Whey Protein Powder Analysis by Mid-Infrared Spectroscopy

Tuna Dark Muscle Feeding Improved the Meat Quality of Holland Mini-Piglets and Modulated the Gut Microbiota

Pork is one of the most widely produced and consumed meats in the world, and it is also an important source of animal protein. The continuous rise in feed prices has forced the pig industry to consider adding cost-effective alternative feed to pig diets. In this study, we aimed to explore the beneficial effects of tuna dark muscle as a nutritional supplement on the growth performance, serum lipids and antioxidant levels of Holland mini-piglets, as well as on the odor and volatile substances of pork and the gut microbiota. Two-month-old male mini-piglets (n = 24) were fed a control diet or supplemented with either 2% (LD) or 4% (HD) tuna dark muscle for 8 weeks. The use of tuna dark muscle at low and high dosages significantly increased the average daily weight gain, but it showed no significant effect on organ indices or blood lipids. In addition, dark muscle treatment significantly increased the antioxidant capacity, characterized by increased SOD and GSH-Px activities, and it decreased the content of MDA in serum. Moreover, tuna dark muscle feeding shifted the odor of rib muscle and tendon meat away from that of the control group, while similar odor patterns were observed in the longissimus dorsi muscle. Among these volatile substances, hexanal, nonanal, and heptanal increased in response to dietary tuna dark muscle and were regarded as indispensable contributors to the feeding. Furthermore, dietary tuna dark muscle modulated the gut microbiota of the piglets, increasing the abundance of beneficial bacteria such as butyric acid-producing bacteria, and reduced the abundance of harmful bacteria. The feeding strategy reported in this study not only reduces the production costs of pork but also utilizes tuna processing by-products in an environmentally friendly way.

SVR Chemometrics to Quantify β-Lactoglobulin and α-Lactalbumin in Milk Using MIR

Protein content variation in milk can impact the quality and consistency of dairy products, necessitating access to in-line real time monitoring. Here, we present a chemometric approach for the qualitative and quantitative monitoring of β-lactoglobulin and α-lactalbumin, using mid-infrared spectroscopy (MIR). In this study, we employed Hotelling T2 and Q-residual for outlier detection, automated preprocessing using nippy, conducted wavenumber selection with genetic algorithms, and evaluated four chemometric models, including partial least squares, support vector regression (SVR), ridge, and logistic regression to accurately predict the concentrations of β-lactoglobulin and α-lactalbumin in milk. For the quantitative analysis of these two whey proteins, SVR performed the best to interpret protein concentration from 197 MIR spectra originating from 42 Cornell University samples of preserved pasteurized modified milk. The R2 values obtained for β-lactoglobulin and α-lactalbumin using leave one out cross-validation (LOOCV) are 92.8% and 92.7%, respectively, which is the highest correlation reported to date. Our approach introduced a combination of preprocessing automation, genetic algorithm-based wavenumber selection, and used Optuna to optimize the framework for tuning hyperparameters of the chemometric models, resulting in the best chemometric analysis of MIR data to quantitate β-lactoglobulin and α-lactalbumin to date.

Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems

The effects of salt-sensitive alginate ("A") and a two-component salt-tolerant alginate system ("B") used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of "A" or 0.5% "B" to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% "B" with salt resulted in a higher penetration force. Excluding salt from SM samples while adding alginate "A" or "B" improved texture profiles, but not to the same level as using NB without additives. Overall, salt, together with alginate "B", improved the texture of SM to that of normal meat without myopathy.

Green synthesis of a mesoporous hyper-cross-linked polyamide/polyamine 3D network through Michael addition for the treatment of heavy metals and organic dyes contaminated wastewater

Environmental pollution is the greatest challenge of the modern age due to unprecedented industrialization and urbanization that has led to the contamination of water resources with a wide range of pollutants. The release of untreated industrial and municipal wastewater to water bodies further intensifies the problem. The presence of heavy metals and organic contaminants in water poses significant threats to humans, aquatic life, and the environment. Adsorption is one of the famous water treatment technologies due to its simplicity, low cost, efficiency, and minimal secondary pollution. The selection or synthesis of an effective adsorbent is key to the success of the adsorptive removal of pollutants. In this work, we synthesized an adsorbent consisting of a mesoporous hyper-cross-linked polyamide/polyamine 3D network through a single-step Michael addition reaction. The adsorbent was characterized by FTIR, PXRD, TGA, SEM, and TEM to investigate its functional moieties, material nature, thermal, morphological, and internal structural features, respectively. Due to its mesoporous structure, presence of functional groups, and 3D hyper-cross-linked network, it efficiently removed heavy metals (Cd, Cr, and Pb) from aqueous media. The effect of various parameters such as sample pH, adsorbent dosage, contact time, and adsorbate concentrations was thoroughly investigated. The experimental data were analyzed by a variety of isotherm models wherein Langmuir was found to be the best fit for explaining the adsorption of all the metals. The adsorption kinetics was best explained by the pseudo-second-order model. The maximum adsorption capacities for Cd, Cr, and Pb were 60.98 mg g-1, 119 mg g-1, and 9.302 mg g-1, respectively. The synthesized adsorbent was also tested for removal of organic dyes, and it showed selective and fast removal of Eriochrome Black T. Polymeric resins can be promising materials for adsorptive remediation of pollutants in aqueous media.

Mapping biochemical and nutritional changes in durum wheat due to spoilage during storage

Synchrotron X-ray imaging and spectroscopy techniques were used for studying changes during post-harvest storage of food grains. Three varieties (AAC Spitfire, CDC Defy, and AAC Stronghold) of the Canada Western Amber Durum (CWAD) wheat class were stored for five weeks at 17 % moisture content (wb). Control (dry) and stored moistened seeds were analyzed for biochemical and nutritional changes using synchrotron bulk X-ray fluorescence spectroscopy (SR-XRF), X-ray fluorescence imaging (SR-XFI), and mid-infrared (mid-IR) spectroscopy at the Canadian Light Source (CLS), Saskatoon, SK. All varieties of durum wheat were spoiled at the end of five week, and AAC Spitfire and CDC Defy varieties were most affected in nutritional composition and their distribution than AAC Stronghold. Variable response to changes in biochemical and nutrition were found in all three spoiled varieties of the same durum wheat class.

Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques

Four varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcomputed tomography, synchrotron X-ray fluorescence imaging, and mid-infrared spectroscopy at the Canadian Light Source, Saskatoon. The deterioration was observed in all the selected varieties of barley at the end of 8 week of storage. Changes due to spoilage over time were observed in the grain microstructure and its nutrient distribution and composition. This study underscores the critical importance of the initial condition of barley grain microstructure in determining its storage life, particularly under unfavorable conditions. The hulled barley varieties showed more deterioration in microstructure than the hulless varieties of barley, where a direct correlation between microstructural changes and alterations in nutritional content was found. All selected barley classes showed changes in the distribution of nutrients (Ca, Fe, K, Mn, Cu, and Zn), but the two-row AC Metcalf variety exhibited more substantial variations in their nutrient distribution (Zn and Mn) than the other three varieties during storage. The two-row class barley varieties showed more changes in biochemical components (protein, lipids, and carbohydrates) than the six-row class varieties.

Paper microzone assay embedded on a 3D printed support for colorimetric quantification of proteins in different biological and food samples

This study describes the development of a paper microzone colorimetric assay embedded on a 3D printed support for quantifying total protein content in different biological matrices and foods. The aim was to develop an accurate and reliable method, ensuring at the same time the possibility of customizability, facility of use, wide applicability, and reduced analysis for both time and costs. The device consists of a 3D printed thermoplastic polyurethane support housing the detection substrate (GF/F glass microfiber). The bromophenol blue (BPB) assay was optimized in this substrate to quantify total protein content. The analytical performance, assessed through image analysis, indicated that the hue factor of the HSV colour space represents the best analytical signal (r² > 0.98%). The optimized assay ensures a sufficiently low limit of detection (0.05 mg mL^-1), and an accuracy between 92% and 95%. The bioanalytical feasibility was demonstrated through total protein concentration measurement in different biological matrices (bee venom and mouse brain tissue), and foods (soya milk, cow's milk and protein supplements). The obtained values showed a strong agreement with those derived from a standard spectrophotometric analysis. Overall, the paper microzone BPB assay may represent an important contribution to protein quantification technology and could significantly impact many areas, such as quality control analysis and pre-clinical laboratory analysis.

Deciphering the segregation of proteins in high-protein dairy powders after spray-drying

High-protein dairy powders are ingredients mainly produced by spray-drying, then subjected to aging during transport and storage. They often undergo physicochemical changes at this stage, such as the development of the Maillard reaction, primarily because of their intrinsic chemical properties, but also as a result of nonoptimal storage conditions. Components present at the particle surface are the first to be targeted by moisture and other environmental disruptions. Consequently, the identification, control, and prediction of particle surface components are useful to anticipate the effect of powder aging on product quality. Here, a new diafiltration method is proposed which fractionates proteins from a binary colloidal dispersion of 80% casein micelles and 20% whey proteins, according to their presence at the surface or core of the particle. This method shows that whey proteins are strongly enriched at the particle surface, whereas casein micelles are located at the core of the particles. This protocol also allows the identification of the rehydration kinetics for each rehydrated protein layer of the particle, revealing that 2 distinct forms of swelling occur: (1) a rapid swelling and elution of whey proteins present at the particle surface, and (2) a swelling of casein micelles located below the whey proteins, associated with a slow elution of casein micelles from the particles being rehydrated.

Multi critical quality attributes monitoring of Chinese oral liquid extraction process with a spectral sensor fusion strategy

The traditional Chinese medicine (TCM) extraction process is a complicated dynamic system with many variables and disturbance. Therefore, multi critical quality attributes (CQAs) monitoring is of great significance to understand the whole process. Spectroscopy is a powerful process analytical tool used for process understanding. However, single senor sometimes could not provide comprehensive information. Sensor fusion is a very practical method to overcome this deficiency. In this study, the extraction process of Xiao'er Xiaoji Zhike Oral Liquid (XXZOL) was carried out in pilot scale, where near infrared (NIR) spectroscopy and mid infrared (MIR) spectroscopy were collected to determine the concentrations of seven CQAs (synephrine, arecoline, chlorogenic acid, forsythoside A, naringin, hesperidin and neohesperidin) during extraction process. Based on fused data blocks, fusion partial least squares (PLS) models were established. Two fusion data blocks are obtained from the concatenation of original spectra (low-level data fusion) and the concatenation of characteristic variables based on band selection (mid-level data fusion) respectively. The results indicated that for all seven analytes, the mid-level data fusion models were superior to the single spectral models, with the prediction performance significantly improved. Specifically, the coefficients of determination (R_p² and R_t²) of NIR, MIR and fusion quantitative models were all higher than 0.95. The relative standard errors of prediction (RSEP) values were all within 10%, except for models of neohesperidin, which were 10.76%, 12.39%, 12.05%, 10.03% for NIR, MIR, low-level and mid-level models respectively. These results demonstrate that it is feasible to monitor the extraction process of Xiao'er Xiaoji Zhike Oral Liquid more accurately and rapidly by fusing NIR and MIR spectroscopy, and the proposed approach also has vital and valuable reference value for the rapid monitoring of the mixed decoction process of other TCM.

Measured versus label declared macronutrient and calorie content in Colombian commercially available whey proteins

Whey protein (WP) supplements have grown in popularity for exercising populations to enhance muscle protein synthesis and promote recovery. The purpose of this investigation was to examine the macronutrient profile, especially protein, of commonly sold protein powder brands in the Colombian (South America) sports supplement market. Eleven popular whey proteins supplements made and sold on the Colombian market were sampled and determined the humidity, ash, total carbohydrates, fat, proteins, and calories (kcal). The mean calorie content declared by product labeling was significantly lower (p < 0.05) than measured (labeled 349.8 ± 20.3 kcal; analyzed 368.2 ± 14.9 kcal). Carbohydrate content was higher than labeled on average (labeled 3.5 ± 6 g/100 g; analyzed 21.9 ± 12.5 g/100 g) (p < 0.05). The protein content on the labels showed a significantly higher content, on average, than analyzed in all samples (labeled 81.4 ± 7.4; analyzed 65.7 ± 14.1) (p < 0.05). These data suggest, that for brands analyzed in this research, nutrient labels may be misleading, especially regarding protein, carbohydrate, and total calorie content. Consumers should diligently read, but also learn the different product labeling; however, brands should emphasize on testing their products and add amino acid profiles to guarantee quality of their products.

The Effect of Whey Protein Films with Ginger and Rosemary Essential Oils on Microbiological Quality and Physicochemical Properties of Minced Lamb Meat

Consumers’ constant search for high-quality and safe products, with the least possible preservatives and additives, as well as extended shelf life, has led industries to research and develop alternative forms of food preservation and packaging. The purpose of this research was the study of the effect of natural antimicrobials and, in particular, the essential oils of ginger (Zingiber Officinale Roscoe) and rosemary (Rosmarinus officinalis L.) on strengthening whey protein films’ properties. Whey protein isolate (WPI) films, alone and with incorporated essential oils (WPI + EO) at different concentrations were prepared and then examined for their possible effect on delaying the deterioration of minced lamb meat. Microbiological and physicochemical measurements were carried out to examine the meat’s shelf life. Results showed that films with 1% EO significantly improved the microbiological quality of meat. On day 11, total viable counts, Pseudomonas spp., Br. thermosphacta, lactic acid bacteria, Enterobacteriaceae, and yeasts remained low for films with 1% concentration of essential oil compared with 0.5%. Regarding, physicochemical properties the same pattern was observed for pH while oxidation degree was significantly reduced. Finally, color attributes measurements recorded fluctuations between samples, but overall, no considerable discoloration was observed.