Storage stability and antioxidant activities of lutein extracted from yellow silk cocoons (Bombyx mori) in Thailand

This study aimed to determine how different forms of lutein found in nature affected their thermal stability, degradation, and antioxidant activities. The findings show that commercial lutein (CL) degraded faster than silk luteins (SLs) at ≤ 4 °C. The two-stage first-order kinetics of thermal degradation showed that Ea for SLs was 4.6-9.5 times higher than CL. However, at ≥ 25 °C, both the CL and SLs degraded rapidly within one month. SLs had half-life at 4 °C from 10 to 104 wks. FTIR and HRMS analysis revealed that their oxidation products were similar (C₁₈H₂₆O₂: 297 m/z). Based on IC₅₀, antioxidant activities of SLs were superior to CL. The stability and antioxidant capacity of lutein may be influenced by its naturally occurring forms. The naturally occurring forms and unpurified state of lutein can affect its stability and antioxidant activity, which must be considered when storing lutein at different temperatures.

Recovery rates of selected body odor substances in different textiles applying various work-up and storage conditions measured by gas chromatography-mass spectrometry

BACKGROUND

Body odor is an important aspect in interpersonal communication. For psychological and chemical research on body odors, suitable procedures for sampling and application, and analysis of body odors are essential. In this study, different textile fabrics (polyester, cotton, and Gazin gauze) were comparatively evaluated in view of their potential suitability for body odor sampling by determining recovery rates of selected body odor substances. In addition, the impact of sample preparation and storage conditions on the recovery rates was determined.

RESULTS

The recovery rates of dimethyl disulfide, (E)-non-2-enal, 5α-androst-16-en-3-one, 6-methylhept-5-en-2-one, heptanal and 3-sulfanylhexan-1-ol were determined under different conditions of storage (storage for 30 min at room temperature or storage for 30 min at room temperature followed by freezing at - 80 °C for 4 weeks) and sample work-up (solvent extraction with and without solvent-assisted flavour evaporation, in the following: SAFE). SAFE led to overall lower recovery rates with a significant effect for (E)-non-2-enal and 5α-androst-16-en-3-one. Nevertheless, the results showed that SAFE can be an essential step when working with a complex matrix. When comparing the different fabrics, except for (E)-non-2-enal no difference between the recovery rates obtained for cotton and polyester became evident. Gazin gauze showed lower recovery rates for all compounds. Finally, our results showed that the here investigated target compounds are stable during storage for four weeks at - 80 °C.

SIGNIFICANCE AND NOVELTY

The results show on the one hand that the here investigated compounds were stable during storage and that the fiber type had limited influence on overall recovery rates. On the other hand, they highlight the limitations of using textile materials for sampling of volatile substances, especially with regard to low recovery rates for certain substances and the necessity of material pre-treatment or distillation steps for enabling GC-MS analysis after solvent extraction.

Stability of enzyme immobilized on the nanofluidic channel surface

The lifetime of an enzyme is critical to prevent system failure and optimize maintenance schedules in biological and analytical chemistry. The lifetime metrics of an enzyme can be evaluated from enzyme activity in terms of catalytic cycles per enzyme at various storage times. Trypsin, which is a gold-standard enzyme in proteomics, has been known to decrease activity due to self-digestion. To improve the activity of trypsin, enzyme reactors have developed by immobilizing in micro and nanospace. However, an evaluation method for the catalytic cycle has not been established due to major issues such as nonuniform space, unstable liquid transport, and self-digestion during immobilization in conventional work. To solve these issues, we have previously developed an ultra-fast enzyme reactor with a well-defined nanofabrication method, stable liquid transport, and partial enzyme modification. Here, we aimed to investigate catalytic cycles in a nanochannel. To extend enzyme lifetime efficiently, we have evaluated the optimal immobilization process and catalytic cycles of trypsin. As a result, immobilized enzyme densities by the trypsinogen immobilization process were increased at all concentrations compared to the trypsin immobilization process. To evaluate the lifetime of trypsin, the immobilized enzyme densities and activities were almost the same before and after 72 h of enzyme storage, and the calculated catalytic cycles were 1740. These results indicated that self-digestion of the immobilized enzyme was highly suppressed. Consequently, the reaction efficiency has been evaluated depending on the catalytic cycles from the substrate for the first time, while preventing self-digestion by trypsin.

Stabilization and quantitative measurement of nicotinamide adenine dinucleotide in human whole blood using dried blood spot sampling

Nicotinamide adenine dinucleotide (NAD⁺) is a coenzyme essential for energy production. Recently, associations between NAD⁺ and aging-related diseases have been reported, and NAD⁺ precursors that increase NAD⁺ concentration in the body have been acknowledged as anti-aging supplements. However, there have been only a few studies on the link between aging or aging-related diseases and human blood NAD⁺ concentration because NAD⁺ and its precursors are unstable in blood and difficult to measure. Therefore, we aimed to construct a quantitative NAD⁺ measurement method that is simpler than the existing methods. The calibration standards of NAD⁺ showed good linearity (0.9936 to 0.9990) in the range of 0.25 to 200 μM, and the lower limit of quantification was 0.5 to 2 μM. We found that QIAcard FTA DMPK-B maintained NAD⁺ stability of 85% or more for at least 2 weeks at 4 °C and 1 week at room temperature using the dried blood spot method. Additionally, NAD⁺ stability in the blood extraction solution was more than 90% for 2 months. To our knowledge, there has been no report on a quantitative NAD⁺ measurement method in human whole blood that can be performed with as little as 5 μL of blood and can be easily implemented at both medical clinics and private homes. Our simple and convenient method has the potential to become the gold standard for NAD⁺ measurement in blood. It is expected to contribute to the acceleration of research on the correlation between aging or aging-related diseases and NAD⁺ concentration in human blood.

Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activities

The obtained garden cress 6-day sprouts phenolic-rich extract (GCSP) contained efficient health-promoting antioxidant-phenolic compounds. To improve the stability, bioavailability, and functional properties of these valuable phenolic compounds, GCSP was encapsulated by freeze-drying technique using different ratios of garden cress gum (GG) and maltodextrin (M) in the absence and presence of sonication (S). The prepared S/GG-microcapsule retained the highest phenolic content (95%), antioxidant activity (141.6%), and encapsulation efficiency (98.2%). It displayed the highest bio-accessibility of GCSP-phenolic compounds in simulated intestine fluid (87%) and demonstrated the greatest storage-stability at 40 °C for 60 days. S/GG-microcapsule possessed better physical properties including moisture, solubility, swelling, and morphological structures using SEM. The main spectral features, crosslinking, and improved thermal stability were demonstrated for S/GG-microcapsule using FTIR and thermogravimetric analyses. S/GG-microcapsule demonstrated much greater antibacterial activity than GCSP against pathogenic bacteria. S/GG-microcapsule can be added to different food products to improve their antioxidant and antibacterial properties.

Survivability of probiotics encapsulated in kelp nanocellulose/alginate microcapsules on microfluidic device

Probiotics are living microorganisms that can produce health benefits to the host only when they are ingested in sufficient quantities and reach the intestines active state. However, the external environment that probiotics face for a long time before administration and the low pH environment in the stomach after administration can greatly reduce their activity. In this work, we proposed a simple microfluidic encapsulation strategy to efficiently prepare the probiotics-loaded nanocellulose/alginate delivery system, which can improve the storage stability and gastrointestinal survival rate of probiotics. The microcapsules were found to be monodisperse, and the average particle size was<500 μm by observing the microstructure and macroscopic morphology. The kelp nanocellulose was cross-linked in the microcapsule and formed a dense surface with alginate. Through the simulated gastrointestinal digestion experiment, it was found that the survival of probiotics in microcapsules containing 0.5 % and 1.5 % kelp nanocellulose decreased by 1.77 log CFU/g and 1.65 log CFU/g respectively, which was significantly lower than that of nanocellulose-free microcapsules (3.70 log CFU/g). And all the treated groups could release probiotics above 7 log CFU/g after digesting intestinal juice for 6 h. Furthermore, through the storage experiment, it was found that the microcapsules with 1.5 % kelp nanocellulose could still release 8.07 log CFU/g probiotics after four weeks. The results provide a new strategy for probiotics processing and extensive high-value utilization of marine natural products.

A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders

The addition of edible fiber could affect the shelf life of cookies, which can have a positive or negative impact depending on the source of fiber. This study is in continuation of two previously published papers to investigate the storage stability of cookies incorporated with 4.5% beetroot leaf powder (BLP), with 7% sapota fiber powder (SFP) and reference cookies during 15 months at ambient temperature by analyses of physicochemical, microbial and sensory properties on each specified month using international standard methods. It was found that with increasing storage period, there was an increment in moisture content, peroxide value, free fatty acids and microbial population including total aerobic bacteria and yeast and mold colonies of all cookies; the lowest values being for cookies with 7% SFP (5.70%, 4.12 mEqO2/1000 g cookie's fat, 1.47%, 2.73 and 2.36 log CFU/g dried cookie, respectively). In contrast, the reverse trend was found in pH value. At the end of storage, a significant difference (p ≤ 0.05) was observed between reference cookies and other cookies regarding moisture content, peroxide value, free fatty acids and overall sensory acceptability; the quality of cookies supplemented with 7% SFP being desirable, followed by cookies with 4.5% BLP, and then reference cookies.

Ti-substituted O3-type layered oxide cathode material with high-voltage stability for sodium-ion batteries

O3-type layered transition metal oxides (Na_xTMO₂) have attracted extensive attention as a promising cathode material for sodium-ion batteries because of their high capacity. However, the irreversible phase transition especially cycled under high voltage remains a concerning challenge for Na_xTMO₂. Herein, a Ti-substituted NaNi_0.5Co_0.2Mn_0.3O₂ cathode with strongly suppressed phase transition and enhanced storage stability is investigated. The Ti substitution effectively inhibits the irreversible phase transition and alleviates the structural change even charged to 4.3 V during the repeated Na⁺ deintercalation process. After storing in air or water, the original O3 phase structure of the material is integrally maintained without the generation of impurity phase. As a result, the as-prepared material shows excellent long-term cycle stability and rate performance when charged to a high voltage of 4.3 V.

Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk

The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the functional properties, flavor characteristics, and storage stability of soybean milk at 4 °C were investigated. Results indicated that non-sonicated soymilk had the maximum particle size D4, 3 of 2.47 ± 0.47 µm, while 9 min high intensity ultrasound (HIU) decreased D4, 3 to 0.44 ± 0.01 µm. 9 min of HIU decreased the total number of microorganisms in soymilk from 4.51 to 3.95 Log (CFU/mL). Moreover, 9 min HIU increased the absolute value of ζ-potential from 36.43 to 34.13 mV. Turbiscan test showed that 9 min HIU decreased the instability index of soymilk from 0.78 to 0.65. Furthermore, sensory analysis, electronic nose, electronic tongue, and gas chromatography-mass spectrometry showed that 7 min HIU decreased the content of aldehydes, furans, ketones, and alcohols by 52.09%, 75.01%, 56.79%, and 57.27%, respectively.

An imidazole modified lipid confers enhanced mRNA-LNP stability and strong immunization properties in mice and non-human primates

The mRNA vaccine technology has promising applications to fight infectious diseases as demonstrated by the licensing of two mRNA-based vaccines, Comirnaty® (Pfizer/BioNtech) and Spikevax® (Moderna), in the context of the Covid-19 crisis. Safe and effective delivery systems are essential to the performance of these vaccines and lipid nanoparticles (LNPs) able to entrap, protect and deliver the mRNA in vivo are considered by many as the current "best in class". Nevertheless, current mRNA/LNP vaccine technology has still some limitations, one of them being thermostability, as evidenced by the ultracold distribution chain required for the licensed vaccines. We found that the thermostability of mRNA/LNP, could be improved by a novel imidazole modified lipid, DOG-IM4, in combination with standard helper lipids. DOG-IM4 comprises an ionizable head group consisting of imidazole, a dioleoyl lipid tail and a short flexible polyoxyethylene spacer between the head and tail. Here we describe the synthesis of DOG-IM4 and show that DOG-IM4 LNPs confer strong immunization properties to influenza HA mRNA in mice and macaques and a remarkable stability to the encapsulated mRNA when stored liquid in phosphate buffered saline at 4 °C. We speculate the increased stability to result from some specific attributes of the lipid's imidazole head group.

The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology

Multiple-layer coating technology has widely applied to the quality modification of bioactive ingredients nowadays. This research used a rotary side-spray fluid bed to manufacture chlorophyll multiple-layer particles to adjust control release characteristics. The chlorophyll extracts were coated with sodium alginate (A1) and sodium caseinate (CA1) as the primary layer on sugar spheres and the product yield was 96.98 and 96.71%, respectively. The content of chlorophyll a and b (μg/g) were 41.04 and 13.20 in A1, 47.40 and 13.68 in CA1. The Fourier-transform infrared spectroscopy confirmed the bonding change and increase stability. The CA1 was coated with sodium alginate (CA-A), sodium carboxymethylcellulose (CA-C) and xanthan gum (CA-X) as the secondary layer, which can increase coated integrity, shell strength and thermal stability. The simulated gastrointestinal fluid showed 30.11% release in the stomach and 94.27% in the intestine, which improved release control characteristics. Increased retention rate and color stability in the storage test.

Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology

Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to develop red lentil enriched chips for use as a healthy and nutritious snack food. Due to the health concerns about high fat content of the fried chips, the samples were oven-baked instead of frying. Response surface methodology was used to investigate the effect of process parameters (red lentil flour ratio, baking temperature and time) on physicochemical, textural, nutritional, and bioactive properties of the chips. The samples were also evaluated in terms of taste, odor, crispness, and general acceptance by the panelists. The highest antioxidant capacity, total phenolic content and hydroxymethyl furfural content was achived with the sample supplememented with 50% red lentil flour and baked at the highest temperature and time used in the study (190 °C, 9 min). Red lentil flour supplementation increased protein and resistant starch content of the chips. The highest resistant starch content of the samples and lowest in vitro glycemic index value were achieved with the sample prepared with 50% red lentil flour supplementation. These results of this study proved that red lentil is a good source to be used for enrichment of oven-baked wheat chips as a novel snack food with high nutritional values and low in vitro glycemic index.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05237-8.

Animal fats valorization to green transportations fuels: From concept to industrially relevant scale validation

The potential of animal fats hydroconversion is experimentally investigated and validated in industrially relevant scale via the production of 100 L of transportation fuels. The experimental testing has indicated that mild hydrotreatment conditions are associated with low hydrogen consumption without significantly penalties in product quality. The optimal operating conditions (pressure of 6.89 MPa, H₂/oil ratio of 84.95 Sm³ and LHSV of 1 hr^-1) identified were also applied in the industrially relevant scale hydroprocessing pilot to validate the scale-up potential of the technology. The produced fuel is characterized by 5 wppm sulphur, 79.3 cetane index and 44.4 MJ/kg heating value, offering an advantage in compression ignition engines. The produced fuel can be blended up to 20% v/v with fossil diesel rendering a high bio-content diesel abiding by the EN 590 standard. It was found that, up to 20% per volume can be added in diesel without exceeding the requirements for CFPP standards for Greek winter diesel. Towards the commercialization of the technology with respect to the animal fats logistics, a dedicated 6-month storage stability study revealed that animal fats can be stored for up to three to four months at ambient conditions. The findings, indicate that the suggested technology is mature technology as applied successfully in the industrially-relevant-scale providing also the process data.

Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products

Pectin oligosaccharides with a molecular weight greater than 700 Da was obtained from the pomace of kiwi (Actinidia arguta). Based on characteristics analysis and inhibitory activity of advanced glycation end products (AGEs) formation in vitro, the target pectin oligosaccharides was added to infant formulas and then subjected to accelerated storage. Results showed that pectin oligosaccharides supplementation inhibited the browning of infant formulas and glassy transition of lactose, and slowed down the increase of water activity under accelerated storage conditions. Pectin oligosaccharides also inhibited the formation of AGEs in infant formulas, such as 5-(hydroxymethyl)furfural, N^ε-carboxymethyl-lysine, N^ε-carboxyethyl-lysine, methylglyoxal hydromidazolones, glyoxal hydromidazolones, glyoxal-lysine dimer, methylglyoxal-lysine dimer and pyrraline. Besides, permeability studies using Caco-2 cell monolayer also showed that pectin oligosaccharides supplementation inhibited the intestinal absorption of AGEs, especially 5-(hydroxymethyl)furfural, Nε-carboxymethyl-lysine, Nε-carboxyethyl-lysine and glyoxal hydromidazolones. These results provide a reliable theoretical basis for the application of pectin oligosaccharides in infant formulas.

Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging

Lipid oxidation and microbial proliferations were studied in pork loaves prepared with incorporation of blood and liver protein hydrolysates stored in aerobic and MAP packaging for 28 and 42 days at 4 ± 1 ºC. In in-vitro trials selected levels i.e. blood hydrolysate (T1 and T3-600 mg/g), and liver hydrolysate (T2 and T4-600 mg/g), control without hydrolysate (C1-00 and C2-00 mg/g) w/w of emulsion, were added into pork loaves and packaged under aerobic (C1, T1 and T2) and MAP (C2, T3 and T4) condition. Physico-chemicals as pH, water activity_, titratable acidity, lipid-oxidations, color profile, textural indices, microbial qualities and sensorial properties were analyzed. Significant (p < 0.05) lower lipid oxidation, microbial proliferations and decrease in sensory attributes were seen for tested groups and MAP than aerobic packaging. It can be concluded that pork loaves containing porcine blood and liver hydrolysates can be successfully stored upto 28th days in aerobically packed and 42 days in MAP condition at refrigerated storage with acceptable physico-chemical, oxidative stability, microbiological and sensory quality. Whereas, pork loves prepared with blood hydrolysate (T3-600 mg/g), packaged under MAP condition were superior for all studied attributes than other groups. Blood and liver hydrolysate might be used as an alternative to synthetic preservative for meat preservation.

The feasibility and temporal storability of gas phase standards of volatile organic compounds prepared through liquid phase vaporization in polyester aluminum bags at room temperature

Currently, the presence of many classes of volatile organic compounds (VOCs) in indoor air is well recognized. There is an impetus to accurately quantify airborne VOCs for the proper assessment of their human health risks. VOC standards prepared in a solvent are often vaporized in N₂ gas-filled sampling bags for external calibration as the use of grab sampling bags is a common practice for the collection of real ambient air samples. Such practices can nontheless be subject to many sources of biases in their calibration (e.g., VOC chemical reaction with the solvent, adsorption on the bag interior surface, or leakage). The main goal of this work is to measure the temporal stability of 11 VOC targets (benzene, toluene, o-xylene, styrene, propionaldehyde, n-butyraldehyde, isovaleraldehyde, valeraldehyde, acrylonitrile, isoprene, and methyl ethyl ketone) selected in this research over 24 h which started 10 min after the injection and vaporization of liquid-phase standards (all prepared in methanol solvent) into polyester aluminum (PEA) bags containing 1 atm N₂. Although all tested VOCs showed gradual decreases of their concentrations (e.g., >17% in 24 h), the aromatic hydrocarbon VOCs (namely BTXS) yielded the best relative recoveries (e.g., decreases of 11%-30% in 24 h) and relative errors (e.g., relative standard error (RSE) = 2.14-3.59%) in 5 replicate tests. A good linear relationship was established between the 24 h VOC relative recovery and molecular weight (R² > 0.81). The results of this study offers valuable clues to properly reduce the bias in the calibration of gas-phase VOC standards when calibrating the system through the vaporization of liquid-phase VOC standards prepared in a solvent.

Dataset of ultrasound-assisted extraction of anthocyanin from the petals of Clitoria ternatea using Taguchi method and effect of storage conditions on the anthocyanin stability

Anthocyanins are natural water-soluble colourants with a number of reported health benefits and are an excellent alternative to artificial dyes. Anthocyanins from Clitoria ternatea were obtained using ultrasound-assisted extraction with glycerol-water (60:40 w/v). The anthocyanins in the extract were measured at wavelength 550 and 700 nm using a UV-visible spectrophotometer and expressed in terms of total anthocyanins content (TAC). Taguchi method was employed to optimize the extraction parameters that include the extraction time (30 to 50 min), extraction temperature (40 to 60 °C), and solvent to solid ratio (10:1 to 30:1), with TAC as the response. The obtained data showed the optimum extraction parameters as 30 min extraction time, 50 °C extraction temperature, and 10:1 solvent to solid ratio. The anthocyanin's storage stability was analyzed for 7 days at varying storage temperatures and exposure to light. The present dataset in this article indicated the glycerol-water system as a green alternative for anthocyanin extraction and acted as a storage medium. Furthermore, our methodology can be applied to optimize the anthocyanins extraction process, manipulate storage conditions and improve the extract quality.

Raman spectroscopic evaluation of crystallinity, chemical composition and stability of pharmaceutical powder aerosols

Raman spectroscopy was used to evaluate the effects of temperature and humidity on the physicochemical stability of inhalable spray-dried (SD) powders containing budesonide (BUD) and crystalline or amorphous lactose. Powders prepared by spray drying of BUD-lactose solution or suspension containing lactose crystals in BUD solution were stored for 0, 1 and 7 days at 25 °C/60 RH or 40 °C/75 RH. Bulk powders along with the large and small particle size fractions collected on stages 2 and 5, respectively, of the Next Generation Impactor (NGI) were chemically characterised. SD powder from solution contained BUD and lactose in amorphous form and both components were homogeneously distributed in bulk and in the particles collected from the two NGI stages. In contrast, SD powder from suspension showed heterogeneous distribution of lactose and drug in the particles containing crystalline lactose. After 1 day of storage at either condition, recrystallisation and changes in the chemical composition of the particles for the SD powder from solution occurred. The number of drug-only particles increased by 70 on stage 5, whereas most particles on stage 2 still contained both drug and lactose. These changes were not observed in the SD powder from suspension after storage, confirming superior stability of the SD powder obtained from suspension.

Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization

This study was designed to compare the properties of myofibrillar protein (MP) stabilized soybean oil-in-water emulsions fabricated by ultrasound-assisted emulsification (UAE), high-pressure homogenization (HPH) and high-speed homogenization (HSH). The emulsion properties, droplet characteristics, interfacial proteins, protein exposure extent, microrheological properties, multiple light scattering results, and 7 d storage stabilities of the three emulsions were specifically investigated. Our results indicate that UAE and HPH were better emulsification methods than HSH to obtain high-quality emulsions with higher emulsifying activity index (UAE 20.73 m²·g^-1, HPH 11.76 m²·g^-1 and HSH 6.80 m²·g^-1), whiteness (UAE 81.05, HPH 80.67 and HSH 74.09), viscosity coefficient (UAE 0.44 Pa·sⁿ, HPH 0.49 Pa·sⁿ and HSH 0.22 Pa·sⁿ), macroscopic viscosity index (UAE 2.31 nm^-2·s, HPH 0.38 nm^-2·s and HSH 0.34 nm^-2·s), and storage stability, especially for the UAE. Furthermore, UAE was a more efficient emulsification method than HPH to prepare the fine MP-soybean oil emulsion. The protein-coated oil droplets were observed in the three emulsions. The emulsion droplet size of the UAE-fabricated emulsion was the lowest (0.15 μm) while the interfacial protein concentration (93.37%) and the protein exposure extent were the highest among the three emulsions. During the 7 d storage, no separation was observed for the UAE-fabricated emulsion, while the emulsions fabricated by HPH and HSH were separated after storage for 5 d and 2 h. Therefore, this work suggests that UAE could be a better method than HPH and HSH to fabricate MP-soybean oil emulsion.

Water distribution and moisture-absorption in egg-white derived peptides: Effects on their physicochemical, conformational, thermostable, and self-assembled properties

Three egg-white derived peptides (DHTKE, MPDAHL, and FFGFN) were characterized with hydrophilia and water distributions. The effect of moisture exposure on their properties at 75% relative humidity for 30 h were further investigated. LF-NMR tests revealed that strong bound-water (relaxation time < 10 ms) accounted for more than 80% of total water in peptides after moisture-absorption. The absorbed water led to the pH of three peptides increase, antioxidant activities in vitro decrease, and diverse changes in their functional group vibrations, molecular hydrophobicity, and phase transformation properties. Compared to dried samples, the hydrated-DHTKE was pyrolyzed and hydrated-MPDAHL was oxidized over 160 °C, while the glass transition, melting, and crosslink temperatures of FFGFN all decreased after moisture-absorption. Moreover, the results indicated that moisture-absorption in FFGFN powder enhanced the surface-hydrophobicity of FFGFN-hydrogel and accelerated its self-organizations. This study provides a comprehensive understanding of moisture-absorption effects on peptides, with these changes potentially impacting storage recommendations and scientific interpretations.

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes

Preparation of highly stable Pickeringemulsions stabilized by food grade particles especially with low concentrations is of concern. In this study, the effects of two-step emulsification procedure with different sequential ultrasonic processes on the storage stability, droplets size, zeta potential, microstructures as well as the rheological behaviors of surimi particles-stabilized Pickeringemulsions with 0.6 oil-water ratio were investigated. The results showed that the surimi particles based-emulsions prepared by the homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) method both possessed excellent physical stability during 14 days storage. Particularly, the stability index of emulsions all exceeded 99.5% in the U-H groups. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscope (cryo-SEM) images provide evidence that more particles attached on the oil-water interfaces and the network structures formed via particle-particle interactions obviously arrested phase separation in H-U and U-H emulsions. Moreover, the Pickering emulsions obtained by two-step method all exhibited higher viscosity and storage modulus values, which were also conducive to the special storage stability of samples. In short, the storage stability of protein based-Pickering emulsions can be enhanced using homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) procedure.

Biochemical properties and shelf life of value-added fish cube and powder developed from hilsa shad (Tenualosa ilisha)

Hilsa shad (Tenualosa ilisha) is one of the most popular and tastiest fishes in Southeast Asia because of its unique soft texture, mouth-watering flavor, high nutritive value with high protein, and very high lipid, attractive body shape, and highly appealing shiny appearance. Recently increased productions of hilsa, in association with high demand but very high price, make it to be a good candidate for value-addition. The major challenge of hilsa value addition lies in its high lipid content, while lipids are the reasons for its unique tastiness. Under a national initiative, the present study therefore developed novel methods to prepare hilsa cube and hilsa powder by stabilizing lipids and proteins, which contained the original taste and flavor of hilsa, and had good storability in freezing and room temperature conditions for 6 months. The pre-spawning, moderate size (600–700g) female hilsa was used for product formulation. Proximate composition, biochemical qualities (TVB-N, TMA-N, pH, PV, TBA value, histamine content) of the hilsa cube and powder were analyzed following standard methods and sensory properties were analyzed using a 5-point hedonic scale. The biochemical parameters and sensory properties of the products varied based on ingredients used and the final product states. Both the products were in good quality for 6 months of storage, since cryoprotectants protected the protein quality both during freezing and high-temperature processing. Carotenoid extract from fresh carrots was found to be effective in reducing lipid oxidation in hilsa. Biochemical attributes in all products gradually decreased with storage time (p < 0.05). Almost similar sensory attributes were observed in both hilsa powder and hilsa cube, which were gradually decreased (p > 0.05) with the progress of the storage period. Both the products were within the acceptable quality limit during all storage periods and conditions. The results suggest that hilsa cube and powder have excellent quality standards, storage stability, and the possibility for fortifying ready-to-eat value-added hilsa products for the consumers at home and aboard.

Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability

Beetroot is a good source of natural food colorants given that it contains significant amount of betalain pigments. This study investigates the three-months storage stability of betalain extracts recovered from unsold beetroot by a specific enzymatic mix. The extract storability was evaluated by the kinetic degradation model of betacyanins and betaxanthins, as well as by pigment color attributes (CIELa*b* parameters) under dark and UV-light exposure at different temperatures (4, 25 and 40 °C). Considering all the tested storage conditions, betaxanthins appeared to be more stable than betacyanins in terms of degradation rate constant, half-life time and activation energy. The effect of UV-light was negligible if the pigment was not exposed to temperatures higher than the room one, since no relevant differences were found between the parameters studied at 4 and 25 °C. Taking into account the visual color, all the investigated color indexes (total color difference, chroma and hue) were mainly affected by temperature, even if mildly high (40 °C), and to a lesser extent by UV-light exposure.

Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol

Present study prepared curcumin-loaded nanoliposomes using bovine milk, krill phospholipids and cholesterol; and investigated the effects of cholesterol on membrane characteristics, storage stability and antibacterial properties of the curcumin nanoliposomes. Bovine milk phospholipids which have higher saturation than krill phospholipids resulted in formation of curcumin-loaded nanoliposomes with higher encapsulation efficiency (84.78%), larger absolute value of zeta potential and vesicle size (size: 159.15 ± 5.27 nm, zeta potential: -28.3 ± 0.62 mV). Cholesterol helps to formation of a more hydrophobic, compact and tighter bilayer membrane structure which improved the storage stability of nanoliposomes under alkaline (66.25 ± 0.46%), heat (43.25 ± 0.69%) and sunlight (49.44 ± 1.78%) conditions. In addition, curcumin-loaded nanoliposomes can effectively target infectious bacteria which secrete pore-forming toxins such as Staphylococcus aureus by causing the bacterial cell wall to lysis. Findings from present work can guide future development of novel antibacterial agents for use in food preservation.

Microbicidal effect and storage stability of neutral HOCl-containing aqueous gels with different thickening/gelling agents

Electrolyzed waters, containing mainly hypochlorous acid, are used in dental practice because of their high microbicidal effect. For wider use, three neutral electrolyzed water-based gels, namely, HOCl-containing aqueous gels were prepared with a thickening/gelling agent in this study. We evaluated their microbicidal effects against four strains and storage stabilities indicated by available chlorine concentration. Immediately after preparation, all gels (70 ppm) could completely remove microbes by a 3-min treatment. The gel prepared with xanthan gum remarkably reduced its available chlorine concentration even under shaded and refrigerated storage conditions, failing to maintain its microbicidal effect following 1-day storage, whereas other gels, prepared with carboxyvinyl polymer or agar, maintained effective concentration (>20 ppm), with high microbicidal effects following 9-day and 21-day storage, respectively. Neutral electrolyzed water-based gels might be useful to remove oral microbes. Based on our results, agar is the most suitable thickening/gelling agent from the viewpoint of storage stability.