|
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]
|
- A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived
Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye-
Free pre-print version: Loading...
Abstract: Abstract A rice dish is a complex food item with different dimensions affected by variety, cooking technique, and the presence of other ingredients and their interactions. Baldo, Osmancik, and Cammeo are the most popular rice varieties, and Salma and Pilaf techniques are two of the most common cooking methods used in the culinary applications in Türkiye. Therefore, rice dishes were prepared with these rice varieties, and cooked via Salma and Pilaf techniques in this study. Butter, olive oil, margarine, and sunflower oil were included in the formulations as different fat types. The samples prepared with Osmancik rice, Salma method, and olive oil (O-S-O); Baldo rice, Pilaf method, and olive oil (B-P-O); and Cammeo rice, Salma method, and olive oil (C-S-O) were the top three dishes in terms of overall acceptability scores. Squalene, limonene, isopropyl myristate, cyclotetradecane, acetic acid, acetol, and nonanal were detected as volatile compounds in these rice dishes. Methyl oleate, methyl palmitate, methyl linoleate, methyl stearate, methyl palmitoleate, methyl linolenate, and methyl eicosanate are the common fatty acid components in these most liked rice dishes and olive oil used. Methyl benzoate and benzaldehyde were quantified using the Salma technique in O-S-O and C-S-O but not in B-P-O cooked with Pilaf method. Complicated chemical reactions among rice components are closely associated with the development of cooked rice aromas. This study is the first to investigate volatiles and fatty acid-derived compounds in rice dishes cooked with Baldo, Osmancik, and Cammeo varieties using Salma and Pilaf procedures together with sensory evaluation.
PubDate: 2024-08-28
-
- The Role of Food Structure in the Biophysics of Digestion: The Remarkable
Coevolution of the Casein Micelle-
Free pre-print version: Loading...
Abstract: Abstract There is more to nutrition than food composition, and the biophysics of food structures, from the nanoscale to microscale, regulates and controls the release of macro- and micro-nutrients, bioactives and phytochemicals. As diets shift from whole foods to including more ultra-processed foods (UPFs) or UPFs designed to mimic whole foods (plant-based milk, cheese and cellular meat), research must focus not only on the sensory and organoleptic appeal but also on the postprandial responses, satiety and on satiation. For example, plant-based milk and cheese are visually similar to their dairy equivalent, yet they lack highly phosphorylated casein micelle calcium nanoclusters. The coevolution of the casein micelle highlights the role structure plays in digestion as chymosin preferentially cleaves κ-casein at the 105-106 phe-met bond, which destabilizes the micelle surface and curdles milk into solid cheese, altering subsequent digestive kinetics, postprandial response and satiety. Food structures designed to slow digestion and their postprandial response are reinventing ingredient isolate, emphasizing the inclusion of intact plant cells in UPFs. With every intended trait imparted to the food, unintended consequences may alter satiety, food choice and postprandial responses and must constantly be reevaluated.
PubDate: 2024-08-28
-
- Crystallization Behavior and Structural Build-Up of Palm Stearin - Wax
Hybrid Fat Blends-
Free pre-print version: Loading...
Abstract: Abstract Hybrid fat blends have emerged as a promising approach to improve the properties of wax-based oleogels which can be used as healthier alternatives for saturated fat products such as butter and margarine. The application of wax-based oleogels is limited because of their sensitivity to shear and waxy mouthfeel. This research investigates the interaction between waxes and palm stearin in hybrid fat blends. For the oleogels, 150% of the critical gelling concentration of the waxes was used, specifically 6% berry wax (BEW), 1.5% candelilla wax (CLW) and 6% carnauba wax (CRW), all incorporated in rapeseed oil. The concentration of palm stearin (PS) in the reference system (30PS) and the hybrid fat blends was 30% (PS-BEW, PS-CLW, PS-CRW). It was found that the addition of PS to the wax-based oleogels largely affected the properties on the nano- to macroscale. On the nanoscale, the polymorphic transition from α to β of palm stearin was delayed when adding BEW, while it did not change with the other waxes. On microscale, the high melting CRW acted as a seeding template for the palm stearin in PS-CRW, resulting in the formation of fat crystals that were rich in CRW in the center. For PS-BEW and PS-CLW, it was hypothesized that the fat crystals were the result of co-crystallization. All three hybrid fat blends showed improved rigidity and shear sensitivity compared to the PS reference and the wax-based oleogels on a macroscale. These results demonstrate that the interaction between palm stearin and waxes can have a positive effect on the final structure.
PubDate: 2024-08-26
-
- Influence of Rice Bran Wax Concentration on the Physical Properties and
Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions-
Free pre-print version: Loading...
Abstract: Abstract Similar to water-in-oleogel emulsions, glycerol-in-oleogel emulsions may be of food value and can also be used as carriers for neither hydrophilic nor lipophilic substances (e.g. resveratrol, etc.). Meanwhile, it is not clear that whether the natural wax can facilitate the formation of such non-aqueous emulsions. This study approached the influence of different concentrations of rice bran wax (RBW) on the physical properties and stability of resveratrol-loaded glycerol-in-oleogel emulsions. The results displayed that the utilization of higher levels of RBW could result in the formation of emulsions with larger droplet sizes, more elastic behaviours, better thermal stabilities, and more needle-like β’ crystals formed in the outer continuous phase. Moreover, a higher retention of resveratrol and a lower oxidation rate were observed for the emulsions prepared with higher levels of RBW, indicating the emulsions containing higher quantities of RBW could possess better storage and oxidative stability. These findings allowed the better understanding of the concentration-dependent properties of oleogel-based non-aqueous emulsions, which might have great potential applications in food industry.
PubDate: 2024-08-23
-
- Isolation and Characterization of Nanocellulose from Banana Peels via a
One-Pot Hydrolysis System Using the Taguchi Method-
Free pre-print version: Loading...
Abstract: Abstract Nanocellulose (NC) has become a tremendous topic in recent years due to its versatility and renewability properties. Taking account of highly underutilized agro-waste, banana peel (BP) showed potential as a competent raw material for NC. NCs were synthesized through a one-pot hydrolysis system. Initially, the Taguchi orthogonal array was carried out to determine the effect of hydrolysis parameters (H2SO4%, reaction time, and temperature) on the properties (crystallinity, morphology, size, functional group and surface charge) of NC. In addition, to obtain the optimized hydrolysis condition to obtain the highest NC yield, minimum size and maximum surface charge. NC was successfully obtained with a crystallinity index of 21.46%, a particle size of 152.6 nm, and a zeta potential of -16.9 mV. This was achieved using 40% H2SO4 concentration, a reaction time of 106.316 min, and a temperature of 77.02 °C. The surface morphology and functional group present in the synthesized NC were comparable with the commercially available NC, thus justifying BP to be a good source for NC production.
PubDate: 2024-08-19
-
- Effect of High-Pressure Processing on the Antioxidant and Antibacterial
Properties of Honey-
Free pre-print version: Loading...
Abstract: Abstract High pressure processing (HPP) have the potential to be used as an alternative to commercial thermal processing of honey. Its impact on the antioxidant and antibacterial properties of honey have yet to be understood properly. This study focuses on the effects of HPP on the antioxidant and antibacterial properties of honey. Six different honey samples were subjected to HPP at 400 and 600 MPa for 10 and 15 min. The antioxidant properties were measured in terms of total phenolic content, total flavonoid content, the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay, and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging assay. The antibacterial activity was measured as the minimum bacteriocidal and minimum bacterial inhibition concentration of honey against S. aureus, P. aeruginosa and E. coli. HPP decreased the total phenolic content and increased the total flavanoid content. There was an increase in the antibacterial activity of HPP honey against S. aureus, whereas no significant changes were observed against P. aeruginosa, and E. coli. It was evident that the changes in the antioxidant and antibacterial activity of honey samples were dependent on the HPP processing parameters and the type of honey.
PubDate: 2024-08-17
-
- Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems
for Nisin Delivery: Antimicrobial Activity and Long-Term Stability-
Free pre-print version: Loading...
Abstract: Abstract The use of natural antimicrobial peptides is a viable preservation alternative in the production of safe and good-quality products for consumption. Nanoliposomes containing nisin were prepared by film hydration with phosphatidylcholine (PC) and cholesterol, and coated with the polyelectrolytes (PEs) chitosan, cationic maltodextrin or poly-L-lysine (PLL), and characterized in their physical, thermal, functional and storage stability properties. As results, nisin encapsulation efficiency was around 90% for all formulations. The average diameter varied between 93.2 and 115.8 nm, with an increase in size after incorporation of PE, and the zeta potential ranged from + 11.3 to + 23.9 mV. These physical parameters showed good stability during 60 days of refrigeration (4 °C). The thermal characteristics of the liposomes were studied by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). An improvement in the thermal stability of liposomes coated with PEs was observed. Infrared spectroscopy (FTIR) revealed predominantly PC peaks as the bulk component of the nanostructures, but representative peaks of PEs and nisin suggested their presence on the surface of liposomes. Finally, antimicrobial activity was observed against Gram-positive bacteria (L. monocytogenes, S. aureus, and B. cereus) and Gram-negative bacteria (E. coli and S. enterica), in brain heart infusion (BHI), whole, and skimmed milk agar. The formulations containing PEs and nisin maintained the physical properties and antimicrobial activity after 60 days of storage. Therefore, liposomes coated with cationic PEs have the potential to deliver antimicrobial peptides to reduce undesirable bacteria in foods.
PubDate: 2024-08-15
-
- Investigating the Efficacy of Chitosan-Enriched Cuminum cyminum Essential
Oil Against Food-Borne Molds, Aflatoxin B1, and Post-Harvest Quality of
Arachis hypogaea L.-
Free pre-print version: Loading...
Abstract: Abstract Nanoencapsulation of essential oils exhibited promising applications in food industries, especially in controlling spoilage due to food-borne microbes. In this study, the enhanced antimicrobial efficacy of nanoencapsulated Cuminum cyminum essential oil (Ne-CEO) against food-borne molds, and aflatoxin B1 contamination was observed in a dose-dependent manner. The GC-MS results represent 14 different volatile organic compounds of (CEO) (94.49%), where cuminaldehyde was found to be the major one. The interaction of the Cuminum cyminum essential oil (CEO) and chitosan nanoparticles (CSNPs) was confirmed with the Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR) analysis. The Ne-CEO exhibited superior antimicrobial effects compared to non-encapsulated CEO and inhibited the growth of selected mold species (0.3–0.5 µL/mL) and aflatoxin B1 (AFB1) secretion at 0.4 µL/mL. The probable toxicity mechanism results show membrane impairment and cellular homeostasis linked with decreased ergosterol content, increased cation leakage, impairment in antioxidant defenses, carbon metabolism, and transcriptional genes (Ver-1 and Nor-1) functioning of AFB1 biosynthesis. Furthermore, during the six months in-situ trial, Ne-CEO (0.4 µL/mL) remarkably protected the biodeterioration of A. hypogaea seed samples against A. flavus growth and AFB1 contamination, thus enhancing its practical application as a plant-based food preservative to enhance the shelf-life of food commodities.
PubDate: 2024-08-13
-
- Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the
Quality Characteristics of Chicken Cubes-
Free pre-print version: Loading...
Abstract: Abstract This study was aimed to determine the effects of various fruit juices used as impregnation solutions on the physicochemical, textural and sensory properties of dried chicken meat cubes. The pH, color parameters, total phenolic, antioxidant activity, water holding capacity, textural (TPA) and sensorial properties of the cubes were tested. Impregnation solutions used in the treatment groups were prepared with pomegranate, black grape and black mulberry juices, and salt solution (control). Impregnation was performed in two replicates and two samples were analyzed per replicate. The cubes were immersed in the solutions and the 10 min vacuum (250 mbar absolute pressure) − 10 min atmospheric pressure cycle was repeated at 4 °C for 2 h. pH values decreased (P < 0.01) by impregnation with various anthocyanin-rich fruit juices. Total phenolic and antioxidant activity were the highest (P < 0.01) in samples impregnated with pomegranate juice and were 720.71 mg GAE/kg and 840.22 mg TE/kg, respectively. The use of anthocyanin-rich fruit juices as impregnation solution decreased a* and b* values of samples (P < 0.01; P < 0.05, respectively). The TPA results indicated that impregnation with pomegranate, black grape and black mulberry juices induced lower (P < 0.01) hardness and higher (P < 0.05) adhesiveness values compared to the control. Consequently, the impregnation with anthocyanin-rich fruit juices such as pomegranate, black grape and black mulberry has the potential to improve the quality properties of dried chicken cubes.
PubDate: 2024-08-08
-
- Supercooling Phenomenon of Magnetic Field-Assisted Freezing and its
Impacts on Quality Preservation of Frozen Fruits and Vegetables-
Free pre-print version: Loading...
Abstract: Abstract Supercooling preservation of fruits and vegetables (FV) is critical to food freezing. Magnetic field (MF)-assisted freezing of FV promotes supercooling; but its phenomenon is yet to be uncovered. Therefore, information on the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV is critical to cellular food freezing manufacturing practices. This study reported on the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV. Intrinsic factors (hydrogen bonding ordering and geometry) related to product, and extrinsic factors (types of magnetic field, field intensity, and exposure time) related to process parameters, that influenced supercooling were discussed. The study revealed that the occurrence of supercooling during MF-assisted freezing depends mainly on the types of magnetic field applied, field intensity and the direction of the applied field, which affects the effective magnetic lines of force resulting to uncompensated electron spins through samples. The exhibition of electron spins increases the order of magnetic ions and water molecules contained in cellular foods. For process design, more in-depth study and accurate understanding of the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV are essential. It is hoped that this study provide better insight on the supercoling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV for further studies. Practical Applications: Application of high intensity magnetic field to cellular food freezing assists supercooling phenomenon, with advantage of enhancing quality. But the development as well as market acceptance of the technology is low because the supercooling phenomenon is not well-understood. Currently, insightful studies on the supercooling phenomenon of magnetic field-assisted freezing and its impacts on quality preservation of fruits and vegetables have been unveiled. The studies revealed that the strong magnetic field assistance to freezing is possible through the exhibition of electron spins and re-ordering of magnetic ions of water molecules contained in cellular foods. However, the results outlined in this study offer comprehensive insights into the supercooling phenomenon of magnetic field-assisted freezing and its impacts on the freezing process and the quality preservation of fruits and vegetables, offering valuable guidance for future developments of strong magnetic field-assisted freezing technology.
PubDate: 2024-08-06
-
- Machine Learning-based Differentiation of Japanese Plum Cultivars Based on
Metabolite Profiling-
Free pre-print version: Loading...
Abstract: Abstract This study investigates the metabolite diversity of twelve Japanese plum cultivars grown in South Africa to understand their differential organoleptic characteristics and nutritional properties. The goal is to differentiate or associate these plum cultivars based on their metabolic profiles. Metabolite profiling was conducted using gas chromatography-mass spectrometry (GC-MS) at different postharvest ripening stages. Different unsupervised machine learning algorithms were applied: hierarchical clustering, K-means clustering, Density-Based Spatial Applications with Noise, and principal component analysis (PCA). Results revealed that each cultivar contains a unique combination of 13 amino acids, 4 sugars (contributing to organoleptic characteristics), and numerous phenolic compounds and antioxidant activities (contributing to nutritional value). The levels of these compounds are cultivar-dependent and vary with postharvest stages. The number of clusters of plum cultivars varied with both the clustering algorithm and postharvest stages. However, certain cultivars were consistently grouped regardless of the clustering method, indicating similar characteristics and responses to storage and shelf-life conditions. Similar consistent groupings were observed after cold storage and shelf life. Our findings also showed that K-means clustering is the most effective model for plum cultivar differentiation based on the Silhouette Score and Davies-Bouldin Index. This study enhances our understanding of how metabolites evolve over different postharvest stages and provides a robust framework for differentiating plum cultivars, which can aid in sorting and grading operations. The research offers actionable insights to improve postharvest handling and storage practices, which are critical for maintaining the nutritional quality of plums, an important fruit for human health.
PubDate: 2024-08-03
-
- Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying
Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens)
Larvae-
Free pre-print version: Loading...
Abstract: Abstract Black soldier fly larvae (BSFL) are gaining attention as an alternative protein source in food and feed, promoting a circular economy, particularly in their dried form. In the literature, monitoring the behavior of larvae in a humid environment has not been established under different conditions of temperature and relative humidity as well as the quality of dried larvae is not always correlated to the conditions of drying. Therefore, this study comprehensively analyses the adsorption–desorption isotherms, drying kinetics, and subsequent quality changes of dried BSFL. Sorption isotherms were assessed at 40, 50, 60, and 70 °C using the gravimetric method, followed by mathematical modelling and determination of thermodynamic variables. Thin-layer drying kinetics were studied in a forced-air oven at the same temperatures, with a subsequent proximate analysis of the dried larvae. Among eight sorption isotherm models evaluated, the Peleg model provided the best fit, revealing type II sorption isotherms with an optimal storage water activity of 0.38. The Page model accurately described the drying kinetics of BSFL across all temperatures. Moisture diffusion coefficients ranged from 6.15 × 10–11 to 2.63 × 10–10 m2/s, with an activation energy of 48.66 kJ/mol. The dried larvae displayed impressive protein levels, varying from 39.67 ± 0.28% to 45.29 ± 0.07%, exceeding the minimum requirements set in the global insect production industry. Higher drying temperatures significantly impacted the proximate composition, reducing larvae quality. These findings underscore the potential of BSFL as a valuable protein source and enhance the understanding of their sorption behavior and quality attributes during drying. This study contributes to the optimization of drying conditions for improving the quality of BSFL as a sustainable protein alternative.
PubDate: 2024-07-31
-
- Transcriptomic Analysis Reveals Mechanisms Underlying the Inhibitory
Effects of (E)-2-Heptenal on Spore Germination of Aspergillus Flavus-
Free pre-print version: Loading...
Abstract: Abstract Plant volatile organic compounds are an abundant resource that can be used to explore natural gaseous fungicides. Recently, we found that (E)-2-heptenal, a green leaf volatile, could effectively inhibit the growth of Aspergillus flavus, showing promise for application as a biofumigant to prevent grain spoilage by A. flavus. In this study, the inhibitory effects of (E)-2-heptenal on A. flavus spore germination and mechanisms underlying these effects were investigated through morphological, biochemical, and transcriptomic analyses. The minimum inhibitory concentration and minimum fungicidal concentration of (E)-2-heptenal for spore germination of A. flavus were 4.0 and 6.0 µL/mL, respectively. (E)-2-heptenal treatment resulted in irregularly deformed, collapsed, and ruptured surface morphology of A. flavus spores, as well as destroyed cell wall integrity and reduced ergosterol content in A. flavus spores. Transcriptomic analysis revealed 4,312 differentially expressed genes in A. flavus spores exposed to (E)-2-heptenal, including 1,913 upregulated and 2,399 downregulated genes; these genes were mainly involved in ribosome biogenesis, cell cycle, linoleic acid metabolism, MAPK signaling, nucleoplasmic transport, meiosis, lipoic acid metabolism, DNA replication, and pyruvate metabolism pathways. (E)-2-heptenal can induce reactive oxygen species accumulation and mitochondrial dysfunction in A. flavus spores in a dose-dependent manner. Besides, DNA damage and autophagy was observed in (E)-2-heptenal-treated A. flavus spores with 4′,6-diamidino-2-phenylindole and monodansylcadaverine fluorescence staining. The findings of the present study provide insights into the underlying inhibitory mechanisms of (E)-2-heptenal on A. flavus spore germination.
PubDate: 2024-07-30
-
- Identification of Polyphenol Oxidase Inhibitors from the Root of Pueraria
Lobata: Inhibitor Profiles, Kinetics Analysis and Molecular Interaction-
Free pre-print version: Loading...
Abstract: Abstract Enzymatic browning induced by polyphenol oxidase (PPO) plays a significant role to quality reduction in fruit and vegetables. PPO inhibitors derived from natural products are gaining attention for their strong inhibitory abilities and low toxicity. This study aims to identify the component of phenolic-rich extract from Pueraria lobata root and evaluate their inhibitory capacity on PPO. The results showed that nine phenolics were identified by UPLC-QE-Orbitrap-MS method as PPO effective inhibitors based on their IC50 values, in which kaempferol showed the strongest inhibitory effect. Among the inhibitors, kaempferol, daidzein, phloretin and luteolin with different inhibitory abilities were selected as representative flavonols, isoflavones, chalcones and flavonoids compounds to investigate the kinetics analysis and molecular interaction. Kaempferol and daidzein exhibited competitive inhibition on PPO, while phloretin and luteolin showed mixed-type and non-competitive inhibition, respectively. According to the fluorescence spectra results, these inhibitors were bound to PPO and quenching fluorescence, among which kaempferol showed the highest Kb value and accompanied by the blueshift. Molecular docking results indicated that the inhibitors interact with PPO primarily through hydrophobic interactions, van der Waals forces and hydrogen bonds, in which kaempferol showed the strongest binding ability with the lowest binding energy. This research provides a theoretical basis for the practical application of Pueraria lobata root extracts as natural PPO inhibitors in the food industry.
PubDate: 2024-07-30
-
- 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological
and Printing Behavior with Post-Processing Stability-
Free pre-print version: Loading...
Abstract: Abstract Printing foods in the desired shape with minimal additives and their stability after printing are the most important points for 3D food technology. In this study, the effects of water (5%, 10%, 15%, and 20%) and salt (0.5%, 1%, 1.5%, and 2%) on the printability of meat paste were evaluated to achieve improved textural and rheological properties. The printing parameters were examined at every stage, starting from the line thickness of the printed product, until the final 3D printed product was obtained. Accordingly, meat printability determined using different ingredient flow speed (3, 3.5, 4, 4.5, and 5), fill factor (1.2%, 1.3%, 1.4%, 1.5%, and 1.6%) and distance between layers (1.2, 1.4, and 1.6 mm). Salt addition increased the firmness and consistency of the samples, while the viscosity, storage modulus, and loss modulus decreased with the addition of water. Considering the line thickness and outer length, the most appropriate shape was obtained with 10% water and 1.5% salt. The optimal ingredient flow speed, fill factor, and distance between layers at a constant printing speed (2500 mm/min) were 3, 1.2%, and 1.4 mm, respectively. Four-layer-infilled 3D-printed samples maintained their initial shape after cooking, regardless of the cooking method. However, only baked products maintained their initial shapes among full-infilled samples. Although water and salt have different functions in meat, the use of the appropriate ratio is necessary for 3D-printed meat-based products to provide printability and post-production stability. To sum up optimum parameters and road map for printing meat and meat products including leftover meats and low-value by-products were revealed.
PubDate: 2024-07-29
-
- Bioactive Amines in Conventional and Non-Conventional Edible Plants from
Brazil: Health Benefits and Concerns-
Free pre-print version: Loading...
Abstract: Bioactive amines in foods are associated with beneficial health effects, but some can also cause food poisoning and intolerance. This study aimed to investigate the occurrence and levels of nine bioactive amines in ten conventional and non-conventional fruits and vegetables (seriguela, marolo, custard apple, acerola, jabuticaba, starfruit, kale, ora-pro-nobis, almeirão-roxo, and serralha) using HPLC-FL. Putrescine was the prevalent amine in custard apple, acerola, and ora-pro-nobis; whereas spermidine was predominant in jabuticaba, starfruit, and kale; and tyramine in seriguela and marolo. Tryptamine was not detected in any sample. Histamine was only detected in ora-pro-nobis, and serotonin only in starfruit. Total amine contents ranged from 3.24 to 58.83 mg/kg, with the lowest levels in serralha and the highest in seriguela. The median contents of spermidine varied from 1.32 to 13.42 mg/kg, with the lowest levels in serralha and the highest in seriguela. The highest agmatine levels were found in acerola, starfruit and serralha. Based on the levels of amines, seriguela, marolo, custard apple, acerola, jabuticaba, and kale could be dietary sources of the polyamine spermidine; and starfruit a source of serotonin. However, individuals using monoamine-oxidase inhibitor drugs should limit the consumption of seriguela and marolo, due to the high tyramine levels, to avoid adverse effects. In a similar way, individuals with histamine intolerance should avoid the consumption of ora-pro-nobis. Graphical
PubDate: 2024-07-26
-
- Quality Characteristics and Thermal Behavior Diversity of Traditional
Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso-
Free pre-print version: Loading...
Abstract: Abstract The aim of this study was to establish a comparative analysis of the physicochemical and the thermal behavior by p-NMR for solid fat content (SFC), and differential scanning calorimetry (DSC) of shea butter (SB) from Burkina Faso, related to different traditional extraction processes. Thirty-seven samples obtained from different localities were collected from local producers and analyzed for chemical indexes, unsaponifiable matter content (UMC), color, yellow index, fatty acids (FA) profile, and thermal behavior. Results showed that stearic acid (34%−47.2%) and oleic acid (40.8%−51%) were the most abundant FA. Chemical quality variations among those samples were observed: UMC (3.0%±1.0%–12.0%±0.1%), peroxide value (4.6 ± 0.1 to 44.5 ± 0.2 meqO2/kg), iodine value by GC (50.5 to 64.2), free fatty acids (1.1%± 0.1%–9.7%±0.1%). Statistically significant relationships were observed between thermal properties and chemical parameters. The results were subjected to clustering and principal component analysis (PCA). Results showed that a great diversity exists among crude shea butter samples from Burkina Faso which is due to both regional variation and difference in extraction processes. A standardization of the process could help to improve the quality.
PubDate: 2024-07-23
-
- Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions:
Impact on the Physicochemical, Microbial, and Sensory Properties of
Chicken Meatballs-
Free pre-print version: Loading...
Abstract: In this study, nanoemulsions (NEs) were prepared using different concentrations of clove essential oil (2.0, 2.5, and 3.0% CEO) and then their particle size, zeta potential, and encapsulation efficiency were characterized. Three formulations of a model processed meat (chicken meatballs) were prepared containing 0 ml (control, “C”), 10 ml (CEO-NE, “T1”), or 15 ml (CEO-NE, “T2”) of nanoemulsion per 100 g of meatballs. The physicochemical, microbiological, and sensory attributes of these products were determined during storage for 20 days at a refrigerated temperature (4 ± 1 °C). The addition of the nanoemulsions as preservative retarded color fading (loss of redness) of the meatballs during storage, which was attributed to the natural antioxidant properties of the essential oils. Moreover, the generation of lipid oxidation reaction products (TBARS) during storage was significantly lower (p < 0.05) for the nanoemulsion-treated meatballs than for the control, which was also attributed to the antioxidant properties of the essential oil. The addition of the nanoemulsions to the meatballs also improved their resistance to microbial contamination, reducing the total viable, psychotropic, and yeast and mold counts. Indeed, all these values remained within permissible limits during storage. Furthermore, the incorporation of the nanoemulsions did not adversely impact the textural attributes or water holding properties of the meatballs. Sensory evaluation showed that nanoemulsion-treated chicken meatballs maintained their desirable appearance, flavor, juiciness, and overall acceptability throughout the study period. In contrast, a significant (p < 0.05) decrease in overall acceptability scores of the control group was observed from day 10, rendering it less acceptable to the panelists. In conclusion, the incorporation of nano-encapsulated clove essential oil proved enhancing the quality, safety, and shelf-life of chicken meatballs. Consequently, they could serve as a natural preservative for application in preservation of foods. Graphical
PubDate: 2024-07-08
-
- Effects of Konjac Glucomannan with Different Molecular Weights on
Functional and Structural Properties of κ-carrageenan Composite Gel-
Free pre-print version: Loading...
Abstract: Abstract In this study, the properties of konjac glucomannan with different molecular weights and their effects on the functional and structural properties of κ-carrageenan (κ-CA) composite gel were analyzed. Native konjac glucomannan (K1: Mw = 67,158 g/mol) was hydrolyzed by β-mannanase to obtain three konjac glucomannan with different molecular weights (K2: Mw = 65,124 g/mol, K3: Mw = 32,302 g/mol, and K4: Mw = 17,102 g/mol). The results showed that the hydrolyzed K2, K3, and K4 had lower viscosity, more loose and porous structure, shorter molecular chain and stronger antioxidant activity than native K1. K2 and K3 increased the hardness, gumminess, chewiness, water holding capacity and stronger antioxidant activity but decreased the cohesiveness, resilience, and transparency of κ-CA gel. Hierarchical cluster analysis confirmed that K2/κ-CA and K3/κ-CA gels had good gel properties with better texture and water holding capacity as compared to the other samples, which might be related to their smoother and more compact gel structure and enhanced hydrogen bond. The competition for water molecules between κ-CA and over degraded K4 induced the poor water holding capacity and gel structure for their composite gel. The results revealed the gelation changes of κ-CA composite gel affecting by konjac glucomannan with different molecular weights, and can lay a theoretical foundation for the development and application of their compound food additive.
PubDate: 2024-07-04
-
- Elucidating the Influence of Coating Materials in the Microencapsulation
Process of Hempseed Oil Via Spray Drying: A Comprehensive Analysis of
Physicochemical Attributes, Oxidation Stability, and Thermal Properties-
Free pre-print version: Loading...
Abstract: Abstract In this study, it was aimed to investigate the effect of different coating materials on the microencapsulation of hempseed oil by spray drying. For this purpose, hempseed oil emulsions were prepared with skimmed milk powder (SMP), maltodextrin (MD), and whey protein concentrate (WPC). The properties of these emulsions including rheological, zeta potential, and physicochemical properties were analyzed. Then, hempseed oil microcapsules were produced using spray drying. The effect of the different coating materials on spray-dried hempseed oil capsules was evaluated in terms of microencapsulation yield, surface oil, microencapsulation efficiency, oxidation stability, and physicochemical properties. The combinations of SMP (50.58%) or WPC (56.21%) with MD significantly enhanced the microencapsulation yield. The highest microencapsulation efficiency (92.16%) was obtained in the microcapsule with SMP: MD. This microcapsule with SMP: MD also showed higher oxidative stability compared to other microcapsules. Besides, this combination (SMP: MD) effectively protected the hempseed oil against oxidation during the Schaal oven test. Additionally, spray-dried hempseed oil microcapsules were characterized using FT-IR, TGA, and SEM. It was determined that using MD as a coating material improved the thermal stability of the microcapsules. As a result, it was concluded that the SMP: MD as a coating material was suitable for the microencapsulation of hempseed oil.
PubDate: 2024-06-27
-
