the composite particles with gliadin (GLI) as the core and type B gelatin (GEL) as the shell were designed to load resveratrol to enhance its ability to resist ultraviolet radiation and bioavailability. The core-shell structure and size (650 nm) of the composite particles were confirmed by dynamic light scattering, isothermal titration calorimetry (ITC) and transmission electron microscopy (TEM), and the binding between gliadin and gelatin was mainly driven by spontaneous electrostatic force (∆H=-3.080*107, ∆G=-9.055*104). The encapsulation efficiency (EE) and loading capacity (LC) of resveratrol by the particles were 7f8.9% and 35.9 µg/mg, and the particles were characterized by Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimeter (DSC). Furthermore, compared with free resveratrol, the anti-ultraviolet radiation ability of resveratrol protected by core-shell particles was significantly enhanced (P < 0.05), and the release percentage was increased from 55.1 to 79.5%. These findings indicate that the composite particles have good application potential for the protection and delivery of hydrophobic active substances. Graphical
PubDate: 2023-12-01
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- Effect of Curcuma longa L. Extract and Curcumin on Porcine Pancreatic
α–Amylase Structure and Activity-
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Abstract: This work aimed to evaluate α-amylase activity and structure in the presence of Curcuma longa L. extracts obtained with deep eutectic solvent (DES) and curcumin. Isothermal titration calorimetry (ITC), fluorescence, circular dichroism (CD), and molecular docking were applied to study the effect of additives on enzyme activity and structure. Results showed that in the presence of turmeric extracts, there was a lower catalytic rate. Through the ITC analysis, a lower reaction rate was noticed, related to the inhibition of the enzymatic activity, both in the presence of the extract and of curcumin. The turmeric extracts interacted with the enzyme by a static mechanism as demonstrated by fluorescence. CD showed an increase in negative bands characteristic of hydrophobic interactions between the enzyme and the samples, which probably difficult the access of substrate to the enzyme’s active site. Molecular docking showed that curcumin is capable to interact with the active site of α-amylase confirming results obtained by other techniques. Results presented in this work show the turmeric extracts potential for α-amylase inhibition which may be of interest to the pharmaceutical and food industry.
PubDate: 2023-12-01
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- Effect of Different Valence Metal Ions on Rice Protein Fibrillation:
Binding Mechanism, Structural Characterization and Rheology-
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Abstract: In this study, the interactions between metal ions of different valences (Na+, Ca2+, Al3+) and rice protein (RP) and their effects on rice protein fibrillation were investigated. The results showed that adding metal ions could shorten the time of protein fibrillation and increase fibril yield. The fluorescence results showed that high-valent metal ions were more likely to destroy the hydration layer on the surface of the protein, showing higher fluorescence intensity. The dynamic binding of metal ions to proteins promoted fibrils elongation. Moreover, The high-valent metal ions have more binding sites and larger binding constants with proteins. As the morphological studies showed that the length of fibrils increased to more than 1 μm after the addition of metal ions. The rheological results revealed that the viscosity of fibrils formed under the mediation of high-valent metal ions was enhanced and the storage modulus was higher than the loss modulus, indicating stronger molecular forces between fibrils and better elastic properties. This study provided a method for regulating RP fibrillation and meanwhile provided new insights for the application of RP.
PubDate: 2023-12-01
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- Insight Into Foam Properties of Natural Saponins with Low-pH and
High-Temperature Tolerance from Xanthoceras sorbifolium Bunge Leaves for
Industry Applications-
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Abstract: In foam products, awareness of sustainable approaches has focused attention on the replacement of synthetic surfactants with natural alternatives. However, commonly used natural surfactants are sensitive to acidity and high temperature, which reduce the foaming property. In this study, the physicochemical and foam properties of natural saponins from Xanthoceras sorbifolium Bunge leaves (XLs) as foam agents under industry-relevant conditions were studied. Results found that XLs saponins exhibited remarkable foaming ability and foam stability and resistance to low-pH and high-temperature. Further, the decrease in pH and the increase in temperature could decrease the surface tension. In addition, conductivity, particle size and zeta potential results showed that decreasing pH and increasing temperature could reduce the critical micelle concentration values of XLs saponins, thus forming additional micelles and increasing the viscoelasticity of the saponins solution. The enhancement of these properties contributed to forming a foam with favorable stability at low-pH and high-temperature. Such XLs saponins are promising natural alternatives to traditional food or cosmetic foaming agents.
PubDate: 2023-12-01
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- Development of Active and Intelligent Film Based on
PVOH/Methoxy-Kaolin/Beetroot Extract as Antioxidant and Ammonia Detector
Film-
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Abstract: In the present study, the active and intelligent films based on PVOH/Methoxy-kaolin with betalains rich beetroot (Beta vulgaris) extract; extracted at low temperature from fresh beetroot. Betacyanin and betaxanthin were the main component of beetroot extract with an extraction yield of 11.74mg/100g and 7.9mg/100g of fresh beetroot, respectively. Beetroot extract showed that stability of betalains components was maintained from pH range 3–9, and degradation starts under highly alkaline environment i.e. above pH 9. Beetroot extract showed a total phenolic content of 1.4mg GAE/g of fresh beetroot and an antioxidant activity of 93.07%. The physical and functional properties of PVOH/methoxy-kaolin film containing 15%, 20%, 30% (v/v) beetroot extract was characterized using FTIR, XRD, and TGA. An increase in d-spacing of methoxy-kaolin was observed due to the addition of beetroot extract in the PVOH/Methoxy-Kaolin matrix. The addition of beetroot extract showed loss on both thermal and mechanical properties. Methoxy-Kaolin showed positive effects by reducing the water vapor permeability of the colorimetric films. Colorimetric films showed a response to 8mM ammonia solution with a change in color from pink to yellow. Colorimetric films with 30% beetroot extract showed a high response to ammonia solution and high antioxidant activity.
PubDate: 2023-11-20
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- Formulation and Characterization of Natural Surfactant-Stabilized Zein
Nanoparticles for Encapsulation of Ergocalciferol-
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Abstract: Ergocalciferol, despite its high beneficial potential in foods and pharmaceuticals, faces challenges in utilization due to its hydrophobic and sensitive properties. In this study, we developed ergocalciferol-loaded zein nanoparticles coated with modified lecithin (ML) or rhamnolipids (RL) using the anti-solvent precipitation method. Both ML- and RL-stabilized zein nanoparticles exhibited narrow particle size distribution and high encapsulation efficiency of ergocalciferol, achieving 94.54 ± 2.28% and 94.24 ± 2.35%, respectively. The ML-stabilized nanoparticles demonstrated good stability under thermal treatments (30–90 °C) and pH variations (pH 3–8). In comparison, the nanoparticles stabilized by rhamnolipid (RL) remained stable under thermal conditions but became unstable when the pH dropped below 6. Additionally, both ML- and RL-stabilized nanoparticles demonstrated an increase in particle size after the addition of salt. Furthermore, all samples displayed high bioaccessibility of ergocalciferol after in vitro digestion and excellent physicochemical stability during 30 days of storage. Therefore, the ML- and RL-stabilized zein nanoparticles present promising prospects for effectively transporting functional ingredients such as ergocalciferol.
PubDate: 2023-11-18
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- Modulating Molecular Interactions in Extruded Pea Protein Isolate
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Abstract: The impact of molecular interactions on the physical properties of extruded pea protein isolate (PPI) is investigated by adding interaction-modulating compounds to the matrix premix and studying the resulting variations in mechanical and physicochemical properties. Blends of PPI (water content 50% w/w) containing either sodium phosphate, urea, sodium dodecylsulphate and β-mercaptoethanol, as well as with all four compounds and only with deionized water (control) were extruded into thin strands (diameter ∼2.4 mm) using a lab-scale twin-screw extruder. The hardness from texture profile analysis (TPA) was the lowest for matrices extruded with β-mercaptoethanol and with all four chemicals, and highest for the control sample. The water holding capacity (WHC) of the matrices is lowest for the β-mercaptoethanol-containing matrix. These results are corroborated by the absorbance of the supernatant at λ = 280 and 600 nm. Our results confirm the importance of disulfide bonds in texturized PPI and show that hydrophobic and electrostatic interactions play auxiliary roles in modulating the properties of extruded PPI matrices. Our approach opens novel ways to modulate the physical properties of texturized plant protein matrices and thereby control their texture.
PubDate: 2023-10-27
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- Impact of Ultrasound Emulsification on the Physicochemical Properties of
Emulsions Stabilised by Quinoa Protein Isolates at Different pHs-
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Abstract: Ultrasonication (20 kHz, 19.9 W/10 mL sample) was used to form O/W emulsions stabilised by quinoa protein isolate (QPI) particles at 3 wt%. Effects of pH (3, 5, 7, 9) and oil volume fractions (20%, 40%, and 60%) on rheological properties and microstructural characteristics of emulsions were investigated. All emulsions show viscoelastic behaviours and form a network structure comprising aggregated oil droplets and QPI particles. Emulsions stabilised by QPI at pH 5 showed largest droplet sizes and lowest gel strength due to extensive aggregation of proteins around the isoelectric point (pI ~ 4.5). The gel strength (G´(1 Hz)) were enhanced when the oil volume fraction increased and reached ~ 1100–1350 Pa at 60% oil volume fraction at different pH. This could be attributed to a tighter packing of oil droplets at 60% oil. Confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) revealed that interdroplets bridging and voids filling of QPI particles between oil droplets are critical in formation of aggregated emulsions network. Emulsions stabilised by QPI at pH 7 and 9 possessed thinner interfacial layers compared to those at pH 3 and 5. Finally, this study shows a potential of using ultrasonication to prepare gel-like emulsions stabilised by QPI, broadening applications of quinoa proteins in making dairy substitutes with semi-solid textural characteristics.
PubDate: 2023-10-13
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- The Mechanism of Whey Protein on Membrane Surface Fouling During
Ultrafiltration Process-
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Abstract: Ultrafiltration (UF) is widely used in the fraction and concentration of whey proteins. During this process, protein polarization on the membrane surface increases the resistance of the membrane system and decreases the permeate flux. In this study, the protein structure changes as the protein surrounding the ionic environment changes, including Ca2+, K+, Na+, Mg2+ and Zn2+, during the ultrafiltration process were investigated. It was found that when the ratio of Na+ was higher than the other ions around the protein, the particle size of whey protein was increased and the zeta potential value decreased compared at 2–8 min. At this time, the protein surface hydrophilic group of tyrosine and tryptophan was exposed. The AFM results showed that an increase in the Na+ ion ratio could lead to membrane fouling. Furthermore, the increased proportion of Zn2+ could induce protein deposition on the membrane surface. The β-sheet content increased and the α-helix content decreased continuously after 21 min. Graphical abstract The dynamic change of whey protein structure with various ions’ environment concentration changes for membrane fouling formation during filtration process
PubDate: 2023-10-11
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- Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical
Properties Including the Surface Tension of Clarified Apple Juice-
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Abstract: This work aims at examining the impact of generated CO2 nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for variable liquid circulation times (5, 13 and 26 min) to produce the CO2 NBs. Sets of 13- and 26-min circulation time to mix CO2 and liquid gave the desirably nano-size (~ 80–200 nm) NBs and significantly (p ≤ 0.05) reduced surface tension (by ~ 20–25%) of the juice dispersed with these formed tiny gas bubbles (NB-juice). An increase in circulation time also resulted in more negative zeta potential and higher dissolved CO2 concentration of the NB-juice. Density values of apple juice remained unchanged with and without incorporating CO2 NBs. These experimental outcomes provide the potential use of NBs in controlling the characteristics of liquid food as an environment-friendly approach to minimise chemical usages.
PubDate: 2023-09-28
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- Optimizing the Appearance of Plant-based Foods Using Natural Pigments and
Color Matching Theory-
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Abstract: The appearance of a food significantly affects consumer’s liking and buying decisions. For next-generation plant-based foods, consumers expect them to have the same appearance (color and opacity) as the animal-based products they replace. Therefore, matching the color of plant-based foods to their conventional animal-based counterparts could increase their liking and acceptance by consumers. In this study, three plant-derived food colorants, red beet (red), turmeric (yellow), and butterfly pea flower (blue), were blended to match the color of raw meat, cooked meat, cooked whole egg, and cheddar cheese. Initially, the pigments were incorporated into three separate emulsions representing the three primary colors (red, yellow, and blue). The Kubelka-Munk and color matching theories were then used to determine the amount of each emulsion required to match the spectral reflectance of the animal-based products. Our results show that color matching theory could be used to formulate plant-based emulsions with similar optical properties to animal-based products, including chroma and lightness. However, some discrepancies were observed, which may have been due to differences in the scattering of light by the complex food matrices in animal-based products. The color matching approach developed in this study could be useful for the development of plant-based food products with improved appearances, thereby expanding their consumer appeal.
PubDate: 2023-09-09
DOI: 10.1007/s11483-023-09809-3
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- In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken
Analogs Prepared Using a Soft Matter Physics Approach-
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Abstract: In this study, the potential gastrointestinal fate of a plant-based chicken analog prepared using a soft matter physics approach was compared to that of real chicken breast. The chicken analog was created from potato protein and gellan gum using a complex coacervation-shearing-gelling approach. The INFOGEST static in vitro gastrointestinal model was then used to compare the digestion of the chicken analog to real chicken breast. Changes in the appearance, physiochemical properties, microstructure, protein digestion, and lipid digestion of the chicken samples were recorded after being subjected to simulated oral, gastric, and small intestine conditions. The protein digestibility of the plant-based chicken was higher than the real chicken after exposure to simulated stomach conditions, but it was lower after exposure to simulated small intestine conditions. The digestibility of the fat in the plant-based chicken was lower in the intestinal phase than that for the real chicken. This reduced digestibility of the fat and protein in the small intestine for the chicken analogs may have been because of the gellan gum they contained. This hydrocolloid increased the viscosity of the intestinal fluids and may have inhibited interactions between digestive enzymes and macronutrients. Our results have important implications for assessing the potential impacts of adopting a more plant-based diet on human health and wellbeing.
PubDate: 2023-09-08
DOI: 10.1007/s11483-023-09808-4
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