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Food and Bioprocess Technology
Journal Prestige (SJR): 1.29  Citation Impact (citeScore): 3 Number of Followers: 5  Hybrid journal (It can contain Open Access articles)ISSN (Print) 1935-5149 - ISSN (Online) 1935-5130 Published by Springer-Verlag  [2468 journals]
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- Preparation of Carvacrol β-Cyclodextrin Inclusions and
1-Methylcyclopropene-α-CD Coated Paper by Water-Free Method for
Postharvest Preservation of Peach-
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Abstract: Carvacrol essential oil has broad-spectrum antibacterial properties, but the essential oil is volatile and unstable for long-term storage and use. In order to improve the relevant properties of carvacrol, in the present study, carvacrol was encapsulated with β-cyclodextrin (β-CD) using the saturated aqueous solution method, and response surface analysis was carried out, which gave a high encapsulation rate (63.58 ± 3.74%). The success encapsulation of carvacrol was confirmed by scanning electron microscopy (SEM), Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The release performance of the encapsulants was also tested at different temperature and humidity levels. In addition, polyethylene glycol (PEG) composite carvacrol-inclusive preservation paper prepared by these anhydrous conditions showed high antibacterial activity against Streptomyces fructus Monilinia fructicola, the main pathogen of peaches. Also, PEG was used to form the film in the anhydrous condition with the inclusion compound and ethylene inhibitor 1-methylcyclopropene (1-MCP) to obtain the film coated paper, and its effect on postharvest preservation quality of peach was studied. The results showed that PEG + Carvacrol-β-CD + 1-MCP-α-CD inclusion complexes (ICs) effectively prolonged the storage time and improved the fruit quality and enzyme activity of peach. This study provides a solution for the preparation of controlled-release coated paper with essential oils and 1-MCP bioactives to extend the shelf life of fruits and vegetables. Graphical
PubDate: 2024-08-07
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- Super Hydrophobic Pectin-Anthocyanin Colorimetric Sensor to Indicate
Freshness in Bovine Meat-
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Abstract: Abstract In this work, an innovative three-layer sensor was developed in a fully sustainable design. For that purpose, pectin and anthocyanins from Morus nigra and Prosopis alba were used. Furthermore, mixtures of beeswax and colophony as hydrophobic layers were used to prevent the moisture from affecting the sensor work. The ratio of beeswax/colophony (B/C) was studied to optimize the moisture barrier. The response of colorimetric sensors pectin-Morus nigra (PMN) and pectin-Prosopis alba (PPA) in vapors of simulant solutions was recorded. Furthermore, physicochemical and microbiological tests on fresh bovine meat were carried out, and volatile compound content (VC) was correlated with color changes in PMN and PPA sensors. The results depicted that the optimal ratio in the waterproof layer was B/C: 70/30 (BC3) showing the highest water contact angle of 112° and minimal water vapor absorption value of 2.4%. In addition, the light transmittance of the BC3 layer allows to perceive the color of the sensor without alteration. The outcomes of the simulation test showed differences in color values of 26 and 31 to PMN and PPA, respectively, highlighting the ability of both sensors to allow the detection of quality changes in packaged bovine meat. This research paves the way for the development of sustainable and environmentally friendly colorimetric sensors with diverse applications.
PubDate: 2024-08-07
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- Reasons of Higher Peptides Yield During Soybean Meal Solid-State
Fermentation by Using Ultrasonic Pretreated Bacillus amyloliquefaciens:
Spores Germination-
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Abstract: Abstract The aim of our investigation is to elucidate the impact of ultrasonic treated Bacillus amyloliquefaciens (B. amyloliquefaciens) on production of peptides during solid-state fermentation of soybean meal and its mechanisms. There was a substantial enhancement in levels of peptides, biomass, and protease activity within fermented soybean meal by 14.61%, 65.96%, and 16.58%, respectively, relative to control group (p < 0.05). Nevertheless, omics analysis and qRT-PCR verification declared that ultrasonic treatment did not bring the growing of B. amyloliquefaciens or the protease production in single cell, but accelerate the germination of spores. Genes encoding spo0A, spo0B, spo0F, spo0J were all substantially down-regulated ranged from − 0.25 to − 1.75 (p < 0.05). Concurrently, the gene encoding sleB displayed a remarkable up-regulation with log2-fold change of + 3.07 (p < 0.05). Besides, their respective proteins performed the same change tendency. Moreover, after ultrasonic treatment, spores germination rate and DPA content significantly increased by 3.29 and 12.14 times, respectively. Meanwhile, OD600 of spores suspension obviously decreased by 37.81% (p < 0.05). Most importantly, Pearson’s correlation analysis revealed that peptides yield in fermented products was strongly correlated with spores germination (Pearson’s correlation coefficient r = 0.839, p < 0.01). In brief, ultrasonic treatment promoted the germination of spores in the inoculum, which resulted in microbial proliferation and protease activity raising in fermented products, and consequently improving peptides yield. The improvement of spore germination rate after ultrasonic treatment might be achieved by reducing bacterial aggregation and lowering viscosity.
PubDate: 2024-08-06
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- Starch Recovery Process from the Tiger Nut Horchata Processing Waste
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Abstract: Abstract Tiger nut horchata solid residue (HSR) has high starch content (about 23%, dry basis) that can be recovered to valorise this waste, together with other valuable components, such as oil, fibres, or phenolic compounds. In this study, a chemical-free, sustainable process was proposed to obtain starch with good yield and purity. This consists of a high-speed homogenisation step with distilled water, followed by filtration and phase separation by density in the slurry to obtain a starch-rich sediment that can be isolated by decantation. Five minutes of homogenisation at 10,200 rpm allows for obtaining 14.5 g of starch powder per 100 g of dried HSR, with a purity of about 85% and WI of 94.97. Applying 1 washing cycle to the filtering residue increased the starch powder yield up to 17 g/100 dried HSR, without notable losses in starch purity, whereas centrifugation at 15,000 g for 1 h in the phase separation step highly reduced separation time, increasing starch purity up to 92%. Thus, it was possible to recover up to 70% of the starch present in the HSR. The obtained starch had similar morphological characteristics, crystallinity degree, and gelatinisation behaviour to that present in the tiger nut tubers, exhibiting similar thermal stability to that reported for other native starches. Therefore, HSR can be used as a starch source for different uses.
PubDate: 2024-08-06
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- Milling Energy Impacts the Co-Extraction of Globulins, Albumins, and
Anti-Nutritional Factors of Peas-
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Abstract: Abstract Pea protein ingredients are typically produced through alkaline solubilization and isoelectric point precipitation. This work evaluated the influence of milling and the resulting flour particle sizes on the recovery of protein fractions and antinutrient contents via this extraction method. Milling energy inputs of 2.39 to 260 kJ/kg were applied to yellow and green peas. An energy input of 180 kJ/kg yielded a d90 of ~ 2.2 μm. No further significant difference was found when the input was increased further. Increasing the milling energy input increased the release of globulins, albumins, and phytic acid from both pea cultivars. The protein yield of the globulin-rich fraction increased up to 52.1 ± 1.3% using yellow peas and up to 54.2 ± 0.6% using green peas. The resulting protein extracts had protein contents of 77.0 ± 1.9% and 78.5 ± 0.9%, respectively. Similarly, the protein yield of albumin-rich fractions also significantly increased up to around 17.5% when using both cultivars. The albumin-rich fractions represented the largest mass yielded in the extraction process from both pea types. With increasing milling energy input, phytic acid solubilization increased as well and its yield rose to around 40% in both protein fractions. However, trypsin inhibitor yields were relatively low in them. Overall, a milling energy input at 130 kJ/kg resulted in particle sizes that yielded optimum protein solubilization but simultaneously increased solubilization of phytic acid. This indicates that adjusting the energy input and particle size of the pea protein raw material can customize the composition of the resulting protein ingredient.
PubDate: 2024-08-05
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- Development of an Innovative Reinforced Food Packaging Film Based on Corn
Strach/Hydroxypropyl Methylcellulose/Nanocrystalline Cellulose
Incorporated with Nanogel Containing Quercetin-
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Abstract: The present study evaluates the effects of incorporating quercetin-loaded nanogel (NG) made from soy protein isolate (SPI) and Xanthan-gum, along with nanocrystalline cellulose (CNC), into a matrix of starch and hydroxypropyl methylcellulose (HPMC) using the casting method. Scanning electron microscopy (SEM) images illustrated the notable influence of CNC and NG on the surface morphology of the films. Notably, the Starch/HPMC/CNC10% (SHN10) composite film enriched with 7 wt.% NGs (SHN10NGs7) exhibited a remarkable improvement in tensile strength performance, increasing from 7.9 ± 0.52 to 14.2 ± 0.41 MPa, accompanied by a reduction in elongation at break from 56.9 ± 2.51 to 8.8 ± 0.31. Moreover, SHN10NG7 film demonstrated notable antioxidant and antibacterial efficiency due to the quercetin release. Remarkably, the films exhibited significant inhibitory effects on both Escherichia coli and Staphylococcus aureus. In summary, the resulting composite film, comprising an optimized blend of CNC and NG, exhibited enhanced mechanical properties, improved barrier characteristics, and notable antibacterial activity. The findings suggest that the novel active packaging in this study can be a promising candidate for utilization as an active food packaging material, presenting opportunities for innovative applications in the realm of high-quality functional packaging materials. Graphical
PubDate: 2024-08-05
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- Polyvinyl Alcohol/Chitosan Nanofiber-Based Films Incorporated with
Barberry Anthocyanin-Loaded CO-MOF as Multifunctional Performance for Red
Meat Sample Packaging-
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Abstract: Abstract A novel film was developed from barberry (BA) anthocyanins immobilized on cobalt-based metal–organic framework (Co-MOF) nanoparticles utilizing biodegradable polyvinyl alcohol (PVA) and chitosan nanofiber (ChNF) as intelligent and active packaging for red meat freshness. The aim of the study was evaluated in two scenarios, the first evaluation of the potential of Co-MOF for embedding in packaging films as antimicrobial properties and cobalt color change due to amine release and pH change, and the second evaluation of the application of Co-MOF in the controlled release of BA anthocyanins as antioxidant properties and color changes of food packaging films during spoilage of red meat. The findings showed that the addition of Co-MOF nanoparticles significantly increased the PVA/ChNF film’s specific surface area, and Co-MOF’s better capacity to concentrate volatile amines allowed the film to detect freshness extremely sensitively, and the antibacterial capabilities of the films for E. coli, S. aureus, and P. fluorescence bacteria were 20.3 ± 0.3 mm, 21.6 ± 0.2 mm, and 19.6 ± 0.4 mm, respectively. Moreover, the inclusion of BA and Co-MOF significantly improves the tensile strength (from 67.2 to 81.3 MPa), flexibility (18.9 to 22.3%), UV protection, water vapor resistance, and sensitivity to ammonia-induced discoloration of the PVA/ChNF film. PVA/ChNF/Co-MOF and PVA/ChNF/Co-MOF/BA films’ colors changed from pink to dark brown and from deep peach to black-greenish-brown when used to track the spoilage of red meat. In conclusion, it was possible to use the created films as intelligent and active food packaging materials.
PubDate: 2024-08-05
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- Investigation of Chemical Composition, Antioxidant Properties, and
Molecular Docking in Different Roasting Stages of Coffee Beans-
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Abstract: This study investigates the chemical composition and antioxidant properties of coffee beans at different roasting stages, namely green coffee, filter-roasted coffee, and espresso-roasted coffee. Using a Golden Roaster machine, specific roasting profiles were developed to achieve distinct flavor characteristics: an intense flavor and balanced acidity for espresso, and a balanced, complex taste for filter coffee. Results indicate that filter-roasted coffee exhibits the highest radical scavenging activity, as evidenced by its lowest IC50 value for 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition. Green coffee demonstrates superior iron chelation activity, while filter-roasted coffee contains the highest flavonol content and espresso-roasted coffee has the highest flavonoid content. Bacterial sensitivity tests show that both filter-roasted and espresso-roasted coffee are effective against certain strains, including Klebsiella pneumoniae ATCC 13883. Gas chromatography-mass spectrometry (GC–MS) analysis identifies key compounds such as caffeine and 4,4-dimethyl-3-(3-methylbut-3-enylidene)-2-methylenebicyclo [4.1.0] heptane in filter-roasted coffee, and 2-(2-hydroxyphenyl) buta-1,3-diene in espresso-roasted coffee. Molecular docking and in silico molecule’s absorption, distribution, metabolism, excretion, and toxicity (ADME) studies suggest potential pharmaceutical applications for coffee compounds. These findings provide valuable insights into coffee’s complex chemistry and its health-related properties. Additionally, the importance of coffee profiling in bioprocesses is highlighted by the need to carefully analyze the profiling process to optimize the biological effects and health benefits of these compounds. Coffee profiling not only enhances consumer taste experiences but also contributes to a better understanding of coffee’s potential health benefits by effectively identifying biomolecules and nutrients for use in bioprocesses. Graphical
PubDate: 2024-08-05
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- Insight into the Effect of Extraction and Spray Drying Conditions on the
Nutritional and Techno-Functional Properties of Legume Protein Powder: A
Review-
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Abstract: Production of legume protein powders with consistent functionality and physicochemical properties has been challenging. Additionally, the inconsistency of legume protein powders affects the potential use in various food matrices. Integrated extraction and spray drying conditions can produce legume protein powder with consistent physicochemical properties. This review gives an in-depth discussion on legume protein produced using alkali-isoelectric precipitation isolation and spray drying. Alkali-acid precipitation and spray drying affect the composition, secondary and tertiary structure, solubility, and emulsifying, foaming, and gelling properties. It was demonstrated that few studies focus on the stability of various spray-dried legume proteins during storage. The large gap between protein functionality of protein produced at different scales remains a challenge. Furthermore, off-flavor development during isolation and storage influences the potential application of legume protein. The combined effect of extraction and spray drying conditions on the properties, functionality, and storage stability should be further investigated to magnify applications of legume protein powder. Graphical
PubDate: 2024-08-05
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- Eco-friendly Smart Packaging Film with High Thermal Stabilities,
Antibacterial Activities, and Food Freshness Monitoring-
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Abstract: Abstract Traditional polysaccharide-based films, though environmentally friendly, face challenges like poor heat resistance and susceptibility to bacterial contamination, limiting their application in bio-based and smart food packaging. This study presents a novel composite film by incorporating zinc ions (Zn2+) into hydroxypropyl methylcellulose (HPMC) and sodium alginate (SA). This HPMC/zinc-alginate (ZA) film aims to address these limitations. The study investigates the microstructure, physicochemical properties, thermal stability, antimicrobial efficacy, pH responsiveness, and food freshness monitoring performance of films. Fourier-transform infrared spectroscopy (FTIR) identified enhanced hydrogen bond interactions among Zn2+, curcumin, and the film matrix. X-ray diffraction (XRD) analysis revealed superior crystallinity, and thermogravimetric analysis (TGA) confirmed improved thermal stability. The Zn2+ addition provided 99.99% antibacterial effectiveness against S. aureus and E. coli. The HPMC5/ZA5-Cur3% film effectively monitored food quality by changing color as food deteriorated. This research supports the development of natural, edible packaging films with enhanced safety and monitoring capabilities, marking a significant advance in smart food packaging technology.
PubDate: 2024-08-05
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- Utilizing Dry-Heating Maillard Reaction Approach to Modify the Functional
and Structural Properties of Ultrasound Pretreated Sunnhemp Protein
Isolate with Dextran-
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Abstract: Abstract Sunnhemp protein isolate (SHPI) was prepared by utilizing alkaline extraction and acid precipitation method, followed by ultrasound treatment at 50% amplitude for 20 min having fixed power, frequency, and pulse ratio of 500 W, 20 kHz, 15 s, respectively. The ultrasound pretreated SHPI was conjugated with dextran (1:1 w/w ratio) by dry-heating method of Maillard reaction at 60 °C for 0, 1, 3, 5, 7, and 9 days of incubation at 79% relative humidity. The functional properties of SHPI-dextran conjugates like solubility, emulsifying, foaming, water- and oil-binding capacities, dispersibility, and gelation were improved as compared to pure SHPI. Increments in browning index values of SHPI-dextran conjugates were observed with an increase in Maillard reaction time. The α-helix content of conjugated SHPI reduced, while the β-sheet, β-turn, and random coils content increased. FTIR spectroscopy confirmed the formation of covalent bonds between SHPI and dextran via Maillard reaction. XRD analysis indicated both the semicrystalline and amorphous structure of SHPI-dextran conjugates as the incubation time was increased from 0 to 9 days. The decreasing trend in the values of H0 values was found with an increase in incubation time. Free and total sulfhydryl content of SHPI was increased after conjugation with dextran for up to 5 days and thereafter decreased. The incubation time of 5 days at 60 °C and 79% RH was optimized on the basis of improvement in functional characteristics and extent of Maillard reaction time. Overall, the present study showed that conjugation with dextran successfully improved the functional characteristics of SHPI.
PubDate: 2024-08-05
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- Yacon Flour (Smallanthus sonchifolius) as Wall Material for
Microencapsulation of Lacticaseibacillus rhamnosus GG: Characterization of
Microparticles and Its Use in Pitaya Jelly-
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Abstract: Different prebiotics have already been used as wall material for the microencapsulation of probiotics by spray drying. In this study, microparticles were developed by spray drying, using yacon flour, rich in oligosaccharides, combined with conventional materials such as maltodextrin and gelatin to microencapsulate Lacticaseibacillus rhamnosus GG. The microparticles obtained were evaluated for encapsulation efficiency, probiotic resistance to heat, and pH variations. The most resistant microparticle was selected. After selection, the microparticle was characterized and evaluated for the viability of the probiotic during 120 days in different storage conditions (− 18, 8, and 25 °C), survival to gastrointestinal conditions in vitro, and its behavior in pitaya jelly. Among the evaluated treatments, the microparticle containing 11.11% maltodextrin, 2.22% gelatin, and 6.67% yacon potato flour showed encapsulation efficiency of 69.92%, high thermal resistance (> 64%) of the probiotic, and survival of the same in acidic pH (> 76%). During storage for 120 days, the probiotic remained viable in the microparticle with counts > 6 log CFU.g−1 under freezing and resisted in vitro simulated gastrointestinal conditions with approximately 5.64 log CFU.g−1 of viable cells. The microparticle provided high survival (> 70%) of the probiotic after 60 days of storage at 8 °C in pitaya jelly, causing slight variations in the pH and viscosity of the product. Thus, it is believed that the microparticle composed of maltodextrin, yacon potato flour, and gelatin can carry and protect L. rhamnosus GG during jelly processing and storage steps, being a new alternative to be used in spray drying microencapsulation technology and development of potentially symbiotic foods. Graphical
PubDate: 2024-08-03
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- Efficient Extraction and Characterization of Pectin from Pomelo Peel by
Sequential Ultrasonic and Radio Frequency Treatment-
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Abstract: Abstract The aim of this study was to optimize sequential ultrasound-radio frequency–assisted extraction (URAE) of pectin from pomelo peel. Effects of sonication power and time, radio frequency (RF) heating temperature, and time on the pectin yield (PY) were evaluated. Based upon optimized URAE parameters, the yield, physicochemical, and structure properties of pectin recovered from sequential radio frequency-ultrasound–assisted extraction (RUAE), ultrasound-assisted extraction (UAE), and RF-assisted extraction (RFAE) were also compared. A maximal PY of 28.36 ± 0.85% was attained at the optimized URAE conditions including solvent pH of 1.5 (citric acid), sonication at 183 W for 24 min, and RF heating at 87 °C for 23 min. Although all four samples had a high degree of esterification more than 50%, URAE was the lowest. No significant changes were observed in the types of monosaccharides among different samples. Furthermore, all four samples (6.6–10.3 mg GAE/g) showed significantly higher total phenolic content than those of commercial citrus pectin (1.2 mg GAE/g), and among them, RFAE was the highest with the best antioxidant capacity. The water and oil holding capacities of the four samples were between 3.5 to 4.0 and 2.6 to 3.0 g/g, respectively, but there was no significant difference (p > 0.05) between each other. Structure properties indicated that there were no significant differences in the main chemical structures among the four pectin samples. Morphology analysis of URAE showed a more compact, smoother, and flatter surface than that of RUAE and RFAE. The results observed in this paper suggest that sequential URAE is an efficient strategy for the recovery of high-quality pectins.
PubDate: 2024-08-02
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- Infrared Thermal Image Processing Technique for Evaluating Superheated
Steam as a Dry Sanitation Method-
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Abstract: Abstract The objectives of this study were to develop a thermal image analysis method for assessing the surface temperature of stainless steel (30 cm × 30 cm) during pilot-scale superheated steam sanitation and evaluate the sanitation efficacy based on the inactivation of Enterococcus faecium. An infrared camera, calibrated to a root-mean-square error (RMSE) of 1.4 °C within a range of 25 °C and 250 °C, was utilized. The results showed that the surface temperature at the impingement point decreased linearly from 245.6 ± 3.2 to 157.6 ± 1.7 °C as the nozzle-to-surface distance was increased from 2 to 5 cm. Furthermore, at a 2 cm nozzle-to-surface distance, temperatures swiftly dropped from 245.6 ± 3.2 to 95.8 ± 6.0 °C as the radial distance increased from 0 to 10 cm. In the stagnation region (0–1 cm radial distance), where the steam jet directly contacts the surface, the time required to achieve a 3-log reduction of E. faecium was reduced from 3 to 1 min as the nozzle-to-surface distance decreased from 5 to 2 cm. The efficacy of superheated steam sanitation was further evaluated under practical sweeping conditions, demonstrating a 2.7 ± 0.4 log reduction of E. faecium on a 900 cm2 stainless steel surface within 10 min. This study thus highlights the potential use of thermal image analysis for optimizing superheated steam sanitation processes, particularly in dry food processing environments.
PubDate: 2024-08-02
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- In Vitro Bioaccessibility, Cytotoxicity Against Liver Cells and
Degradation Modeling Aflatoxin B1 in Bread by Cold Atmospheric Pressure
Plasma-
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Abstract: Abstract This study aimed to investigate the aflatoxin B1 (AFB1) degradation as a result of using cold plasma by dielectric barrier discharge method at atmospheric pressure with gases (air, nitrogen, argon, and nitrogen + argon) at different times (0, 5, 15, 25, and 35 min) and also to model AFB1 inactivation, cytotoxicity against human hepatocellular carcinoma cells (Hep-G2), and AFB1 bioaccessibility in simulated gastrointestinal conditions. The plasma gas flow rate was set to 10 L/min, and the length of the plasma jet was set to about 3 cm. AFB1 was measured in inoculated bread samples by high-performance liquid chromatography (HPLC), and rapid molecular detection of Aspergillus flavus (A. flavus) based on the aflatoxin biosynthesis polymerase chain reaction (PCR) was done. The results showed that by increasing the plasma induction time to 25 min, the AFB1 degradation increased significantly (p < 0.05) compared to the control sample. Applying different plasmas showed that air had the most effect and argon had the most minor impact on the AFB1 degradation. The optimized PCR provided a very high specificity to identify and confirm the presence of A. flavus. AFB1 degradation kinetics modeling and model validation revealed that the Weibull model is the best model to describe aflatoxin degradation in inoculated bread. Evaluation of cytotoxicity against Hep-G2 and bioaccessibility of AFB1 showed that bread samples treated with plasma had lower cytotoxicity and bioaccessibility compared to the control sample. Using air plasma in 25 min more effectively reduced the bioaccessibility and cytotoxicity against Hep-G2 compared to other plasmas.
PubDate: 2024-08-02
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- Optimization of Ultrasound and Microbubble-Assisted Maillard Reaction on
Conjugated Cricket Protein with Fructooligosaccharide-
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Abstract: Abstract The traditional wet-heating Maillard reaction (MR) used a long-duration process and affected the over-browning color of the product. Thus, ultrasound (UL) and microbubbles (MB) were studied to assist the traditional MR on cricket protein isolated (CPI) conjugated with fructooligosaccharide (FOS) called CPF. These processes were carried out using central composite design (CCD). Two independent variables were UL (2–58 min) and MB times (6–35 min). The significant variables WS, OHC, EAI and ESI, DPPH, ABTS, and FRAP were further optimized by the response surface method (RSM). RSM results showed that the quadratic model can predict response values. The optimal conditions yielded the most favorable functional properties (WS = 89.38 g/L, OHC = 8.65%, EAI = 81.37 m2/g, and ESI = 120.75 min) as well as the highest antioxidant activity (DPPH = 14.77, ABTS = 14.55, and FRAP = 13.98 µmol TE/g). Moreover, the UL and MB were not significantly affected by the browning index of CPF. This study can conclude that the UL and MB-assisted MR process is a promising method to decrease the processing time and is highly effective at improving the characteristics, functional properties, and antioxidant activity of conjugated cricket protein.
PubDate: 2024-08-01
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- Investigation of the Influence of Alaskan Pollock Surimi on the Gel
Quality, Protein Structure and Flavor Property of Shrimp (Solenocera
crassicornis) Surimi Gel and its Mechanism-
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Abstract: Abstract In this study, the effects and mechanism of the addition of Alaskan pollock surimi on shrimp (Solenocera crassicornis) surimi gel were explored from the aspects of gel quality, protein structure and flavor property. The ratios of pollock surimi to shrimp meat were set as 0:1 (P0S1), 1:9 (P1S9), 2:8 (P2S8), 3:7 (P3S7), 4:6 (P4S6) and 5:5 (P5S5). The results showed that the addition of pollock surimi significantly improved the gel strength and water holding capacity of the shrimp surimi gel. In addition, from the results of protein conformation, chemical interactions, three-dimensional network structure and protein pattern, the high β-sheet/ α-helix ratio, strong intermolecular interaction and high level of protein network cross-linking were the main reasons for pollock surimi to improve the gel properties of shrimp surimi gel. However, the addition of pollock surimi had a negative impact on the color and flavor of shrimp surimi gel. Among all samples, P3S7 improved the gel properties while retaining the unique color and smell of shrimp surimi gel as much as possible, which could be a feasible and promising method to improve the gel quality of shrimp surimi products.
PubDate: 2024-08-01
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- Hydrocolloid-Based Bilayer Edible Coatings Maintain Bioactive Compounds
and Nutritional Quality of ‘Dashehari’ Mango (Mangifera Indica L.)
Fruits-
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Abstract: The present study aimed to know the effects of hydrocolloid-based bilayer coatings on bioactive compounds and nutritional profile of ‘Dashehari’ mango fruits at ambient storage. Freshly harvested mature mango fruits were dipped in the first coating emulsion of gum acacia (GA) (2%) and air dried for 5 min; then, same fruits were dipped in the second coating emulsion of carboxymethyl cellulose (CMC) (1%). Similarly, the second lot was dipped in GA (2%) followed by guar gum (GG) (2%), and the third lot of fruits was dipped in CMC followed by GG alternatively to form bilayers. Results demonstrated that bilayer coating with GA/CMC significantly reduced the weight loss (1.86-fold) and decay incidence (4.51-fold) during ambient storage. Likewise, bilayer coating of GA/CMC preserved higher titratable acidity (TA) (0.42%), ascorbic acid (AA), chlorophyll content (4.43 mg.100 g−1), total phenol content (TPC) (1.23-fold) and antioxidant capacity (AOX) (2.13-fold) compared to control fruits during ambient storage for up to 9 days. Softening enzyme such as pectin methyl esterase (PME) activity was found minimum in bilayer GA/CMC-treated fruits. Hence, bilayer coating of GA/CMC was effective in preserving postharvest quality parameters of stored ‘Dashehari’ mango fruits. Graphical
PubDate: 2024-08-01
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- Monitoring Solidification and Storage Stability of Well-Tempered
Chocolates Obtained Through Various Pre-crystallization Techniques-
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Abstract: Abstract Seeding (SD) is a chocolate pre-crystallization technique (PT) that serves as a more efficient alternative to conventional tempering (CT), yielding equivalent characteristics within the category of well-tempered chocolate. However, variability in macroscopic quality attributes may persist. This study aims to discern variations among well-tempered chocolates obtained through various configurations of PTs: CT, SD, and a combination of both (CS), focusing on changes during pre-crystallization, solidification, and subsequent storage at 20 °C. The increased yield stress (> 1.2 Pa) of pre-crystallized chocolate in comparison to non-tempered chocolate, melting peak alignment with the \({\beta }_{V}\) cocoa butter (CB) polymorph (29–34 °C) after 6-h storage and fat-bloom resistance up to 9 months, affirm the successful integration of different PTs within the well-tempered chocolate category. However, distinct melt⟶2L⟶3L lamellar packing transition mechanisms for each PT were identified in the first hour of solidification through synchrotron-assisted time-resolved X-ray scattering. Varied polymorphic transition and microstructural growth kinetics were also observed over 28 days of storage, as indicated by melting profiles. CS chocolate exhibited limited transition, remaining stable as \({\beta }_{V}\) . In contrast, CT and SD underwent rapid microstructural growth with an indication of a small fraction of CB polymorph transitioning to the undesirable \({\beta }_{VI}\) CB polymorph (> 34 °C), linked to fat bloom development. Surface topography observation through accelerated shelf-life test at 26 °C over 9 months marked the link with CB crystal microstructural growth, with fat bloom occurring faster on SD chocolate, then CT chocolate, and finally the CS chocolate. These findings highlight the potential to tailor crystallization kinetics by adapting PT to achieve improved product qualities, such as extended fat-bloom resistance or accelerated solidification while remaining within the well-tempered category.
PubDate: 2024-08-01
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- Effect of pH and Calcium on the Techno Functional Properties of Different
Pulse Flours, Pastes, and Gels-
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Abstract: Abstract In this study, our objective was to show the effects of pH and calcium on the techno functional properties of four pulse flours (chickpea, lentil, red lentil, and white bean) and the rheological properties of their pastes and gels. Five conditions were considered: a natural condition and four modifications (pH 3 and pH 5; with or without calcium addition). All measured properties varied with the type, condition, and the interaction among them. All flours exhibited high foaming capacity (44.3 − 78.8%) and emulsifying capacity (46.6 − 49.9%). The white bean flour showed a high water holding capacity (1.6 – 2.0 g/g), and the red lentil, lentil, and chickpea formed strong gels and high viscosity pastes. For the four pulses, the water holding capacity and foaming capacity of the flours and the viscosity of the pastes were improved by decreasing the pH (at 3 or 5) plus the addition of calcium. The hardness, elasticity, and resistance of gels obtained from pulse flours (except for white bean) were high when using natural conditions. Lowering pH resulted in a reduction of these parameters.
PubDate: 2024-08-01
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