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Huang P, Zhao W, Cai L, Liu Y, Wu J, Cui C. Enhancement of functional properties, digestive properties, and in vitro digestion product physiological activity of extruded corn gluten meal by enzymatic modification. J Sci Food Agric 2024; 104:3477-3486. [PMID: 38133859 DOI: 10.1002/jsfa.13233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND Enzymatic modification is an effective means of improving the functional properties, digestive properties, and in vitro digestion product physiological activity of proteins, thus significantly expanding protein uses in various food applications. RESULTS In this study, the addition of chymotrypsin (CT) at pH 9.0 and 11.0 was found to significantly improve the functional properties (solubility, foaming properties, water holding capacity, oil holding capacity, etc.) and digestive properties of extruded corn gluten meal (ECGM). Similar changes were observed when treating ECGM with glutaminase, protein glutaminase, and papain. These changes were likely due to the increase in number of carboxyl groups and the multiple effects of change in protein net charge and conformation caused by enzymatic deamidation. Of note, ECGM deamidated by CT showed the highest degree of deamidation, solubility, and gastrointestinal digestibility at pH 11.0, up to 44.92%, 43.75%, and 82.22%, respectively. In addition, CT-ECGM digestion product exhibited strong antioxidant activity and potential to promote alcohol metabolism in both a static digestion model and dynamic digestion model, even comparable to commercial corn peptides (CCP), while being inexpensive and of low bitterness compared to CCP. Meanwhile, the physiological activity enhanced as the molecular weight of digestion product decreased with the digested component having strongest activity. CONCLUSION This study may promote the application of ECGM as a food component in the food industry or even as a substitute for CCP. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Pimiao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Wenke Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lei Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ying Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jing Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Feng Q, Niu Z, Zhang S, Wang L, Qun S, Yan Z, Hou D, Zhou S. Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications. J Sci Food Agric 2024; 104:2561-2573. [PMID: 37935642 DOI: 10.1002/jsfa.13107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 10/28/2023] [Accepted: 11/08/2023] [Indexed: 11/09/2023]
Abstract
Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β-conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant-based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiqian Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhitao Niu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Siqi Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shen Qun
- College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing, China
| | - Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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3
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Chen H, Liu Z, Li L, Cai X, Xiang L, Wang S. Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods. J Agric Food Chem 2024; 72:5526-5541. [PMID: 38457666 DOI: 10.1021/acs.jafc.3c09237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/10/2024]
Abstract
Peptide self-assembly, due to its diverse supramolecular nanostructures, excellent biocompatibility, and bright application prospects, has received wide interest from researchers in the fields of biomedicine and green life technology and the food industry. Driven by thermodynamics and regulated by dynamics, peptides spontaneously assemble into supramolecular structures with different functional properties. According to the functional properties derived from peptide self-assembly, applications and development directions in foods can be found and explored. Therefore, in this review, the regulatory mechanism is elucidated from the perspective of self-assembly thermodynamics and dynamics, and the functional properties and application progress of peptide self-assembly in foods are summarized, with a view to more adaptive application scenarios of peptide self-assembly in the food industry.
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Affiliation(s)
- Huimin Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
- School of Food and Bioengineering, Fujian Polytechnic Normal University, Fuzhou 350300, P. R. China
| | - Zhiyu Liu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
| | - Liheng Li
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
| | - Xixi Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
- Qingyuan Innovation Laboratory, Quanzhou 362801, P. R. China
| | - Leiwen Xiang
- School of Food and Bioengineering, Fujian Polytechnic Normal University, Fuzhou 350300, P. R. China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
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4
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Zhao W, Liu J, Wang S, Dai J, Liu X. Bio-Based Thermosetting Resins: From Molecular Engineering to Intrinsically Multifunctional Customization. Adv Mater 2024:e2311242. [PMID: 38504494 DOI: 10.1002/adma.202311242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 03/13/2024] [Indexed: 03/21/2024]
Abstract
Recent years have witnessed a growing interest in bio-based thermosetting resins in terms of environmental concerns and the desire for sustainable industrial practices. Beyond sustainability, utilizing the structural diversity of renewable feedstock to craft bio-based thermosets with customized functionalities is very worthy of expectation. There exist many bio-based compounds with inherently unique chemical structures and functions, some of which are even difficult to synthesize artificially. Over the past decade, great efforts are devoted to discovering/designing functional properties of bio-based thermosets, and notable progress have been made in antibacterial, antifouling, flame retardancy, serving as carbon precursors, and stimuli responsiveness, among others, largely expanding their application potential and future prospects. In this review, recent advances in the field of functional bio-based thermosets are presented, with a particular focus on molecular structures and design strategies for discovering functional properties. Examples are highlighted wherein functionalities are facilitated by the inherent structures of bio-based feedstock. Perspectives on issues regarding further advances in this field are proposed at the end.
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Affiliation(s)
- Weiwei Zhao
- Key Laboratory of Marine Materials and Related Technologies, Zhejiang Key Laboratory of Marine Materials and Protective Technologies, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo, Zhejiang, 315201, China
| | - Jingkai Liu
- Key Laboratory of Marine Materials and Related Technologies, Zhejiang Key Laboratory of Marine Materials and Protective Technologies, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo, Zhejiang, 315201, China
| | - Shuaipeng Wang
- Key Laboratory of Marine Materials and Related Technologies, Zhejiang Key Laboratory of Marine Materials and Protective Technologies, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo, Zhejiang, 315201, China
| | - Jinyue Dai
- Key Laboratory of Marine Materials and Related Technologies, Zhejiang Key Laboratory of Marine Materials and Protective Technologies, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo, Zhejiang, 315201, China
| | - Xiaoqing Liu
- Key Laboratory of Marine Materials and Related Technologies, Zhejiang Key Laboratory of Marine Materials and Protective Technologies, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo, Zhejiang, 315201, China
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5
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He N, Xia M, Zhang X, He M, Li L, Li B. Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids. J Sci Food Agric 2024; 104:1928-1941. [PMID: 37932850 DOI: 10.1002/jsfa.13077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 11/08/2023]
Abstract
BACKGROUND The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated. RESULTS The optimal combination, which contained XYL (0.12 g kg-1 ), LIP (0.25 g kg-1 ), and XAN (3.1 g kg-1 ), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage. CONCLUSION The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ni He
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mingwei Xia
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xia Zhang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Min He
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lin Li
- Food Chemistry and Technology, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, China
| | - Bing Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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6
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Zhang FS, Yang Y, Bian X, Ma CM, Ren LK, Zhang C, Pang XH, Zhang N. The structural and functional properties of hemp protein isolate-epigallocatechin-3-gallate biopolymer covalent complex during heating. J Sci Food Agric 2024; 104:2484-2492. [PMID: 37972116 DOI: 10.1002/jsfa.13135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 11/19/2023]
Abstract
BACKGROUND It is well known that hemp proteins have the disadvantages of poor solubility and poor emulsification. To improve these shortcomings, an alkali covalent cross-linking method was used to prepare hemp protein isolate-epigallocatechin-3-gallate biopolymer (HPI-EGCG) and the effects of different heat treatment conditions on the structure and emulsifying properties of the HPI-EGCG covalent complex were studied. RESULTS The secondary and tertiary structures, solubility, and emulsification ability of the HPI-EGCG complexes were evaluated using particle size, zeta potential, circular dichroism (CD), and fluorescence spectroscopy indices. The results showed that the absolute value of zeta potential of HPI-EGCG covalent complex was the largest, 18.6 mV, and the maximum binding amount of HPI to EGCG was 29.18 μmol g-1 . Under heat treatment at 25-35 °C, the α-helix content was reduced from 1.87% to 0%, and the β-helix content was reduced from 82.79% to 0% after the covalent binding of HPI and EGCG. The solubility and emulsification properties of the HPI-EGCG covalent complexes were improved significantly, and the emulsification activity index (EAI) and emulsion stability index (ESI) were increased by 2.77-fold and 1.21-fold, respectively. CONCLUSION A new HPI-EGCG covalent complex was developed in this study to provide a theoretical basis for the application of HPI-EGCG in food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fu-Shun Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Li-Kun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin-Hui Pang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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7
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Qiao J, Cai W, Wang K, Haubruge E, Dong J, El-Seedi HR, Xu X, Zhang H. New Insights into Identification, Distribution, and Health Benefits of Polyamines and Their Derivatives. J Agric Food Chem 2024; 72:5089-5106. [PMID: 38416110 DOI: 10.1021/acs.jafc.3c08556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
Polyamines and their derivatives are ubiquitously present in free or conjugated forms in various foods from animal, plant, and microbial origins. The current knowledge of free polyamines in foods and their contents is readily available; furthermore, conjugated polyamines generate considerable recent research interest due to their potential health benefits. The structural diversity of conjugated polyamines results in challenging their qualitative and quantitative analysis in food. Herein, we review and summarize the knowledge published on polyamines and their derivatives in foods, including their identification, sources, quantities, and health benefits. Particularly, facing the inherent challenges of isomer identification in conjugated polyamines, this paper provides a comprehensive overview of conjugated polyamines' structural characteristics, including the cleavage patterns and characteristic ion fragments of MS/MS for isomer identification. Free polyamines are present in all types of food, while conjugated polyamines are limited to plant-derived foods. Spermidine is renowned for antiaging properties, acclaimed as antiaging vitamins. Conjugated polyamines highlight their anti-inflammatory properties and have emerged as the mainstream drugs for antiprostatitis. This paper will likely help us gain better insight into polyamines and their derivatives to further develop functional foods and personalized nutraceuticals.
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Affiliation(s)
- Jiangtao Qiao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Wenwen Cai
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- College of Food Engineering, Harbin University of Commerce, Harbin 155023, China
| | - Kai Wang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Eric Haubruge
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Jie Dong
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, BMC, Uppsala University, Box 591, SE 75124 Uppsala, Sweden
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia
| | - Xiang Xu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Hongcheng Zhang
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
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Lilay GH, Thiébaut N, du Mee D, Assunção AGL, Schjoerring JK, Husted S, Persson DP. Linking the key physiological functions of essential micronutrients to their deficiency symptoms in plants. New Phytol 2024. [PMID: 38433319 DOI: 10.1111/nph.19645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Accepted: 02/12/2024] [Indexed: 03/05/2024]
Abstract
In this review, we untangle the physiological key functions of the essential micronutrients and link them to the deficiency responses in plants. Knowledge of these responses at the mechanistic level, and the resulting deficiency symptoms, have improved over the last decade and it appears timely to review recent insights for each of them. A proper understanding of the links between function and symptom is indispensable for an accurate and timely identification of nutritional disorders, thereby informing the design and development of sustainable fertilization strategies. Similarly, improved knowledge of the molecular and physiological functions of micronutrients will be important for breeding programmes aiming to develop new crop genotypes with improved nutrient-use efficiency and resilience in the face of changing soil and climate conditions.
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Affiliation(s)
- Grmay Hailu Lilay
- Plant and Soil Science Section, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, Frederiksberg C, 1871, Denmark
| | - Noémie Thiébaut
- Plant and Soil Science Section, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, Frederiksberg C, 1871, Denmark
- Earth and Life Institute, Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, 1348, Belgium
| | - Dorine du Mee
- Plant and Soil Science Section, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, Frederiksberg C, 1871, Denmark
| | - Ana G L Assunção
- CIBIO-InBIO, Research Centre in Biodiversity and Genetic Resources, University of Porto, Vairão, 4485-661, Portugal
| | - Jan Kofod Schjoerring
- Plant and Soil Science Section, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, Frederiksberg C, 1871, Denmark
| | - Søren Husted
- Plant and Soil Science Section, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, Frederiksberg C, 1871, Denmark
| | - Daniel Pergament Persson
- Plant and Soil Science Section, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, Frederiksberg C, 1871, Denmark
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Chen X, Fan R, Wang Y, Munir M, Li C, Wang C, Hou Z, Zhang G, Liu L, He J. Bovine milk β-casein: Structure, properties, isolation, and targeted application of isolated products. Compr Rev Food Sci Food Saf 2024; 23:e13311. [PMID: 38445543 DOI: 10.1111/1541-4337.13311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 01/31/2024] [Accepted: 02/02/2024] [Indexed: 03/07/2024]
Abstract
β-Casein, an important protein found in bovine milk, has significant potential for application in the food, pharmaceutical, and other related industries. This review first introduces the composition, structure, and functional properties of β-casein. It then reviews the techniques for isolating β-casein. Chemical and enzymatic isolation methods result in inactivity of β-casein and other components in the milk, and it is difficult to control the production conditions, limiting the utilization range of products. Physical technology not only achieves high product purity and activity but also effectively preserves the biological activity of the components. The isolated β-casein needs to be utilized effectively and efficiently for various purity products in order to achieve optimal targeted application. Bovine β-casein, which has a purity higher than or close to that of breast β-casein, can be used in infant formulas. This is achieved by modifying its structure through dephosphorylation, resulting in a formula that closely mimics the composition of breast milk. Bovine β-casein, which is lower in purity than breast β-casein, can be maximized for the preparation of functional peptides and for use as natural carriers. The remaining byproducts can be utilized as food ingredients, emulsifiers, and carriers for encapsulating and delivering active substances. Thus, realizing the intensive processing and utilization of bovine β-casein isolation. This review can promote the industrial production process of β-casein, which is beneficial for the sustainable development of β-casein as a food and material. It also provides valuable insights for the development of other active substances in milk.
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Affiliation(s)
- Xiaoqian Chen
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Rui Fan
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Yuanbin Wang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Maliha Munir
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Chun Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Caiyun Wang
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot, China
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Zhanqun Hou
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot, China
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Libo Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Jian He
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot, China
- National Center of Technology Innovation for Dairy, Hohhot, China
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10
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Mirón-Mérida VA, Soria-Hernández C, Richards-Chávez A, Ochoa-García JC, Rodríguez-López JL, Chuck-Hernández C. The Effect of Ultrasound on the Extraction and Functionality of Proteins from Duckweed ( Lemna minor). Molecules 2024; 29:1122. [PMID: 38474634 DOI: 10.3390/molecules29051122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/17/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
The inclusion of protein in the regular human diet is important for the prevention of several chronic diseases. In the search for novel alternative protein sources, plant-based proteins are widely explored from a sustainable and ecological point of view. Duckweed (Lemna minor), also known as water lentil, is an aquatic plant with potential applications for human consumption due to its protein content and carbohydrate contents. Among all the conventional and novel protein extraction methods, the utilization of ultrasound has attracted the attention of scientists because of its effects on improving protein extraction and its functionalities. In this work, a Box-Behnken experimental design was proposed to optimize the alkaline extraction of protein from duckweed. In addition, an exploration of the effects of ultrasound on the morphological, structural, and functional properties of the extracted protein was also addressed. The optimal extraction parameters were a pH of 11.5 and an ultrasound amplitude and processing time of 60% and 20 min, respectively. These process conditions doubled the protein content extracted in comparison to the value from the initial duckweed sample. Furthermore, the application of ultrasound during the extraction of protein generated changes in the FTIR spectra, color, and structure of the duckweed protein, which resulted in improvements in its solubility, emulsifying properties, and foaming capacity.
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Affiliation(s)
- Vicente Antonio Mirón-Mérida
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Cintya Soria-Hernández
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Alejandro Richards-Chávez
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Juan Carlos Ochoa-García
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Jorge Luis Rodríguez-López
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Colonia Tecnológico, Monterrey 64700, Mexico
| | - Cristina Chuck-Hernández
- Instituto para la Investigación en Obesidad, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Sur Tecnológico, Monterrey 64849, Mexico
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Wu H, Qin J, Ji W, Palupi NW, Yang M. Interaction between curcumin and ultrafiltered casein micelles or whey protein, and characteristics of their complexes. J Food Sci 2024; 89:1582-1598. [PMID: 38317423 DOI: 10.1111/1750-3841.16959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/23/2023] [Accepted: 01/11/2024] [Indexed: 02/07/2024]
Abstract
This work evaluated the interaction between micellar casein (MC) or whey protein (WP) in ultrafiltration retentate with curcumin (Cur), as well as the physicochemical and functional properties of Cur-MC and Cur-WP complexes. The MC had a higher affinity for Cur than WP, shown by higher binding constants of Cur-MC at various temperatures. Thermodynamic analysis of the binding process indicated that the interaction between Cur and MC or WP was hydrophobic in nature. Cur promoted the size and polydispersity index of MC and WP at 4 mM but did not alter the morphology of spray-dried MC and WP. The Cur-MC complexes showed better aqueous solubility at pH 2-3 and 6-10 compared to free MC. Combination with MC or WP improved the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity of Cur. In addition, combination with MC and WP promoted cumulative release of Cur during simulated gastrointestinal digestion, especially for WP. Thus, MC and WP in retentates can be good alternative protein-based carriers for Cur delivery, whereas their complexes in powder form have good functional properties that could be used as active food ingredients in several food formulations. PRACTICAL APPLICATION: Microfiltration is a cheap and convenient approach that can be used to easily produce micellar casein (MC), with whey protein (WP) as one byproduct. In this study, we proved that MC and WP in retentates have strong interaction with curcumin (Cur), whereas their complexes have good functional properties. Thus, spray-dried MC-Cur or WP-Cur complexes could be used as active food ingredients in several food formulations.
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Affiliation(s)
- Hao Wu
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Wei Ji
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Niken Widya Palupi
- Faculty of Agricultural Technology, University of Jember, Jember, Indonesia
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou, China
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12
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Poulios E, Pavlidou E, Papadopoulou SK, Rempetsioti K, Migdanis A, Mentzelou M, Chatzidimitriou M, Migdanis I, Androutsos O, Giaginis C. Probiotics Supplementation during Pregnancy: Can They Exert Potential Beneficial Effects against Adverse Pregnancy Outcomes beyond Gestational Diabetes Mellitus? Biology (Basel) 2024; 13:158. [PMID: 38534428 DOI: 10.3390/biology13030158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/26/2024] [Accepted: 02/26/2024] [Indexed: 03/28/2024]
Abstract
BACKGROUND Probiotics, as supplements or food ingredients, are considered to exert promising healthy effects when administered in adequate quantity. Probiotics' healthy effects are related with the prevention of many diseases, as well as decreasing symptom severity. Currently, the most available data concerning their potential health effects are associated with metabolic disorders, including gestational diabetes mellitus. There is also clinical evidence supporting that they may exert beneficial effects against diverse adverse pregnancy outcomes. The purpose of the current narrative study is to extensively review and analyze the current existing clinical studies concerning the probable positive impacts of probiotics supplementation during pregnancy as a protective agent against adverse pregnancy outcomes beyond gestational diabetes mellitus. METHODS a comprehensive and thorough literature search was conducted in the most precise scientific databases, such as PubMed, Scopus, and Web of Sciences, utilizing efficient, representative, and appropriate keywords. RESULTS in the last few years, recent research has been conducted concerning the potential beneficial effects against several adverse pregnancy outcomes such as lipid metabolism dysregulation, gestational hypertensive disorders, preterm birth, excessive gestational weight gain, caesarean risk section, vaginal microbiota impairment, mental health disturbances, and others. CONCLUSION up to the present day, there is only preliminary clinical data and not conclusive results for probiotics' healthy effects during pregnancy, and it remains questionable whether they could be used as supplementary treatment against adverse pregnancy outcomes beyond gestational diabetes mellitus.
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Affiliation(s)
- Efthymios Poulios
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Lemnos, Greece
| | - Eleni Pavlidou
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Lemnos, Greece
| | - Sousana K Papadopoulou
- Department of Nutritional Sciences and Dietetics, Faculty of Health Sciences, International Hellenic University, 57400 Thessaloniki, Greece
| | - Kalliopi Rempetsioti
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Lemnos, Greece
| | - Athanasios Migdanis
- Faculty of Medicine, University of Thessaly, 41500 Larissa, Greece
- Department of Nutrition and Dietetics, School of Physical Education, Sport Science and Dietetics, University of Thessaly, 42132 Trikala, Greece
| | - Maria Mentzelou
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Lemnos, Greece
| | - Maria Chatzidimitriou
- Department of Biomedical Science, International Hellenic University, 57400 Thessaloniki, Greece
| | - Ioannis Migdanis
- Faculty of Medicine, University of Thessaly, 41500 Larissa, Greece
- Department of Nutrition and Dietetics, School of Physical Education, Sport Science and Dietetics, University of Thessaly, 42132 Trikala, Greece
| | - Odysseas Androutsos
- Department of Nutrition and Dietetics, School of Physical Education, Sport Science and Dietetics, University of Thessaly, 42132 Trikala, Greece
| | - Constantinos Giaginis
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Lemnos, Greece
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Zhou Y, Sun Q, Teng C, Zhou M, Fan G, Qu P. Preparation and Improvement of Physicochemical and Functional Properties of Dietary Fiber from Corn Cob Fermented by Aspergillus niger. J Microbiol Biotechnol 2024; 34:330-339. [PMID: 38073331 PMCID: PMC10940746 DOI: 10.4014/jmb.2308.08010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/23/2023] [Accepted: 09/26/2023] [Indexed: 03/01/2024]
Abstract
Corn cobs were fermented with Aspergillus niger to produce soluble dietary fiber (SDF) of high quality and excellent food safety. In this work, the fermentation process was optimized by single-factor test and response surface methodology (RSM). The optimal fermentation conditions were determined to be a material-liquid ratio of 1:30, an inoculum concentration of 11%, a temperature of 32°C, a time of 6 days, and a shaking speed of 200 r/min. Under these conditions, the SDF yield of corn cob increased from 2.34% to 11.92%, and the ratio of soluble dietary fiber to total dietary fiber (SDF/TDF) reached 19.08%, meeting the requirements for high-quality dietary fiber (SDF/TDF of more than 10%). Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FT-IR) analysis revealed that the fermentation effectively degraded part of cellulose and hemicellulose, resulting in the formation of a loose and porous structure. After fermentation the water swelling capacity, water-holding capacity, and oil-holding capacity of the corn cob SDF were significantly improved and the adsorption capacity of glucose, cholesterol, and nitrite ions all increased by more than 20%. Moreover, the total phenolic content increased by 20.96%, which correlated with the higher antioxidant activity of SDF. Overall, the fermentation of corn cobs by A. niger increased the yield and enhanced the functional properties of dietary fiber (DF) as well.
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Affiliation(s)
- Yadi Zhou
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Qijie Sun
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Chao Teng
- Key Laboratory of Green Manufacturing and Synthetic Biology of Food Bioactive Substances, China General Chamber of Commerce, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Mingchun Zhou
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Guangsen Fan
- Key Laboratory of Green Manufacturing and Synthetic Biology of Food Bioactive Substances, China General Chamber of Commerce, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
| | - Penghui Qu
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China
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Chladek G, Kalamarz I, Pakieła W, Barszczewska-Rybarek I, Czuba Z, Mertas A. A Temporary Acrylic Soft Denture Lining Material Enriched with Silver-Releasing Filler-Cytotoxicity, Mechanical and Antifungal Properties. Materials (Basel) 2024; 17:902. [PMID: 38399153 PMCID: PMC10890124 DOI: 10.3390/ma17040902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024]
Abstract
Colonization of temporary denture soft linings and underlying tissues by yeast-like fungi is an important clinical problem due to the negative influence on the process of prosthetic treatment. Typical hygienic procedures are often insufficient to prevent fungal infections, so in this study, an antimicrobial filler (silver sodium hydrogen zirconium phosphate) was introduced into acrylic soft liner at concentrations of 1, 2, 4, 6, 8 and 10% (w/w). The effect of this modification on antifungal properties against Candida albicans, cytotoxicity, Shore A hardness, tensile strength and tensile bond strength, sorption and solubility was investigated, considering the recommended 30-day period of temporary soft lining use. The most favorable compilation of properties was obtained at a 1 to 6% filler content, for which nearly a total reduction in Candida albicans was registered even after 30 days of sample storing. The tensile and bond strength of these composites was at the desired and stable level and did not differ from the results for the control material. Hardness increased with the increasing concentration in filler but were within the range typical for soft lining materials and their changes during the experiment were similar to the control material. The materials were not cytotoxic and sorption and solubility levels were stable.
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Affiliation(s)
- Grzegorz Chladek
- Materials Research Laboratory, Faculty of Mechanical Engineering, Silesian University of Technology, 18a Konarskiego Str., 41-100 Gliwice, Poland
| | - Igor Kalamarz
- Igor Kalamarz Dental Practice, 6 Kotlarza Str., 40-139 Katowice, Poland;
| | - Wojciech Pakieła
- Department of Engineering Materials and Biomaterials, Faculty of Mechanical Engineering, Silesian University of Technology, 18a Konarskiego Str., 41-100 Gliwice, Poland;
| | - Izabela Barszczewska-Rybarek
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, Strzody 9 Str., 44-100 Gliwice, Poland;
| | - Zenon Czuba
- Department of Microbiology and Immunology, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, 19 Jordana Str., 41-808 Zabrze, Poland; (Z.C.); (A.M.)
| | - Anna Mertas
- Department of Microbiology and Immunology, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, 19 Jordana Str., 41-808 Zabrze, Poland; (Z.C.); (A.M.)
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15
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Mendoza-Pérez RJ, Náthia-Neves G, Blanco B, Vela AJ, Caballero PA, Ronda F. Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods 2024; 13:531. [PMID: 38397508 PMCID: PMC10888170 DOI: 10.3390/foods13040531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 02/01/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each product for specific applications. Thus, this study aims to characterise three hempseed varieties (Ferimon, Henola and Uso-31), comparing their physicochemical and nutritional compositions. Moreover, the study investigates the impact of hempseed varieties on the techno-functional, physical and thermal properties of the partially defatted hempseed flours (PDHFs) obtained from single screw pressing (SSP) oil extraction. The fatty acid and tocopherol profiles of the dehulled seeds and oil were also analysed. Significant variations in yield and physical properties were observed among hempseed varieties, influenced by genetics, adaptation to agro-climatic conditions and cultivation systems. Despite its lower yield (kg/ha), Uso-31 exhibited superior 1000-seed weight, dehulling yield and larger mean seed size (1.79 ± 0.02 mm). Hempseed oil was rich in unsaturated fatty acids, particularly linoleic (51.2-53.4 g/100 g oil) and α-linolenic (14.88-18.97 g/100 oil) acids, showing variations in γ- and α-tocopherols depending on the variety. The variety also influenced the least gelation concentration (LGC) and techno-functional properties such as water absorption capacity (WAC), emulsifying activity (EA) and emulsion stability (ES). SDS-PAGE and DSC measurements indicated the presence of 11S and 7S globulin proteins with denaturation temperatures above 87.8 °C. These findings confirm that the studied hempseed flours are valuable techno-functional and nutritional ingredients suitable for sustainable food formulations.
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Affiliation(s)
- Rito J. Mendoza-Pérez
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Beatriz Blanco
- Chemical Engineering Section, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2053, USA
| | - Pedro A. Caballero
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
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16
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Wang XH, Tai ZJ, Song XJ, Li ZJ, Zhang DJ. Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean ( Glycine max (L.) Merr.) Protein Isolate. Foods 2024; 13:488. [PMID: 38338623 PMCID: PMC10855124 DOI: 10.3390/foods13030488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
The utilization of black beans as a protein-rich ingredient presents remarkable prospects in the protein food industry. The objective of this study was to assess the impact of germination treatment on the physicochemical, structural, and functional characteristics of a black bean protein isolate. The findings indicate that germination resulted in an increase in both the total and soluble protein contents of black beans, while SDS-PAGE demonstrated an increase in the proportion of 11S and 7S globulin subunits. After germination, the particle size of the black bean protein isolate decreased in the solution, while the absolute value of the zeta potential increased. The above results show that the stability of the solution was improved. The contents of β-sheet and β-turn gradually decreased, while the content of α-helix increased, and the fluorescence spectrum of the black bean protein isolate showed a red shift phenomenon, indicating that the structure of the protein isolate and its polypeptide chain were prolonged, and the foaming property, emulsification property and in vitro digestibility were significantly improved after germination. Therefore, germination not only improves functional properties, but also nutritional content.
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Affiliation(s)
- Xin-Hui Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Zhen-Jia Tai
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Xue-Jian Song
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Zhi-Jiang Li
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Dong-Jie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
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17
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Liu L, Miao Y, Hu C, Gao L, He W, Chu H, Zhang T, Li C, Guo W. Effect of ultrasonic frequency on the structural and functional properties of pea protein isolation. J Sci Food Agric 2024; 104:1431-1440. [PMID: 37800391 DOI: 10.1002/jsfa.13025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 09/19/2023] [Accepted: 09/30/2023] [Indexed: 10/07/2023]
Abstract
BACKGROUND Pea protein, as a by-product of peas (Pisum sativum L.), is rich in a variety of essential amino acids that can meet the body's protein needs and is a valuable source of protein. Since the function of pea protein is closely related to its structure, pea protein has been subjected to different modifications in recent years to improve its application in food and to develop new products. RESULTS The effects of sonication frequency (primary and secondary time) on pea protein isolate's (PPI's) structural and functional properties were investigated. Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that different sonication frequencies at the same power (600 W) treatment had no effect on PPI's molecular weight. Fourier-transform infrared spectroscopy revealed that treatment at different sonication frequencies caused secondary structural changes in PPI. The particle size distribution, foaming, stability, surface hydrophobicity, emulsification, and oxidation resistance of PPI were improved after primary and secondary sonication, but secondary sonication was not more effective than primary sonication for an extended period of time. CONCLUSION Overall, ultrasound is able to improve the structural and functional properties of pea proteins within a suitable range. It provides a theoretical basis for elucidating the modification of the structure and function of plant proteins by ultrasound and lays the foundation for the development of plant proteins in food applications as well as development. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Libo Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yu Miao
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chengwen Hu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lu Gao
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Weijia He
- Danisco (China) Co., Ltd, Kunshan, China
| | - Hong Chu
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Tong Zhang
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Chun Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Northeast Agricultural University, Harbin, China
| | - Wenkui Guo
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Danisco (China) Co., Ltd, Kunshan, China
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18
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Jantason N, Suphantharika M, Wipatanawin A, Chansong S, Payongsri P. Valorization of Spent Grains from Beer Production through β-Glucan Extraction. Foods 2024; 13:440. [PMID: 38338574 PMCID: PMC10855925 DOI: 10.3390/foods13030440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/10/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
Brewers' spent grains (BSG) are the major byproduct of the brewing industry. Recently, it has been found that β-glucan, which can be used as a food supplement, can be extracted from BSG and offers the greatest added value. This study aimed to investigate the effects of temperature (45-90 °C) and time (30-120 min) on β-glucan extraction efficiency when using hot water extraction. β-glucan was precipitated upon 80% ethanol addition. The chemical compositions were examined. The highest β-glucan concentration and yield were obtained at a temperature and time of 60 °C and 90 min, respectively. The functional properties of the extracted β-glucan were analyzed and compared with other commercial stabilizers such as sodium carboxymethyl cellulose (CMC), xanthan gum, gum arabic, and oat β-glucan. All stabilizers exhibited non-Newtonian flow behavior, except for gum arabic, which exhibited Newtonian flow behavior. The water holding capacity of BSG β-glucan was 6.82 g/g and the creaming index of the emulsions stabilized with BSG β-glucan was 89.05%. BSG β-glucan improved the color and stability of orange juice by reducing the precipitation of orange pulp. This study illustrated that BSG β-glucan can be used as a stabilizer and viscosity enhancer in foods, depending on the concentration, which can be applied to a variety of foods.
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Affiliation(s)
- Natcha Jantason
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
| | - Manop Suphantharika
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Angkana Wipatanawin
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Suwan Chansong
- Singha Beverage Co., Ltd. (Branch No. 00001) 99 Moo 10, Buapaktha, Nakorn Pathom 73130, Thailand;
| | - Panwajee Payongsri
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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Muñoz-Tebar N, Candela-Salvador L, Pérez-Álvarez JÁ, Lorenzo JM, Fernández-López J, Viuda-Martos M. Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties. Plants (Basel) 2024; 13:335. [PMID: 38337868 PMCID: PMC10857175 DOI: 10.3390/plants13030335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 01/10/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024]
Abstract
The objective of this work was to evaluate the effect of particle size on the chemical composition, fatty acid and polyphenol profile, physicochemical and techno-functional properties, and antioxidant capacity of flour obtained from date seeds. The date seed flours obtained had a high content of total dietary fiber (67.89-76.67 g/100 g), and the reduction in particle size decreased the moisture and protein contents, while the fat, mineral (Ca, Fe, Zn, and Mg), and fatty acid contents were significantly increased, with oleic acid being the highest. Water activity increased with decreasing particle size, and the finest flour (<210 mm) tended to be yellowish and reddish. The water- and oil-holding capacities decreased in the flours with the smallest particle size compared to the largest sizes. The main polyphenolic compounds in all the samples were catechin, epicatechin, and epigallocatechin-3-gallate. The antioxidant activity significantly improved with reductions in the particle size of the date seed flour, with the ABTS, DPPH, and FRAP values ranging between 8.99 and 20.68, 0.66 and 2.35, and 1.94 and 4.91 mg Trolox equivalent/g of date seed flour. The results of the present study suggest that the flour obtained from date seeds cv. Medjool can be a valuable co-product for the food industry due to its fiber content, essential fatty acids, and bioactive compounds that can help reduce the amount of waste generated, promoting the circular economy in the food chain.
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Affiliation(s)
- Nuria Muñoz-Tebar
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
| | - Laura Candela-Salvador
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
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20
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Malterre N, Bot F, Lerda E, Arendt EK, Zannini E, O’Mahony JA. Enhancing the Techno- Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. Foods 2024; 13:283. [PMID: 38254582 PMCID: PMC10814905 DOI: 10.3390/foods13020283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/22/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
In response to global challenges such as climate change and food insecurity, plant proteins have gained interest. Among these, lentils have emerged as a promising source of proteins due to their good nutritional profile and sustainability considerations. However, their widespread use in food products has been impeded by limited solubility. This study aimed to investigate the potential of high-shear mixing, a resource-efficient technique, to enhance lentil protein solubility and its functional properties. Red lentil protein isolate powders were rehydrated and subjected to a semi-continuous in-line high-shear treatment at 10,200 rpm for a timespan ranging from 0 to 15 min. The results highlighted a significant (p < 0.05) increase in solubility from 46.87 to 68.42% after 15 min of shearing and a reduction in particle size as a result of the intense shearing and disruption provided by the rotor and forced passage through the perforations of the stator. The volume-weighted mean diameter decreased from 5.13 to 1.72 µm after 15 min of shearing, also highlighted by the confocal micrographs which confirmed the breakdown of larger particles into smaller and more uniform particles. Rheological analysis indicated consistent Newtonian behaviour across all dispersions, with apparent viscosities ranging from 1.69 to 1.78 mPa.s. Surface hydrophobicity increased significantly (p < 0.05), from 830 to 1245, indicating exposure of otherwise buried hydrophobic groups. Furthermore, colloidal stability of the dispersion was improved, with separation rates decreasing from 71.23 to 24.16%·h-1. The significant enhancements in solubility, particle size reduction, and colloidal stability, highlight the potential of in-line high-shear mixing in improving the functional properties of lentil protein isolates for formulating sustainable food products with enhanced techno-functional properties.
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Affiliation(s)
- Nicolas Malterre
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
| | - Francesca Bot
- Department of Food and Drug, University of Parma, 43124 Parma, Italy;
| | - Emilie Lerda
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
- APC Microbiome Institute Ireland, University College Cork, T12 Y337 Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (N.M.); (E.L.)
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21
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Phuangjit U, Klinkesorn U, Tan CP, Katekhong W. Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze-thaw-assisted methods. J Sci Food Agric 2024; 104:383-390. [PMID: 37595024 DOI: 10.1002/jsfa.12929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/07/2023] [Accepted: 08/18/2023] [Indexed: 08/20/2023]
Abstract
BACKGROUND Silkworm protein applications are limited in the food industry because of their low emulsifying and foaming properties. This study investigated the effect of ultrasound-assisted extraction (UAE) for 15 and 30 min, microwave-assisted extraction (MAE) for 1 and 2 min, and freeze-thaw-assisted extraction (FTAE) for one and three cycles on the yield, extraction efficiency, functional properties, and antioxidant activities of proteins from silkworm pupae. Relationships of protein structure and functionality were also examined. RESULTS UAE for 15 and 30 min and MAE for 1 and 2 min significantly increased protein yield and extraction efficiency compared to the control. Both UAE and MAE processes, especially MAE for 2 min, greatly improved the emulsifying and foaming properties of extracted proteins. FTAE one and three cycles did not increase the protein yield and extraction efficiency but showed enhanced functional properties, especially foaming. All samples showed changes in protein structure, such as increased exposed sulfhydryl (SH) contents, denaturation temperatures, and enthalpy. Only MAE samples had low-molecular-weight proteins based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis. UAE and FTAE samples had significantly higher antioxidant activities, while the MAE process showed the opposite. CONCLUSION UAE and MAE processes improved the yield and functionality of extracted silkworm proteins, while MAE negatively impacted protein antioxidant activities. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Uraiwun Phuangjit
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Research Unit on Innovative Technologies for Production and Delivery of Functional Biomolecules, Kasetsart University Research and Development Institute (KURDI), Kasetsart University, Bangkok, Thailand
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Research Unit on Innovative Technologies for Production and Delivery of Functional Biomolecules, Kasetsart University Research and Development Institute (KURDI), Kasetsart University, Bangkok, Thailand
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Wattinee Katekhong
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Research Unit on Innovative Technologies for Production and Delivery of Functional Biomolecules, Kasetsart University Research and Development Institute (KURDI), Kasetsart University, Bangkok, Thailand
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22
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Wu K, Li Y, Chen J. Effect of pH on the Structure, Functional Properties and Rheological Properties of Collagen from Greenfin Horse-Faced Filefish ( Thamnaconus septentrionalis) Skin. Mar Drugs 2024; 22:45. [PMID: 38248670 PMCID: PMC10817565 DOI: 10.3390/md22010045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/06/2024] [Accepted: 01/10/2024] [Indexed: 01/23/2024] Open
Abstract
Collagen is an important biopolymer widely used in food, cosmetics and biomedical applications. Understanding the effect of pH on the structure and properties of collagen is beneficial for its further processing and exploitation. In this study, greenfin horse-faced filefish skin collagen (GHSC) was prepared and identified as a type I collagen. We systematically investigated the effect of pH on the structural, functional and rheological properties of GHSC. Scanning electron microscopy showed that the collagen morphology changed from an ordered stacked sheet structure to a rough silk-like structure as pH increased. Gaussian-fitted Fourier infrared spectroscopy results of the collagen revealed that it unfolded with increasing pH. Moreover, the ordered structure was reduced, and random coils became the dominant conformation. Its β-sheet and random coil contents increased from 18.43 ± 0.08 and 33.62 ± 0.17 to 19.72 ± 0.02 and 39.53 ± 1.03%, respectively, with increasing pH. α-helices and β-turns decreased from 35.00 ± 0.26 and 12.95 ± 0.01 to 29.39 ± 0.92 and 11.36 ± 0.10%, respectively. The increase in β-sheets and random coils allowed the pI-treated collagen to exhibit maximum water contact angle. The emulsification and foaming properties decreased and then increased with increasing pH in a V-shape. The increased net surface charge and β-sheets in collagen benefited its emulsification and foaming properties. The rheological results showed that the protoprotein exhibited shear-thinning properties in all pH ranges. The collagen solutions showed liquid-like behaviour in low-pH (2, 4) solutions and solid-like behaviour in high-pH (6, 7.83 and 10) solutions. Moreover, the frequency-dependent properties of the storage modulus (G') and loss modulus (G″) of the collagen solutions weakened with increasing pH. Collagen has considerable frequency-dependent properties of G' and G″ at low pH (2, 4). Thus, the importance of collagen raw material preparation for subsequent processing was emphasised, which may provide new insights into applying collagen-based materials in food, biomaterials and tissue engineering.
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Affiliation(s)
| | | | - Junde Chen
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (K.W.); (Y.L.)
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Mao S, Zhou Y, Song B, Wu Y, Wang Y, Wang Y, Liu Y, Xu X, Zhao C, Liu J. Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels. Foods 2024; 13:207. [PMID: 38254508 PMCID: PMC10814094 DOI: 10.3390/foods13020207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 01/06/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Microwave intermittent drying was carried out on newly harvested corn kernels to study the effects of different microwave intermittent powers (900 W, 1800 W, 2700 W, and 3600 W) on the structural and functional properties of zein in corn kernels. The results showed that microwave drying could increase the thermal stability of zein in corn kernels. The solubility, emulsification activity index, and surface hydrophobicity increased under 1800 W drying power, which was due to the unfolding of the molecular structure caused by the increase in the content of irregular structure and the decrease in the value of particle size. At a drying power of 2700 W, there was a significant increase in grain size values and β-sheet structure. This proves that at this time, the corn proteins in the kernels were subjected to the thermal effect generated by the higher microwave power, which simultaneously caused cross-linking and aggregation within the proteins to form molecular aggregates. The solubility, surface hydrophobicity, and other functional properties were reduced, while the emulsification stability was enhanced by the aggregates. The results of the study can provide a reference for the in-depth study of intermittent corn microwave drying on a wide range of applications of zein in corn kernels.
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Affiliation(s)
- Sining Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuhan Zhou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Bin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuzhu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yiran Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yanjia Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Jingsheng Liu
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
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24
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El-Araby A, Janati W, Ullah R, Ercisli S, Errachidi F. Chitosan, chitosan derivatives, and chitosan-based nanocomposites: eco-friendly materials for advanced applications (a review). Front Chem 2024; 11:1327426. [PMID: 38239928 PMCID: PMC10794439 DOI: 10.3389/fchem.2023.1327426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 12/13/2023] [Indexed: 01/22/2024] Open
Abstract
For many years, chitosan has been widely regarded as a promising eco-friendly polymer thanks to its renewability, biocompatibility, biodegradability, non-toxicity, and ease of modification, giving it enormous potential for future development. As a cationic polysaccharide, chitosan exhibits specific physicochemical, biological, and mechanical properties that depend on factors such as its molecular weight and degree of deacetylation. Recently, there has been renewed interest surrounding chitosan derivatives and chitosan-based nanocomposites. This heightened attention is driven by the pursuit of enhancing efficiency and expanding the spectrum of chitosan applications. Chitosan's adaptability and unique properties make it a game-changer, promising significant contributions to industries ranging from healthcare to environmental remediation. This review presents an up-to-date overview of chitosan production sources and extraction methods, focusing on chitosan's physicochemical properties, including molecular weight, degree of deacetylation and solubility, as well as its antibacterial, antifungal and antioxidant activities. In addition, we highlight the advantages of chitosan derivatives and biopolymer modification methods, with recent advances in the preparation of chitosan-based nanocomposites. Finally, the versatile applications of chitosan, whether in its native state, derived or incorporated into nanocomposites in various fields, such as the food industry, agriculture, the cosmetics industry, the pharmaceutical industry, medicine, and wastewater treatment, were discussed.
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Affiliation(s)
- Abir El-Araby
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Walid Janati
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Riaz Ullah
- Medicinal Aromatic and Poisonous Plants Research Centre, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Horticulture, Ataturk University, Erzurum, Türkiye
- HGF Agro, Ata Teknokent, Erzurum, Türkiye
| | - Faouzi Errachidi
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
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25
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Akarca G, Kilinç M, Denizkara AJ. Quality specification of ice creams produced with different homofermentative lactic acid bacteria. Food Sci Nutr 2024; 12:192-203. [PMID: 38268905 PMCID: PMC10804104 DOI: 10.1002/fsn3.3762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024] Open
Abstract
This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, aw, first drop, complete melting, and overrun values (p < .05). These decreases were more pronounced in the samples to which lactic acid bacteria were added before mix maturation (p < .05). Firmness and consistency values varied between 15.11-16.26 (g) and 374.58-404.91 (g s), respectively, in the samples to which lactic acid bacteria were added before maturation. No significant effect of the addition of lactic acid bacteria to the ice cream mix on the L*, a*, and b* values of the bacteria before or after mix maturation was detected (p > .05). The L* values of the samples varied between 88.91 and 83.36, a* values between 0.76 and 1.32, and b* values between 6.57 and 8.38. An increase was detected in the amount of organic acid (excluding formic acid) in the samples produced with the addition of different lactic acid bacteria (p < .05). The number of fatty acids in the samples varied depending on the lactic acid addition and the production method; the rate of this change was generally higher in the samples with added lactic acid bacteria after mix maturation (p < .05). In particular, the amounts of short- and medium-chain fatty acids increased in the samples with lactic acid bacteria added after mix ripening, compared to the control sample.
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Affiliation(s)
- Gökhan Akarca
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
| | - Mehmet Kilinç
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
| | - Ayşe Janseli Denizkara
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
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26
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Tranquilan-Aranilla C, Flores J, Gallardo AK, Abrera G, Pares F. Radiation processing of bacterial cellulose-monolaurin wound dressing: Physicochemical effects, functional analysis, and sterilization. J Biomater Appl 2024; 38:721-732. [PMID: 38031885 DOI: 10.1177/08853282231219276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2023]
Abstract
A commercial bacterial cellulose-monolaurin wound dressing was investigated for changes in the chemical structure, mechanical strength, thermal degradation, morphology, and functional swelling properties after exposure to gamma and electron beam radiations at doses 15-50 kGy. Radiation-induced oxidation occurred as seen in the FT-IR peaks at 1720-1750 cm-1. Degradation of the cellulosic network was observed in tensile strength reduction and shift in degradation temperature to lower values. The SEM cross-section images of the irradiated dressings revealed a less dense nanostructure network compared to the non-irradiated samples while the XRD diffractograms indicated a change in lattice direction/plane. Despite these changes, irradiation caused no significant effect on the functional properties especially at 15-25 kGy doses where most biomedical devices are sterilized. All irradiated wound dressings exhibited physical integrity, increased exudate absorption, and water vapor transmission rate - properties beneficial to wound-healing functionality. The pre-selected sterilization dose of 15 kGy for each ionizing radiation was successfully verified and substantiated following ISO 11137-2:2016, hence ionizing radiation is a suitable sterilization modality for the product.
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Affiliation(s)
| | - Jeric Flores
- Department of Science and Technology, Philippine Nuclear Research Institute, Quezon, Philippines
- Department of Science and Technology, Science Education Institute, Taguig, Philippines
| | - Alvin Kier Gallardo
- Department of Science and Technology, Philippine Nuclear Research Institute, Quezon, Philippines
| | - Gina Abrera
- Department of Science and Technology, Philippine Nuclear Research Institute, Quezon, Philippines
| | - Franklin Pares
- Department of Science and Technology, Philippine Nuclear Research Institute, Quezon, Philippines
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27
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Wang XP, Wang CF, Zhao XQ, Ma MJ, Li ZH, Jiang H, Zhang XN, Yuan CZ. Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting. J Dairy Sci 2024; 107:141-154. [PMID: 37690728 DOI: 10.3168/jds.2023-23691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 08/08/2023] [Indexed: 09/12/2023]
Abstract
Milk proteins can be used as encapsulation walls to increase the bioavailability of active compounds because they can bind hydrophobic, hydrophilic, and charged compounds. The objective of this study was to investigate the effects of astaxanthin (ASTA) encapsulation and the functional properties of milk protein and ASTA nanocomposites by an ultrasound-assisted pH-shifting treatment of different milk proteins, including milk protein concentrate (MPC), micellar casein (MCC), and whey protein isolate (WPI). The ultrasound-assisted pH-shifting treatment of milk protein helped to improve the encapsulation rate of ASTA. Therein, MCC showed great improvement of encapsulating ASTA after co-treatment with the raised encapsulated rate of 5.11%, followed by WPI and MPC. Furthermore, the nanocomposites of ASTA with milk protein exhibit improved bioavailability, antioxidant capacity, and storage stability. By comparison, MCC-encapsulated ASTA has the best storage stability, followed by MPC, and WPI-encapsulated ASTA has the least stability over a 28-d storage period. The results of intrinsic fluorescence and surface hydrophobicity showed that milk protein underwent fluorescence quenching after binding to ASTA, which was due to the hydrophobic sites of the protein being occupied by ASTA. In general, the nanocomposites of milk protein and ASTA fabricated by using an ultrasound-assisted pH-shifting treatment have the potential to be better nano-delivery systems for ASTA in functional foods, especially MCC, which showed excellent performance in encapsulation after treatment technique.
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Affiliation(s)
- X P Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - C F Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China.
| | - X Q Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - M J Ma
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Z H Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - H Jiang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - X N Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - C Z Yuan
- Department of Obstetrics and Gynecology, Qilu Hospital of Shandong University, Ji'nan, 250012, China.
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28
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Huang W, Wang C, Chen Q, Chen F, Hu H, Li J, He Q, Yu X. Physicochemical, functional, and antioxidant properties of black soldier fly larvae protein. J Food Sci 2024; 89:259-275. [PMID: 37983838 DOI: 10.1111/1750-3841.16846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/22/2023] [Accepted: 11/01/2023] [Indexed: 11/22/2023]
Abstract
This study explores the multifaceted attributes of black soldier fly larvae protein (BSFLP), focusing on its physicochemical, functional, and antioxidant properties. BSFLP is characterized by 16 amino acids, with a predominant random coil secondary structure revealed by circular dichroism spectra. Differential scanning calorimetry indicates a substantial thermal denaturation temperature of 97.63°C. The protein exhibits commendable solubility, emulsification, and foaming properties in alkaline and low-salt environments, albeit with reduced water-holding capacity and foam stability under elevated alkaline and high-temperature conditions. In vitro assessments demonstrate that BSFLP displays robust scavenging proficiency against 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and hydroxyl radicals, with calculated EC50 values of 1.90 ± 0.57, 0.55 ± 0.01, and 1.14 ± 0.02 mg/mL, respectively, along with notable reducing capabilities. Results from in vivo antioxidant experiments reveal that BSFLP, administered at doses of 300 and 500 mg/kg, significantly enhances the activities of antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase) (p < 0.05) while simultaneously reducing malondialdehyde levels in both serum and tissues of d-galactose-induced oxidative stress in mice. Moreover, the protein effectively attenuates oxidative damage in liver and hippocampal tissues. These findings underscore the potential utility of BSFLP as a natural antioxidant source, with applications spanning the food, pharmaceutical, and cosmetic industries. PRACTICAL APPLICATION: Black soldier fly larvae protein emerges as an environmentally sustainable reservoir of natural antioxidants, holding significant promise for the food, pharmaceutical, and cosmetic sectors. Its advantageous amino acid composition, robust thermal resilience, and impressive functional attributes position it as a compelling subject for continued investigation and advancement in various applications.
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Affiliation(s)
- Wangxiang Huang
- Engineering Research Center of Biotechnology for Active Substances, Ministry of Education School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Chen Wang
- Engineering Research Center of Biotechnology for Active Substances, Ministry of Education School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Qianzi Chen
- Engineering Research Center of Biotechnology for Active Substances, Ministry of Education School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Feng Chen
- Engineering Research Center of Biotechnology for Active Substances, Ministry of Education School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Haohan Hu
- Engineering Research Center of Biotechnology for Active Substances, Ministry of Education School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Jianfei Li
- Engineering Research Center of Biotechnology for Active Substances, Ministry of Education School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Qiyi He
- Engineering Research Center of Biotechnology for Active Substances, Ministry of Education School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Xiaodong Yu
- Engineering Research Center of Biotechnology for Active Substances, Ministry of Education School of Life Sciences, Chongqing Normal University, Chongqing, China
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Burgos Pintos P, Moreno Sánchez D, Delgado FJ, Sanz de León A, Molina SI. Influence of the Carbon Fiber Length Distribution in Polymer Matrix Composites for Large Format Additive Manufacturing via Fused Granular Fabrication. Polymers (Basel) 2023; 16:60. [PMID: 38201725 PMCID: PMC10780388 DOI: 10.3390/polym16010060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 12/14/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Many studies assess the suitability of fiber-reinforced polymer composites in additive manufacturing. However, the influence of the fiber length distribution on the mechanical and functional properties of printed parts using these technologies has not been addressed so far. Hence, in this work we compare different composites based on Acrylonitrile Styrene Acrylate (ASA) and carbon fiber (CF) suitable for large format additive manufacturing (LFAM) technologies based on fused granular fabrication (FGF). We study in detail the influence of the CF size on the processing and final properties of these materials. Better reinforcements were achieved with longer CF, reaching Young's modulus and tensile strength values of 7500 MPa and 75 MPa, respectively, for printed specimens. However, the longer CF also worsened the interlayer adhesion of ASA to a greater extent. The composites also exhibited electrical properties characteristic of electrostatic dissipative (ESD) materials (105-1010 Ω/sq) and low coefficients of thermal expansion below 15 µm/m·°C. These properties are governed by the CF length distribution, so this variable may be used to tune these values. These composites are promising candidates for the design of elements with enhanced mechanical and functional properties for ESD protection elements or molds, so the products can be manufactured on demand.
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Affiliation(s)
| | | | | | - Alberto Sanz de León
- Departamento de Ciencia de los Materiales e Ingeniería Metalúrgica y Química Inorgánica, IMEYMAT, Facultad de Ciencias, Universidad de Cádiz, Campus Río San Pedro, 11510 Puerto Real, Cádiz, Spain; (P.B.P.); (D.M.S.); (F.J.D.); (S.I.M.)
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Wu M, Zhou Q, Zhou L, Wang J, Ren T, Zheng Y, Lv W, Zhao W. Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage. Foods 2023; 13:57. [PMID: 38201084 PMCID: PMC10778457 DOI: 10.3390/foods13010057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/08/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
The global production of quinoa has been increasing in recent years. In plant-based foods, ultrasound stress has received increasing attention, owing to its ability to enhance the production of primary and secondary metabolites. We studied the effects of ultrasonic stress at the pre-germination stage on the γ-aminobutyric acid (GABA) accumulation and characteristics of nutrition and function in quinoa. The results showed that ultrasonic conditions of 100 W for 4 min promoted an increase in GABA content by 9.15-fold, to 162.47 ± 6.69 mg/100 g·DW, compared to that of untreated quinoa, through promoting a 10.2% and 71.9% increase in the water absorption and glutamate decarboxylase activity of quinoa, respectively. Meanwhile, compared to untreated quinoa, ultrasonic stress at the pre-germination stage enhanced the total phenolic, total flavonoid, and total saponin contents of quinoa by 10.2%, 33.6%, and 90.7%, to 3.29 mg GA/g·DW, 104.0 mg RE/100 g·DW, and 7.13 mg/g, respectively, without decreasing its basic nutritional quality. Ultrasonic stress caused fissures on the surface of quinoa starch particles. Additionally, germination under ultrasonic stress increased the n3 polyunsaturated fatty acids by 14.4%. Furthermore, ultrasonic stress at the pre-germination stage promoted the scavenging of 2,2-diphenyl1-picrylhydrazyl radicals and inhibitions of α-amylase, α-glucosidase, and pancreatic lipase by 14.4%, 14.9%, 24.6%, and 20.0% in vitro, compared to untreated quinoa. The results indicated that the quinoa sprouted via ultrasonic stress could represent a promising method through which to develop nutritionally balanced whole grains rich in GABA, with hypoglycemic and hypolipidemic activities, which could provide theoretical support for the development of functional whole-grain foods based on quinoa.
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Affiliation(s)
- Mengying Wu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Qian Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Liangfu Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Ting Ren
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Yu Zheng
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Wei Lv
- National Engineering Research Center for Semi-Arid Agriculture, Shijiazhuang 050000, China;
| | - Wen Zhao
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
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Bartončíková M, Lapčíková B, Lapčík L, Valenta T. Hemp-Derived CBD Used in Food and Food Supplements. Molecules 2023; 28:8047. [PMID: 38138537 PMCID: PMC10745805 DOI: 10.3390/molecules28248047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/06/2023] [Accepted: 12/10/2023] [Indexed: 12/24/2023] Open
Abstract
Cannabis sativa L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source. This review elucidates the nutritional and functional attributes of hemp and cannabidiol (CBD) within the context of food science. Hemp is characterized by the presence of approximately 545 secondary metabolites, among which around 144 are bioactive cannabinoids of primary importance. The study looks in detail at the nutritional components of cannabis and the potential health benefits of CBD, encompassing anti-inflammatory, anxiolytic, and antipsychotic effects. The review deals with the legislation and potential applications of hemp in the food industry and with the future directions of cannabis applications as well. The paper emphasizes the need for more scientific investigation to validate the safety and efficacy of hemp components in food products, as current research suggests that CBD may have great benefits for a wide range of consumers.
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Affiliation(s)
- Michaela Bartončíková
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (M.B.); (T.V.)
| | - Barbora Lapčíková
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (M.B.); (T.V.)
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Lubomír Lapčík
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (M.B.); (T.V.)
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Tomáš Valenta
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (M.B.); (T.V.)
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Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Amador-Espejo G. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan. FOOD SCI TECHNOL INT 2023; 29:831-846. [PMID: 36113116 DOI: 10.1177/10820132221123716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2023]
Abstract
The aim of this work was to evaluate the influence of high intensity ultrasound (HIUS) treatment on the molecular conformation of whey protein isolated (WPI) as a previous step for complex coacervation with iota carrageenan (IC) and its effect on the surface functional properties of complex coacervates (CC). Both biopolymers were hydrated (1% w/w) separately. A WPI suspension was treated with an ultrasonic bath (40 kHz, 600 W, 30 and 60 min, 100% amplitude). A non-sonicated protein was used as a control. Coacervation was achieved by mixing WPI and IC dispersions (10 min). FTIR-ATR analysis (400-4000 cm-1) detected changes after sonication on WPI secondary structure (1600-1700 cm-1), electrostatic interaction between WPI and IC by electronegative IC charged groups like sulfate (1200-1260 cm-1), anhydrous oxygen of the 3.6 anhydro-D-galactose (940-1066 cm-1) and the electropositive regions of WPI. Rheology results showed pseudoplastic behavior of both IC and WPI-IC with a significant change in viscosity level. Further, HIUS treatment had a positive effect on the emulsifying properties of the WPI-IC coacervates, increasing the time foaming (30 min) and emulsion stability (1 month) percentage. HIUS and complex coacervation proved to be an efficient tool to improve the surface functional properties of WPI.
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Affiliation(s)
- Sara A Vargas
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - Hector Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla, México. Facultad de Ingeniería Química. Colegio de Ingeniería en Alimentos, Puebla, Mexico
| | - Genaro Amador-Espejo
- CONACYT-IPN Centro de Investigación en Biotecnología Aplicada IPN, México, Tlaxcala, Mexico
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Khakasa E, Muyanja C, Mugabi R, Mukasa Y, Babirye MP, Balikoowa B, Namanya P, Kubiriba J, Arinaitwe IK, Nowakunda K. Internal Quality Assessment of East African Highland Cooking Banana ( Musa spp.) Flour: Significance for Breeding and Industrial Applications. Foods 2023; 12:4323. [PMID: 38231782 DOI: 10.3390/foods12234323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/17/2023] [Accepted: 09/19/2023] [Indexed: 01/19/2024] Open
Abstract
This study assessed the internal quality traits of East African Highland cooking banana flours, exploring their significance for breeding and potential industrial applications. Twenty cultivars (nine hybrids and eleven landraces) were used. Swelling power capacity, water solubility, water absorption capacity, water absorption index, freeze-thawing stability, and pasting characteristics of banana flour were assessed using standard methods. The results showed that cultivars with high swelling power also exhibited a high water absorption capacity and water absorption index, thus making them suitable for bakery industries. The water absorption capacity ranged between 5.66% (N2) and 11.68% (N11). Landraces KBZ (9.01) and NKYK (8.05), and hybrids N11 (11.68) and N9 (8.48) are suitable as thickeners due to high WAC. Hybrids (N7, 27.83%, and N9, 22.59%) and landraces (NMZ, 32.69%, and NFK, 34.24%) had low freeze-thawing stability, hence it is applicable as a food stabilizer. Landrace NKT (19.14%) and hybrid N9 (16.95%) had the highest solubility, and landrace KBZ (6.93%) and hybrid N3 (6.66%) had the lowest solubility. Landraces MSK (6265), NKY (3980), and NFK (3957), and hybrids N6 (3608), N7 (3505), and N9 (3281 RVU) had high peak viscosity. The trough viscosity, final viscosity, and breakdown viscosity of cultivars varied from 422.5 to 5004 RVU. The landraces MSK (5021 RVU) and NFK (4111 RVU) had the highest final viscosity, making them suitable for application in the food industry for thick and stable sauces. Landrace TRZ had the lowest pasting temperature (62.7 °C), making it advantageous for use where fast gelatinization is required, hence saving energy costs and cooking time. These findings suggest that the genetic attributes inherent in cultivars can be incorporated into breeding programs targeting required traits for industrial application.
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Affiliation(s)
- Elizabeth Khakasa
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University, Kampala P.O. Box 7062, Uganda
| | - Charles Muyanja
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University, Kampala P.O. Box 7062, Uganda
| | - Robert Mugabi
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University, Kampala P.O. Box 7062, Uganda
| | - Yusuf Mukasa
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Mary P Babirye
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Brian Balikoowa
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Priver Namanya
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Jerome Kubiriba
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Ivan K Arinaitwe
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Kephas Nowakunda
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
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Richert A, Olewnik-Kruszkowska E, Malinowski R, Kalwasińska A, Swiontek Brzezinska M. Polycaprolactone-Based Films Incorporated with Birch Tar-Thermal, Physicochemical, Antibacterial, and Biodegradable Properties. Foods 2023; 12:4244. [PMID: 38231687 DOI: 10.3390/foods12234244] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/15/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
We present new polymer materials consisting of polycaprolactone (PCL), polyethylene glycol (PEG), and birch tar (D). PEG was introduced into the polymer matrix in order to obtain a plasticizing effect, while tar was added to obtain antibacterial properties and to change the physicochemical properties of the film. The materials were obtained by the solvent method and characterized using a variety of methods to test their performance and susceptibility to biodegradation. The obtained data indicate that the introduction of the bioactive substance (D) into PCL improved the thermal stability and significantly lowered the Young's modulus values of the tested polymers. Moreover, the addition of birch tar improved the barrier and bacteriostatic properties, resulting in a reduction in the growth of pathogenic bacteria on the surface of the film. The films are not mutagenic but are susceptible to biodegradation in various environments. Due to their properties, they have potential for application in agriculture and horticulture and for packaging food, mainly vegetables grown in the field.
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Affiliation(s)
- Agnieszka Richert
- Department of Genetics, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, Lwowska 1 Street, 87-100 Toruń, Poland
| | - Ewa Olewnik-Kruszkowska
- Department of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland
| | - Rafał Malinowski
- Łukasiewicz Research Network-Institute for Engineering of Polymer Materials and Dyes, 55 M. Skłodowska-Curie Street, 87-100 Toruń, Poland
| | - Agnieszka Kalwasińska
- Department of Environmental Microbiology and Biotechnology, Faculty of Biology and Veterinary Science, Nicolaus Copernicus University in Toruń, Lwowska 1, 87-100 Toruń, Poland
| | - Maria Swiontek Brzezinska
- Department of Environmental Microbiology and Biotechnology, Faculty of Biology and Veterinary Science, Nicolaus Copernicus University in Toruń, Lwowska 1, 87-100 Toruń, Poland
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Hasnan FFB, Feng Y, Sun T, Parraga K, Schwarz M, Zarei M. Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges. Foods 2023; 12:4243. [PMID: 38231647 DOI: 10.3390/foods12234243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 01/19/2024] Open
Abstract
As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins' solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects' promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.
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Affiliation(s)
- Fatin Fayuni Binti Hasnan
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Malaysia
| | - Yiming Feng
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Taozhu Sun
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Katheryn Parraga
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Michael Schwarz
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Mohammad Zarei
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
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Afonso TB, Bonifácio-Lopes T, Costa EM, Pintado ME. Phenolic Compounds from By-Products for Functional Textiles. Materials (Basel) 2023; 16:7248. [PMID: 38005176 PMCID: PMC10672813 DOI: 10.3390/ma16227248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023]
Abstract
Textile dyeing is known to have major environmental concerns, especially with the high use of toxic chemicals. The use of alternatives such as natural dyes rich in phenolic compounds has become extremely appealing in order to move towards a more sustainable circular economy. Phenolic dyes have the potential to functionalize textile fabrics with properties such as antimicrobial, antioxidant, and UV protection. Wastes/residues from the agri-food industries stand out as highly attractive sources of these compounds, with several by-products showing promising results in textile dyeing through the implementation of more sustainable and eco-friendly processes. This review presents an up-to-date exploration of the sources of phenolic compounds used in the textile industry over the past two decades, with a primary focus on the functional properties they provide to different fabrics. The research highlights a surge in interest in this theme since 2017, accentuating a noticeable upward trend. Throughout this review, emphasis is given to by-products from the agri-food industry as the sources of these compounds. The reviewed papers lay the foundation for future research, paving the way for exploring the potential of raw materials and by-products in the creation of functional and smart textiles.
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Affiliation(s)
| | | | - Eduardo Manuel Costa
- Laboratório Associado, Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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Mohammed BM, Mohamed Ahmed IA, Alshammari GM, Qasem AA, Yagoub AEA, Ahmed MA, Abdo AAA, Yahya MA. The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds. Foods 2023; 12:4133. [PMID: 38002190 PMCID: PMC10669962 DOI: 10.3390/foods12224133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 11/05/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6-96.36 mg/100 g DW), catechol (56.34-77.34 mg/100 g DW), and catechin (49.15-84.93 mg/100 g DW), and they possessed high DPPH antiradical activity (65.27-78.39%). They also contained high protein content (19.29-20.41%), essential amino acids content (39.07-44.16% of total amino acids), and unsaturated fatty acid content (81.95-83.46% of total fatty acids) and a low glycemic index (39.61-41.43). Fermentation and germination increased L*, b*, foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p < 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.
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Affiliation(s)
- Belal M. Mohammed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Ghedeir M. Alshammari
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Akram A. Qasem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Abu ElGasim A. Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Mohammed Asif Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Abdullah A. A. Abdo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 10048, China;
| | - Mohammed Abdo Yahya
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
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Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
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Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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Grizon A, Theil S, Callon C, Gerber P, Helinck S, Dugat-Bony E, Bonnarme P, Chassard C. Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area. Front Microbiol 2023; 14:1245510. [PMID: 38487210 PMCID: PMC10939066 DOI: 10.3389/fmicb.2023.1245510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Accepted: 10/03/2023] [Indexed: 03/17/2024] Open
Abstract
Streptococcus thermophilus is of major importance for cheese manufacturing to ensure rapid acidification; however, studies indicate that intensive use of commercial strains leads to the loss of typical characteristics of the products. To strengthen the link between the product and its geographical area and improve the sensory qualities of cheeses, cheese-producing protected designations of origin (PDO) are increasingly interested in the development of specific autochthonous starter cultures. The present study is therefore investigating the genetic and functional diversity of S. thermophilus strains isolated from a local cheese-producing PDO area. Putative S. thermophilus isolates were isolated and identified from milk collected in the Saint-Nectaire cheese-producing PDO area and from commercial starters. Whole genomes of isolates were sequenced, and a comparative analysis based on their pan-genome was carried out. Important functional properties were studied, including acidifying and proteolytic activities. Twenty-two isolates representative of the diversity of the geographical area and four commercial strains were selected for comparison. The resulting phylogenetic trees do not correspond to the geographical distribution of isolates. The clustering based on the pan-genome analysis indicates that isolates are divided into five distinct groups. A Kyoto Encyclopedia of Genes and Genomes (KEGG) functional annotation of the accessory genes indicates that the accessory gene contents of isolates are involved in different functional categories. High variability in acidifying activities and less diversity in proteolytic activities were also observed. These results indicate that high genetic and functional variabilities of the species S. thermophilus may arise from a small (1,800 km2) geographical area and may be exploited to meet demand for use as autochthonous starters.
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Affiliation(s)
- Anna Grizon
- UMR545 Fromage, INRAE, VetAgro Sup, Université Clermont Auvergne, Aurillac, France
| | - Sebastien Theil
- UMR545 Fromage, INRAE, VetAgro Sup, Université Clermont Auvergne, Aurillac, France
| | - Cecile Callon
- UMR545 Fromage, INRAE, VetAgro Sup, Université Clermont Auvergne, Aurillac, France
| | | | - Sandra Helinck
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
| | - Eric Dugat-Bony
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
| | - Pascal Bonnarme
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
| | - Christophe Chassard
- UMR545 Fromage, INRAE, VetAgro Sup, Université Clermont Auvergne, Aurillac, France
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Li Q, Cao Y, Lin H, Zhao T, McClements DJ, Wang S, Yan X, Wang Y, Shen P, Zhang Y. Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods. J Agric Food Chem 2023. [PMID: 37930889 DOI: 10.1021/acs.jafc.3c05302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
The covalent interactions between proanthocyanidins (PAs) and pectin during thermal processing was investigated. An acid-butanol assay clearly showed that PAs were covalently bound to pectin. Computational studies indicated that a nucleophilic substitution reaction occurred between the carbocation generated by the PAs and carboxyl or hydroxyl groups on the pectin, leading to the formation of PAs-pectin adducts. Thermal processing and PAs significantly affected the physicochemical, functional, and biological properties of pectin. Thermal processing reduced the molecular weight and increased the gelling properties of pectin, whereas PAs increased both the molecular weight and the gelling properties. Finally, we found that the covalent attachment of PAs to pectin greatly enhanced its antioxidant, prebiotic, and α-glucosidase inhibitory activity. Overall, our results suggest that the thermal processing of fruits has the potential to induce a covalent interaction between PAs and pectin, which would impact the physicochemical characteristics and functional properties of pectin.
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Affiliation(s)
- Qian Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yi Cao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Hongyi Lin
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Tiantian Zhao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Shutao Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, Gansu 730000, China
| | - Xiaoxuan Yan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yuli Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Peiyi Shen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
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Peng Y, Zhao D, Li M, Wen X, Ni Y. The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure. Molecules 2023; 28:7431. [PMID: 37959850 PMCID: PMC10647354 DOI: 10.3390/molecules28217431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely resemble the taste and texture of meat. As a result, significant efforts have been dedicated to developing meat analogues with a desirable meat-like structure. Currently, soy protein and wheat gluten are the main ingredients used for producing these meat analogues due to their availability and unique functionalities. This study observed that high moisture extrusion at moisture levels of 50-80% has become a common approach for creating fibrous structures, with soy protein and wheat gluten being considered incompatible proteins. After the structuring process, they form two-phase filled gels, with wheat gluten acting as the continuous phase and soy protein serving as a filler material. Moreover, the formation of soy protein and wheat gluten networks relies on a combination of covalent and non-covalent interaction bonds, including hydrogen bonds that stabilize the protein networks, hydrophobic interactions governing protein chain associations during thermo-mechanical processes, and disulfide bonds that potentially contribute to fibrous structure formation. This review provides case studies and examples that demonstrate how specific processing conditions can improve the overall structure, aiming to serve as a valuable reference for further research and the advancement of fibrous structures.
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Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| | - Dandan Zhao
- College of Food Science & Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Shijiazhuang 050000, China;
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
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Wu Q, Lv D, Mao X. Polyphenol removal with ultrasound-assisted ethanol extraction from defatted walnut powder: optimization of conditions and effect on functional properties of protein isolates. J Sci Food Agric 2023; 103:6995-7005. [PMID: 37311725 DOI: 10.1002/jsfa.12782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 04/26/2023] [Accepted: 06/14/2023] [Indexed: 06/15/2023]
Abstract
BACKGROUND Walnut kernels are high in polyphenols (PPs), which cause low protein solubility, limiting the use of walnut protein in the food industry. To obtain the best technical parameters of the dephenolization treatment, the defatted walnut powder was dephenolized using ultrasound-assisted ethanol extraction (UAE), and the response surface optimization was performed on the basis of single factor. On this basis, the effects of dephenolization on the solubility, emulsifying properties and foaming properties of walnut protein isolates (WPIs) were compared to those of defatted walnut powder without dephenolization. RESULTS The results showed that PP extraction in the UAE could significantly increase PP yield. The optimal process parameters were as follows: 51% (v/v) ethanol concentration, 140 W ultrasound power, 10 min extraction time, 30 °C ultrasound temperature, and a material-liquid ratio of 1:30 (w/v). The results revealed that the UAE dephenolization treatment significantly improved the functionality of WPI and that the functionality of the dephenolized WPI by UAE was superior to that of the protein without dephenolization, and that the functionality of both walnut proteins was the worst at pH 5, with solubility of 5.31% and 4.86%, emulsifying activity index (EAI) of 24.95 and 19.91 m2 /g, and foaming capacity (FC) of 3.66% and 2.94%, respectively; and the best at pH 11, with solubility of 82.35% and 73.55%, EAI of 46.35 and 37.28 m2 /g, and FC of 35.85% and 18.87%, respectively. CONCLUSION The study found that dephenolization by UAE can significantly improve the functionality of WPI, and this method should be promoted and used in walnut and walnut protein processing industries. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Dandan Lv
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Shihezi, China
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Wang H, Li L, Lin X, Bai W, Xiao G, Liu G. Composition, functional properties and safety of honey: a review. J Sci Food Agric 2023; 103:6767-6779. [PMID: 37209396 DOI: 10.1002/jsfa.12720] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 05/22/2023]
Abstract
Honey has been used not only as a food source but also for medicinal purposes. Recent studies have indicated that honey exhibits antioxidant, hepatoprotective, hypolipidemic, hypoglycemic and anti-obesity properties, as well as anticancer, anti-atherosclerotic, hypotensive, neuroprotective and immunomodulatory activities. These health benefits of honey could be attributed to its wide range of nutritional components, including polysaccharides and polyphenols, which have been proven to possess various beneficial properties. It is notable that the composition of honey can also be affected by nectar, season, geography and storage condition. Moreover, the safety of honey requires caution to avoid any potential safety incidents. Therefore, this review aims to provide recent research regarding the chemical composition, biological activities and safety of honey, which might be attributed to comprehensive utilization of honey. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hong Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Lantao Li
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Xiaohui Lin
- School of Biosystems and Food Engineering, University College Dublin (UCD), Belfield, Ireland
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Gongliang Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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Wereńska M. Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat. Poult Sci 2023; 102:103064. [PMID: 37722278 PMCID: PMC10518714 DOI: 10.1016/j.psj.2023.103064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/20/2023] Open
Abstract
The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional properties of goose meat were investigated in this study. It was measured cooking loss (CL), texture and color parameters, and sensory evaluation was carried out. The material were 96 breast muscles (BM, n = 48 with skin and subcutaneous fat and n = 48 without skin) from 17-wk-old "Polish oat geese." The kind of heat treatment and the type of goose meat and interaction the type of meat × heat treatment affected the amount of CL. The lowest value of CL was stated for SV samples. The meat with skin was characterized by a lower shear force value (SF), hardness, gumminess, and chewiness than samples without skin for all cooking methods. There were no differences in SF value for M and S samples with skin. The S samples characterized by the highest value of SF, hardness and the SV meat by the lowest for both kind of meat. The M samples characterized by the higher value of cohesiveness, gumminess and chewiness compare to SV and S meat. All instrumental color parameters were significantly affected by cooking technology (P = 0.001). There were differences in color lightness (L*) of investigated cooked samples. The SV meat had the highest value of L* parameter and was characterized by a lighter color among others. The highest decrease in a* value was stated for S and lowest for SV meat. The SV showed more intense red color than remaining samples. The a* value decreased and b* parameter increases with an increase the heat treatment temperature. The value of b* was higher in S (about 100°C) samples than in raw meat and processed by SV (70°C). From consumer point of view the best color had goose breast muscles subjected to SV process. Considering all tested sensory features, the overall palatability of SV goose samples was rated as excellent, S as very good and M as good.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
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45
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Milkias M, Emire SA, Abebe W, Ronda F. Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato ( Plectranthus edulis) Starch. Molecules 2023; 28:7260. [PMID: 37959680 PMCID: PMC10650833 DOI: 10.3390/molecules28217260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/06/2023] [Accepted: 10/20/2023] [Indexed: 11/15/2023] Open
Abstract
The Ethiopian potato (Plectranthus edulis) is an annual tuber crop indigenous to Ethiopia. The crop is underutilized and not much studied despite its high yield of starch, which has a good potential to contribute to the effort in meeting the quickly growing demand for starch. In this study, the effects of the ecotype and isolation methods on the physicochemical, functional, structural, and crystalline properties of starches were evaluated. Starches were isolated from two Ethiopian potato ecotypes (Loffo and Chanqua) using distilled water (DW), 0.01% sodium metabisulphite (SMS), and 1M sodium chloride (NaCl) in the isolation media. The results showed that the lowest starch yield was obtained from Chanqua using DW (97.4%), while the maximum was from Loffo using SMS (99.3%). The L* (lightness) and whiteness values of the starches obtained from Loffo were higher than those of Chanqua starches, with NaCl and SMS extractants yielding the highest values. The bulk density, water activity (aw), pH, proximate composition (moisture content, protein, ash, fat, crude fiber, and carbohydrate contents), and techno-functional properties were established. The majority of these parameters varied depending on both the isolation method and the ecotype. The crystallinity pattern of all starches showed B-type diffraction, with differences in diffraction peak intensities between all starches. FTIR tests showed structural changes as a function of the ecotype and isolation procedure used. The Loffo ecotype exhibited considerably better results, and the SMS isolation method was found to be the most effective way to acquire the highest starch quality in most of the characteristics evaluated.
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Affiliation(s)
- Misikir Milkias
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia; (M.M.); (S.A.E.)
| | - Shimelis Admassu Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, Addis Ababa P.O. Box 385, Ethiopia; (M.M.); (S.A.E.)
| | - Workineh Abebe
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
- Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47002 Valladolid, Spain
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Domínguez R, Bermúdez R, Pateiro M, Lucas-González R, Lorenzo JM. Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation. Foods 2023; 12:3875. [PMID: 37893768 PMCID: PMC10606863 DOI: 10.3390/foods12203875] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The trend in today's society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin. Of all of them, lupins are the ones with higher protein content, although they are currently undervalued as an alternative for human consumption. In this sense, it is vital to characterize and obtain protein isolates from this legume, which satisfies the growing demand. Therefore, in the present work, the procedure for obtaining a lupin (Lupinus luteus) protein isolate (LPI), based on basic solubilization followed by isoelectric precipitation, has been optimized and validated. The optimized LPI, as well as the lupin flour, were subsequently characterized. The chemical composition, physicochemical, as well as the technofunctional properties of the LPI were analyzed. The results show that the proposed procedure had a high yield (23.19 g LPI/100 g flour) and allowed to obtain high-purity protein isolates (87.7 g protein/100 g LPI). The amino acid composition and the chemical scores show high proportions of essential amino acids, being protein deficient only in methionine and valine. Therefore, it can be affirmed that it is a high-quality protein that meets the requirements proposed by the FAO. Regarding the lipid fraction, it is mainly composed of unsaturated fatty acids (C18:1n-9 and C18:2n-6), which is also advisable in order to follow a healthy diet. Finally, LPI showed interesting technofunctional properties (foaming, gelling, emulsifying, water and oil absorption, and solubility), which makes it especially attractive for use in the food industry.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
| | - Raquel Lucas-González
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Miguel Hernández University, 03202 Elche, Alicante, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Vigo, Ourense, Spain
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Wang X, Zhang X, Zhang D. Enhancement of cation exchange and glucose binding capacity, flavonoids release and antioxidant capacity of Tartary buckwheat powder with ultrafine grinding. Front Nutr 2023; 10:1276017. [PMID: 37927498 PMCID: PMC10620305 DOI: 10.3389/fnut.2023.1276017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Accepted: 09/18/2023] [Indexed: 11/07/2023] Open
Abstract
The objective of this paper was to study the effects of ultrafine grinding on the cation exchange capacity, glucose binding capacity and in vitro digestion characteristics of Tartary buckwheat powder. The results showed that the cation exchange ability and glucose binding strength of Tartary buckwheat powder, Tartary buckwheat bran powder and Tartary buckwheat core powder increased significantly with the increase of crushing frequency (20, 40 and 60 Hz), and the Tartary buckwheat bran powder was the highest. The results of in vitro digestion showed that ultrafine grinding improved the flavonoid release and antioxidant activity of Tartary buckwheat bran powder in the in vitro digestion process. The correlation analysis indicated that the amount of flavonoids released in digestive fluid was significantly related to antioxidant activity. This study may provide a theoretical basis for improving the physicochemical properties and functions of Tartary buckwheat by ultrafine grinding technology.
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Affiliation(s)
- Xinhui Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, China
| | - Xue Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, China
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing, Heilongjiang Province, China
- National Coarse Cereals Engineering Research Center, Daqing, Heilongjiang Province, China
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48
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Siriwat W, Ungwiwatkul S, Unban K, Laokuldilok T, Klunklin W, Tangjaidee P, Potikanond S, Kaur L, Phongthai S. Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa. Foods 2023; 12:3815. [PMID: 37893708 PMCID: PMC10606862 DOI: 10.3390/foods12203815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The global plant-based protein demand is rapidly expanding in line with the increase in the world's population. In this study, ultrasonic-assisted extraction (UAE) was applied to extract protein from Wolffia globosa as an alternative source. Enzymatic hydrolysis was used to modify the protein properties for extended use as a functional ingredient. The successful optimal conditions for protein extraction included a liquid to solid ratio of 30 mL/g, 25 min of extraction time, and a 78% sonication amplitude, providing a higher protein extraction yield than alkaline extraction by about 2.17-fold. The derived protein was rich in essential amino acids, including leucine, valine, and phenylalanine. Protamex and Alcalase were used to prepare protein hydrolysates with different degrees of hydrolysis, producing protein fragments with molecular weights ranging between <10 and 61.5 kDa. Enzymatic hydrolysis caused the secondary structural transformations of proteins from β-sheets and random coils to α-helix and β-turn structures. Moreover, it influenced the protein functional properties, particularly enhancing the protein solubility and emulsifying activity. Partial hydrolysis (DH3%) improved the foaming properties of proteins; meanwhile, an excess hydrolysis degree reduced the emulsifying stability and oil-binding capacity. The produced protein hydrolysates showed potential as anti-cancer peptides on human ovarian cancer cell lines.
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Affiliation(s)
- Warin Siriwat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Sunisa Ungwiwatkul
- Chemical Industrial Process and Environment Program, Faculty of Science, Energy and Environment, King Mongkut’s University of Technology North Bangkok (Rayong Campus), Rayong 21120, Thailand;
| | - Kridsada Unban
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Warinporn Klunklin
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Saranyapin Potikanond
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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49
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Kaur S, Vasiljevic T, Huppertz T. Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates. Foods 2023; 12:3806. [PMID: 37893698 PMCID: PMC10606088 DOI: 10.3390/foods12203806] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The main aim of the study was to establish the impact of limited proteolysis by actinidin on the functionality of selected milk protein systems. The plant protease actinidin was used to produce hydrolysates (MPHs) from milk protein concentrate (MPC) and whey protein concentrate (WPC) to 0, 5, 10 or 15% of the degree of hydrolysis (DH) at an enzyme-to-substrate ratio of 1:100 (5.21 units of actinidin activity g-1 of protein). The functionalities assessed included solubility, heat stability, emulsification and foaming properties. In general, significant changes in the functionalities of MPH were associated with the extent of hydrolysis. Solubility of hydrolysates increased with increasing %DH, with WPC showing about 97% solubility at 15% DH. Emulsifying properties were negatively affected by hydrolysis, whereas heat stability was improved in the case of WPC (~25% of heat stability increased with an increase in DH to 15%). Hydrolysates from both WPC and MPC had improved foaming properties in comparison to unhydrolysed controls. These results were also supported by changes in the FTIR spectra. Further adjustment of hydrolysis parameters, processing conditions and pH control could be a promising approach to manipulate selected functionalities of MPHs obtained using actinidin.
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Affiliation(s)
- Surjit Kaur
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (S.K.); (T.V.)
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (S.K.); (T.V.)
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (S.K.); (T.V.)
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Food Quality and Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
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50
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Li S, Liu Z, Hei X, Wu C, Ma X, Hu H, Jiao B, Zhu J, Adhikari B, Wang Q, Shi A. Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein. Foods 2023; 12:3709. [PMID: 37835362 PMCID: PMC10572237 DOI: 10.3390/foods12193709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold plasma; ball milling; superfine grinding; ultrasound; wet ball milling; and high-pressure microjet) to enhance walnut proteins' physicochemical and functional properties. The changes in particle size, microstructure, surface hydrophobicity, fluorescence, solubility, foaming, and emulsification were investigated. Cold plasma and ultrasound treatments minimally affected particle size and morphology. Cold plasma increased the particle size D4,3 from 145.20 μm to 152.50 μm. Ultrasonication reduced the particle size D4,3 to 138.00 μm. The variation was within ±10 μm, while the particle size of walnut protein significantly decreased after the other four modification treatments. The greatest variation in particle size was in the superfine grinding, with the D4,3 being reduced to 23.80 μm. Ultrasound treatment converted the β-sheet into an α-helix, while the other methods transformed the α-helix into a β-sheet. The dispersion stability notably improved after wet ball milling and high-pressure microjet treatments, which was accompanied by a significant increase in solubility from 6.9% (control) to 13.6% (wet ball milling) and 31.7% (high-pressure microjet). The foaming and emulsification properties were also enhanced through these modifications (foaming improved from 47% to 55.33% and emulsification improved from 4.32 m2/g to 8.27 m2/g). High-pressure microjet treatment proved most effective at improving solubility in the functional properties of walnut protein. These findings are expected to help broaden the potential utilization of walnut protein in the food industry, including in beverages and emulsions.
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Affiliation(s)
- Shanshan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Xue Hei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (S.L.); (Q.W.)
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